If you’re interested in a more in-depth culinary experience, our comprehensive Essential Series program is a great start. We offer two Certification courses—the Baking and Pastry Arts Series (EBPS), and the Cooking Series (ECS). Both use a techniques-based curriculum with a hands-on experience that are designed to equip you with the know-how to utilize your craft and talents professionally. Learn from our acclaimed instructors and industry experts in an intensive 22 or 23-day program, and watch yourself grow to stand on your own in the culinary field. We offer two modules for the schedule of the Essential Series: the weekday module with classes held every Monday, Tuesday and Wednesday; and the weekend module with classes held every Saturday.

We will also teach you the basic theoretical foundations so that by the end of this series, you will be able to develop your own recipes and build a strong practical skill set in the kitchen. Graduates of the Essential Series program can be endorsed to hotels and restaurants for apprenticeship afterwards.

Every course ends with a culminating event or the graduation, where students will get to prepare all the meals for a celebratory lunch or dinner. Each student is entitled to invite a guest to feast on their sumptuous food. The graduation is an exciting and usually emotional last day for all, as the students put their newly learned skills to the test, and they say goodbye to the new friends that they have gained along the way. This is also the day where we award the Silver Spoon Award, a recognition that is given to the most outstanding student who has shown an undying passion and impressive growth in their performance throughout the course.

Our tuition fees include the following:
1. Cost of ingredients
2. Course and Recipe Manual
3. Two (2) Chef Jackets, two (2) Chef Caps and (2) Aprons
4. Chef’s Kit:
a. EBPS – includes basic baking tools (wire whisk, rubber spatula, offset spatula, measuring cups and spoons, pastry brush, cake tester, piping bag)
b. ECS – includes basic cooking tools (chef’s knife and paring knife)
5. One (1) guest to be invited to the graduation, free of charge.

1. Cost of student meals
2. Food containers for take-home finished products
3. Additional guests to be invited to the graduation. The cost of having the additional guest will be announced before the graduation.


    A 22-day hands-on course that will teach you how to master the techniques of making a variety of pastries and desserts. Learn how to make pies, breads, cookies and ice cream; successfully work with mouse, custards and buttercream; and learn how to make beautiful cakes with our cake decorating classes. This program is suitable for those seeking an entry-level position in a pastry shop in hotels, or restaurants, or put up their own bakeshops or food enterprise. Course Syllabus:
    • General Standard and Food Sanitation
    • Genoise, Mousse, and Ganache
    • Custard, Puddings, Souffle
    • Meringue and Buttercream
    • Pies, Tarts, Quiches and Cheesecakes
    • Advanced Cake Decoration
    • Basic Contemporary Cakes and Cake Decorating
    • Advanced Cake Decoration
    • Chocolate Artistry
    • Pate A Choux
    • Yeast Breads (Lean Dough and Rich Dough)
    • Laminated Dough: Puff Pastry
    • Laminated Dough: Croissants and Danish
    • Quick Breads, Crepes, Waffles
    • Puff Pastry and Phyllo Pastry (Application)
    • Cookies & Petit Fours
    • Deep Fried Pastries
    • Plated Desserts
    • Ice Cream & Frozen Desserts


    JANUARY 15,2018-MARCH 3,2018
    8:00 a.m.-2:00 p.m

    JANUARY 20,2018-JUNE 30,2018
    8:00 a.m.-2:00 p.m



    For a broad course that addresses the fundamental concepts, skills, and techniques involved in basic cookery, our 23-day hands-on Cooking Series course will ground you with culinary techniques, sanitation and safety practices, as well as teach you recipes from all over the world. Cook with confidence—learn how to work your pans, expand your knowledge with advanced cooking styles, and dabble in a little bit of dessert making. This program is suitable for those who want to pursue a culinary education or explore the career options available in the food and beverage industry. This program is suitable for those seeking experience in restaurants or hotels, as well as for aspiring restaurateurs who envision putting up their own food enterprises in the future. Course Syllabus:
    • General Standard and Food Sanitation
    • Basic Cakes and Cake Decorating
    • Custards, Puddings, and Souffles
    • Quick Breads
    • Cookies, Bars, and Tarts
    • Breads
    • Basic Mise En Place and Stocks
    • Sauces
    • Soups
    • Starch Cookery (Potatoes)
    • Starch Cookery (Pasta, Grains, and Legumes)
    • Grilling and Broiling
    • Roasting and Baking
    • Saute and Stir-Fry
    • Pan–Fry and Deep Fry
    • Steaming
    • Submersion
    • Combination- Braising and Stewing
    • Eggs and Breakfast Cookery
    • Garde Manger


    JANUARY 15,2018-MARCH 3,2018
    10:00 a.m.-4:00 p.m

    JANUARY 20,2018-JUNE 30,2018
    10:00 a.m.-4:00 p.m