STI College

About the Program

Learn the basic principles of food preparation, food science, food handling, kitchen sanitation and safety, as well as planning and food costing in the Culinary Arts program. Students who choose this specialization may pursue college degrees in Culinary Arts or Hotel & Restaurant Management.

Program Outcomes

Prepare stocks, sauces, and soups; appetizers and desserts; sandwiches, salads and dressing; starch and vegetable dishes; egg, poultry, and game dishes; meat and seafood dishes.
Package prepared food.
Plan and prepare food for ala carte and buffets.
Plan and control menu-based catering.
Organize bulk cooking operations.
Plan, prepare, and display a buffet.
Select, prepare, and serve specialized food items.
Select, prepare, and serve specialty cuisines.
Monitor catering revenue and costs.
Apply cook-chill-freeze production processes.

Curriculum Structure

(Specialized Subjects, 80 hrs each):

Introduction to Culinary Operations
Basic Food Production 101
Basic Food Production 102
Basic Food Production 103
Introduction to Commercial Cookery
Local & International Cuisines
Catering Management & Control System
Introduction to Bread & Pastry Production

Campuses with

Related Programs

Science, Technology, Engineering, and Mathematics

Accountancy, Business, and Management

Humanities and Social Sciences

General Academic Strand

Restaurant and Bar Operations

Tourism Operations

Hotel Operations

IT in Mobile App & Web Development

Digital Arts

Computer & Communications Technology

Consumer Electronics

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Program Curriculum

Grade 11 Curriculum

GRADE 11 - FIRST TERM	REQUIRED DURATION
Core Subjects:
Oral Communication	80
General Mathematics	80
21st Century Literature from the Philippines and the World	80
Media and Information Literacy	80
Introduction to the Philosophy of the Human Person	80
Physical Education and Health 1	20
Specialized Subjects:
Introduction to Culinary Operations	80
Basic Food Production 101	80
TOTAL	580

GRADE 11 - SECOND TERM	REQUIRED DURATION
Core Subjects:
Reading and Writing	80
Statistics and Probability	80
Understanding Culture, Society and Politics	80
Earth and Life Science	80
Komunikasyon at Pananaliksik sa Wika at Kulturang Pilipino	80
Physical Education and Health 2	20
Applied Subjects:
Practical Research 1	80
Specialized Subjects:
Basic Food Production 102	80
Basic Food Production 103	80
TOTAL	660

Grade 12 Curriculum

GRADE 12 - FIRST TERM	REQUIRED DURATION
Core Subjects:
Personal Development	80
Pagbasa at Pagsusuri ng Iba't Ibang Teksto Tungo sa Pananaliksik	80
Physical Science	80
Physical Education and Health 3	20
Applied Subjects:
Practical Research 2	80
Filipino sa Piling Larangan	80
English for Academic and Professional Purposes	80
Specialized Subjects:
Introduction to Commercial Cookery	80
Local & International Cuisines	80
TOTAL	660

GRADE 12 - SECOND TERM	REQUIRED DURATION
Core Subjects:
Contemporary Philippine Arts from the Regions	80
Physical Education and Health 4	20
Applied Subjects:
Empowerment Technologies	80
Entrepreneurship	80
Inquiries, Investigations and Immersion	80
Specialized Subjects:
Catering Management & Control System	80
Introduction to Bread & Pastry Production	80
Work Immersion/Research/Career Advocacy/Culminating Activity (Practicum Type)	80
TOTAL	580

Specializations

Cookery NC II (320 hrs)
Commercial Cooking NC III (320 hrs)

Career Opportunities

Cook / Commis
Assistant Cook
Chef
Assistant Chef