Innovating on the Culinary School Experience
posted: Jan-9-2010
Enrolling in a culinary school, one expects to learn the best techniques in cooking and preparing food from top-caliber chefs. It sounds promising, even tempting, but there is one ingredient lacking to perfect the course—and that is learning life skills. The Global City Innovative College (GCIC) gives more than just knife skills as it puts premium in character building among its students.
The GCIC’s eight-month Diploma in Culinary Arts program offers students with the best facilities, faculty, curriculum, partnerships and career pathways. “We believe that the purpose of education is not just simply to learn to earn a living but to live,” GCIC marketing head JB Bolaños said.
Fusing life skills training to the diploma program allows the students to cope with and survive the occasionally harsh realities of life. Opened in June 2009, GCIC offers a Diploma to Degree Program that allows the students to fully credit their diploma into GCIC’s HRM program and earn a bachelor’s degree.
A pioneer in higher-education programs at the Bonifacio Global City community, GCIC has been a progressive institution since its conception in 2002. According to Michael Tan, president of GCIC, the college mentors the students to be successful not only in their professional life. “We don’t just teach our students competency but build character as well,” he said.
The diploma program is handled by its new program director, Chef Nancy Edralin-Dizon. A self-confessed “student of life”, Chef Nancy attained her associate degree in Culinary Arts, Food Service and Restaurant Management and Hotel Management at the Cypress College Hotel in Anaheim, California.
She took continuing studies in Bangkok, Thailand, and at the world-renowned Culinary Institute of America. Her passion for food started in the ’80s which paved the way for her to start her own full-service catering company in Los Angeles.
After 25 years of living and teaching in Los Angeles, Chef Nancy decided to go back in the Philippines to share her passion for the culinary arts to Filipinos. “There were so many options, but I found GCIC to be different since it is genuinely dedicated not only to graduating students but mentoring them,” she explained.
When asked what makes a good chef, she said a promising chef should always keep his mind open. He should continue learning for there are always new things to learn in cooking. Chef Nancy admitted that she is a very hands-on program director.
Although most of her students regard her approach as motherly, she remains strict and focused when it comes to teaching. Chef Nancy sees a great potential in Filipino students to go international when it comes to food. They just need the right chef to mentor them and the right school to hone their skills.
Apart from the integration baking and pastry basics, the program is further developed through enhanced modules in communications training. The institute lets their students participate in different activities that give them a well-rounded experience of college life.
One of the highlights of studying in GCIC is the opportunity for the students to experience firsthand training from a number of recognized establishments, such as Chef Rolando Laudico’s Bistro Filipino and Chef Sau Del Rosario’s Chelsea, both in Bonifacio Global City.
GCIC is set to offer short-term courses under its continuing-education program in the first quarter of 2010. These include basic professional courses (culinary and baking fundamentals), summer cooking classes for kids, as well as an array of other offerings for hobbyists and enthusiasts.
Source:
http://www.businessmirror.com.ph/home/life/20628-innovating-on-the-culinary-school-experience.html
Back to Announcements