Raising the bar in culinary education
At the Center for Culinary Arts (CCA) Manila, education goes beyond the basics—it is a rigorous, evolving craft led by world-class chef-instructors who are committed to excellence.
This dedication was put to the test recently when five of CCA Manila’s chef-instructors underwent the rigorous American Culinary Federation (ACF) accreditation process.
“The ACF, the largest professional organization for chefs in North America, is known for its stringent certification process that evaluates culinary professionals on a comprehensive scale. This includes mastery of techniques, food safety, sanitation, time management, and menu planning,” said Dr. Veritas Luna, chancellor.
Recently, esteemed ACF assessors visited the CCA BGC main campus to evaluate select CCA chef-instructors. The first time CCA Manila got certified was in 2006, making it the first institution to acquire an ACF Education Foundation accredited culinary program in the Asia-Pacific Region.
For chef Kerwin Funtanilla, program manager of CCA Manila, the accreditation process was both an honor and a challenge. “The ACF certification is a validation of the things you have learned and experienced,” he said.
Having previously earned his Certified Chef de Cuisine title, Funtanilla found the new assessment to be a continuation of his growth. Both Funtanilla and Miguel Lorino achieved the Certified Executive Chef certification, the second highest level.
Lorino found the experience nerve-wracking but rewarding. “It was intense in terms of skills, mentality, and physical strength needed just to complete the exam.”
Chef Anne Atanacio, an accomplished pastry chef, prepared for the rigorous process. “I made sure everything in my life was organized. Clearing clutter helps me focus,” she said.
Chef Jay Recio, a proud CCA alumnus, compared the experience to one of the toughest exams he had ever taken. His advice to aspiring chefs is simple: “Be prepared. Be confident, but not overly. And when the moment comes, go beast mode.”
Chef Krystle San Juan also approached the certification with thorough preparation. “I did extensive research on the test and asked those who had already taken it about their experience,” she said.
CCA Manila takes great pride in its accredited Diploma in Culinary Arts and Technology Management program. The accreditation underscores the credibility and quality of its culinary education, ensuring that its offerings meet the high standards set by the ACF. This is for the students’ benefit, as being accredited by ACF opens networking opportunities, enhanced employment prospects, and assurance that their education is at par with global practices.
As graduates of CCA Manila, students are already certified after one year of work, creating public trust by ensuring established standards, accountability, and high levels of professionalism. The recognition from ACF signifies that CCA Manila is deeply committed to maintaining up-to-date and current practices in culinary education.
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