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 VALUESCCA 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 INSTRUCTORSCCA’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.

JP AngloPeter Ayson Rosebud Benitez

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.

BOLD BREAKTHROUGHS

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.

COURSE DETAILS :

Intakes : August and January

Campus : CCA Katipunan

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.

COURSE DETAILS :Intakes : August, October, January, March, JuneCampus : KatipunanSchedule : 9am – 2pm

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.

COURSE DETAILS :

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.

COURSE DETAILS :

Intakes : May and October

Campus : Farmers and Makati

• 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.

COURSE DETAILS :

Campus : Makati

CCA-Institut Culinaire Disciples Escoffier

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.

COURSE DETAILS :

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.

COURSE DETAILS :

Intakes: January and June

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

COURSE DETAILS :

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

COURSE DETAILS :

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

CONTINUING EDUCATION PROGRAM (SHORT COURSES)

• Culinary Team Bonding

• Young Chef’s Boot Camp

• Wine Appreciation and Food Pairing

• Power Meals

• Holiday Cooking and Baking Classes

• Pinoy food Tours Package