The culinary and hospitality industries are making a grand comeback—hotels and resorts are open, restaurants are packed with diners, and the cruise industry is making waves with tourists from all over the world.
There is a huge demand for food, and so with the chefs, pastry chefs, cooks, and dining staff.
The country’s top culinary school—CCA Manila—offers great advantage and competitive edge as it showcases the culinary world’s best practices – blending hands-on training with online learning.
“There is a boom in tourism demand and hospitality services. Thus, food is part of it. Filipinos should take this opportunity to study at CCA, Manila to be equipped with the necessary skills to be competitive. Food enterprises are among the fastest-growing industries in the world,” said Chef Philip John Golding, Culinary Director of CCA Manila.
“Aside from the hospitality industry, there is a continuous big demand for central kitchens, cloud-based kitchens, and a huge movement all over the world to discover new concepts with growing regional cuisines coming from Asia, and in Southeast Asia in particular,” he added.
Throughout the changing times, CCA Manila has adapted and continued to thrive with its relevant programs like Bachelor of Science in Entrepreneurial Management, Major in Culinary Arts and Culinary Agripreneurship.
There is a 6-month PRO Chef hybrid program in Antipolo Campus, and the fully online and self-paced Baking Club and Cooking Club.
There is also the flagship program, DCATM (Diploma in Culinary Arts and Technology Management), which is certified by the American Culinary Federation (ACF) that has produced successful corporate chefs and food entrepreneurs.
“CCA Manila also opened new satellite campuses in Antipolo and Quezon City to offer programs that are focused on diversity, blending hands-on training with online learning,” said Chef Philip.
The school has created two new timely and innovative programs: Fundamentals in Culinary Arts Course (FCAC), a 12-day class that offers comprehensive hands-on training in developing the student’s cooking skills and new food concepts by tapping Plant-based and Asian cuisines; and the 12-day Fundamentals in Baking and Pastry Arts Course (FBPAC), which will equip students with proper baking techniques to keep them competitive with the new pastry concepts.
CCA Manila also partnered with international organizations to elevate Filipino cuisine on a global scale, enabling its students and graduates to showcase their craft through virtual culinary competitions and webinars.
“There are far greater opportunities today than ever as the consumer’s palette grows. It’s great to see more diverse opportunities across the hospitality industry opening up, as well as more diverse concepts, especially Filipino cuisine making its mark,” added Chef Philp.
For inquiries, visit the CCA website at www.cca-manila.edu.ph or email [email protected]
