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2 - yr. Professional Culinary Arts (DPCA)

Hospitality Management

2 - yr. Professional Culinary Arts (DPCA)

About the Program

A finishing course for Senior High School graduates, the 2-year Professional Culinary Arts program provides students with rigorous training in a professional kitchen environment in preparation for a career in the foodservice industry. Graduates will also receive advanced TESDA national certifications in Cookery, Commercial Cooking, and Bread and Pastry Production.

  • Exhibit mastery of fundamental culinary skills necessary for a chef
  • Produce food products of various cuisines
  • Provide food and beverage service and manage operations seamlessly based on industry standards
  • Demonstrate entrepreneurial skills in running a food business
  • Produce and design baked products
  • Sous Chef
  • Chef de Partie (Station or Line Cook)
  • Pastry Chef
  • Baker
  • Entrepreneur
  • Food Specialist

 

‘‘Ang pagluluto ay hindi lang basta talino. Kailangan din ng diskarte, sipag at tiyaga. Do not be afraid to experiment and take criticisms constructively.’’

Anthony Ang

Commis Chef

BS HRM Batch 2015

View Full Story | Read More STI Stories

‘‘Ang pagluluto ay hindi lang basta talino. Kailangan din ng diskarte, sipag at tiyaga. Do not be afraid to experiment and take criticisms constructively.’’

Anthony Ang

Commis Chef

BS HRM Batch 2015

View Full Story | Read More STI Stories

Program Curriculum

FIRST YEAR - FIRST TERM HOURS/WEEK    PRE-REQUISITE(S)
Euthenics 1 1    
Essentials of Professional Cooking 7    
National Service Training Program 1 3    
Introduction to the Food and Beverage Industry 5    
TOTAL 16    
 
FIRST YEAR - SECOND TERM HOURS/WEEK   PRE-REQUISITE(S)
Catering Management 7    
National Service Training Program 2 3    
Asian Cuisines 10    
TOTAL 20    
SECOND YEAR - FIRST TERM HOURS/WEEK            PRE-REQUISITE(S)
Euthenics 2 1    
Artisan Bread and Pastry Making 10    
French and Other Cuisines 13    
TOTAL 24    
 
SECOND YEAR - SECOND TERM HOURS/WEEK   PRE-REQUISITE(S)
Culinary Entrepreneurship 5    
Fusion of Cuisines and Food Plating 7    
Kitchen Operations Practicum (200 Hours) 3    
TOTAL 15    

 

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