AICHI A

MERICAN INTERNATIONAL CULINARY & HOSPITALITY INSTITUTE

2 ND FLOOR ACT CYBER TOWER, COR. P. DEL ROSARIO & LEON KILAT STS., CEBU CITY
TEL.#:5050-918

DIPLOMA IN INTERNATIONAL CULINARY ARTS

1st Semester
INTRODUCTION TO CULINARY ARTS
The Culinary Professional Conduct

Hygiene, Sanitation and Safety ( HACCP)

Organizational Kitchen Set-up

Batteries de Cuisine

Knife skills
STOCKS, SOUPS AND SAUCES
Basic Preparation of Stocks, Soups and Sauces

Types of Roux, Thickeners

Mother & Daughter Sauces:

o Bchamel Sauce
o Espanola
o Tomato
o Hollandaise
o Veloute

Soups: Clear, Thick, Special

( Practical and Written Exams)

ARTS OF GARDE MANGER
Emulsification: Mayonnaise, Vinaigrettes

Salads

Appetizers and Canaps

Burgers and Sandwiches

Egg Cookery
STARCH, PASTA, AND GRAINS
Potato Cookery

Rice Cookery: Risotto, Pilaf, Grains

Pasta Cookery
o Fresh Pasta Making, Pasta Dishes

( Practical and Written Exams)

MARKET BASKET 1
(SOUP, SALAD, PASTA, APPETIZER)
COOKING METHODS
Roasting

Grilling

Searing

Braising and Boiling

Pan Frying

Sauting

Deep Frying

Barbecuing

Pan Grilling

Stewing

 Marination
BAKERY AND PASTRY ARTS
Introduction to Bread and Pastry

Basic Breads

Soft Rolls

(Practical Exam)

Pies and Danish Pastry

Puff Pastry

Cookies

Sponge Cake

Meringue and Souffl

Muffins

(Practical Exam)

Refrigeration Cake I

Refrigeration Cake II

( Practical Exam)

Cake Decoration I

Cake Decoration II

Cake Decoration III

Cake Decoration IV

MARKET BASKET II
(MAIN COURSE, DESSERT)
FOOD AND BEVERAGE ORIENTATIONS
Basic Tools and Equipment in Service
Basic Fine Dining Set-up and Wine Pairing
INTERNATIONAL & CONTEMPORARY CUISINES
Japanese

Thai/ Indian

Spanish/ Mexican/ Turkish

Chinese

European: French, Russian, Greek

Contemporary Cuisine/ Molecular Gastronomy

FINAL SIMULATION
(RESTAURANT KITCHEN SIMULATION)
NOTE: You will receive a certificate in Commercial Cookery
2nd Semester

INDUSTRY EXPOSURE (COMPULSORY REQUIREMENT)

Principles of Safety, Hygiene and Sanitation

o Hazard Analysis Critical Control Points ( HACCP)
First Aid Procedures
Fruit and vegetables Carving/ Plating Technique
o Garnishing
o Centerpieces
Food Calculation and Costing

Cheese Evaluation and Cooking

o Types of Cheeses
o Cooking with cheese
Breakfast Preparation
o Continental
o American
o English

FIRST MAJOR EXAMINATION

o Written
o Practical

Special Dietary
o Food Nutrition
o Types of special diets
Food and Beverage
o Identification of table wares and glass wares
o Table Set-up
o Wine Classification and Service
o Basic Skirting
Pate and Terrines
Buffet Preparation
o Basic Buffet set-up

MYSTERY BASKET 1

Restaurant Operation
o Restaurant communication
o Time Management
o Maximizing Restaurant Sales
o Customer Expectations
o Guest Relation
o Conflict Resolutions
o Station Duties
o Standardized Recipe
o Restaurant Schedule
Kitchen Management
o Kitchen Personnel
o Kitchen Lay-out
o Kitchen Stations
o Stocks Inventory and Evaluation
o Proper Storage
Advanced Bakery and Pastry
o Session1
o Session 2
o Session 3
Chocolate and Confectionary
o Types of Chocolates

THIRD MAJOR EXAM

o Written
o Practical

Hospitality Marketing Techniques

o Principles of Marketing
o Update in Hospitality trends
Prepare, Cook and Serve
o Types of Food Service

o Menu Construction
o Food Service Standard

MYSTERY BASKET 2

FINAL EXAMINATION ( ACTUAL RESTAURANT SIMULATION)

o Students will construct their own menu
o Set-up the venue
o Cook and serve food to actual diners

NOTE: You will receive a Diploma in International Culinary Arts

Enrollment Requirements:
Filled out enrollment form

Medical certificate

Course Fee Inclusions:

Free individual cooking ingredients and materials

Free personal 10- pieces set of imported Chefs knives

Free complete set of Chefs uniform

Free 1- year insurance coverage

Free use of all tools, utensils and equipment

Free course hand-outs and other references

Free School ID

Free use of dressing room lockers, showers and facilities

Free use of parking spaces

Course Fee & Installment Plan

1st Semester
P 110,000 total tuition fee

P 10,000 reservation fee upon enrollment

(Deductible but not refundable)
P 25, 000 upon start of Month 1

P 25, 000 upon start of Month 2

P 25, 000 upon start of Month 3

P 25, 000 upon start of Month 4

2 Semester
P 20,000- enrollment fee
nd

P 20,000- before the First Major Exam

P 20,000- before the Second Major Exam

P 25,000- before the Final Exam