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PRE-REGISTER NOW

DON’T MISS THIS YEAR END OPEN HOUSE!

Let’s end the year together as we help you find your way in becoming a successful Chefpreneur (Chef + Entrepreneur)! Don’t miss this big opportunity as we will be offering BIG DISCOUNTS on this event day only!

What to expect?

  • KITCHEN TRIAL – Experience what its like to work inside a professional kitchen!
  • EXCLUSIVE DISCOUNT – Grab this EXCLUSIVE discount if you enroll on the day!
  • OPEN TO ALL BRANCHES – Choose down below whether you want to take it at Antipolo, Araneta or BF Homes!

PRE-REGISTER NOW – ANTIPOLO

 

PRE-REGISTER NOW – ARANETA

 

PRE-REGISTER NOW – BF HOMES PARAÑAQUE

OPEN HOUSE DATES:

  • December 15, 2018 – Antipolo Branch
  • December 15, 2018 – Araneta Branch
  • December 15, 2018 – BF Homes Branch

PRE-REGISTER NOW and secure a slot! Don’t miss this opportunity as this will only happen this December 2018!

DIPLOMA COURSES

CAD / SATCAD Course

Courses Header CAD

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: 1 year and 6 mos


Class Schedules

Antipolo Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • SATURDAY CLASS: (Saturdays)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • PM 6:00 – 9:00pm

BF Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • 7:00 – 11:00pm

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.

For class schedules please click here.

DIPLOMA COURSES

ICE Course

PACE continues to elevate the level of training for its students. PACE now offers a comprehensive course called the Intensive Culinary-Baking and Entrepreneurship Program or ICE.

The course aims to equip the students the necessary Culinary and Baking skills complemented by our unique Entrepreneurship in the Food Service industry programs. The continuous training allows students to acquire the skills through hands-on training and application of relevant experiences.

Consistent with our end in mind, our graduates are prepared to compete for opportunities both as a practitioner or a chefpreneur and are flexible to the needs of the industry.

Together with our seasoned chefs and mentors, we at PACE believe that the best investment is still education and training. Take our ICE program and experience the PACE advantage.

Schedule of Training Modules:

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

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

THIRD TERM: CULINARY
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: CULINARY
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: COOKING R.A.W (Recipes Around the World)
Module Title: French Classic
– Moules Mariniere
– Bouillabaise
– Salad Provencale
– Potage au Pistou
– Pan Fried Salmon with Sauce Meuniere
– Coq au Vin
– Pork Tenderloin ala Diane
– Beef Bourguigon
– Crème Brulee
– Tarte Tatin
– Cream Puff
– Crepe Suzette

SIXTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title: Mediterranean 101
– Italian Antipasto: Roasted Tomato with Saffron, Papardelle, Trippa Venezia, Bagna Cauda, Tiramisu
– Spanish Tapas: Gambas ala Ajillo, Chiperones, Bacalao ala Vizcania, Magdalenas
– Greek/Morrocan: Tyropitakia, Beef Kebob, Pita Bread with Babbaganoush, Humus, Tzatziki, Baklava, Moussaka, Moroccan Chicken Stew

SEVENTH TERM: COOKING R.A.W (Recipes Around the World)
Module Title:  American Dine
– Tex-Mex Dishes: Beef Enchilada, Austin Pulled Pork, Baked Beans, Churros con Chocolate
– Cajun vs. Creole: Bisque, Cajun Crab Cake, Smothered Porkchops, Jambalaya, Beignets
– American Inventions 1: Philly Cheese Steak, Meatloaf, Mac & Cheese, Key Lime Pie
– American Inventions 2: Burger, Cioppino, Boston Cream Pie

EIGHT TERM: COOKING R.A.W (Recipes Around the World)
Module Title: Sampling Asian
– Chinese Stir Fries: Steamed Pork Buns, Shrimp & Pork Siomai, Sweet & Sour Fish, Stir Fried Noddle, Egg Tart
– Understanding Japanese and Korean: Sushi & Maki, Kalbichim, Chicken Teriyaki, Chapchae, Japanese Cheese Cake
– Thai, Malay and Singaporean: Hainanese Chicken, Fish Head Curry, Laksa, Pork Sate, Nasi Goreng, Ruby Water Chestnut, Mango w/ sticky rice

NINETH TERM: BAKING
Module Title: Review of Food Safety and Sanitation
Module Title: Equipment Identification
Module Title: Product Identification
Module Title: Bakers Percentage
Module Title: Baking Principle

