AICA: Culinary excellence

CEBU, Philippines - The Academy for International Culinary Arts believes in culinary excellence.

It ensures that its graduates have the edge to succeed in their careers by providing a firm theoretical foundation through 100-percent hands-on applications.

Programs and curricula address the different needs of various individuals who seek to be professionals in the food service and hospitality industry - creating well-rounded individuals by providing them with theoretical learning, practical training, and actual experience.

The Premier International Culinary Diploma Course (1,030 hours), for example, is a combination of strong theoretical foundation, advance practical training and intense formative experiences. The program is designed for those who are passionate about starting a career in the hospitality industry.

Its first module on Commercial Cooking allows the students to learn essential theoretical foundation and practical application, to indulge in an intensive lesson on professional kitchen operations and food safety, and gain first-hand experience via unique immersion of programs in AICA-approved professional kitchens and restaurants.

Through its second module, on Advance Professional Cooking and Kitchen Management, students discover and learn various cuisines from around the world; move beyond basics by getting exposed to a myriad of advance classes like healthy cooking, garde manger (exposure to the craft of cold cuts and exquisite sandwiches), and restaurant simulation week.

The Certificate in Commercial Cooking is a five-month certificate course which educates the student with the theoretical foundation and professional skills to prepare him in the exciting field of culinary arts. A 14:1 student to chef instructor ratio assures the student of a personalized learning experience. All of the student's time is spent immersed in the Academy's state-of-the-art kitchens, where they shall be trained - hands on - in the standards of professional kitchen operations and the different cooking methods and technique. Students shall have an on-the-job training to give them actual experience working in kitchens of the finest restaurants and hotels. Graduates of this program shall have gained the necessary skills to work confidently as line cooks in any kitchen here and abroad.

Meanwhile, Fundamentals of Professional Cooking is a 16-session hands-on culinary course that covers the basic techniques and methods of the culinary arts while tackling all major regions of the culinary world - from knife skills to stocks and soups, from rice and other grains to steaming and poaching, from salads and dressings to sautéing and deep frying.

For those interested in an eight-day program made especially for the avid food enthusiasts and novice chef, the Fundamentals of Professional Baking and Pastry is the perfect course.It covers all the major subjects in the practice of the baking and pastry arts. Students will learn how to handle their knives properly, make delicious desserts and apply various cooking methods to favorite bakeshop items. It also enables students to read, write and cost a recipe accurately.

Sessions include topics on soft- and hard-crusted breads, specialty bread, sweet breads, cookies and cupcakes; pies, tarts, meringue and crème brulees, as well as cheesecakes and mousses.

AICA is at The Gallery, GolamDrive, corner Juan Luna Avenue, Mabolo.