Celebrating 28 years as the Philippines’ top culinary school, the Center for Culinary Arts (CCA Manila) continues to set the benchmark for culinary education and innovation, with a strong emphasis on Filipino cuisine.
Through its new Fundamentals of Filipino Cuisine Program (FFCP), a comprehensive 16-day short course, CCA Manila immerses students in the art of Filipino gastronomy, culinary heritage, and technique.
“This innovative program not only aligns with the government’s efforts to promote Filipino cuisine but also solidifies CCA Manila’s commitment to showcasing the potential of our local ingredients and traditions on a global scale,” says Dr. Ma. Veritas F. Luna, Chancellor of CCA Manila. “We are proud to say that we have consistently celebrated and elevated Filipino food culture.”
The FFCP offers a blend of theoretical and practical learning with a daily one-hour lecture followed by five hours of hands-on kitchen experience. Students are also given two field trips for real-world immersion, allowing them to experience firsthand the essence of Filipino culinary culture.
“Students gain insight into the diverse flavors across our 17 regions, learning ingredient selection, preparation, and the intricacies of cooking and plating regional dishes,” adds Dr. Luna. “With students from across the Philippines, CCA Manila continues to cultivate culinary talent that will thrive both locally and internationally.”
Students from the regions flock to CCA Manila
CCA Manila’s flagship program, the Diploma in Culinary Arts and Technology Management (DCATM), shapes students into future culinary leaders, equipping them with hands-on culinary skills and food service management expertise. Through this holistic program, students develop entrepreneurial skills alongside culinary craftsmanship, setting them up for success in the global food industry.
Among the current batch of students are talented individuals from various regions. For example, Bianca Llanes from Pagudpud, Ilocos Norte, now in level 3 of the DCATM program, shares her pride in being mentored by industry-renowned chefs at CCA. “I’m excited for my growth in culinary skills under the guidance of top chefs. Their support gives me confidence as I advance in my studies.”
Meinhard Godoy from Brooke’s Point, Palawan, a first-year DCATM student, expresses his gratitude for CCA’s supportive environment during his adjustment to life away from home. “I am proud to be part of this world. Culinary education demands hard work, but CCA Manila’s mentors have shown me incredible support and inspired me to embrace the challenges.”
Another first-year DCATM student, Excel Mc Couley Salazar, also from Palawan, aspires to make an impact in the culinary field. “I want my food to not only bring joy but also convey culture and history. My education at CCA will help me achieve this vision as I explore my personal and professional culinary journey.”
Meanwhile, level 10 student Vince Caabay, from Puerto Princesa, Palawan, values the hands-on experiences he has gained at CCA. “Being a CCA student has given me the opportunity to work alongside professional chefs, and that exposure inspires me to strive for excellence.
In the future, Vince plans to work at a fine dining restaurant or hotel: “I look forward to the many doors this education will open for me, both locally and abroad. I know my CCA Manila education will help me achieve my goal to be a renowned chef someday.”
“CCA Manila continues to welcome culinary aspirants from all over the country. We are committed to transforming dreams into reality through a hands-on, industry-relevant education. With guidance from seasoned chef-instructors, students are prepared to make their mark in the culinary world,” said Dr. Luna.
For inquiries about the DCATM program and FFCP course, call 0917.840.8400, or email talktous@cca-manila.edu.ph. Visit the website: www.cca-manila.edu.ph.
