Our Program CoursesEnhance Your Culinary Skills

Culinary Arts with Holistic Nutrition

Duration : 9 months + 350 hours OJT


The Culinary Institute of Cagayan de Oro (CIC) offers a 9-month Certificate/Diploma Program in Culinary Arts with Holistic Nutrition focusing on Fundamentals, International Cuisine and Bread and Pastry Arts with additional 350 hours of Related Learning Experience(OJT). Sessions are once a week totaling 40 sessions. CIC is TESDA registered. The certificate program is divided into 4 modules with 2 months each with a final month of practical exams and Grand Buffet.

The 1st module covers the theoretical and laboratory aspect of culinary arts including

  • Introduction to the Art and Science of Cooking
  • Kitchen and Food Sanitation and Safety Practices
  • Equipment and Tools, Cooking Science, Methods and Techniques
  • Planning and Organization
  • Knife Skills
  • Recipe and Menu Planning and Development
  • Nutrition
  • Culinary Math etc.

The 2nd module to 3rd covers

  • Basic Culinary Arts including
  • Stocks, soups, & sauces
  • Vegetable Cookery
  • Breakfast Cookery
  • Salads and Dressings
  • Rice and Pasta Cookery
  • Meat Cookery
  • Poultry Cookery
  • Fish and Seafood Cookery
  • Cold Kitchen etc.

The 3rd to 4th covers International Cuisine including Filipino, European, Mexican and Asian Cuisine plus Bread and Pastry Arts.

The program is very comprehensive and skills oriented. The students are also given exams, written, oral and hands-on to test the level of competency acquired. They are assured to leave the school with full knowledge gained, provided they are really interested to learn and grasp everything given them.


Culinary Arts with Holistic Nutrition, Intensive Course

 Duration : 4.5 months + 350 hours OJT


A 4.5-month intensive program focusing on Fundamentals, International Cuisine and Bread and Pastry Arts with additional 350 hrs of Related Learning Experience (OJT). Classes are from 8am to 5 pm, twice a week totaling 40 sessions. This fast-track course is designed for those who would want to finish the course in a shorter period of time.


Applied Science in Baking and Pastry Arts

 Duration : 5 months + 125 hours OJT

DIPLOMA OF APPLIED SCIENCE IN BAKING AND PASTRY ARTS

Certificate/Diploma of Applied Science in Baking and Pastry Arts, provides a broad foundation of baking and pastry theory and practical training necessary for success in the food service industry. Students will learn the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students will also learn to use sugar, syrups, icings, and chocolate. Prepare for a career as a professional baker or pastry chef in a bakery, restaurant, hotel or resort.

The course is 5 months with additional 125 hrs of Related Learning experience (OJT). Sessions are once a week from 8 am to 5 pm. CIC is TESDA registered.

Student Learning Outcomes:

Upon successful completion of this program the student will be able to:

  • Prepare yeast raised products to include breads, yeast leavened pastries to include laminated dough, breakfast pastries and leavened cakes.
  • Prepare a variety of cakes, fillings and icings to include chemical and mechanical leavening techniques.
  • Prepare a variety of egg and dairy based products to include meringue, sponge, souffl├ęs, mousses, custards, and creams.
  • Prepare a variety of pastry products to include pies, tarts, pate a choux, crepes, puff pastry, and fillo dough.
  • Identify, select and demonstrate the use of various chocolates and sugar and the common uses for the decoration processes.
  • Create decorative and beautiful cakes and showpieces and more!

The ff are the requirements to enroll:

  • Medical Exams on: Hepa A, and TB
  • NSO Birth certificate
  • 4 pcs. 2x2 photo
  • NBI Clearance

* the enrollees are subject to a short screening process.


Certificate/Diploma of Applied Science in Baking and Pastry Arts, Intensive Course

 Duration : 2.5 months + 125 hours OJT

 
Certificate/Diploma of Applied Science in Baking and Pastry Arts, provides a broad foundation of baking and pastry theory and practical training necessary for success in the food service industry. Students will learn the art of creating tasty baked goods, pastries, and confections, from traditional bread baking to beautiful showpieces. Students will also learn to use sugar, syrups, icings, and chocolate. Prepare for a career as a professional baker or pastry chef in a bakery, restaurant, hotel or resort.

The course is 2.5 months with additional 125 hrs of Related Learning experience (OJT). Sessions are twice a week from 8 am to 5 pm.