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ACPD
Advanced Culinary & Pastry Diploma
Available in Day and Night Schedules
Schedule
Mondays (MCRP / ACPD)
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MCRP subjects
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Day schedule: 9:00 AM - 3:00 PM
Tuesdays (Supplementary)
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FBME 4,5 & 6
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ICKM 1,2,3
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BP 4,5 & 6
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Day Schedule: 11:00 AM - 3:00 PM
Thursdays (Night ACPD)
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ACPD subjects: 9-months
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Night schedule: 6:00PM - 9:30 PM
Saturdays (APEX)
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APEX IC subjects
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Day Schedule: 11:00 AM - 5:00 PM
About ACPD
Advanced Culinary & Pastry Diploma
ACPD — Advanced Culinary and Pastry Diploma is built because we believe culinary education should lead to more than entry-level work.
Today, entry-level culinary jobs are crowded, growth is slow, and the journey to becoming an executive chef or business leader can take many painful years. Most schools teach cooking and baking alone, but very few prepare people for high-level execution, operational standards, and the fast-paced realities of the modern food industry.
ACPD delivers an intensive, hands-on transformation focused on cooking restaurant and hotel-quality food every single day.
The 4 Pillars of ACPD:
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Core Culinary Techniques Covered: Master the essential foundations, technical discipline, and classical execution required at the highest levels of the industry.
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International Restaurant Standards: Elevate your training to match global restaurant, hotel, and premium catering enterprise standards.
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Real-World Style Cooking: Skip the slow, academic pace. You will train in a high-intensity environment that mirrors the speed, pressure, and expectations of a real commercial kitchen.
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Not Classroom Style: Learn by doing, not by reading. Every session is an active shift designed to build muscle memory, instinct, and true technical confidence.
Designed by Chef Rob Pengson after more than 20 years of teaching, operating businesses, and helping thousands grow their careers, ACPD combines technical mastery with real-world operational readiness. Students are trained to think beyond basic recipes and understand product execution, efficiency, and long-term professional growth.
ACPD also recognizes that the future of food is changing. Whether your goal is to lead a premium hotel kitchen, run an asset-light food brand, or launch a high-margin catering system, you must be equipped to produce world-class results from Day 1.
Most importantly, ACPD is powered by a community unlike anything seen in traditional culinary education. You will train alongside high-capacity individuals, professionals, and future leaders committed to technical excellence and industry dominance.
It is truly an honor for us to help shape the next generation of executive chefs, elite culinarians, and food industry leaders.
Tuition & Fees
The ACPD is a TESDA-accredited TNC2C diploma program that includes
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tuition and fees
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100% laboratory supplies
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access to digital class materials
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elite-level coaching
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Duration: 6 months in-house
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+320 hours of internship assistance with some of the best hotels and hospitality groups in the country.
Value: ₱180,000
Full payment promo: ₱160,000
Uniform: +₱6,800
Global Expertise. Local Excellence.
Faculty from world renowned schools and organizations.
About Our Founder:
Chef Rob Pengson
Chef Rob Pengson is a chef, restaurateur, entrepreneur, and educator with more than 20 years of experience in culinary arts, hospitality, restaurant operations, and business development.
His work and training have brought him to Tokyo, Singapore, San Francisco, Australia, and parts of Europe, helping shape his modern approach to culinary education, leadership, and innovation for chefs and entrepreneurs.
Chef Rob’s culinary training includes studies and specialization from institutions such as California Culinary Academy, Yamato Noodle School, and Tokyo Sushi Academy, alongside high-level operational exposure and professional honing within the Mandarin Oriental Hotel Group.
He is also recognized as one of the pioneers of the modern tasting menu movement in the Philippines through the award-winning restaurant The Goose Station from 2009 to 2016. In 2015, during the first Madrid Fusion Manila, Chef Rob presented the “Rizal Menu,” a storytelling tasting menu experience inspired by Filipino identity, heritage, and narrative dining — a concept that has since become widely adopted across many modern fine dining establishments today.
His business and leadership philosophy has also been greatly influenced by executive education from Harvard Business School Online, The Wharton School, and the Asian Institute of Management, particularly in entrepreneurship, leadership, strategy, innovation, and modern business systems.
Throughout his career, Chef Rob has led and developed award-winning restaurants and has received recognition from organizations and media including Madrid Fusion, Miele Asia’s Best Restaurants, MBKRS Best Chef & Restaurant Awards, alongside numerous culinary competition, media, and industry recognitions over the years.
Trusted by thousands of parents, students, professionals, entrepreneurs, men, women, and children of all ages — as well as some of the country’s most respected brands and organizations — Chef Rob remains one of the longest-standing and most committed individuals in Philippine culinary and hospitality education.
To this day, he remains 100% personally invested in helping others reach the top of their careers, leadership, and business success. Few individuals in the culinary industry have impacted as many lives through education, mentorship, and real-world training.
Most importantly, Chef Rob still teaches personally every week, giving Aleanza students direct founder-level mentorship, guidance, and real-world insight rarely accessible anywhere else.
