ISCAHM International School for Culinary Arts and Hotel Management
4F FBR Bldg., Katipunan Avenue, Quezon City, Philippines | T [63] 2 926 8888 / 920 1481 / F [63] 2 426 7672 sales@iscahm.com | www.iscahm.com
14-months Diploma in Culinary Arts and Kitchen Management with Australian Certificate III in Culinary Arts
This is a 14-month course for culinary and kitchen management. Our faculty, composed of former 5 star Hotel Executive Chefs, train students in theoretical and practical skills. For further information please refer to the curriculum section.
Curriculum Objective:
This 14-month intensive course uses the Australian and traditional European dual training approach and equips the students with the fundamentals of culinary arts and management as well as the latest trends in the industry. The one-year course, shall give the student a solid knowledge in culinary arts, so that the student can successfully join a hotel kitchen operation here in the Philippines or abroad.
Theoretical Curriculum
In the theoretical classes, students are exposed to a curriculum that makes them understand the flow and management of an actual operation from planning to execution and marketing of the product.
Great emphasis is given to the teaching of culinary product knowledge, cooking techniques, basic cooking methods and the application of the methods in the various product categories.
Students are also trained in the financial management and control functions of a kitchen operation, from budgeting, to purchasing, receiving, storeroom operations and food processing controls.
In addition, emphasis is also given to the administrative management of a kitchen operation by training the students in human resources management, marketing and sales, planning of promotions, festivals and creating banquet and restaurant menus.
Aside from these, students are also taught basic restaurant knowledge, basic service skills, beverage knowledge and menu planning and writing.
Practical
In the practical sessions, students are first trained in the fundamentals of culinary arts as a one-month introduction. In this period, all the basic cooking techniques and cooking methods, as well as kitchen organization and equipment knowledge are taught.
For the rest of the year, students are exposed to breakfast -, a la carte menu -, set menu -, buffet menu -, International -, pastry menu cooking.
The course strongly emphasizes cooking of the latest culinary trends in the upscale hotel and restaurant operations, as well as the traditional international food preparations.
DPA-ACIII Page 2-4
ISCAHM International School for Culinary Arts and Hotel Management 4F FBR Bldg., Katipunan Avenue, Quezon City, Philippines | T [63] 2 926 8888 / 920 1481 / F [63] 2 426 7672 sales@iscahm.com | www.iscahm.com To enhance the students creativity and business planning further, the school also organizes periodic food promotions, executed by the students.
The strength of the practical course is in the simulated working environment of an actual kitchen operation. Students in the practical classes cook for themselves and the students in the theory classes. This approach is very beneficial to students, as their skills are strongly developed during the school year. This exposure in volume cooking will be a clear advantage to the students when joining the industry.
What is Australian Certificate III in Culinary Arts? This qualification provides the skills and knowledge for a person to be graded as a cook in Continental European style food. It is recommended for students wishing to obtain employment at 4 or 5 star graded hotels and work on an International basis. Work would be undertaken in various hospitality enterprises where food is prepared and served. It may be teamed up with 3 electives in cooking local cuisines so that students will learn wider variety of foods and job prospects for local employment are better. The certificate III in culinary will open the gates of unparalleled opportunities and expand the horizons for ISCAHM graduates and assist in gaining employment in Australia, New Zealand, Canada, UK and other trade partners / members of the Commonwealth of Nations. .Benefits to Students: To be trained based on international 5-star hospitality training standard The Certificate III is accredited in all Commonwealth of Nations and widely recognized in the Middle Eastern countries To be trained with progressive techniques and trends in local environment instead of expensive overseas travel Learn Western and Asian cuisines which will give you great advantage when seeking job abroad Learn the same subjects and get the same training materials as you would study in Australia and be trained by former hotel executives at 1/5 of the price To gain a career in the biggest industry worldwide in hospitality and tourism Curriculum is audited and overseen by Culinary Solutions Australia International Graduate students will automatically be a holder of ISCAHM diploma and certificate III from Culinary Solutions Australia International.
DPA-ACIII Page 3-4
ISCAHM International School for Culinary Arts and Hotel Management 4F FBR Bldg., Katipunan Avenue, Quezon City, Philippines | T [63] 2 926 8888 / 920 1481 / F [63] 2 426 7672 sales@iscahm.com | www.iscahm.com
14-months Diploma in Culinary Arts and Kitchen Management with Australian Certificate III in Culinary Arts
COURSE OUTLINE Code Title CSACA002 Work in a team CSACA003 Hospitality in a socially diverse environment CSACA004 Occupational, health and safety in the workplace CSACA005 Update hospitality industry trends CSACA006 Hygiene in the workplace CSACA007 Mise en place and preparation of food CSACA008 Presentation of food CSACA009 Storage and receives of kitchen supplies CSACA010 Kitchen cleaning and maintenance CSACA011 Principles of cookery methods CSACA012 Prepare, cook and serve food CSACA013 Preparation of entrees and salads CSACA014 Preparation and cooking of stocks, soups and sauces CSACA015 Preparation of vegetables, fruits, eggs and farinaceous dishes CSACA016 Preparation and cooking poultry CSACA017 Preparation and cooking seafood CSACA018 Preparation and cooking meat CSACA019 Preparation of desserts CSACA020 Prepare pastries, cakes and yeast goods CSACA021 Planning and preparation of buffets CSACA022 Food safety in the workplace CSACA023 Diet and nutrition in the menu CSACA024 Menu planning, development and implementation CSACA026 Provide customer service CSACA027 Deal with conflict situations CSACA028 Training and team development CSACA029 Prepare, cook and serve food for menus
ELECTIVE UNITS: A minimum of three electives must be completed CSACA030 Organise production cooking operations CSACA031 Preparation of pates and terrines DPA-ACIII Page 4-4
ISCAHM International School for Culinary Arts and Hotel Management 4F FBR Bldg., Katipunan Avenue, Quezon City, Philippines | T [63] 2 926 8888 / 920 1481 / F [63] 2 426 7672 sales@iscahm.com | www.iscahm.com CSACA032 Plan, prepare and display a buffet CSACA033 Prepare portion controlled meat CSACA034 Handle, store and serve cheese CSAP005 Prepare chocolate work CSACA042 Select, prepare and serve specialised food items CSACA043 Select, prepare and serve specialised cuisines CSAP002 Prepare and produce pastries CSAP003 Prepare and produce cakes CSAP004 Prepare and produce yeast cakes CSAP007 Prepare bakery products for patissiers CSAP008 Prepare and present gateaux, torten and cakes CSAP010 Preparation of petits fours CSAP011 Prepare desserts to meet specialist dietary requirements CSAP012 Preparation of sugar work CSAP013 Plan, prepare and display sweet buffet show pieces CSAP014 Plan patisserie operations CSACA035 Transport and store food in a safe and hygienic manner
CSACA036 Operate a fast food outlet
CSACA037 Apply cook-chill production processes
CSACA038 Apply catering control principles
CSACA044 Develop menus to meet special cultural and dietary needs
CSACA039 Control and order stock
CSACA040 Preparation of sandwiches
CSACA041 Communicate on the telephone CSAAC028 Receive and store stock
ISCAHM is in an exclusive partnership with Culinary Solutions Australia International