SCHOOL OF CULINARY MANAGEMENT (SCM)

Chefs, as professors, are well trained and experienced as they are exposed in the academics and in the culinary industries. The chef professors are diverse, based on their citizenships, experiences and expertise.

Unique curriculum that is outcomes-based combined with tours, immersions, internships and international certifications.

Long-standing existence of the Culinary Program that produce caliber graduates. Alumni are of good repute in the industry and are preferred by employers here and abroad.

Instruction within a small class, ensuring students learn with personal attention and guidance from their chef professors.

Newly renovated kitchen laboratories that are well maintained, spacious and constructed with global standards. The kitchens have world-class facilities and equipment.

Accredited by the American Culinary Federation (ACF) Education Foundation Accrediting Commission since 2014. It assures that the School of Culinary meet the high international standards and competencies set for facilities, faculty, curriculum, and student services.

Recognized internal and external programs, projects, exposure, and activities for the academic and non-academic well-being of students.

Yearning of the Institution to produce more exceptional and ethical chefs who could become leaders in the culinary industry with Treston-acquired skills and distinctive identities and values.

YOUR DIPLOMA WILL MEAN SOMETHING

The School of Culinary Management is an accredited program with global partners for an education that will be preferred by employers and recognized internationally.

YOU’LL GET HIRED

With standards that are accredited by the American Culinary Federation (ACF) and an outcomes-based program, employers are assured that students are work-ready with skills that meet international standards.

YOU COME OUT CERTIFIED

Students are guaranteed to learn the basic skills that are required to begin their certification journey. As Treston School of Culinary Management is accredited, a lot of the fundamental knowledge and practical skills required to pass the certification exams are rolled into the curriculum. Upon graduation, students will have their first level of ACF Certification.

YOU ENJOY ACF MEMBERSHIP PERKS

Once enrolled in the program, students will enjoy their Student Membership and be able to network and connect with ACF local and international chapters. As a member, students receive ACF’s publications such as the The National Culinary Review and Sizzle that are sent through email.

INTERNSHIP AND CULTURAL EXCHANGE

Prior to graduation, the School of Culinary Management allows its students to get the best culinary experiences through local internships or exposure abroad through the Cultural Exchange program.

CAREER OPPORTUNITIES

Graduates of the School of Culinary Management can advance their careers in the international fields of:

• Food Service

• Kitchen Operations

• Food Production

• Nutrition

• Catering and Entrepreneurship

• Restaurant Management or Operations

• Banquets and Events

• Hotel Management or Operations