Saturday, December 08, 2007 Cacs holds graduation rites for first batch
THE Center for Asian Culinary Studies (Cacs) Davao held a graduation ceremony for its first batch of graduates on November 18 at The Venue. A total of 82 students received their diplomas for Intensive Cooking & Baking Skills program and Certificate Program in Cooking and Baking Skills.
No less than Gene Bangayan, Cacs owner, delivered the welcome remarks and Chef Gene Gonzales with his Academic Director's Report.
The Certificate Program in Cooking and Baking Skills cover lessons in all areas of basic kitchen skills; meat, fish, poultry and seafood fabrication; vegetables; pasta and other tarch accompaniments and internationally accepted standards for baking.
Menu planning and wine appreciation will be part of the program. The Intensive Cooking & Baking Skills program includes basic food preparations and cooking methods for vegetable, pork, beef, poultry, and seafood.
The program also includes international sauces and its variations as well as common terms used in international kitchens; and baking methods and techniques for pies, cookies, cakes and breads. All classes are hands-on with lecture and discussions.
The program is intended for individuals or kitchen enthusiasts who have no chance or schedules to take the full time professional culinary program and yet would like to acquire necessary basic skills, tools and techniques to enable them to enhance their careers or enter a more lucrative world of recreational and even, professional cooking and baking.
For inquiries on new schedules and courses, contact Center for Asian Culinary Studies- Davao at the Holiday Gym & Spa Complex, along F. Torres street, Davao City with telephone numbers 300-2992 or visit their website www.cacschef.com, email:cacsdvo@gmail.com.
