CCA Manila and UP Los Baños team up for a new program
ADDRESSING ISSUES involving the agriculture sector such as threats on food security, sustainability and nutrition, gap in agriculture workforce and production, and the barriers between farmers and the food industry is now part of a new program being offered by the Philippines’ top culinary school, the Center for Culinary Arts (CCA Manila).
The new program is called “Culinary Agriculture” and it will be offered by CCA Manila in partnership with the University of the Philippines Los Baños (UPLB) College of Agriculture and Food Science. This interdisciplinary course aims to produce graduates who will be able deliver ways on how to make sustainable, environment-friendly, and healthy food to the public as they will pave their own paths in the food business and agriculture industries.
“CCA Manila is now taking bold steps towards innovation as we offer a culinary course that is relevant to the times; particularly, that which address issues on food security and protection of the environment,” said Dr. Veritas F. Luna, Chancellor of CCA Manila.
A memorandum of understanding (MoU) was signed last June 11 at UPLB by Dr. Fernando Sanchez, Jr., Chancellor of UPLB; Dr. Enrico Supangco, Dean of College of Agriculture and Food Science; Marinela G. Trinidad, CEO of The Cravings Group; and Dr. Luna.
The said program will be offered in January 2019. Crop Production Competencies, Techniques and Practice, Culinary Application Techniques on Produce, Entrepreneurial Skills, and Environmental Stewardship will be among the program’s core thrusts.
Aside from the fundamental culinary skills, the course will also dwell on topics such as food preservation, environmental stewardship, green economics, basic farm operations, edible landscaping, fast crop and high value crop production, and farm production planning and development. Small farm and garden business operations, marketing and agri-business will also be included in the curriculum.
“With excellent culinary skills and care for the environment, the course will equip students with the necessary skills on how to develop and manage small farms and edible gardens for sustainable food businesses,” added Mr. Luna. “We are proud to be the first culinary school to cater such program. It shows CCA Manila’s innovativeness and vision as a foremost culinary learning institution.”
CCA Manila and UPLB College of Agriculture and Food Science are now taking steps to further develop the program. In the meantime, the program will be offered as a one-year course. The course is designed for chefs and culinarians who own small farm lands and for those who would like to grow their own produce.
“CCA Manila met us to discuss how to innovate the agriculture sector in terms of the culinary perspective,” said Dr. Tonette P. Laude, Associate Dean for Instruction at the UPLB College of Agriculture and Food Science during their visit at CCA Manila last December 2017. They discussed the partnership in terms of conducting trainings particularly on edible landscaping and SNAP (Simple Nutrient Addition Program) Hydroponics.