Gerardos School of Culinary Arts

In 2003, Gerardo’s School of Culinary Arts and Cake Decorating became operational and offering recreational courses (1 day lesson) only. After Which, cake decorating classes were put forward, more subject in the different fields of were due an overwhelming demand from the public.

Most of the students are mature persons of diverse professional backgrounds, including hundreds of overseas contact workers who benefited from the lessons that are being offered by the school.

In the late 2007, the Technical Education Skills Development Authority (TESDA) accredited two (2) professional courses in cooking and baking. This paves way for the acceptance of the first batch in the Certificate in Culinary Arts in January 2008 and it is followed by four more batches.

The school handles classes of small batches only with 1:12 (chef-student) ratio to ensure proper learning and quality hands-on laboratory experiences.

Today, the school feature two(2) professional kitchens complete with all necessary tools and equipments to expose the students to what is life in a professional kitchen. It also has a big demo-lecture area and a receiving area for guests to observe.

Gerardos School of Culinary Arts Logo

 

Courses Offered:

Certificate in Culinary Arts

Our Certificate in Pastry Arts program will prepare the students for a life in the rewarding field of pastry arts where the demand for pastry chefs is at its highest level. To become a pastry chef requires patience, organization, creativity and a lot of fundamental techniques to be able to produce products that are at par with world standard. Our pastry program is dedicated to teaching the skills necessary for you to become a part of this exciting and rewarding field.

Course Outline

Level 1

– History of Professional Baking
– Baking Formulas and Measurements
– The Professional Bakeshop
– Food safety and sanitation
– HACCP

Level 2

– Baking and pastry tools and equipments
– Standards in purchasing tools and equipments
– Tools and equipments identification
– Knife skills

Level 3

– Principles of baking
– Mixing,cooking and the process of baking
– Ingredients and its function

Level 4

– Mise en place
– Formulas and recipes
– Measurements and formula conversion
– Baker’s math

Level 5

– Quick breads
– Cookies and brownies

Level 6

– Enriched yeast breads production
– Artisan breads
– Commercial bread production

Level 7

– Pies and tarts
– Pastry dough
– Laminated dough

Level 8

– Cakes
– Specialty cakes
– Icings,syrup and sauces
– Cake decorating and presentation

Level 9

– Ice cream and frozen desserts
– Fruit desserts
– Restaurant desserts

Level 10

– Cakes and desserts buffet

Level 11

– Internal comprehensive competency examinations
– TESDA NC II examinations

Certificate in Pastry Arts

Our Certificate in Pastry Arts program will prepare the students for a life in the rewarding field of pastry arts where the demand for pastry chefs is at its highest level. To become a pastry chef requires patience, organization, creativity and a lot of fundamental techniques to be able to produce products that are at par with world standard. Our pastry program is dedicated to teaching the skills necessary for you to become a part of this exciting and rewarding field.

Course Outline

Level 1

– History of Professional Baking
– Baking Formulas and Measurements
– The Professional Bakeshop
– Food safety and sanitation
– HACCP

Level 2

– Baking and pastry tools and equipments
– Standards in purchasing tools and equipments
– Tools and equipments identification
– Knife skills

Level 3

– Principles of baking
– Mixing,cooking and the process of baking
– Ingredients and its function

Level 4

– Mise en place
– Formulas and recipes
– Measurements and formula conversion
– Baker’s math

Level 5

– Quick breads
– Cookies and brownies

Level 6

– Enriched yeast breads production
– Artisan breads
– Commercial bread production

Level 7

– Pies and tarts
– Pastry dough
– Laminated dough

Level 8

– Cakes
– Specialty cakes
– Icings,syrup and sauces
– Cake decorating and presentation

Level 9

– Ice cream and frozen desserts
– Fruit desserts
– Restaurant desserts

Level 10

– Cakes and desserts buffet

Level 11

– Internal comprehensive competency examinations
– TESDA NC II examinations

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