Become a Professional
Chef

Faster than most local programs, PCA-KM provides a more practical educational experience powered by high-volume hands-on and science-based commercial cooking. This program focuses on increasing your capacity to produce results in the real world by doing more of the actual evidence-based skills on top of high-level culinary arts theory.

Key Success
Areas

High - volume hands-on training ensures you can execute more and better than the 90% of graduates in the field.
Real world pace and environment means you produce sellable food for the market at the speed the market requires.
Be guided by Internationally Awarded Faculty headed by Chef Rob Pengson, winnder of multiple best chef and best restaurant awards since 2009.
Be Part of a High - Value Community.

Package

This program is for individuals decided on becoming not just technical practitioners but also real and practicing managers and head chefs.

Education

In - Person

PROFESSIONAL

CULINARY ARTS

Price: P99,000
Hands-On: 8/10 beginner
Volume: 8/10 beginner
Pace: 8/10 beginner

Level 2 - International Cuisine & Kitchen Management 1: International Cuisine: American & Latin American Cuisine, South East Asian Cuisine, Japan & Korea, Europe | Menu engineering 102 and menu matrix production | Kitchen management 101 | Food safety & sanitation 102

Price: P197,000
Hands-On: 9/10 moderate
Volume: 9/10 moderate
Pace: 9/10 moderate

Level 3 - Commercial Cooking & Kitchen Management 2: Cooking for dietary & cultural requirements: kosher, muslim, low fat, low sugar, vegetarian, plant based | Plated & banquet cookery and event costing | Kitchen management 201 | Food safety & sanitation 103

Price: P197,000
Hands-On: 10/10 real world standards
Volume: 10/10 real world standards
Pace: 10/10 real world standards

Program Inquiry

Please complete the form to inquire.