Pros: top of the line equipment, chefs with great passion to teach, low student to teacher ratio, the only culinary school offering the city and guilds cert
i have just finished the 2 year culinary arts chefs program and i am very satisfied with the course. basically the first year would run with in school training for the first 5-6 months then you will have to attend and apprenticeship at a hotel to be able to continue to the 2nd year. 2nd year was a more interesting year since we were taught more advanced techniques. i believe it is the most "progressive" culinary school with immersion circulators, blast chiller/freezer, food additives for molecular gastronomy and even the smoking gun.
there is a good balance between theory and practical lessons which i believe aids students more to understanding the art of cooking. each class has 12 students to a teacher with a personal workstation to enable one to fully grasp culinary techniques. classes usually start with a demo when the students are given a thorough explanation of the dish, after that the students go on cooking with the instructor supervising them.
after i finished my 2nd year, i did an internship in the United States. i was assigned as a line cook and was part of the preopening team of a restaurant for a seasonal hotel in the island of Hilton Head.
for aspiring chefs in the philippines and around the world i do encourage visiting the school. inquire about the programs and see the facilities.
more information can be found at the FB page of the school, https://www.facebook.com/pages/International-Culinary-Arts-Academy-Cebu/137626483231
"It's not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then you'll be a great cook." - Chef Thomas Keller