Program Overview
The Associate of Arts in Culinary Arts and Catering Operations (AACACO) is a focused, two-year program for students eager to launch a career in the food service industry. The curriculum provides a robust foundation of both theoretical knowledge and hands-on skills, preparing individuals to become proficient culinary and catering professionals. Students will master essential competencies in culinary techniques, food service operations, and administrative practices vital for business success. This specialization is designed to quickly turn passion into professional expertise.
Upon completion, graduates are well-equipped to immediately pursue rewarding careers as culinary professionals or entrepreneurs. As a ladderized program, the AACACO also serves as a strategic stepping stone, allowing students to seamlessly transition into a bachelor’s degree to further their education. This fast track option empowers individuals to build a strong professional foundation, with the flexibility to continue their academic growth and leadership journey.
Program Educational Objectives
After 3 to 5 years after graduation, the graduates of AACACO must have
- Engaged in culinary and entrepreneurial practice in the food and beverage industry
- Practiced acquired culinary techniques and food service skills
- Practiced acquired guest service skills in the hospitality industry
- Demonstrated strong leadership and administrative capability in the culinary and/or hospitality industry
- Manifested uprightness in the performance of duties and responsibilities
- Utilized existing research findings to enhance culinary and food service operations
- Exhibited commitment in promoting sustainable livelihood programs for community development.
Program Outcomes
An Associate of Arts in Culinary Arts and Catering Operations graduate should be able to:
- Apply the principles of management, operations, marketing, finance, human resources, and quality management in the field of hospitality and tourism.
- Plan, implement, and manage hospitality and service-oriented business operations with innovation and professionalism.
- Demonstrate competence in culinary and food service operations, utilizing modern technology and industry applications.
- Communicate effectively in English, Filipino, and a foreign language, both orally and in writing, in diverse professional settings.
- Uphold professional, social, and ethical responsibilities while exhibiting strong administrative, managerial, and leadership skills.
Job Opportunities
- Restaurants and Hotels
- Line Cook
- Commis Chef
- Pastry Assistant
- Catering Services
- Catering Assistant
- Event Food Coordinator
- Entrepreneurship
- Independent Caterer
- Small Café or Restaurant Owner
- Online Food Business Owner
- Continuing Education: As a ladderized program, AACACO is an excellent stepping stone for students who want to pursue a full bachelor’s degree, such as the Bachelor of Science in Hospitality Management with a specialization in Professional Culinary Arts (BSHM-PCA).
ASSOCIATE OF ARTS IN CULINARY ARTS AND CATERING OPERATIONS – CURRICULUM YEAR 2023-2024
| First Year – First Semester | ||
|---|---|---|
| PRPCOM1 | Purposive Communication | 3 |
| THRISK1 | Risk Management as Applied to Safety, Security and Sanitation | 3 |
| HPSPLY1 | Supply Chain Management in the Hospitality Industry | 3 |
| HPKTCH1 | Kitchen Essentials and Basic Food Preparation | Lec (1); Lab (2) |
| HPFSRV1 | Fundamentals in Food Service Operations with Immersion | Lec (2); Lab (1) |
| PATHFT1 | Physical Education | 2 |
| NSTPRO1 | National Service Training Program 1 | 3 |
| SOCORN2 | Social Orientation | 1 |
| Total Units | 21 | |
| First Year – Second Semester | ||
|---|---|---|
| THPDEV1 | Professional Development and Applied Ethics with Experiential Learning | 3 |
| PHIREG1 | Philippine Regional Cuisine with specialization in Cordilleran Cuisine | Lec (2); Lab (1) |
| HFNMAN1 | Professional Elective: Hospitality Financial Management with Cost Control | 3 |
| THFRLG1 | Foreign Language | 3 |
| PATTF4E | Swimming | 2 |
| NSTPRO2 | National Service Training Program 2 | 3 |
| BPSTRY1 | Professional Elective: Bread and Pastry | Lec (1); Lab (2) |
| HEDTOUR1 | Hospitality Educational Field Trip 1 | 1 |
| Total Units | 21 | |
| Short Term | ||
|---|---|---|
| HDCC16 | Experiential Learning: Restaurant and Cafe Operations with Field Exposure | Lec (4); Lab (2) |
| PATHFT5 | Self Defense | 2 |
| Total Units | 8 | |
| Second Year – First Semester | ||
|---|---|---|
| HPSIAN1 | Asian Regional Cuisine | Lec (2); Lab (1) |
| PATTF4E | Traditional Games | 2 |
| CATRNG1 | Catering Management | Lec (2); Lab (1) |
| BARBEV1 | Legal Aspects in Tourism and Hospitality | Lec (1); Lab (2) |
| BUSCOM1 | Professional Elective: Business Communication for Tourism and Hospitality | 3 |
| THFRLG2 | Foreign Language 2 | 3 |
| SPCLTY1 | Specialty Cuisine with Garde Manger | Lec (1); Lab (2) |
| HEDTOUR2 | Hospitality Educational Field Trip 2 | 1 |
| Total Units | 21 | |
| Second Year – Second Semester (6 Units) | ||
|---|---|---|
| AAOJT101 | On-the-Job Training (600 hours) | 6 |
| Total Units | 6 | |
| Second Year – Second Semester (10 Units) | ||
|---|---|---|
| HMOJT103 | International On-the Job Training (1,000 hours) | 10 |
| Total Units | 10 | |