The Academy for International Culinary Arts

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The Academy for International Culinary Arts We offer diploma courses that will elevate your culinary career! Thank you! Give us a call now!
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We started changing lives since 2004

Click this link https://forms.gle/iPv8yqsy6JPhswdGA to fill out the form and help us better assist you with your registration. Manila Campus:

Globe: 0927 466 7099 Smart : 0947 425 5400

Cebu Campus:

Globe: 0927 466 7099 Smart : 0947 425 5400

AICA’s Diploma in Baking & Pastry Arts is designed to develop both. Students train through hands-on practice, learning h...
23/09/2026

AICA’s Diploma in Baking & Pastry Arts is designed to develop both. Students train through hands-on practice, learning how technique, timing, proportion, texture, and presentation come together in every finished product.

The goal is not simply to make something that looks good. It is to understand the process well enough to produce with consistency, confidence, and professional discipline.

For those who want to build serious skills in the sweeter side of the culinary profession, this is where the foundation begins.

Rolling enrollment is ongoing.

Train with The Academy for International Culinary Arts.

Every serious culinary career begins with a sound foundation.AICA’s Diploma in International Culinary Arts (CA1) is desi...
22/09/2026

Every serious culinary career begins with a sound foundation.

AICA’s Diploma in International Culinary Arts (CA1) is designed to develop the fundamental knowledge, techniques, and professional discipline upon which more advanced culinary work is built.

Students train through actual kitchen practice, learning not simply how to execute a recipe, but how ingredients behave, why techniques work, how proper procedures affect results, and what professional standards require at every stage of production.

Because in a professional kitchen, confidence should come from competence.

CA1 is where that competence begins.

Rolling enrollment is ongoing.

Begin your culinary training at The Academy for International Culinary Arts.

Your culinary education should prepare you not only to cook, but to think, work, and perform with professional disciplin...
21/09/2026

Your culinary education should prepare you not only to cook, but to think, work, and perform with professional discipline.

At AICA, our diploma programs are designed to develop technical competence, creativity, and the standards required in the culinary industry, from foundational kitchen training to baking and pastry, and advanced culinary leadership.

Choose the path that fits where you want to go:

𝗗𝗶𝗽𝗹𝗼𝗺𝗮 𝗶𝗻 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗔𝗿𝘁𝘀
Build a strong foundation in global cuisines, culinary techniques, and professional kitchen practice.

𝗗𝗶𝗽𝗹𝗼𝗺𝗮 𝗶𝗻 𝗕𝗮𝗸𝗶𝗻𝗴 & 𝗣𝗮𝘀𝘁𝗿𝘆 𝗔𝗿𝘁𝘀
Develop precision, creativity, and technical skill in baking and pastry production.

𝗗𝗶𝗽𝗹𝗼𝗺𝗮 𝗶𝗻 𝗔𝗱𝘃𝗮𝗻𝗰𝗲𝗱 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗔𝗿𝘁𝘀 & 𝗣𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹 𝗞𝗶𝘁𝗰𝗵𝗲𝗻 𝗠𝗮𝗻𝗮𝗴𝗲𝗺𝗲𝗻𝘁
Advance your culinary expertise while strengthening leadership, kitchen operations, and management capability.

Rolling enrollment is ongoing.

Begin your professional training at The Academy for International Culinary Arts.

A good chef is never finished learning.Technique improves with repetition. Judgment sharpens with experience. Standards ...
20/09/2026

A good chef is never finished learning.

Technique improves with repetition. Judgment sharpens with experience. Standards rise when we remain willing to observe, question, and refine what we do.

In the culinary profession, growth does not come from knowing everything. It comes from taking every opportunity to learn something better.

At AICA, we believe mastery is built over time, through discipline, practice, and respect for the craft.

Keep learning. Keep refining.

In Baking and Pastry Arts, precision is not optional. It is part of the craft.This activity brought students through the...
19/09/2026

In Baking and Pastry Arts, precision is not optional. It is part of the craft.

This activity brought students through the complete process of preparation, shaping, baking, finishing, and presentation, each stage requiring accuracy, patience, control, and a clear understanding of technique.

At AICA, students are trained not simply to produce attractive output, but to understand why each method works, how consistency is achieved, and what professional standards demand from beginning to end.

The result is more than a finished product. It is evidence of technique being developed through hands-on practice.

Rolling enrollment is ongoing.

Train with The Academy for International Culinary Arts.

A career in the culinary industry is built on more than an interest in food. It requires discipline, technical foundatio...
18/09/2026

A career in the culinary industry is built on more than an interest in food. It requires discipline, technical foundation, consistency, and the ability to perform under professional standards.

AICA’s Diploma in International Culinary Arts is designed for those who are ready to begin that training seriously. No prior culinary experience is required. What matters is the willingness to learn, practice, and develop the habits expected in a professional kitchen.

Students undergo 7 months of hands-on training, followed by 550 hours of on-the-job training, allowing classroom instruction to progress into actual industry exposure. Classes are held every Tuesday and Thursday, from 8:00 AM to 5:00 PM.

