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Culinary Arts

Technical-Vocational-Livelihood Track

Culinary Arts

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.

 

  • 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.
  • 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

 

Apply online

Be a Culinary Arts student now.

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‘‘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

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
  • Cookery NC II (320 hrs)
  • Commercial Cooking NC III (320 hrs)
  • Cook / Commis
  • Assistant Cook
  • Chef
  • Assistant Chef

 

 

Apply online

Be a Culinary Arts student now.

Register