Diploma Courses, Uncategorized

CAD Course

The Culinary Arts Diploma of PACE is modular, competency-based program that trains students about the fundamentals of professional cooking, anchored on the techniques, methods and practices of the classical French. Hands-on training will be the major part of the program. Relevant lectures and actual exposure to the different facets of a chef’s workplace such as fine dining exposure and wet and dry market trips will also complement their kitchen training.

All students will have a chance to learn from the Professional Development track that PACE uniquely offers in order to give them a wider perspective of their career choices in the culinary industry may it be business in the food industry or a career as a chef.

The CAD program has the equivalency of Cookery NC II under TESDA’s TVET Program.

Schedule of Training Modules:

FIRST TERM:
Module Title: Culinary Foundation
Module Title: Fundamentals of Cost Management
Module Title: Knife Skills

SECOND TERM:
Module Title: Stocks, Soups and Sauces
Module Title: Understanding and Cooking Eggs, Vegetables and Potatoes
Module Title: Pastas Grains and Starches

THIRD TERM:
Module Title: Understanding and Cooking Beef and Game
Module Title: Understanding and Cooking Pork
Module Title: Understanding and Cooking Poultry and Game
Module Title: Cooking Fish and Shellfish
Module Title: Classic Filipino Cuisine

FOURTH TERM:
Module Title: Salads and Sandwiches
Module Title: Fundamentals of Baking and Pastry
Module Title: Sausages, Pates, Cold Food Presentation
Module Title: Hors d’ Oeuvres, Cold Food Presentation

FIFTH TERM:
Module Title: Dining Protocol
Module Title: Restaurant Simulation
Module Title: Professional Development and Entrepreneurship Track*
*Professional Development Track for Diploma students is specifically designed to give them a wider perspective over their culinary careers. The module will enable the students to prepare themselves for immediate or future opportunities in the culinary industry.

Business Development
The course covers all elements in starting a business from conceptualization to planning. The program also covers the essential elements needed to produce satisfied customers and a profitable business. The course will also cover principles and practices of small and medium sized food businesses.

Catering Management
The Catering Management course covers the crucial business aspects of on- and off-premise catering. It will cover up-to-date information on menu design and pricing, new business development, marketing analysis techniques and essential information on small business management principles in a local perspective.

Career Planning and Preparation
The module helps prepare the students gain the necessary skills for job application. This module includes resume writing, interview skills development and job orientation.

SIXTH TERM: On-The-Job Training (600 hours)

Course Duration:

CourseCADSATCAD
SchedulesMonday to Thursday
Tuesday to Friday
Saturdays
Time8:00am to 12:00nn
1:00pm to 5:00pm
8:00am to 12:00nn
1:00pm to 5:00pm
Duration1 year training1 year and 6 months
PACE’s Saturday Class was created exclusively for students who are working or have a business to attend to during weekdays. The Saturday Class schedules allow them to train while working.

Course Inclusions:

  • Complete Set of Uniform (2 sets)
  • Training Knife Set with Knife Bag
  • Professional Cooking Book with CD
  • Hand outs and Recipes
  • Raw Materials/Ingredients
  • On-the-Job Training Services
  • Insurance
Uncategorized

2018 Philippine Culinary Cup

PACE is High at 5 in the 2018 Philippine Culinary Cup

The 2018 Philippine Culinary Cup will forever be etched in PACE’s young history as the year where our pursuit for excellence bore fruit. Every year, PACE continues to improve its overall performance in the Philippine Culinary Cup and credit this to the collective pursuit and desire to give the best for our students and the culinary community.

True to form, PCC 2018 remains to be the yardstick where culinary skills are measured. A lot of competitors from notable international hotels and prominent culinary institutions locally and in Asia participated as they all tried to meet the expectation of the judges. This naturally raises the bar higher as the benchmark for excellence is defined not only by the judges’ criteria but the quality of competitors on the floor.

To be mentioned as one of the top performing culinary institution serves an inspiration to us to be better and take risks moving forward. What made this even sweeter is majority of best entries are from our students and alumni who are products of PACE’s program.

