What makes Bacalod Academy for Culinary Arts different from other culinary schools?
Since 2007, founder and director Mr. Gunther Sanin, Austrian, humbly started and operated a small fine dining restaurant along the remote area in Dumaguete City, he find out the needs and potentials from his diners and regular guest does motivated and inspired him in making his success on culinary career in the Philippines.
And the Dumaguete Academy for Culinary Arts was created by a humble beginning together with his team as their desire and dream as well as sharing their craft and skills because of their love and passion to the Filipino people.
They created and brought a unique and innovative comprehensive culinary arts program in the Philippines specifically designed to prepare the Filipino graduates for the international hospitality workplace having the European Educational Standard using the Dual-Education System from Germany, equipped with effective learning methods, having intensive hands-on training by our dedicated and high-caliber foreign Chef Instructors from Europe namely Chef Gunther Sanin, and Chef Marcel Haessner, thus making us different from other culinary schools in the Philippines.
We are the only culinary schools on the Island of Negros having a majority of foreign instructors.
How can I apply for a Culinary Arts Diploma Program at BACA?
All applicants must be at least 18 years old otherwise parental consent is required and either of the following:
- High school graduate with above average rating grades especially in English and Math Subjects – documentation required
- Undergraduate students who has the ability and passion to take the kitchen tasks and challenges- documentation required
- Associate graduate from any college or at least two years of experience in the Food and Beverage Industry – documentation required
- All professionals, all in-house chefs, Overseas Filipino Workers, local skilled workers who are willing to enhance their culinary career.
- OFW applicants for trainings and certificates needed for culinary or food service job application and documentation.
- Applicants must be able to effectively read, write and communicate in the English language. Of course, students must also want to cook or bake professionally!
- A completed enrollment application form
- A completed general agreement form
- A copy of the Transcript of Records and Two (2) Copies each of Passport Size and 1×1 Photo are required upon enrollment
Applicants are required to take an assessment examination on the first day of class and an interview with the Director, prior to enrollment.
What is included in the Culinary Arts Diploma Program tuition fees?
Tuition Fees at BACA for the 10 month Culinary Program with European Educational Standard include instructional costs and required fees. We provide INCLUSIVE packages to our students from the total amount at NO HIDDEN COSTS and other charges. Conditions and breakdown of tuition fee details are available at BACA’s accounting office.
What can I do with a Culinary Arts Diploma and Culinary Certificates?
The food-service/ international hospitality field is one of the fastest growing job sectors in this competitive global food business industry, thus increasingly seeking a culinary school diploma / certificates as an essential credential for a job in their kitchens. But working as a food professional can mean more than just working in a restaurant.
Other possibilities include catering, hotel and restaurant management; publishing and television; private and corporate dining; specialty food retailing; food styling; wholesale and retail baking; food and beverage consulting; freelance food writing; and recipe development.
Does your academy offer some financial aid, scholar/ sponsorship programs?
Yes. Qualified students enrolling in the Bacolod Academy for Culinary Arts Diploma Program can apply.
Do we receive a certificate after finishing each trimester courses and short courses?
Yes! The following are the certificates that you will receive after completing each trimester courses:
Culinary Arts 1
Graduates of the first 3 month module “Culinary Arts I” will graduate with the Certificate of “APPRENTICE DE CUISINE”
Culinary Arts 2
Graduates of the second 3 month module “Culinary Arts II” will graduate with the Certificate of “COMMIS DE CUISINE”
Culinary Arts 3
Graduates of the third 3 month module “Culinary Arts III” will graduate with the Certificate of “DEMI CHEF DE CUISINE”
– BACA Certificates as provided by the short course enrolled.
Do I need to have a previous kitchen experience to enroll at BACA?
No! – All students begin at the same level. Students begin their first day in the classroom and kitchen with the basics of culinary skills and theory and each day build upon their foundation, techniques, presentation and taste.
Some of our students are at the start of their working lives, dreaming of becoming executive chefs in the nation’s top restaurants. Others have already worked in professional kitchens and are seeking a way to deepen their knowledge and advance their careers. Career changers, too, have long made up an important part of our student body.
What percentage of the program is hands-on?
We take great pride in our profession and aim to instill in each of the students the knowledge, skills and enthusiasm needed for success.
- Our training is 60% hands-on instruction and 40% theory instruction.
- The only culinary school who has a majority of certified European Foreign Chef instructors.
What is the student-instructor ratio?
We are one of the lowest class ratios in the Philippines with certified foreign chefs’ instructors! Our Chef Instructors set high standards to challenge students during the whole training.
- In the Culinary Arts program there is a minimum of 4 to maximum of 12 students per Chef Instructor.
- For short and crash courses there is a minimum of (5) five to a maximum of twelve (12) students per Chef Instructor.
The institute retains the right to cancel the courses if the minimum number of participants is not reached.
Can I learn enough in nine months to be employed upon graduation?
Most definitely! With our small student/instructor ratio, the lowest in the Philippines, combined with our long training day of eight hours in six days. Our programs are fast paced, focused, and intense.
Is job placement assistance offered?
Yes. We offer job placement assistance or referrals for our students including resume preparation.
What types of jobs will I be qualified for after I graduate?
Our Culinary Arts graduates find employment in many different locations and settings. The employment options are quite varied: for example, our culinary graduates enter apprenticeships and work in five-star hotels, resorts and restaurants while other works in cruises and yachts.
Does this program prepare me for certification with any other agencies?
You will be given minimum of 45 day’s credit towards a cook apprenticeship in the local resorts and restaurants. This way, while you are a student if you decide to work as a cook / chef part time, you can count these hours towards the completion of a culinary apprenticeship as your extra credit points from your hands-on skills training.
Is further training, necessary in order for me to enter the job market?
Graduates of the Culinary Arts Diploma leave with a sound knowledge of the solid foundation in both of their craft and culinary skills. To become a recognized chef requires years of work experience.
What can I do to increase my chances of getting into this program?
Basic career culinary arts, food preparation courses and some culinary industry experience would be an asset. Come well prepared to the interview: bring any pertinent documentation, such as school credentials and grades.
Are students able to compete in any competitions?
Yes. You may have an opportunity to experience national and international culinary competitions.
Why go to culinary school? What can I expect to learn?
Sometimes prospective students ask us why they should enroll in culinary school.
Why not simply find a good restaurant and learn on the job?
While working in a restaurant helps you assess whether the field is indeed for you, a drawback to on-the-job training is that your culinary education is limited to the repertoire of a single employer.