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PCA Pasig 006 | 007


Course
Michael Yap
Enrollment for this course is currently closed.

The Professional Culinary Arts program is an introduction to essential cooking principles and techniques. The learning modules take a comprehensive approach, combining detailed theoretical instruction and practical demonstrations of techniques. Extensive hands-on practical activities help equip learners with a well-rounded training, essential for establishing a strong fundamentals and starting a successful culinary career.

Here is the course outline:

Orientation

On-Line

Familiarization with MEP Course Description List of Equipment and Other Program Requirements Consolidated Market List Learner Consent Student e-Handbook

14 sections
Welcome to MEP and the Professional Culinary Arts Program
Course Description
List of Equipment and Other Program Requirements
Consolidated Market List
Consent to Share Images and Work of Learners
Student e-Handbook
General Academic Guidelines, Policies and Procedures
Guidelines on Uniform, Grooming, Hygiene and Health
Learner Profile Completion
Code of Conduct: General Standards of Behavior, Online and On-Campus Decorum
Code of Conduct: Policies on Disciplinary Action
Conduct Score
Mock Theoretical Assessment
Mock Practical Assessment

Theoretical Assessments

On-Line

Theoretical Assessments

27 sections
Theoretical Assessments
On-Line Theoretical Assessment 01
On-Line Theoretical Assessment 02
On-Line Theoretical Assessment 03
On-Line Theoretical Assessment 04.1
On-Line Theoretical Assessment 04.2
On-Line Theoretical Assessment 05
On-Line Theoretical Assessment 09
On-Line Theoretical Assessment 06
On-Line Theoretical Assessment 07
On-Line Theoretical Assessment 08
On-Line Theoretical Assessment 10
On-Line Theoretical Assessment 11
On-Line Theoretical Assessment 12
On-Line Theoretical Assessment 13
On-Line Theoretical Assessment 14
On-Line Theoretical Assessment 15
On-Line Theoretical Assessment 16
On-Line Theoretical Assessment 17
On-Line Theoretical Assessment 18
On-Line Theoretical Assessment 19
On-Line Theoretical Assessment 20
On-Line Theoretical Assessment 21
On-Line Theoretical Assessment 22
On-Line Theoretical Assessment 23
On-Line Theoretical Assessment 24
On-Line Theoretical Assessment 25

Practical Assessments

GA-Pasig

Practical Assessments

44 sections
Practical Assessment Retake/Make-up Policy and Guidelines
Accomplishing Post Practical Self Assessment and Using the Editor to Upload Photos and Videos
On-Campus Practical Assessment 06
At-Home Practical Assessment 06
On-Campus Practical Assessment 07
At-Home Practical Assessment 07
On-Campus Practical Assessment 08
At-Home Practical Assessment 08
On-Campus Practical Assessment 10
At-Home Practical Assessment 10
On- Campus Practical Assessment 11
At-Home Practical Assessment 11
On-Campus Practical Assessment 12
At-Home Practical Assessment 12
On-Campus Practical Assessment 13
At-Home Practical Assessment 13
On-Campus Practical Assessment 14
At-Home Practical Assessment 14
On-Campus Practical Assessment 15
At-Home Practical Assessment 15
End of the Module Evaluation
On-Campus Practical Assessment 16
At-Home Practical Assessment 16
On-Campus Practical Assessment 17
At-Home Practical Assessment 17
On-Campus Practical Assessment 18
At-Home Practical Assessment 18
On-Campus Practical Assessment 19
At-Home Practical Assessment 19
On-Campus Practical Assessment 20
At-Home Practical Assessment 20
On-Campus Practical Assessment 21
At-Home Practical Assessment 21
End of the Module Evaluation
On-Campus Practical Assessment 22
At-Home Practical Assessment 22
On-Campus Practical Assessment 23
At-Home Practical Assessment 23
On-Campus Practical Assessment 24
At-Home Practical Assessment 24
On-Campus Practical Assessment 25
At-Home Practical Assessment 25
Proof of Registrar's Clearance
End of the Module Evaluation

Module 01 : Introduction to Professional Kitchen

On-Line

Introduction to the Professional Kitchen Equipment Identification

3 sections
Syllabus
Introduction to the Professional Kitchen
Equipment Identification

Module 02 : Food Safety and Sanitation

On-Line

Food Safety and Sanitation Hazard Analysis Critical Control Points Servsafe Videos : - Introduction to Food Safety - Overview of Foodborne Microorganisms and Allergens - Personal Hygiene - Purchasing, Receiving and Storage - Preparing, Cooking and Serving - Facilities, Cleaning and Sanitizing Servsafe Protocols for Restaurant Reopening, Takeout, and Delivery COVID-19 Cleaning and Sanitizing Your Workspace Fire Safety Basics First Aid Basics

