FOOD BUSINESS SCHOOL (BASICS)

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In FBS Basics, learn the fundamentals of restaurants, bars, cafés, bakeries, catering, cloud kitchens, kiosks, licensing, franchising, and acquisitions—things most schools never teach.

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Learn through real case studies and directly from head chefs, executive chefs, restaurateurs, caterers, CEOs, and food business operators.

Most culinary graduates are surrounded by entry-level workers. FBS students are surrounded by industry leaders.

Welcome to your new circle.

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•  Chef Careers, Entrepreneurship and How to get Ahead

• Food Business Models: Restaurants, Bars, cafes, Cloud, Licensing, Franchising and More.

• Restaurant & Kitchen Design

• Executive Chef Management Essentials

• Entrepreneurship Essentials

• Menu Engineering, Product Development & Perfecting Your offers.

• Chef MBA Topics: Business, Finance, Marketing, Sales, Management, Leadership, Operations, Growth Models & Strategies and Exit Strategies.

• Hands on Kitchen, Restaurant, Buffet, Delivery and Workshop Simulations

• Real Case Studies of Real Chefs and Food Business.

• Build Your Career & Business Plan 

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FOOD BUSINESS SCHOOL (ADVANCED)

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In FBS Advanced, you begin to lead, plan, and execute. You present your progress, report real results, and mentor new FBS students to develop your leadership skills.

Work closely with executive chefs, CEOs, and food business owners as you build brands, products, and services you intend to launch and earn from.

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This is not pretend. This is the real world. This is how you get ahead of 99% of culinary and HRM graduates.

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By the time your competition finishes studying, your career and business are already growing.

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This is FBS Advanced.

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• Meet Your New Mentors and Circle: Executive Chefs, Food CEOS, Restaurateurs, Caterers and Real Food Business Owners and Operators.

• Execute Your Plan in FBS Basics and Report Your Data & Progress

• Learn to Lead & Mentor

• Our Best Students Start Earning Here. You Should Too. APEX Shows You How.

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CULINARY ARTS (CA)

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In Culinary Arts, learn food safety, knife skills, butchery, cooking science, and the techniques and processes used by the best chefs.

Learn to prepare, cook, and plate restaurant-quality dishes with speed, precision, and confidence.

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• Food Safety & Sanitation

• Recipes, Weights & Measures

• Kitchen Familiarization

• HACCP

• Knife Skills & Butchery

• Egg Cookery

• Garde Manger

• Potatoes, Grains & Pasta

• Cooking Methods

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INTERNATIONAL CUISINE (IC)

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In International Cuisine, learn menu engineering, food costing, and Asian and Western menus through restaurant-style training, not traditional cooking school methods.

Train at the pace, volume, and precision of world-class professional kitchens, with restaurant-standard plating every time.

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• Food Safety, Knife Skills & Butchery for International Cuisine

• Menu Engineering Fundamentals

• Recipe & menu Costing

• Popular Asian Cuisine

• Popular Western Cuisine

• Restaurant Style Workflow and Plating

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BAKING & PASTRY (BP)

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In Baking & Pastry, learn the fundamentals of baking, pastry techniques, and the science behind them. Prepare breads, cakes, pastries, and desserts commonly served in hotels, restaurants, and bakeries.

Build the practical skills to begin your career in pastry or create your own products to sell.

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• Food Safety & Knife Skills for Baking & Pastry

• Menu Engineering Fundamentals for Bakeries

• Breads

• Cakes & Pastries

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YOUR INTERNSHIP

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Accelerate your skills and gain real-world experience at leading hotels through Aleanza's industry partnerships, from The Peninsula Manila to Marriott International, with over 10,000 properties worldwide.

Complete your 320-hour internship, or up to 600 hours where required by the hotel.

For working students, Aleanza can help arrange a schedule that fits your availability.

Train with the best. Build experience. Get ahead faster.

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• We Guide You for Your Interview

• You Complete the Hours

• Internship is a requirement for Your Diploma. If you Forgo Your Internship, You get a Certificate.