TENTH TERM: BAKING
Module Title: Quick Breads, Biscuits
Module Title: Muffins, Scones
Module Title: Pate Choux – Cream Puffs, Profiteroles, Eclairs & Paris Breast
Module Title: Doughnuts, Pancakes and Waffles

ELEVENTH TERM: BAKING
Module Title: Cookies and Bars
Module Title: Pies and Tarts
Module Title: Cake Mixing and Baking
Module Title: Assembling/Decorating Cake, Frosting and Finishing

TWELFTH TERM: PROFESSIONAL DEVELOPMENT WORKSHOPS
Module Title: Business Development Module
Module Title: Product Development Module
Module Title: Catering Management Module
Module Title: Career Development Module
Module Title: Dining Protocol

THIRTEENTH TERM: CULMINATING ACTIVITIES
Module Title: Restaurant Simulation
– Buffet
– Ala Carte
Module Title: Bake Sale

FOURTEENTH TERM: On-the-Job Training (600 hours)

*Course Duration: 2 years


Class Schedules

Antipolo Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • PM 6:00 – 9:00pm

BF Branch:

  • DAILY CLASS: (Mon to Thurs) or (Tues to Fri)
    • AM 8:00 – 12:00nn
    • PM 1:00 – 5:00pm
  • NIGHT CLASS: (Mon to Thurs) or (Tues to Fri) / not available as of the moment
    • 7:00 – 11:00pm

For class schedules please click here.

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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.”

 

PACE News

Bakersfield at PACE

EXCLUSIVE FOR PACE CHEFPRENEURS, ALUMNI AND STUDENTS ONLY.

#TeamPACE and Bakersfield would like to invite all PACE Chefpreneurs, alumni and students that are passionate in baking…..

Join us on April 30, 2018 from 10am to 3pm at PACE Antipolo Dining Hall.

Featuring the NEW product of Bakersfield and a lot more!

We have 6 SLOTS available! To join you must register and wait for a confirmation email of your slot, please email: chelseakeithb.pace@gmail.com the following details:
– Name
– Name of Business
– Products you’re selling
– Social Media Account
– Cellphone Number

We will follow a 1st come, 1 serve policy. 

This Product Demo Presentation is FREE. Only those with confirmation email are allowed to attend.
PACE News

PACE and ABC Restaurants by Chef Jean Georges

To all PACE graduates and students eligible for OJT:

ABC Restaurants by ​Chef ​Jean Georges​​ (3 Michelin-Starred Chef​)​, ​are​ looking for strong candidates to have their​ 12-month paid training in New York.

​Location: ​Manhattan, ​New York City, USA
Duration: 12 months
Start Date: ​​ASAP​ or later in 2018 (flexible)
Stipend: $13 USD/hour, eligible for overtime
Hours: Average of 32-40 hours per week
Requirements: ​Culinary student or Graduate, ​Experienced preferred, fluent in English
Benefits: Generous discounted employee dining policies, family meal, and uniforms; ​Housing can be provided at cost
Website: https://www.jean-georges.com/…/united-s…/new-york/abc-cocina

INTERVIEW SCHEDULE
Date: February 19 to 22
Location: 6/F OPL Building, 100 C. Palanca Street, Legaspi Village, Makati City
​Interviewer: ABC Sous Chef Emily Giauque

No payment required for interview. Program visa fees applicable ONLY if HIRED after interview.

For more details, visit Placement International Asia at http://placement-international.org/.

To get your interview schedule, send your updated resume to candidate@placement-int.com​. Deadline for application is on February 14

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Culinary Tour

Discover our own heritage cuisine by joining PACE Culinary Tour! The purpose of this tour is to expose our students and alumni to the authentic taste and history of the different dishes that are in themed Filipino Food today. PACE believes that a first-hand experience is the best way to help students gain a deeper understanding of our food and culture…

For more information you can email us at johnlord.pace@gmail.com
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2016 Philippine Culinary Cup

PACE: Culinary Excellence in 2016 Philippine Culinary Cup
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The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. Now on its 7th year, the PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. It is the only continental competition in our country endorsed by the World Association of Chef Societies. PCC provided the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. The level of standards, the number and diversity of participants from hotel, restaurant and culinary institutions of different countries and the presence of international chef judges makes PCC the a true measure of one’s culinary skills.

