Holiday Spree

Planning to earn extra income this holiday season? Avail of PACE’s Holiday Spree Short Courses. This is a four-day culinary and baking short course where participants can learn the proper preparation method, recipe quantification, costing and packaging presentation of baked pastries and culinary savories that are best for selling over the holidays.

Hurry, enroll now! Limited slots only

  • Strawberry Shortcake
  • Chiffon Sponge
  • Strawberry Cream
  • Banana Walnut Loaf
  • Streusel Topping
  • Chocolate Truffles


  • Almond Crusted Vanilla Swiss Log
  • Chiffon Sponge
  • Orange Filling
  • Ganache
  • Peanut Butter Brownies
  • Oreo Cookie Monster
  • Special Quezo de Bola Ensaymada
  • Pork Embotido
  • Beef Morcon


  • Chicken Galantina
  • Assorted Empanadas
  • Savory Tarts

Course Inclusion:
Hands-on Training, Raw Materials, Recipes, Apron and Certificate

Course Schedule:
Antipolo Branch:
Saturday of October (6-13-20-27); 1:00 PM – 5:00 PM | CLOSED

BF Branch: Saturday of October (13-20-27) and November (10); 1:00 PM – 5:00 PM | OPEN FOR ENROLLMENT

*other schedule dates may be available, please inquire for further details

Course Fee:
Php 2,500.00 / one-day series                 |                  Php 8,000.00 /4 -day series

My Recipe My Story

Episode 1: Fresh Tagliatelle Pasta by Fatima Cadisim


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


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


  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.

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