chef rob in blue smiling pilar shoot_edi

ALEANZA

CUlinary program

The Aleanza Culinary Program (ACP) is a cutting edge solution designed for the next generation of chefs, kitchen hobbyists, and culinary professionals with a clear and present desire to make their marks on the world through food and cooking. 

 

The program is designed and operated by Executive Chef Rob Pengson, a chef and founder of multiple culinary programs and schools which combined have launched more than ten thousand careers that span the globe.

 

The Aleanza Culinary Program breaks away from obsolete and old procedures in order to produce more capable  culinary individuals for future.

2 year culinary arts &

executive culinary management

Aleanza's believes in providing students with superior resources and mentors with a proven track record in the both the real and academic worlds.

Overview: Our 2-year program in Culinary Arts and Executive Culinary Management offers students the latest in culinary arts education as it combines all the essentials with all the cutting edge practices of the international culinary industry. In this new and innovative course students are trained to integrate creativity with the discipline of operations and the strategy of executive management in a professional environment unlike any other.

 

Key Result Areas:

  • Combines culinary arts with the latest in industry operations and executive level management

  • Introduces the students to a professional level environment as early as the first term

  • Students experience the role of cook, chef de partie, sous chef, executive chef, and food & beverage director throughout the 2-year program

 

Course Outline:

 

Term 1 - Culinary Arts:

  • Foundation courses

  • Food safety and sanitation

  • Butchery and seafood fabrication

  • Stocks, soups and sauces

  • Vegetables and starches

  • Garde manger and charcuterie

  • Breakfast and egg cookery

  • Cooking methods

  • Developing yourself as a leader 1

  • Real industry immersion

 

Term 2 - Baking & Pastry Arts:

  • Foundation courses

  • Breads

  • Pies & pastries

  • Classic cakes and cake decoration

  • Plated desserts

  • Developing yourself as a leader 2

  • Real industry immersion

 

Term 3 - Asian Cuisine & Culinary Operations 1:

  • Foundation courses

  • Southeast Asian cuisine

  • Cuisine of Japan and Korea

  • Butchery operation essentials

  • Catering and banquet operation essentials

  • About cultural and nutritional dietary needs

  • Food business startup essentials

  • Real industry immersion

 

Term 4 - Western Cuisine & Culinary Operations 2:

  • Foundation courses

  • Food business management essentials

  • European cuisine

  • Cuisine of the Americas

  • Bakery and cafe operations

  • Ala carte, tasting menu, and dine in operations

  • Commissary operations

  • Food & Beverage Finance 1

  • Real industry immersion

 

Term 5 - Executive Culinary Management:

  • Foundation courses

  • Kitchen design

  • Restaurant design

  • Boutique Hotel and Resort set-up

  • Food & Beverage Finance 2

  • F&B Business Management & Administration

  • Leadership

  • Crisis Management

  • Food and beverage project

  • Real industry immersion

 

Term 6 - Internship:

  • Orientation

  • 480 - 680 hours on the job training


 

Details:

  • Annual tuition fee plans: (Year 1)

    • 8x installment payments in PDC: P39,800

    • 4x installment payments in PDC: P69,800

    • 1x Full Payment: P250,000

    • 1x Full Payment, early registration: P230,000

  • Annual tuition fee plans: (Year 2)

    • 6x installment payments in PDC: P39,800

    • 3x installment payments in PDC: P69,800

    • 1x Full Payment: P209,000

    • 1x Full Payment, early registration: P199,000

  • Ingredients included

  • Schedule: open