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.
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‘‘The hardship, determination, and positive mindset in trainings are the strong foundations of the team's achievements.’’
Rusly Xavier Herrera
SHS Student
Digital Arts
Program 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 - 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 |
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