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Chef Course and Career Info


Chef Course and Career Info Description


Course Classification:

Food and Beverage

Course Description:

Although there’s no specific course requirement needed to be a chef, most employers hire people who have finished commercial food preparation courses. This course teaches students about the basic principles in food preparation as well as cooking. This will also teach them about different cooking techniques, cuisines, the cooking materials and how to use them properly, food nutrition and nutritional values, food safety and sanitation, etc.

Cost of Education:

Short courses typically cost P1,200 for a four-hour program, higher for longer training programs such as professional cooking which is going to cost you P20,000 or more. But if you want to be a professional chef, it will cost you as much as P100,000 to P300,000 for a 14-month training program/course. Four years in B.S. Hospitality Management, majoring in Culinary Arts, is going to cost you anywhere from P860,000 to even 1,000,000. This includes all the materials and ingredients you need for the duration of the course.

Top Universities for Course:

  • Top culinary institutions in the Philippines include Enderun College, The Chinese Culinary Arts Center, The Center for Culinary Arts, The Global Culinary & Hospitality Academy, Ecmi-Le Cordon Bleu, Manille, Heny Sison Culinary School, Sylvia Reynoso Gala Culinary Arts Studio, Magsaysay Institute Of Hospitality And Culinary Arts, Kitchen Hobbies Cooking Center, and Academy For International Culinary Arts.


Top Universities Link:



Course Skills and Factors


Skills/Physical Attributes:

  • Physically fit.
  • Mentally fit.
  • Innovative.
  • Responsible.
  • Neat, clean, and orderly.
  • Agile and nimble.
  • Good eye-hand coordination.
  • Management skills for material and personnel resources.
  • Organization skills.
  • Planning as well as instruction and implementation skills.
  • Time management skills.



  • The main responsibility of a chef is to not only plan the course meal but also to oversee and manage all the food preparation and cooking activities. It is also his responsibility to see to it that the food passes quality, health, and safety standards set by law and the establishment. In addition to this, the chef also estimates the cost for food, delivery fees, and labor as well as lists and plans the request for supplies such as food and kitchen materials. It is also the chef’s responsibility to create new menus and demonstrate his cooking methods to his staff.



Career Outlook and Global Demand


Global Demand:

Countries that have high numbers of tourists and visitors yearly are always looking for excellent chefs. They need highly-skilled chefs in their large hotels and resorts. They also need chefs in their luxury liners and cruise ships. Some of these include Saudi Arabia, Qatar, Papa New Guinea, Australia, Singapore, etc. Locally though, professional chefs are in demand in tourist destinations.

Expected Salary:

Entry-level chefs can earn anywhere from P9,000 to P18,000. The more elegant and stylish the hotel, resort, restaurant is, the higher the salary.

Opportunities for Advancement:

From an entry-level chef, you can advance to a chef de partie position, such as pastry, bread, and candy chef; grill chef; deep fry chef; and soup chef. From these positions, you could move up to a sauce chef position, sous chef, and finally, to executive chef. From executive chef, you can also advance to supervisory and managerial positions.