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
PACE News

PACE Antipolo: ROLLBACK BLOWOUT!


As a way of celebrating our victory for being the 2019 Overall Champion Awardee in the prestigious Philippine Culinary Cup, we are giving away a blowout! PACE treats its enrollees and students to a TUITION FEE ROLLBACK BLOWOUT!

As much as P50K discount to be given away! Hurry call us and know more about how you can begin your investment and culinary journey. Now is the time to #StartwithPACE!

This promo is until September 2019 only! CALL US TODAY!

Antipolo Branch:
654.4862 | 0917.702.4796 | 0947.896.3660

If you would like to reserve a slot please fill up this form and email it at paceculinaryschool@gmail.com

My Recipe My Story

Episode 3: Beef Salpicao with Garlic Rice

AaronPACE alumni, Aaron Atanacio from CAD-Batch 5 is part of a group of devoted Culinary practitioners that believes cooking has changed their lives. From business management to culinary arts, Aaron has then decided to take over the family business and continue doing what he is passionate about.

After graduation, Aaron is now a full time events caterer and entrepreneur. Combining his skills together, he has earned a lot of experience and skills for his career. We are more than proud for all of our Alumni pursuing their dreams and having a great career! Good job Aaron!

 

 

See recipe below


Beef Salpicao with Garlic Rice

Ingredients

Beef Salpicao

  • 250 grams Roasted Beef, sliced in Cubes
  • 10 grams Garlic, sliced in chips
  • 50 grams, Red and Green bell pepper
  • 30 grams, Mushroom
  • 1/2 tablespoon Demi-glace
  • 1/4 cup water
  • 2 tablespoon Rhum
  • 1 tablespoon Cooking Oil

Garlic Rice

  • 1 cup Rice, steamed
  • 1 clove Garlic, minced
  • 2 tablespoon Cooking Oil

Procedure:

  1. In a medium saute pan cook garlic in a medium heat until light brown.
  2. Add red and green bell pepper with mushroom. Continue to stir.
  3. Add roast beed and turn to high heat for about a minute.
  4. Add rhum. Reduce to low heat after flambe.
  5. Add water and demi-glace, mix thoroughly until it thickens.
  6. Simmer to boil for another 5 minutes or until the meat is tender. Set aside.

Garlic Rice:

  1. In a saute pan, roast garlic until golden brown then remove from pan. Set aside.
  2. In the same pan add steamed rice until cooked.
  3. Add garlic, then 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!

 

PACE News

PACE and the Philippine Center for Entrepreneurship

IMG_7904

Professional Academy for Culinary Education, the pioneer in Chefpreneurship, recently partnered with the PHILIPPINE CENTER FOR ENTREPRENEURSHIP – GO NEGOSYO, a non-stock, non-profit organization that advocates for entrepreneurship development.

PCE-Go Negosyo and PACE shares a common belief that Filipinos can uplift their lives by engaging in entrepreneurship and developing an optimistic, passionate, creative and innovative, resourceful, diligent and persevering character.

PACE will help PCE-Go Negosyo in its mentoring IMG_7913program which aims to scale up the businesses of micro and small entrepreneurs thru coaching and mentoring and encourage business linkage among program partners and stakeholders.

The partnership also allows PACE and its students to benefit from the numerous trainings and seminars that PCE-Go Negosyo conducts to help aspiring entrepreneurs.

Together, PACE and PCE-Go Negosyo hopes to stimulate SME growth in the Food Service Industry in the Eastern area of the Metro.

#PACEAdvantage #Chefpreneurship