This Certificate Course is offered for 909 hours inclusive of 500 hours of apprenticeship. The 18-month program is a combination of theoretical foundations, practical skills and creative applications designed to hone students' culinary skills and competencies in planning operations and supervisions of a commercial kitchen. The methodology of teaching is a proper mix of all the necessary components to maximize learning. The courses/subjects are offered on a modular basis.
Main Course
Module
Course Title
1
Culinary Ethics
Fundamentals of Culinary Arts with Culinary
Terms and Applications
Menu Planning
Basic French
Safety, Sanitation and Hygiene
2
Basic Nutrition
Butchery
Stocks, Soups and Sauces
Egg Cookery, Wine, Cheese, Herbs & Spices
Healthy Cooking
3
Food & Beverage Management with Cost Control
Garde Manger
Filipino Cuisine
Asian Cuisine
4
American Cuisine
Patisserie
European Cuisine
5
Catering and Quantity Food Production
Communication Arts
Business Venture
6
Apprenticeship
GUIDELINES FOR ADMISSION
Entry Requirements
At least 16 years old and above for HS Graduates
Form 138 for HS Grads/Transcript of records for professionals
Satisfactory entrance exam scores
Satisfactory interview results
Pass the English Diagnostic Test
English comprehension, spelling, and usage competency (spoken and written)
Normal level of audiometric acuity
Pass the trainability/aptitude test
Physically and mentally fit and pass the physical exam at DLSL school clinic, certified hepatitis free
Pass the psychological evaluation test since the program involves knives and other mechanical equipment.
1962 J.P. Laurel National Highway 4217 Lipa City, Philippines
For inquiries, call 756-5555, loc 232 (HRM Dept., Chéz Avenir Hotel) or emaillica@dlsl.edu.ph
A relatively cheaper program, the courses offered by LICA take up less time but give more rewards. After just about fifteen months at LICA, the chefs-in-training are guaranteed a job in the field they have worked diligently to master and excel in.