13 sections
Syllabus
Food Safety and Sanitation
Hazard Analysis Critical Control Point
Video 1 - Introduction to Food Safety
Video 2 - Overview of Foodborne Microorganisms and Allergens
Video 3 - Personal Hygiene
Video 4 - Purchasing, Receiving and Storage
Video 5 - Preparing, Cooking and Serving
Video 6 - Facilities, Cleaning and Sanitizing, and Pest Management
Servsafe Protocols for Restaurant Reopening, Takeout, and Delivery COVID-19
Cleaning and Sanitizing Your Workspace
Fire Safety Basics
First Aid Basics

Module 03 : Nutrition

On-Line

Basic Nutrition

2 sections
Syllabus
Basic Nutrition

Module 04 : Menus, Recipes and Cost Management

On-Line

Menus Recipes Cost Management

3 sections
Syllabus
Menus, Recipes and Cost Management
Conversion Table

Module 05 : Product Identification

On-Line

Herbs and Spices Fruits Vegetables Dairy Products

5 sections
Syllabus
Product ID : Herbs and Spices
Product ID : Fruits
Product ID : Vegetables
Product ID : Dairy Products

Module 09 : Understanding Flavor

On-Line

Understanding Flavor The Flavor Wheel

3 sections
Syllabus
Understanding Flavor
The Flavor Wheel

Module 06 : Mise En Place

On-Line

Knives and Their Uses Knife Skills and Mise En Place Action Plan Instructional Video : - Basic Knife Cuts

6 sections
Syllabus
Knives and Their Uses
Knife Skills and Mise En Place
Action Plan
Instructional Videos
Practical Assessment Tips and Reminders

Module 07 : Fish and Seafood Fabrication

On-Line

Fish Fabrication Shellfish Fabrication Butcher's Yield Test Instructional Video : - Round and Flat Fish Fabrication - Seafood Fabrication

5 sections
Syllabus
Fish Fabrication
Shellfish Fabrication
Butcher's Yield Test
Instructional Videos

Module 08 : Meat and Poultry Fabrication

On-Line

Understanding Meats Fabrication of Meats Poultry Classification Poultry Fabrication Instructional Video : - Chicken Trussing - Chicken Fabrication

7 sections
Syllabus
Understanding Meats
Fabrication of Meats
Poultry Classification
Poultry Fabrication
Instructional Videos
Special Feature on US Poultry

Module 10 : Stocks

On-Line

Introduction to Stocks Instructional Video : - Brown Beef Stock - Chicken Stock - Fish Fumet

3 sections
Syllabus
Introduction to Stocks
Instructional Videos and Recipes

Module 11 : Sauces

On-Line

Introduction to Sauces Instructional Video : - Bechamel Sauce - Veloute Sauce - Espagnole (Brown Sauce) - Demi Glace - Hollandaise - Tomato Sauce

3 sections
Syllabus
Introduction to Sauces
Instructional Videos and Recipes

Module 12 : Soups

On-Line

Introduction to Soups Instructional Video : - Consomme - Shrimp Bisque - Cream of Mushroom - Puree of Roasted Squash

3 sections
Syllabus
Introduction to Soups
Instructional Videos and Recipes

Module 13 : Pasta Cookery

On-Line

Pasta Cookery Instructional Video : - Fresh Egg Pasta - Fettuccine with Fresh Tomato Sauce - Spinach Ravioli Stuffed with Mushroom and Cheese in Alfredo Sauce - Spaghetti Aglio Olio

3 sections
Syllabus
Pasta Cookery
Instructional Videos and Recipes

Module 14 : Rice, Grains and Vegetables Cookery

On-Line

Rice and Grains Cookery Vegetable Cookery Instructional Video : - Paella - Rice Pilaf - Risotto - Fried Rice - Polenta - Green Beans Amandine

4 sections
Syllabus
Rice and Grains Cookery
Vegetables Cookery
Instructional Videos and Recipes

Module 15 : Potato Cookery

On-Line

Potato Cookery Instructional Video : - Pureed Potatoes - Whipped Potatoes - Duchesse - Potato Croquettes - Potato Gnocchi - Potato Chips - French Fries (Pomme Frites) - Potato Gratin - Twice Baked Potato Special Feature on Potatoes USA

4 sections
Syllabus
Potato Cookery
Instructional Videos and Recipes
Special Feature on Potatoes USA