Gaining from a successful 2015 experience, PACE surpassed its previous achievement in the 2016 staging of this competition which yielded 13 podium finishes in the following categories:

Silver Medals in:
 Quick Fire Salad (Abigail Flores)
 Pasta (Nigel Angelo Badiola)

Bronze Medals in:
 Local Fish or Seafood (Jennifer Alcantara)
 Local Fish or Seafood (Ramon Villarin Jr.)
 Local Fish or Seafood (Charlane Gonzales)
 Dream Team (Chef Lowell Cauilan, Chef April Aluning, Chef Monicca Dechavez and Chef May Martinez)
 US Beef (Charlane Gonzales)
 US Poultry (Chef April Aluning)
 Filipino Cuisine (Mark Luke de Guzman, Emelito Dalmacio, Walter Buenaventura)
 Filipino Cuisine (Chef Lowell Cauilan, Chef Monicca Dechavez, Chef April Aluning)
 Filipino Cuisine (Charlane Gonzales, Bervelyn Gonzales-Mangosan, Fiona Flores)
 Pasta (Chef Monicca Dechavez)
 Pasta (Karen Abadilla)

Led by its Program Director, Chef Abner Lowell Cauilan, and Institute Director, Chef Menoy Gimenez, PACE once again, dared to test the highest standards of Culinary Skills and Artistry. As an institution, PACE believes that if you want to be the best, you have to compete with the best.

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To win in this competition, you to have a keen attention to details, fundamental skills in culinary, culinary artistry and a great palate. All of these were honed by their mentors who are also seasoned chefs in their own field.

PACE is also proud to have represented by its 2 branches, the Antipolo main branch and its BF Parañaque branch, staying true to its commitment to represent the culinarians from our region.

With all these achievements, we are truly grateful to God for giving us the talent and the right attitude to succeed. PACE would like to thank also all its sponsors who trusted and supported PACE for this year’s Philippine Culinary Cup.

goodluck-team-pace-2016

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2015 Philippine Culinary Cup

PACE: Making Waves at the 2015 Philippine Culinary Cup

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The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. It is the only continental competition in our country endorsed by the World Association of Chef Societies. PCC provided the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. The level of standards, the number and diversity of participants which reached over a thousand all from the hotel, restaurant and culinary institutions of different countries and the presence of international chef judges truly raised the bar of culinary competition this year.

Gaining from a year’s worth of experience, PACE successfully participated in the 2015 staging of this competition and which yielded 9 medals from the following categories:

Silver Medals in:

  • US Pork Category (Chef Monicca Dechavez)
  • US Lamb Category (Chef Monicca Dechavez)
  • Local Fish or Seafood Category (Fiona Flores)

Bronze Medals in:

  • US Pork Category (Romulo Solver)
  • US Beef Category (Chiclet Gonzales)
  • Local Fish or Seafood Category (Chiclet Gonzales)
  • Quick Fire Salad Category (Katrina Tan)
  • Young Chefs Category (John Mark Robles and Gwen Bellarmino)
  • Dream Team Category (Chefs Menoy Gimenez, Lowell Cauilan, April Aluning and Monicca Dechavez)

Led by its Program Director, Chef Lowell Cauilan, PACE once again, dared to test the highest standards of Culinary Skills and Artistry. As an institution, PACE believes that if you want to be the best, you have to compete with the best.

PACE is also proud to have represented our area in this momentous competition. Recently, Mayor Junjun Ynares of Antipolo City recognized and acknowledged PACE’s contribution to the growth of the culinary arts industry in our city. This is testament to PACE’s vision to grow and develop the culinary practice in our respective areas.

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With all these achievements, we are truly grateful to God for giving us the talent and the right attitude to succeed. PACE would like to thank also all its sponsors who trusted and supported PACE for this year’s Philippine Culinary Cup.

Goodluck Team PACE 2

Go ‪#‎TeamPACE‬

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Philippine Culinary Cup

The Philippine Culinary Cup has become the most prestigious culinary competition in the Philippines. Now on its 7th year, the PCC takes on an even bigger role in providing the Filipino chefs an internationally-recognized platform to hone their skills and showcase their talents in the culinary field. A collaboration of the LTB Chefs Association Philippines, the Pastry Alliance of the Philippines and PEPTarsus Corp.it is a successful partnership that has clearly established the new standards in Philippine culinary competitions.

Co-organized by :

Les Toques BlanchesPastry Alliance

 

 

 

 

 

Where The Best Meet To Compete

PCC 2014 Buttons PCC 2015 Buttons PCC 2016 Buttons