Our culinary Courses provide a strong foundation of Culinary Excellence that will lead you to attain your objective in life to be Professional CHEF. Our team of Culinary Instructors are considered the best on their field of Expertise that will transform you as future Professional chef.
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95% Placement Support for our Graduate
| Program Course | Duration |
|---|---|
| B.S. Hotel & Restaurant Management | 4 years |
| B.S. Hospitality Management | 4 years |
| Hotel & Restaurant Services | 2 years |
| Caregiving | 2 years |
| Program Course | Duration |
|---|---|
| Diploma in Culinary Arts | 2 years |
| Diploma in Culinary Arts w/ Kitchen Management | 2 years & 5 months |
| Diploma in Culinary in Culinary Arts w/ Hospitality Management | 2 years & 5 months |
| Diploma in Culinary in Culinary Arts w/ Cost Control Management | 2 years & 5 month |
| Fundamentals in Culinary Arts | 120 hours |
OLMA Culinary Arts is considered not only high in hands-on experience in Culinary Arts teaching but also high in International Standards. Culinary Students are not only trained to hone their skills on a high standard of cooking but they are trained to asses & evaluate on how to prepare food High Quality of food with International Standard of cooking . These standards are maintained through Research & Development Techniques, quality. Ingredient sourcing & strict High International recognized Food Safety Management Systems. (E.G. HACCP & Good Manufacturing Practices)
procedures on recipe control systems, efficiency in quality of food standards & portion control.
Food safety strict implementations on Programs that manage food contamination & food poisoning.
Internal Temperature applied to food are strictly enforced Rapid cooking, preventing gross contamination, maintaining hot food above 140°F & cold food below 40°F are example of monitoring food safety temperature.
Emphasis or cooking Techniques like Souz Vide & modern.
Students are trained to evaluate & asses High Standards of High Quality food thru Resto Visits. Students are required to attend Monthly open cooking Competitions.
International standards for assessing product & process compliance in relation to quality are strictly implemented & Practice. Students hands on cooking product should pass the daily assessment & evaluation base on I.F.S. (International Food Standard)
Succesful graduates on this culinary Course Program will eventually become a corporate chef, Business Restaurant Entrepreneur, Souz Chef, Section Head Chef, Chef de Partie.
After finishing the 2 year Culinary Arts Program, successful student will be trained on Advanced kitchen Management Course for a period of 5 months.
A. Basic Fundamentals of Culinary Arts
Mother Sauces, knife skills, Temperature Control, HACCP, G.M.P., Flavor & taste Mgt., Cookeries, Cooking Methods, Cooking Medium, Effect of Heat on food, Food Preservation, Food Advanced Flavoring. (LEVEL 1)
B. Mastery on Food Ingredients. (LEVEL 1)
C. Cooking Techniques on Asian Cuisine (LEVEL II)
D. International Cuisine (LEVEL 3)
E. Bread & Pastries- (Level IV)
Bakery Mgt., Breads, Quick Breads, Cakes, Patries etc.
From the market to kitchen to dining area.
7. Product Mixing
8. Storage System (F.I.F.O.) (L.I.L.O)
9. Staff Management
10. Safety of Food
11. Quality Standard Mgt.
12. Temperature Control
13. Equipment Mgt.
14. Cost Control System
After finishing 2 years of Diploma in Culinary Arts, culinary students would be given a complete course on Hospitality Mgt. That focus on food Management towards the different sections in the hospitality industries that deals on food service, banquet operations, catering operations & restaurant /dining operations.
Actual hands on Restaurant Operations Comprehensive Training on Room service operations, Banquet operations, restaurant operations & catering operations. Banquet. Students will be familiarize to different services in the Dining area particularly Russian Services , English,French, American. Etc.
Successful graduate of this program would be trained to study on the Financial aspects of Kitchen Operation Students, will be given a complete comprehensive experience on how to properly monitor & meet the target production cost as mandated by the management.
7. Inventory System
8. Menu Engineering
9. Point of Sale & Computer Software for Automated Tracking
10. Stock Level ( min-Max stock level )
11. Sales Analysis
12. Operation
This course deals with career in Hotels, Resorts, food service & events by Blending Business fundamentals with Industry-specific skills in operations , Marketing, finance, customer service including hands-on training & Internship for Real world experience in Roles, from Front Office to House Housekeeping, Food & Beverage etc.
These programs build competencies for managing diverse aspects of the service industry, focusing on guest satisfaction, operational efficiency, & leadership for dynamic, global environments.
We offer training on essential skills to support infants, children, the elderly & people w/ special needs, covering areas like Personal care, safety, infection control, communication, nutrition & emergency response with program like the TESDA Accredited NC II.
Anyone who provide care for others from family members caring for loved ones to individual seeking Professional careers as Home Health Aides, nurses or Nannies.
Nurses: who wanted to upgrade skills & specialize in areas like Dimentia or Post Hospital Care
Fundamentals in Culinary Arts is designed to give students take chance to build solid foundation as foundational level to advanced level as they undergo rigorous basic training under the supervision of world class instructors with the vision to develop the passion & expertise needed in the Culinary World.
This program is a modular learning package equipped with the necessary critical skills needed as students may choose to advance further into Diploma Courses in Culinary Arts.
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