THE country’s top culinary school, the Center for Culinary Arts (CCA) Manila, has taken a bold step forward with the opening of its new home located in the heart of Bonifacio Global City.
Dedicated to providing aspiring chefs and culinary enthusiasts with real-world training, this new facility includes a grand kitchen laboratory and a modern kitchen studio ideal for product demonstrations, private dinners, and industry events.
“Our new home is located inside the academic enclave of the University of the Philippines BGC campus for professional studies. Since this area is also within the University Parkway where international schools are located, our students will have easy and safe access to top destinations such as restaurants, malls, parks, offices, and residential buildings,” said Badjie Trinidad, President of CCA Manila.
Aside from the kitchen studio, CCA Manila in BGC also features a grand kitchen laboratory with 45 individual cooking stations, ensuring that each student has a dedicated space for hands-on learning.
“I guess it’s the biggest kitchen now in the country,” said CCA Culinary Director Philip John Golding.
“We have a state of the art, world-class campus with a show kitchen that has an area that can sit 25 for private dinner. It is a fantastic setup. For our students, it is such a great time to be involved in culinary,” Golding added.
This hands-on approach, which CCA Manila has been known for, instills kitchen independence, enabling students to explore their culinary creativity while mastering essential techniques.
CCA Manila in BGC also embraced technological trends in the culinary industry, housing the latest model of the Rational iCombi Pro, induction hobs, griddles and ovens, sous vide machines, and even smoke guns.
And at the core of CCA Manila’s curriculum is an array of comprehensive courses catering to culinary enthusiasts of all levels.
The flagship program, the Diploma in Culinary Arts and Technology Management, is proudly accredited by the American Culinary Federation Education Foundation (ACFEF). The two-year program offers a holistic understanding of culinary techniques, kitchen management, and the art of gastronomy. Led by seasoned chef-instructors and industry experts, this program equips students with skills, creativity, and leadership necessary for success in the culinary world.
Students of this program may take further studies with the University of Asia & the Pacific (UA&P) to earn a BS in Entrepreneurial Management Major in Culinary Arts or a Diploma in Culinary Agripreneurship in partnership with the University of the Philippines, Los Baños.
“CCA Manila is a pioneer in introducing programs that build a strong foundation for future chefs. We are proud of our graduates who are now food entrepreneurs, restaurateurs, and heads of kitchens of top hotels, cruise ships, commissaries,” said Trinidad.
“CCA Manila graduates have truly conquered the world one kitchen at a time,” she added.
Honoring the rich Filipino culinary heritage, CCA Manila also offers the “Fundamentals in Filipino Cuisine,” which bridges tradition and innovation, empowering students to reinvent classic dishes while preserving authentic flavors.
“CCA Manila is a champion of Filipino cuisine, as shown how we have continuously promoted Filipino ingredients and techniques, and proved that our chefs can be at par with the very best in the world,” Trinidad said.
(For inquiries and enrollment details, please visit the official website at http://www.cca-manila.edu.ph. To get in touch, reach out via email at [email protected] or follow CCA Manila on Facebook and Instagram @ccamanila)
