EXCELLENCE STARTS AT HOME In 1995, the Cravings Group founded the very first culinary institution in the country: the Center for Culinary Arts, Manila. CCA Manila now stands at the forefront of culinary education in the Philippines with three campuses all over Manila, numerous awards and recognitions and thousands of successful graduates. OUR VISION, MISSION AND VALUES CCA aims to fulfill culinary dreams. In this daunting task, CCA is guided in producing the next leaders of the culinary world by these core values: I-SPICE Integrity Stewardship Prudence Innovation Commitment Excellence OUR MENTORS AND INSTRUCTORS CCA s unique nurturing approach in culinary education started with its founder, Ms. Annie Pascual-Guerrero. What started with a faculty of one mother, as she was teaching her daughter, CCA s roster of mentors and instructors have grown and evolved to one filled with notable chefs and industry top-notch professionals.
OUR PRIDE AND JOY: OUR GRADUATES AND ACHIEVERS No other culinary institution has come even close to the presence and influence of CCA. As the oldest and most respected culinary school to offer professional culinary education in the Philippines, CCA has earned the distinction of being the maker of high-level culinary achievers. CCA has fulfilled countless culinary dreams and has produced notable chefs and industry top-notch professionals in various career routes with vast exposures at the highest level. We rightly make a big deal of the fact that our graduates play a leading role in the local and international food service industry, whether as restaurant owners, executive chefs, corporate chefs of food conglomerates or media chefs. This success is mirrored in the likes of: Peter Ayson (Owner/Chef, Red Crab Group, Claw Daddy, Johnny Kahuku & 12 other restaurant brands), JP Anglo (Owner/Executive Chef, Sarsa Group), Miguel Alba (Owner/Chef, Alba s Restaurante Espanol), Joanne Limoanco-Gendrano (Head Corporate Chef, Unilever Food Solutions), Celine Escaler (Owner/Chef, Stocton Place), Ajie Acorda-Mendoza (Head Corporate Chef, Nestle Philippines), Patricia Locsin-Cheung (Owner/Chef, 59 C at Paseo de Roxas), Martin del Prado - (former Corporate Chef, San Miguel Great Food), Carlo Santiago (Executive Chef, Bayleaf Intramuros), Adrian Azurin (Creative Research & Devt. Head, Max s Group), PV Valdez (Owner/Chef, Basilio Restaurant), Xandra Fei Pauco (Owner/Chef, Flaming Wings), Patricia Mathew Nuezca (Owner/Chef, Nuezca Cafe), Anton Amoncio (Food Hero Asia 2016, Asian Food Channel), Angelica Atanacio (Founder, Anghelica s Desserts), Wally Salangsang (Founder, Intercity Food Innovations), Jerome Valencia - Owner/ Chef, Tambai and World Association of Chefs Certified Competition Judge), Mia Yan, former Corporate Chef, Heinz and World Association of Chefs Certified Competition Judge), Rosebud Benitez (TV Celebrity Chef), Jonvic Mangibin (Owner, Pista Food Hall, Fresh Fuel), Jose Miguel Gianan (Owner/Chef, Spice and Cleaver), Aris and Karen Dulay & Vincent Maramag (Owners, Galo), and thousands of many other successful graduates. BOLD BREAKTHROUGHS Boldness To Aim For Excellence The graduates of CCA, Manila are one-of-a kind. They create a niche wherever they go. They are trail blazers, risk-takers, adventurers! An impressive number of alumni are chef-preneurs, building their own businesses in Manila and in key provinces, and all over the world. They carry with them the perfect mix of culinary creativity and business acumen. CCA, Manila s faculty members have strong academic preparation and industry experience that enhance the programs course content and laboratory activities. The chefs and instructors currently either manage their own businesses or serve as consultants to leading food establishments in the country or to government institutions and private industries Boldness To Be Tested In The International Field Our faculty chefs are encouraged to join international culinary competitions, from which they invariably bring home medals and honor. Chef Miguel Lorino, Kerwin Funtanilla and Michael Cheng, to name a few, participated in the Hong Kong International Culinary Classic 15 Competition (HOFEX). Chef Kerwin garnered bronze, Chef Michael brought home gold. Out of 250 chefs world wide, Chef Miguel got the highest score in the Hot Kitchen categories with a score of a perfect 100, earning him the Gold with Distinction award. In the same contest, he also brought home the most prestigious award of the competition the Golden Bauhinia Cup (Western Cuisine), the only Filipino in the history of the competition to have won it. Boldness To Aim For Certifications To Prove Quality To receive the ACF Seal of Accreditation is to be affirmed that one holds a world-class curriculum. In 2006, CCA, Manila was granted a 3-year programmatic accreditation by the prestigious American Culinary Federation Foundation (ACFF), the premier organization of professional culinarians and chefs in North America. CCA, Manila went through another successful accreditation in 2010 and today remains as the first school in the Philippines and the Asia Pacific region recognized and accredited by the ACFF. Boldness In Instilling A Sense Of Competition, Sportsmanship, Teamwork And Camaraderie Among Our Students The Houses of Spice of CCA, Manila were created in 2012. Composed of the Culinary Champions, Gastronomic Gurus, Kitchen Kings and Meal Masters, they served as the students home away from home, allowing them to participate in friendly but highly challenging competitions throughout the year. These competitions culminate in the much-awaited, highly anticipated Clash of the Clans (COC) where students from different houses participate in various culinary categories, judged by respected chefs in the industry. At the end of the COC. the best house is crowned the grand winner for the year. Peter Ayson Rosebud Benitez JP Anglo