It is therefore a humbling victory for PACE to finally achieve its foremost goal. To reach the Gold standard of excellence. With 5 Gold medal entries, 13 Silver and 21 Bronze medals, PACE has once again surpassed its performance year by year. The following are the podium finishes of PACE the 2018 Philippine Culinary Cup:

Gold Medals in:

  • Creative Breakfast – Chef Abner Lowell Cauilan
  • U.S. Beef – Joanne Jamero
  • U.S. Beef – Chiclet Gonzales
  • U.S. Poultry – Edward Taponan
  • Pasta – Marcelo Morales

Silver Medals in:

  • Dream Team – Chef Peachy Mathay
  • Dream Team – Chef May Martinez
  • Dream Team – Chef Carla Bangay
  • Dream Team – Chef Monicca Dechavez (Coach)
  • Dream Team – Fiona Flores
  • Dream Team – Chiclet Gonzales
  • Dream Team – Chef Catz Ong
  • Dream Team – Chef Abner Lowell Cauilan (Coach)
  • Young Chefs – John Doliguez
  • Young Chefs – Therese Cua
  • U.S. Beef – Chef Monicca Dechavez
  • Pasta – Chelsea Keith Ballesteros

Bronze Medals in:

  • Dream Team – Miro Bataan
  • Dream Team – Chef April Aluning
  • Dream Team – Chef Sheena Castro
  • Dream Team – Chef Bong Villanueva (Coach)
  • Filipino Cuisine – Jessica O’hara
  • Filipino Cuisine – Chef May Martinez
  • Filipino Cuisine – Chef Carla Bangay
  • Filipino Cuisine – Fiona Flores
  • Filipino Cuisine – Chiclet Gonzales
  • Filipino Cuisine – Chef Catz Ong
  • U.S. Poultry – Chef May Martinez
  • U.S. Poultry – Chef Monicca Dechavez
  • U.S. Poultry – Chiclet Gonzales
  • U.S. Pork – Chef Carla Bangay
  • U.S. Pork – Ronald Arroza
  • U.S. Pork – Kathrine Baldo
  • Local Fish or Seafood – Fiona Flores
  • Local Fish or Seafood – Therese Cua
  • Creative Breakfast – Chef April Aluning
  • Creative Breakfast – Chef Bong Villanueva
  • Pasta – Amie Manalo

Our team of passionate and selfless teachers Led by Chef Lowell Cauilan and Chef Menoy Gimenez brought out the best in every participant.

PACE is also fortunate to have sponsors and culinary partners who gave their faith and shared their resources as we worked our way to success. Truly, collaborating with the industry goes a long way!

Finally, we are truly grateful to God for giving us the talent and the right attitude to succeed. PACE will always espouse the wisdom that “Excellence is a gradual result of always striving to do better.”

Uncategorized

Quick Course by PACE Manila

Reaching our six years operation, team PACE have always adhered to the values, vision and mission that our organization have set since we have started. For the coming years, we would like to extend our vision and mission to aspiring individuals that would like to learn the basics of culinary with the help of our reputable Chef instructors.

With that team PACE have created a mobile short course that would cater our aspiring individuals conveniently located within our mall partners. In line with this we have been in running numerous projects year by year with various malls and this year we would like to upgrade our traditional cooking demo into a more interactive and exciting cooking activity.

Quick Course is PACE’s mobile culinary program designed to be conducted in partnership with malls surrounding the school.

Interested to do a BRAND ACTIVATION with our Quick Course program? Send us an email and we will be happy to assist you. Email us at chelseakeithb.pace@gmail.com 

SCHEDULES

OCTOBER 12, 2019
SM City Angono | 4:00pm – 5:00pm
2nd floor near Snow Panda

OCTOBER 19, 2019 *Tentative – date may still change
SM City East Ortigas
Atrium

OCTOBER 26, 2019 *Tentative – date may still change
SM Taytay
Foodcourt

Registration form, click herePlease indicate your preferred mall in your email.
Note: Mall Shopper is allowed to join only 1 SM Mall branch per month; participants will be receiving an email and text from PACE for confirmation.

PREVIOUS QUICK COURSE:

My Recipe My Story

Episode 2: Adobo sa Sampaloc on Sweet Potato

JC

PACE alumni, JC Mendoza is ​from Batch 5 class of 2013. He ​is one of the best and passionate in their class. JC encountered multiple challenges before he finally settled for the one. He found his calling the moment he entered PACE and focus in culinary. He knew that cooking makes him proud and contented. With the training and experiences PACE has offered JC, he build up and enhanced his talents and strengths which he was able to show ​not just in the competitions he has joined in but in his actual career as well.

