Sustainable food, anyone?
() - April 4, 2010 - 12:00am

MANILA, Philippines - The concept of sustainable food and agriculture is becoming a popular lifestyle choice. More people now grow basil, mint, rosemary, tomatoes, lettuce, and other vegetables right in their own backyard or on top of the kitchen window.

 Pesticides that contain harmful chemicals are shunned with the practice of organic farming and use of biodegradable composts for fertilizers. The whole idea is to serve locally sourced, fresh and delicious food that are healthy and nutritious.

Set to open in June this year is the Institute of Culinary Arts and Food Service (ICF), which is aimed at creating a niche in local culinary arts and hospitality education in the country.

ICF will train students to have a higher consciousness of sustainable food as they prepare healthy dishes.

Casual dining leader Pancake House Group has signed a joint-venture agreement with Far Eastern University (FEU) in molding socially and ecologically responsible chefs and food service practitioners at FEU’s Makati campus, which was built from the former Zuellig Pharma building on Buendia Avenue corner Malugay st.

Called ICF@FEU, the culinary school will offer a two-year Diploma in Culinary Chefs Training Program (CCTP), a one-year Diploma in Baking and Pastry Chefs Training Program (BPCTP) and short courses in its Continuing Education Training Program (CETP).

To help students achieve their highest potentials, these programs are divided into a series of progressive modules starting with Formation phase with underpinning subjects that will prepare them for the next phases: Intermediate, offering more challenging tasks to develop their skills; and Development, a complex program that includes world cuisines and hands-on experience in kitchen operations and dinning service.

ICF students will also go out of the classrooms and immerse themselves into different communities to complement their learning such as cuisine tours, agricultural trips and farmer-student dialogue. The learning cycle is completed when students bring to the community their skills, abilities and experiences to introduce livelihood opportunities.

Backed by 30 years of industry leadership of Pancake House Group, ICF students will be nourished by a holistic approach in learning and the collective experiences of highly regarded educators, chefs, culinarians and food service practitioners. As they gain hands-on experiences in laboratories, students will also be entrusted with actual work in both front- and back-of-house operations.

ICF believes that more than just the personal success in the kitchen of its students, it also ensures a better way of life for the people their students nourish through the school’s advocacy of sustainable food.

ICF@FEU, operated by PHI Culinary Arts and Food Services Inc., accepts applicants for enrollment in June 2010. For inquiries, call 892-3599 or 867-2968, e-mail marketing_sales@icf.com.ph or visit www.icf.com.ph.

BAKING AND PASTRY CHEFS TRAINING PROGRAM BUENDIA AVENUE CONTINUING EDUCATION TRAINING PROGRAM CULINARY ARTS AND FOOD SERVICES INC CULINARY CHEFS TRAINING PROGRAM FAR EASTERN UNIVERSITY FOOD ICF INSTITUTE OF CULINARY ARTS AND FOOD SERVICE PANCAKE HOUSE GROUP STUDENTS
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