Diploma in Culinary Arts & Technology Management (2 years) This program is CCA Manila s flagship program which started in 1997. It is a two-year diploma program that provides students with a strong and solid foundation to become disciplined culinary professionals. Theories and practical kitchen training are complemented with a comprehensive foodservice management practicum program. It aims to develop entrepreneurial and management competencies in planning, operation and supervision of an institutional or commercial kitchen. Intakes : August, October, January, March, June Campus : Katipunan Schedule : 9am 2pm Bachelor of Science in Culinary Management (4 years) The program is designed to provide students with a strong culinary and managerial foundation of becoming disciplined culinary professionals. This program focuses on skills, competencies and knowledge on management and operations of commercial kitchens at various hospitality settings. Students undergo practicum in the industry as part of the curriculum. A food service business study serves as a capstone requirement of the program. Intakes : August and January Campus : CCA Katipunan
CCA-Institut Culinaire Disciples Escoffier The Disciples Escoffier Diploma in Culinary Arts is a 9-month/6-month program under the tutelage of an ICDE French Master Chef. The program is composed of 540 hours on Basic level (180 hours), Intermediate level (180 hours) and Advanced level (180 hours). At the end of the program, students will be assessed and evaluated by master chefs from the French Ministry of Education, a French government cabinet member charged with running France s public educational system and with the supervision of agreements and authorizations for private teaching organizations. Campus : Makati Certificate in Culinary Arts (1 years) The program is designed to meet the needs of students who wish to acquire the basics in culinary arts. It includes the rudiments of ensuring food safety, knife skills, cooking methods, stocks, soups and sauces, starch and vegetable cookery, nutrition, product identification, garde manger, baking and patisserie, and green chefmanship. It is ideal for career switchers or individuals who posses a keen interest to pursue employment in restaurants, hotels or production kitchen. Graduates may progress to the Diploma course. Intakes: January, March, June, August, and October Professional Chef Accelerated Program Professional Chef - Accelerated (PROCAP) is a 6 month intensive program designed exclusively for those who would like to pursue their passion for the culinary arts. Ideal for those with degrees in HRM, Tourism, Food Technology, Nutrition or anyone who would like to advance their careers in the food industry. Intakes : May and October Campus : Farmers and Makati
Certificate in Baking and Pastry Arts A 1 year certificate program designed to provide students with a strong foundation on baking and pastry arts, supplemented with management competencies. The program includes food safety, knife skills, baking math, green chefmanship, nutrition, prepare and serve espresso coffee, baking, patisserie, and café and bakeshop operations. Completers of the program are qualified to acquire the professional certification of the American Culinary Federation. Intakes: January and June Professional Baking and Pastry Arts Management (9 months) Professional Baking and Pastry Arts Management (9 months). A 9-month intensive program aims to provide students with competencies on the fundamentals and advanced baking and patisserie techniques. The program comprises of 8 modules and culminates with a product development project. Intakes: January and June CONTINUING EDUCATION PROGRAM (SHORT COURSES) Fundamentals In Culinary Arts Course 13-day comprehensive hands-on program; total of 84 hour Develop cooking skills and palate aptitude, apply principles and techniques to food concepts Learn food safety, knife skills, food presentation and Green Chefmanship Sessions conclude with a group tasting and a critique of the day s work by the chef instructor Intakes: January December Campus: Katipunan, Farmers, Makati Schedule: Mondays Fridays or Saturdays only, 9am 4pm Fundamentals in Baking and Pastry Arts Course 13-day comprehensive hands-on program; total of 84 hours Learn basic skills and knowledge on food safety, baking math, Green Chefmanship, baking techniques and methods Application of principles and techniques to various baked and patisserie products Sessions conclude with a group tasting and a critique of the day s work by the chef instructor Intakes: January December Campus: Katipunan, Farmers, and Makati Schedule: Mondays Fridays or Saturdays only, 9am 4pm OTHER COURSES OFFERED: The Kitchen Discovery Class (KDC) A Taste of Japan Korean Cuisine Catering Business The ServSafe Class Coffee Prepare and Serve Food Service Management Culinary Team Bonding Young Chef s Boot Camp Wine Appreciation and Food Pairing Power Meals Holiday Cooking and Baking Classes Pinoy food Tours Package