Established in 2003, Gerardo’s School of Culinary Arts started as a small school that offers 1-day
recreational courses. Starting off as a small cake shop before a school, Gerardo’s started teaching the
ways of baking and cake decorating. In due time, as the demand increased, Gerardo’s started venturing
more to the different fields of the culinary arts, augmented by the formal training and education of its
founders in the culinary arts until it was robust enough to maintain a school standard, a standard in use
to this day.
After being accredited by TESDA in 2007, 4 years after its founding, Gerardo’s School of Culinary Arts has
been a pioneer center for culinary arts not only in General Santos City but in the entire Mindanao Island,
as no other school has offered such specialization until then. Its curriculum is highly specialized and has
a very myopic focus on the culinary arts and its relevant facets. This, paired with the doctrines of
discipline and professionalism, and the training methods that come along with it, makes sure that the
Gerardo’s will pave the way to jumpstart the culinary careers of its students.
Gerardo’s School of Culinary Arts has been very successful and consistent in producing the next generation of professional culinarians for the food service industry.
As of the present, Gerardo’s School of Culinary Arts has been very successful and consistent in producing
the next generation of professional culinarians for the food service industry. Gerardo’s has been a long
recipient of accolades, ranging from the school’s affiliations with Technical Education Skills Development
Authority (TESDA), and being an academia member of private organizations such as LTB Philippine
Chef’s Association, Gerardo’s ensures that the student has the credentials that will help them in their
professional culinary careers.
- To provide students a formal training in the culinary and pastry arts at an affordable price without sacrificing quality.
- To equip students with the necessary theoretical and practical knowledge expected of them in the food service industry.
- To instill the doctrines of professionalism and discipline to all students regardless of course.
- To make every student independent and to promote inner creativity, freeing the student from the rigidness of recipes.
- To hone and develop the potentials of students in order for them to excel and be globally competitive in the food service industry.
As a pioneering culinary school of the region, we envision that the SOCKSARGEN area will soon become a seat of culinary and pastry arts with distinct and diverse palates related to each region in SOCKSARGEN and beyond.
As a pioneering culinary school, we envision to be able to consistently produce experts and professional chefs for the food service industry not only domestically but internationally.
Situated in the melting pot of cultures and tribes, we see this as an advantage, as diversity in the culinary arts is what makes the discipline intriguing and attractive.