Two Year Culinary Arts Chefs Programme

One semester in-school training and one semester culinary internship per school year

The Program

The International Culinary Arts Academy Cebu has created a program package based on the City & Guilds International Catering and Hospitality Curriculum. The aim of the program is to provide the student with intensive culinary arts practical training education paired with food and beverage service modules that would train and prepare qualified students for employment and advancement in the competitive hospitality industry.

Practical Training for Future Chefs

This course includes a Restaurant Operations Module wherein students operate the ICAAC Training Restaurant in the food preparation and service of breakfast, a la carte menu, table ď Hôte menu, buffet menu and a grand final dinner prepared by graduating students with people in the hospitality industry as their guests such as Executive Chefs, Hotel / Resort Managers, Food Critics, Food and Beverage Managers etc. The academy emphasizes traditional culinary techniques for the first year of studies and latest culinary techniques and trends during their second year of studies. Students also have no worries of going hungry during their classes as all students are required to dine at the training restaurant with no charge as customers. Students in restaurant practical schedules cook for the students in academic schedules and prepares a staff meal for themselves where all ICAAC staff enjoys a meal together prior to opening service of the training restaurant. ICAAC believes that it is important for the student not only to learn how to cook and serve food, but as well as how to be a dining customer. This training approach is highly motivational for students and their skills are highly developed within a short period that it is a clear advantage for students joining this industry.

Many of these professionals, after finishing the program and additional years of work experience and demonstration of their hard working abilities, will advance to supervisory positions or other top chef positions. As skilled and qualified food service professionals, they will also be able to perform in one or more key areas of small or commercial type food establishments. This is the flagship programme of the academy which offers student graduates to receive the World Renowned International City & Guilds Advanced Diploma in Culinary Arts preparing them for supervisory positions such as a “Chef de Partie”.

First Year Curriculum

  1. Safety, security and hygiene at work
  2. Personal skills
  3. Food safety
  4. Food preparation methods
  5. Storage and care of materials
  6. Menu knowledge, development and planning
  7. Kitchen maintenance and design
  8. Budgeting, costing and control
  9. General billing procedures
  10. Nutrition and dietetics
  11. Pre-service procedures
  12. Provide a table service
  13. Provide a beverage service
  14. Cooking methods
  15. Cold food preparations
  16. Basic and intermediate pastry techniques
  17. Preparation, cooking and service of:
    • meat and poultry dishes
    • fish and shellfish dishes
    • stocks, sauces and soups
    • pulse and vegetable dishes
    • pastry dishes
    • farinaceous, pasta and rice dishes
    • cold preparation dishes
    • egg dishes and savouries
  18. RESTAURANT OPERATIONS in Food & Beverage Service and Kitchen
  19. CIEH – UK Level Two Award in Food Safety in Catering

After the first semester of in-school training, students will then be taking the International City & Guilds Written Examinations for the Diploma in Food Preparation and Cooking (Culinary Arts) IVQ2 and the Certificate in Food & Beverage Service IVQ1 and the CIEH – UK Level Two Award in Food Safety in Catering, prior to being placed into the local hotels and resorts for five (5) to six (6) months of industry work experience (Culinary Internships).

City & Guilds in London will mark the examination papers and upon passing, will issue the corresponding Certificates and Diploma to be awarded by the academy to the student. After submitting proof of completing the required industry work experience the student can proceed to their second year of in-school training.

Second Year Curriculum

  1. Safety, security and hygiene at work
  2. Food safety operations and supervision
  3. Personal skills and attributes including customer care
  4. Staff organization in the kitchen and ancillary areas
  5. Product knowledge, development and presentation
    ** to develop the students purchasing skills, students are required to purchase some items required for this subject at their own expense. Students will be informed of the ingredients that the academy will provide for the practical class of this subject
  6. Menu knowledge, policy and planning
  7. Cultural dimensions of food
  8. Kitchen maintenance and design
  9. Budgeting, costing and control
  10. Materials management
  11. Production systems, planning and organization
  12. Billing and checking procedures
  13. Quality assurances of products and services
  14. Training and team development
  15. General pre-service procedures
  16. Provide other styles of table service
  17. Advanced techniques in Cuisine and Patisserie
  18. PORTFOLIO Project
  19. RESTAURANT OPERATIONS in Food & Beverage Service and Kitchen

At the end of the second part of the in-school training, each student will then be taking the International City & Guilds Written Examinations for the Advanced Diploma in Culinary Arts IVQ3 as well as the final practical assessment for the Certificate in Food & Beverage Service. Students are required to complete a second internship of industry work experience after taking the examinations and now have the option to be placed for a culinary internship locally or in Europe, USA or even Australia for a minimum of twelve (12) months to a maximum of eighteen (18) months. The academy has an International Internship Coordinator with an International Network that can assist students in International Internship Placements and even work opportunities upon completion of their training programmes.

The student is only eligible to receive the International City & Guilds Advanced Diploma in Culinary Arts upon the completion of all the following requirements:

  1. Receiving a passing mark for the Advanced Diploma Written Examinations
  2. Completion of a second Culinary Internship for a period of six (6) to eighteen (18) months
  3. Successful submission with a passing mark from City & Guilds for their Portfolio project

ICAAC reserves the right to hold culinary internship endorsements based on the examination results and academic standing of the student. ICAAC also serves only as an academic endorser for international internship programmes. Culinary Internships outside the Philippines is at the cost of the student and will depend on their chance to be issued a VISA from the Embassy of the country they wish to apply for internships.

Curriculum Options for ICAAC Two Year Culinary Arts Chefs Program

Students can opt to take the International City & Guilds Diploma in Patisserie examination and receive an additional Diploma upon passing the exam at the end of their first or second year.

Course Requirements

All applicants must be at least 18 years old otherwise parental consent is required and either of the following:

  • High school graduate with excellent grades especially in English and Math Subjects - documentation required
  • Associate graduate from any college or at least two years of experience in the Food and Beverage Industry - documentation required
  • A completed enrolment application form
  • A copy of the Transcript of Records and Two (2) Copies each of Passport Size and 1x1 Photo are required upon enrolment

Applicants may be required to take an assessment examination and an interview with the Dean, prior to enrolment.

Upon acceptance, students are required to obtain the following, which are not included in the course prices:

  • A set of professional chefs knives
  • A set of complete restaurant uniform and waiters corkscrew


Students are required to purchase some ingredient items at their own expense. Please see curriculum for more information regarding the ingredients. The second year international examination fee is only for the written examinations. The practical / portfolio examination fees are paid separately upon the completion of the portfolio project.