Diploma in Patisserie Arts
Details
“From zero to a competency that will enable you to cross the thresholds of the culinary world with confidence”
Those intending to take our Diploma Programs will enjoy the privilege and distinction of having to ingest our well designed programs incorporating a progressive approach to education such as:
• Student Centered
• Focused Teaching
• Integrated Learning
• Learning through Various Activities
• Concepts are Presented in Tasks
• Resulting to In-depth Learning and Retention
• Authentic Assessment
All our students will take part daily in the expressive arts of culinary education through hands-on activities that will include discovery, guided play, student-led activity, group learning, daily mini achievements and critique and tasting at the end of each session which encourages “productive leisure” Thus deepening the impression of the learned activity and increasing recall.
Outline
Introduction Lyceum of the Philippines University Culinary Institute
Course 1 Professional Chef in Pastry Baking
Course 2 Kitchen Operations Concept
Course 3 Familiarization: Ingredients used in Baking & Pastry Arts
MODULE 2:
Course 4 Quick Breads
Course 5 Cookies
Course 6 Doughnuts, Pancakes, Waffles and Crepes
Course 7 Basic Syrups, Creams and Sauces
Course 8 Pastry Basic
Course 9 Pies: Techniques and Methodology
Course 10 Tarts and Special Pastries
Course 11 Basic French 1
Modular Assessment
MODULE 3:
Course 12 Cake Mixing, Baking & Assembly
Course 13 Cake Decorating
Course 14 Specialty Cakes Gateux and Torten
Course 15 Custards Puddings, Mousses and Soufflés
Course 16 Fruit Dessert
Course 17 Chocolate Confectioneries
Course 18 Basic French 2
Modular Assessment
MODULE 4:
Course 19 Frozen Dessert
Course 20 Petit Fours and French Pastries
Course 21 Plated Desserts
Course 22 Filipino Regional Desserts / Kakanin
Course 23 Decorative Fondant, Marzipan, Nougatine, Pastillage, Pate Morte
Course 24 Decorative Work: Sugar Works
Course 25 Recipe Development
Course 26 Purchasing
Course 27 Cost Control
Modular Assessment
MODULE 5:
Course 28 Yeast Dough Production
Course 29 Artisan Breads
Course 30 Lean Yeast Dough
Course 31 Rich Yeast Dough
Course 32 Flat Breads
Course 33 Business Communication
Course 34 Entrepreneurship
ServSafe Certification
Module 6
Course 35 Comprehensive Exam
Course 36 Externship 600 Hours
Special Offer
All inclusive of Chef Uniform, baking kit, textbooks and ingredients
LPU Culinary Institute
The Biggest and Most Advanced Culinary School
In October 2011, LPU Culinary Institute was established as an extension campus of the Lyceum of the Philippines University Manila campus to provide ideal kitchen laboratory facilities for its more than 8,000 students enrolled in Tourism and Hospitality Management Courses.
In early 2012, with the intent of maximizing kitchen laboratory utilization, the school began to develop and started offering application-based culinary career courses under its Diploma Programs. This is with the intent of providing learning opportunities for college shifters, career shifters or for those intending to acquire a strong culinary education from zero to a competency that one can easily penetrate, thrive and succeed in a professional culinary organization whether it is a 5-Star restaurant or a hotel’s food production organization.
LPU Culinary Institute has over 40 culinary professionals, who comprise its faculty pool, with extensive background and first-hand experience in the restaurant and hospitality industry -- more than any other culinary school in the country. The school further integrates world class instructions to its superior instructions with invites to officers and proponents of the Pastry Alliance Philippines and internationally acclaimed talent such as International Master Baker Chef Peter Yuen. ...