The objective is not simply to teach students how to follow recipes. It is to develop sound technique, kitchen discipline, professional judgment, and a working understanding of international culinary practice.

Rolling enrollment is ongoing.

Begin your culinary training at The Academy for International Culinary Arts.

Baking and pastry demand more than creativity. They require discipline, technical precision, consistency, and a clear un...
17/09/2026

Baking and pastry demand more than creativity. They require discipline, technical precision, consistency, and a clear understanding of process.

In AICA’s Diploma in Baking & Pastry Arts, students are trained to work through every stage with intention, from proper handling and production to presentation, evaluation, and refinement. Technique is not learned by observation alone. It is strengthened through repetition, guided practice, professional standards, and direct feedback from chef instructors.

Batch 21 reflects the kind of training the culinary industry requires: hands-on, structured, and exacting.

At AICA, we do not train students simply to complete a recipe. We train them to understand the craft, execute with precision, and develop the professional judgment expected in a serious kitchen.

Rolling enrollment is ongoing.

Begin your training at The Academy for International Culinary Arts.

Inside a CA1 demonstration, students are not merely watching a recipe unfold. They are learning how professional kitchen...
16/09/2026

Inside a CA1 demonstration, students are not merely watching a recipe unfold. They are learning how professional kitchens think, move, and operate.

Every demonstration is an exercise in observation, discipline, timing, and technique. Students are trained to understand the reason behind each movement, the sequence behind every process, and the standards that must be met before ex*****on begins.

At AICA, strong culinary practice is built on strong foundations. What is observed with intention today becomes the precision students are expected to demonstrate tomorrow.

Rolling enrollment is ongoing.

Begin your culinary training with The Academy for International Culinary Arts.

Baking at a professional level is not simply about following recipes. It is about understanding technique, precision, di...
15/09/2026

Baking at a professional level is not simply about following recipes. It is about understanding technique, precision, discipline, and the science behind every successful creation.

AICA’s Diploma in Baking & Pastry Arts is designed for aspiring pastry professionals who want to build serious skill from the ground up. Students begin with food safety, ingredient knowledge, and core baking fundamentals, then progress into breads, cakes, pastries, creams, sauces, tarts, mousses, soufflés, petits fours, and more, developing both technical mastery and creative confidence along the way.

And because a culinary profession is learned beyond the classroom, the program includes 200 hours of immersion and a 400-hour externship, giving students valuable opportunities to apply their training in real-world hospitality environments.

By the end of the program, the goal is greater than knowing how to bake.

It is knowing why a technique works, how to execute it professionally, and how to create something distinctly your own.

If you see yourself building a future in baking and pastry, begin with training that takes the profession seriously.

Enroll in AICA’s Diploma in Baking & Pastry Arts.
Send us a message to learn more about the program and upcoming enrollment.

𝗖𝘂𝗹𝗺𝗶𝗻𝗮𝘁𝗶𝗻𝗴 𝗔𝗰𝘁𝗶𝘃𝗶𝘁𝗶𝗲𝘀 | 𝗕𝗮𝘁𝗰𝗵 𝟭𝟬𝟯𝗗𝗶𝗽𝗹𝗼𝗺𝗮 𝗶𝗻 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗔𝗿𝘁𝘀 – 𝗖𝗔𝟭A culminating activity is more than the co...
14/09/2026

𝗖𝘂𝗹𝗺𝗶𝗻𝗮𝘁𝗶𝗻𝗴 𝗔𝗰𝘁𝗶𝘃𝗶𝘁𝗶𝗲𝘀 | 𝗕𝗮𝘁𝗰𝗵 𝟭𝟬𝟯
𝗗𝗶𝗽𝗹𝗼𝗺𝗮 𝗶𝗻 𝗜𝗻𝘁𝗲𝗿𝗻𝗮𝘁𝗶𝗼𝗻𝗮𝗹 𝗖𝘂𝗹𝗶𝗻𝗮𝗿𝘆 𝗔𝗿𝘁𝘀 – 𝗖𝗔𝟭

A culminating activity is more than the completion of a course requirement. It is an opportunity for students to demonstrate how knowledge, technique, discipline, and sound judgment come together in actual culinary practice.

For Batch 103 of the Diploma in International Culinary Arts – CA1, this occasion marked an important stage in their development. Every preparation required more than familiarity with a recipe. It demanded organization, proper technique, attention to detail, consistency, and the ability to execute under expectations that reflect the realities of a professional kitchen.

These are the moments when learning becomes visible.

The finished plates matter, certainly—but equally important are the discipline, decision-making, and standards that produced them.

Congratulations to Batch 103 on completing this significant part of their culinary training.

AICA believes that becoming a culinary professional is not simply about learning how to cook. It is about developing the discipline to understand the craft, respect the process, and execute with purpose.

Address

Suite 210, Skyway Twin Towers, 351 Capt. Henry Javier Street
Pasig
1600

Opening Hours

Monday 8am - 5pm
Tuesday 8am - 5pm
Wednesday 8am - 5pm
Thursday 8am - 5pm
Friday 8am - 5pm
Saturday 8am - 2pm

Telephone

+63286710276

Website

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