- BASIC CULINARY ARTS
- ADVANCED CULINARY ARTS
- BREAD AND PASTRY ARTS
Hands on pastry class designed to provide the students with modern and classical dessert making techniques. The art of making pastries are among the many facets of pastry art explored and taught in this course. This course is designed to provide the students with practical bakery skills a restaurant, wholesale or retail bakeshop.
- Teacher: MISHELLE CHIONG
Provide students with fundamental skills in quantity food preparation. Lectures cover cooking theory and principles, basic menu math and kitchen safety. Hands-on kitchen laboratory introduces the student to knife skills, basic cookery methods, stocks, sauces, soups, vegetable, meat, fish preparation, alternative proteins ad breakfast cookery.
- Teacher: MISHELLE CHIONG
- Teacher: ARIEL RONATO
- Teacher: MISHELLE CHIONG
- Teacher: ARIEL RONATO