Mapúa Malayan Colleges Laguna

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Diploma in Culinary Arts

Program Description

The Diploma in Culinary Arts equips students with the essential skills and knowledge for a fruitful culinary career. It covers food preparation, cooking techniques, menu planning, nutrition, food safety, and food costing. You will learn to create and serve cuisines from around the world, while also developing entrepreneurial and management competencies for commercial or institutional kitchens.​

 

Through hands-on experience in a professional kitchen and a 600-hour internship, students gain practical knowledge. Graduates are prepared for diverse roles in restaurants, hotels, and catering companies. Completion of Cookery 1, Cookery 2, and Bread and Pastry Production modules earns you eligibility for a National Certification Level II (NC II) accredited by TESDA, opening doors to further studies and career advancement in the culinary arts.​
 

Educational Objectives

Within 5 years after graduation, graduates of the Diploma in Culinary Arts would have: ​

a. Established and maintained their own innovative culinary businesses.​

b. Hold senior culinary positions in established culinary establishments.​​

c. Completed additional culinary certifications and actively engaged in specialized culinary training programs​

Student Outcomes

At the end of the program, students are expected to: ​

a. Demonstrate proficiency in culinary techniques, food safety, and sanitation practices.​

b. Showcase creativity in recipe creation and execution, reflecting a strong understanding of culinary principles.​

c. Adapt recipes for specific dietary needs and cultural preferences, displaying versatility in culinary creations.​

d. Plan well-balanced menus for various culinary settings, considering taste, presentation, and dietary requirements.​

e. Work effectively in a team, communicating and collaborating in a fast-paced kitchen environment.​

f. Apply knowledge of ingredient selection, sustainability, and cost control to ensure efficient and responsible kitchen operations.​

g. Exhibit a comprehensive understanding of culinary history, global cuisines, and culinary traditions.​

h. Utilize critical thinking and problem-solving skills to address challenges in the culinary industry and culinary contexts.​

Diploma in Culinary Arts Courses

Cookery 1

 

This course is designed to develop the knowledge, skills, and attitude of the learner in preparing and presenting basic dishes. It covers a wide range of culinary techniques, food preparation methods, and kitchen management principles. The learner will be able to prepare and cook a variety of dishes, including appetizers, soups, salads, main courses, and desserts. The learner will also be able to follow health, safety, and security procedures in the workplace.​

 

Upon completion of this course, the learner may find employment as a cook, kitchen assistant, or food handler in hotels, restaurants, catering companies, and other food service establishments. The learner may also start their own business in the culinary industry.​
 
 
This course is a pre-requisite to take Cookery 2.
 
Cookery 2
 
This course is designed to develop the knowledge, skills, and attitude of the learner in preparing and presenting international dishes, creating menus, and designing food presentations. The learner will be able to prepare and cook a variety of dishes from different countries, as well as plan and design menus that meet the needs of different types of establishments. The learner will also be able to create food presentations that are both visually appealing and enjoyable.​
 
Upon completion of this course, the learner may find employment as a chef, sous chef, or menu planner in hotels, restaurants, catering companies, and other food service establishments. The learner may also start their own business in the culinary industry.​
 
Likewise, upon successful completion of Cookery 1 and 2 (322-hours), the learner will be eligible to undergo a National Certificate Level II (NC II) in Cookery by TESDA. This qualification is recognized by employers in the culinary industry.​
 
Bread and Pastry Production
 
This course is designed to develop the knowledge, skills, and attitude of the learner in preparing and presenting bread and pastry products. The learner will be able to prepare and produce a variety of bakery products, pastry products, gateaux, tortes and cakes, petits fours, and desserts. The learner will also be able to follow health, safety, and security procedures in the workplace​.
 
Upon completion of this course (143.5-hours), the learner may find employment as a baker, pastry chef, or dessert maker in hotels, restaurants, bakeries, and other food service establishments. The learner may also start their own business in the baking or pastry industry.​
 
Likewise, the learner will be eligible to undergo a National Certificate Level II (NC II) in Bread and Pastry Production by TESDA. This qualification is recognized by employers in the culinary industry​
 
Apprenticeship
 
This course introduces the apprenticeship industry in culinary arts and the requirements necessary to enter an apprenticeship program. This is a 600-hour immersion of students in the actual workplace. This course is specifically intended to be a practicum in a hotel, restaurant, or resort establishments to expose the students to the different facets of the possible work of a culinary arts practitioner. ​
 

For inquiries, contact us via:

+63 (49) 832-4084​

I-ExCELL Service Account: [email protected]

2nd floor, Rizal Bldg., Mapua Malayan Colleges Laguna, Pulo Diezmo Rd., Cabuyao City, Philippines, 4025​