Module 16 : Introduction to Cooking Methods / Steaming and Poaching

On-Line

Introduction to Cooking Methods Moist Heat Cooking Methods : Steaming, Poaching and Submersion Cooking Instructional Video : - Steamed Broccoli in Oyster Sauce - Steamed Fish with Soy Sauce and Ginger - Fish En Papillote - Shallow Poached Pave of White Fish with Shrimp-Spinach Mousse in White Wine Sauce

4 sections
Syllabus
Introduction to Cooking Methods
Moist Heat Cooking Methods : Steaming, Poaching and Submersion Cooking
Instructional Videos and Recipes

Module 17 : Braising and Stewing

On-Line

Combination Cooking Methods : Braising and Stewing Instructional Video : - Osso Buco Alla Milanese - Lamb Blanquette

3 sections
Syllabus
Combination Cooking Methods : Braising and Stewing
Instructional Videos and Recipes

Module 18 : Sauteing

On-Line

Dry Heat Cooking Methods : Sauteing and Pan Searing Instructional Video : - Sauteed Chicken with Potato Gnocchi, Wilted Spinach and Sauce Chardonnay - Pan Seared Pork Loin Chops with Whipped Potatoes, Braised Cabbage and Sauce Chasseur

3 sections
Syllabus
Dry Heat Cooking Methods : Sauteing and Pan Searing
Instructional Videos and Recipes

Module 19 : Frying

On-Line

Dry Heat Cooking Methods : Pan-Frying and Deep-Frying Instructional Video : - Fish and Chips with Tartar Sauce - Pan Fried Schnitzel with Parsley Potatoes and Lemon Beurre Blanc - Pan Fried Fish Cakes with Roasted Red Pepper Remoulade - Court Bouillon

3 sections
Syllabus
Dry Heat Cooking Methods : Pan-Frying and Deep-Frying
Instructional Videos and Recipes

Module 20 : Roasting and Baking

On-Line

Dry Heat Cooking Methods : Roasting and Baking Instructional Video : - Roast Chicken with Pan Gravy - Roasted Lyonnaise Potatoes

4 sections
Syllabus
Dry Heat Cooking Methods : Roasting and Baking
Instructional Videos and Recipes
Reminder for Full Settlement of Tuition Fees

Module 21 : Grilling and Broiling

On-Line

Dry Heat Cooking Methods : Grilling and Broiling Instructional Video : - Grilled Medallion of Beef with Bearnaise Sauce

3 sections
Syllabus
Dry Heat Cooking Methods : Grilling and Broiling
Instructional Videos and Recipes

Module 22 : Egg Cookery

On-Line

Egg Cookery Instructional Video : - Cheese Souffle - Boiled Eggs - Sunny Side Up Eggs - Scrambled Eggs - Poached Eggs - American Omelet - French Omelet - Oeuf En Cocotte/Shirred Eggs - Frittata

3 sections
Syllabus
Egg Cookery
Instructional Videos and Recipes

Module 23 : Garde Manger 1

On-Line

Salads and Salad Dressings Sausages and Cured Meats Instructional Video: - Sausage Boudin Blanc - Potato Salad - Mixed Green Salad in Red Wine Vinaigrette - Salad Nicoise

4 sections
Syllabus
Garde Manger : Salad and Salad Dressings
Garde Manger : Sausages and Cured Foods
Instructional Videos and Recipes

Module 24 : Garde Manger 2

On-Line

Sandwiches Hors D' Oeuvres Aspics, Pates and Terrines Instructional Video: - Club Sandwich - Caesar Salad - Liver Pate

5 sections
Syllabus
Garde Manger : Sandwiches
Garde Manger : Hors D’ Oeuvres
Garde Manger : Aspic, Pates and Terrines
Instructional Videos and Recipes

Module 25 : Introduction to Baking and Pastry

On-Line

Introduction to Baking (Basic Principles and Ingredients) Instructional Video : - Quiche Lorraine - Banana Bread - Chocolate Mouse

4 sections
Syllabus
Introduction to Baking (Basic Principles and Ingredients)
Packaging Prepared Food
Instructional Videos and Recipes

Student e-Clearance

Our e-Clearance module simplifies the clearance process for students. It provides a list of tasks and requirements, allows students to track their progress, and submit necessary forms and documentation electronically. You can communicate easily with relevant departments and receive real-time updates on the status of your clearance.

6 sections
Secure your e-Clearance
Enrollment Status
Maintenance Department
Academic Department
Finance Department
Pending Obligations Dropbox

Completion

The following certificates are awarded when the course is completed:

Global Academy-Certificate in Professional Culinary Arts
Student Clearance Form Certificate-F2F
US Potatoes Certificate
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