After graduation, JC was hired in Avi ​, a restaurant in ​Kapitolyo as his stepping stone to furnish his talents and skills. Right after Avi, he was offered a job in the City of Dreams Manila, where he is now one of ​the Line Cooks​of Nobu Restaurant. It’s a big blessing for our alumni! We are proud of you JC!​

See recipe below


Adobo sa Sampaloc on Sweet Potato

Ingredients

Adobo

  • 1/2 kilo Pork Belly
  • 1/4 kilo Pork Liver
  • 1 head Garlic
  • 3 tablespoon Soy Sauce
  • 5 tablespoon Vinegar
  • 2 tablespoon Sinigang Mix
  • 5 grams Dark Chocolate
  • 1 Egg (hard boiled, optional)

Sweet Potato

  • 1 large size Sweet Potato
  • 1 tablespoon Cream
  • 2 tablespoon Milk
  • 2 tablespoon Butter
  • Pinch of Nutmeg

Procedure

  1. Sear pork and liver. Set aside.
  2. In the same pan, sauté garlic ‘til golden brown.
  3. Deglaze with 1 tbs. of vinegar, 2 tbs. of soy sauce
  4. Add 2 tbs. sampaloc mix
  5. Bayleaf and pepper corn. Simmer for 15 – 20 mins.
  6. Set aside meat and strain the sauce
  7. Add 5g dark chocolate and then mix.

Sweet Potato:

  1. Peel and chop 1 large sized sweet potato.
  2. Boil ‘til fork tender.
  3. Mash the sweet potato on a strainer
  4. Put 2 tbs. of butter in the pan, add the mashed sweet potato and 1 tbs. cream
  5. Swirling gently add 2 tbs. milk and a pinch of nutmeg

Egg:

  1. Boil egg for 5 minutes

Interested Alumni to be Featured? Email us your Recipe and Story at marketing.pace2012@gmail.com

Want to Learn more from our Alumni? Comment your suggestions below!

 

 

My Recipe My Story

Episode 1: Fresh Tagliatelle Pasta by Fatima Cadisim

Fatima

PACE Culinary Arts student Fatima Cadisim from Batch 2 has always been passionate in cooking. Even before when she does office works, she would take extra effort to cook for her colleagues. She knew that she will be at her happiest if she pursues her dream in the kitchen. With the training and knowledge from PACE, Fatima has found the strength to step out in the real world and conquer every restaurants she can practice her skills with.

 After graduation, Fatima became the Chef de Partie of Giovanni’s Ristorante where she got the inspiration and mastered cooking the Fresh Tagliatelle Pasta. Amazingly at the launch of this video, she has been invited in Cebu for another work stint. It’s a blessing for us to hear such news! Congratulations Fatima!

See recipe below


Fresh Tagliatelle Pasta

Ingredients

Pasta Sauce

  • 10g Ham, sliced into strips
  • 10g Green Peas
  • 15g Button Mushroom
  • 1/2 cups All Purpose Cream
  • 1/2 teaspoon Truffle Oil
  • 1 tablespoon Unsalted Butter
  • Salt and Pepper to taste

Pasta Dough

  • 3 cups AP Flour or Italian Flour
  • 2 Eggs
  • 1 tablespoon Oil
  • Water

Procedure

  1. Heat the butter in a cooking pan over a low heat
  2. Sautee ham and mushroom
  3. Blanch the greenpeas into a boiling lightly salted water and add to the pan.
  4. Pour in 1/4 cup of water and simmer for 2 minutes.
  5. Add the cream and truffle oil and salt and pepper to taste.
  6. Meanwhile,in a large heavy based saucepan of boiling lightly salted water.
  7. Add the fresh pasta and cook for 2-3 minutes or until tender but still firm to the bite (al dente).
  8. Drain the pasta and add to the prepared sauce toss well and transfer to a warmed serving dish.
  9. Toss again and serve.

Interested Alumni to be Featured? Email us your Recipe and Story at marketing.pace2012@gmail.com

Want to Learn more from our Alumni? Comment your suggestions below!