Diploma in Culinary Arts
Being the chief course of Gerardo’s, the Diploma in Culinary Arts course is a post-secondary level Diploma program that ensures students are equipped with all the necessary fundamentals and knowledge, both theoretical and practical, that are expected of them in the culinary industry. The curriculum will hit all facets, from food safety and sanitation to international cuisine, to basic pastry arts, and down to finance and accounting. This course is highly recommended for enrollees who plan to jumpstart or augment their culinary careers.
Diploma in Pastry Arts
Gerardo’s was built around its talents and skill in the pastry arts. Being the specialty of the founders themselves, the Diploma in Pastry Arts course is a post-secondary level Diploma program that ensures students are equipped with all the necessary fundamentals and knowledge, both theoretical and practical, that are expected of them in the pastry department of the culinary arts. The curriculum will hit all facets, from basic cakes and icings, basic pastries, and basic breads, down to the advanced cakes, advanced pastries, advanced breads, cake decorating, fondant making, laminated dough, chocolate
Bread & Pastry Production NCII
This program prepares students for entry-level employment as an assistant baker or pastry chef in most restaurants, catering establishments, ships, or hotels. Students learn the fundamentals of bread, pastry, and cake production through practical sessions. Being the specialty of the founders of Gerardo’s, students are expected to be trained in an almost-personalized pace to ensure the learning of the students are maximized. This course is ideal for students who want to focus on their careers in the pastry arts, or to augment already existing skills. The program is also designed to assist already experienced chefs by acknowledging their already existing skillsets, and to address the gaps through the training where necessary.
Cookery NCII
This program prepares students for entry-level employment as a cook or a line cook in most restaurants, catering establishments, ships, or hotels. Students learn the fundamentals of the cooking methods, international cuisine, knife skills, food preparation, and quantity food production. This is an ideal program for students who want to focus their careers in the culinary arts, or to augment already existing skills. The program is designed to assist already experienced chefs by acknowledging their already existing skillsets, and to address the gaps through the training where necessary.
Commercial Cooking NCIII
This program prepares students for a more advanced employment as a head chef or chef de partie and will then seek to equip the student to supervise a small team of chefs in restaurants, hotels, or cruise ships. This will cover all facets expected of the supervisory position in the culinary arts, such as leadership skills, planning skills, accounting and finance knowledge, and maintaining quality control. This program is recommended for students who are gunning for a higher position in the culinary arts.
Commercial Cooking NCIV
This program prepares students for the most advanced positions as an executive chef or sous chef and will then seek to equip the student to manage a large team of chefs in restaurants, hotels, or cruise ships. This will cover all facets expected of the managerial position in the culinary arts, such as team development plans, planning and organizing work, preparation of food that are dietary and culturally sensitive, facility management, and development of menus. This is recommended for students who are aiming for the highest ranks of the culinary arts.