Admission Requirements Admission Procedure

For New Applicants

1. Pass the oral and written tests
2. Certification of good moral character
3. Physically and mentally fit
4. Meet the grade requirements in the
respective course applied. Obtained at
least 80% grades in Mathematics,
Science, and English subjects for
Engineering, Architecture and other
Science courses.
5. Form 138 (HS Card) or Form 137
6. For transferees, TOR and must have no
failing grade in any subject (can only
apply in the engineering technology
courses)
For Continuum/Ladderized Program
Applicants
1. Pass the oral test
2. Meet the grade requirements in the
respective course applied
3. Certification of good moral character
4. Graduate of three-year courses offered
by different campuses of TUP and other
SUCs offering similar curricular
5. Original Transcript of Records
1. Secure the application form from the
Office of Admission or download in the
TUP Website.
2. Present the following to the Admission
Personnel prior to taking the entrance
examination:
o Fully accomplished application
form
o Two (2) pieces of recent colored
ID pictures (1 1/2in. x 1 1/2in.)
3. Pay the non-refundable testing fee of
P375 at the Cashier's Office and ask for
a receipt.
4. Secure test permit from the Office of
Admission.
5. Check the examination date, time and
room assignment before leaving the
office. Read and follow instructions
stated in the examination permit.
6. Take the TUP Admission Test as
scheduled.

For Master's and Doctorate Applicants

1. Graduate of relevant bachelor or

master's degree
2. Pass the oral and written tests
3. Physically and mentally fit
4. Certification of good moral character
5. Meet the other entry requirements of the
program applied for
MOST Institute – Main Campus
ELI Building Course Description
6th Ave. Cor. Bonny Serrano St.
Murphy Cubao, Quezon City
This course aims to familiarize the student on
Philippines
the various fundamental knowledge and skills
involved in the culinary arts. Intended for the
ADMISSIONS
novice or culinary enthusiast, the program
Tel.No: (+632) 911.5122 
intends to equip the learner with the necessary
            0917-8019506
competencies that will allow him / her to fulfill
Fax No.:(+632) 912.7189
the stringent requirements of the profession.
admissions@most-institute.com
This curriculum has a dual goal: understanding
           
--- that is, the comprehension of cooking theory,
MARKETING
of how to cook --- and performing --- that is, the
Tel.No: (+632) 911.5122 
mastery of a set of manual skills and the ability
Fax No.:(+632) 912.7189
to apply them to a wide range of cooking styles
marketing@most-institute.com
and products.
most.institute.culinary@gmail.com

Center for Culinary Arts, Manila Course Duration

287 Katipunan Ave., Loyola Heights, Quezon
City 1108
telephone:  (+63 2) 994.2520, 30 and 40.  (+63
2) 426.4840 to 41
email: marketing@cca-manila.comor
marketing_cca_manila@hotmail.com
For more questions or concerns, you may
reach us at:
THE CULINARY INSTITUTE OF
ARISTOCRAT - 432 San Andres St.
corner Roxas Blvd., Manila.
Or visit any Aristocrat Restaurant branch
near you.
CONTACT NUMBERS
Tel: 524-7671 Loc. 249 or 521-8147
Fax: 524-1226
8 weeks / 24 Sessions (96 contact hours)
Course Overview
This course is built upon the principle that basic
theories and skills must be learned prior to more
complex ones. Hence, this curriculum adapts a
systematic progression of topics. The program
begins with an introduction to the food service
industry, followed by the principles of food
safety and sanitation. The student will also be
introduced to the various tools and equipment
used in the kitchen, as well as basic cooking
principles. Finally, the different aspects of mise
en place will be discussed and practiced in a
program that employs teaching methodologies
grounded on learner-centered principles.
Course Subjects

Office hours are from Mondays - Sundays

9:00am to 5:00pm

AristocratClass

Schedules

THURSDAYS, FRIDAYS, and SATURDAYS

2:00pm to 6:00pm
The Food Service Industry; Safety and
Sanitation; Equipment Identification; Ingredient
Identification; Mise-en-Place; Planning and
Organizing Production; Preliminary Cooking
and Flavoring: Knife Skills; Basic Cooking
Principles; Stocks and Soups; Sauces and
Derivatives; Salads and Salad Dressings;
Sandwiches; Starch Cookery; Vegetable
Cookery; Set Menus; Tree-Point Plates;
International Cuisine: Grand Buffet Preparation
Course Objectives
At the end of this course, the student is expected
to:
1. Understand the structure of food
service institutions, particularly the
organization of modern kitchens.
2. Prevent food poisoning and food-borne
diseases by exercising appropriate food
safety and sanitation protocols in the
kitchen.
3. Understand the safe and efficient use of
standard kitchen equipment.
4. Familiarize himself / herself with
various culinary ingredients and their
market forms.
5. Understand and apply the different
cooking principles, including the various
cooking methods, and the art of
seasoning and flavoring.
6. Understand and apply the techniques in
production planning and organization,
including knife skills, preliminary
cooking and flavoring, and handling
convenience foods.
7. Execute various recipes for both hot
kitchen and cold kitchen preparations
and establish the fundamental
requirements for a grand buffet
preparation and standard banquet
operations.
8. Develop a sense of professionalism and
a positive attitude toward the job
through the immersion process.
Course Fee
Php 39,995.00
Course Inclusion
 Program hand-outs and recipes
 Ingredients for laboratory subjects
 Apron, side towel, chefs toque and
hairnet
A copy of Professional Cooking 6th edition
college version with the CulinarE-Companion
CD-ROM containing hundreds of kitchen tested
recipes and master formulas in a fullcolor hard-
bound format.