History | Mission and Vision | Our Teachers | Careers
History

The School is owned and operated by Ong Kin King Group of Companies. And it is has been operating since 2006, it has started with short courses (Authentic Chinese Cooking, Japanese Cooking, Home Cooking, Cake Decoration, Bread Baking, and Flower Arrangements). The Institute also catered to students who will have baking and cooking as their field trip. The Waitering and Bartending Seminar has helped a lot of students go on a Cruise Ship and Hotels for work. Companies such as Ferna Food Corp., Unilever, AB Mauri, General Milling Corp., had held their Baking and Cooking Seminar in the Institute. This Institute was opened for the purpose of helping students use their ability to work and be competitive at what they do wherever they may go. The Institute makes sure that students are facilitated individually by excellent, qualified, well trained staffs. And most importantly education is not given at a high price, we want to offer to students the price that is reasonable and affordable yet our service of education is indeed valuable.

THE INSTITUTE
A 3 Storey building 800 sq.m. area, that has a parking space for students, ground floor coffeshop for students to relax and for parents to wait.

Second Floor
Classrooms for Culinary Class and Pastry Class; Student's library located outside the classrooms.

Third Floor
Registration Lobby – wherein enrolments, scheduling and inquiries are done,
Bartending and Food Services Room – classes and laboratory for bartending and Food Beverage Classes,
Biz Center – Computers with Internets are provides for enrolled students for recreation or for research,
Administrator's Office and Instrutor's Lounge – Hallway wherein lockers for students are placed,
Laboratory Kitchen – wherein baking and culinary laboratory classes are done,
Hot Kitchen – for Baking and Pastry Classes as well as ingredients preparations.
Stockrooms – For ingredients and equipments.
Restrooms – Male and Female.
Mission and Vision

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Our Teachers

Chef Bonifacio Ramo – has been in food industry for more than 10 years. He finished his Culinary in CCA. He has finished intermediate Food Hygiene, Basic Food Hygiene. He has worked with Diplomat Hotel as Head Chef, Cucina Gotiaco, Capricio. He has attended several seminars. He has now opened his own food business and will be teaching in CCBI the Diploma Culinary Program, Career Programs in Culinary and Seminar Workshops.

Chef Pamela Relampagos - Chef Pam finished her BS Hospitality Management course from USJR Cebu and took Fine Arts in USC. She has worked as a visual artist for ABS- CBN and other advertising agencies before moving to a new art field in 1999. At the age of 32 yrs. old, she pursued and finished culinary and pastry arts courses at the PSCA. After taking a trade test and interviews at the Plantation Bay Resort and Spa, she was fortunate to have been given a commis 1 job, rare for an entry level. Later she worked for Shangri-la's Mactan Resort and Spa (chef de partie), Pino's pastry chef, Casino Espanol 's pastrychef and later found her heart in teaching culinary and pastryat USC. Chef Pam has an undying penchant for joining contests, she has been awarded many culinary and pastry awards, the most memorable was the recent HRRAC's gold for her USC student team for Creative Cakes (gluten-free,sugar-free and w-me-cake) category.
May 2003 – August 2003
Diploma course in Pastry Arts, Philippine School of Culinary Arts - Banawa, Cebu City, Philippines
Certificate course in Culinary Arts, Philippine School of Culinary Arts - Banawa, Cebu City, Philippines
1999
Certificate shortcourse in Basic cake Decorating, Caro and Marie Culinary Studio - Mango Avenue, Cebu City, Cebu, Philippines
1981 – 1986
Bachelor in Fine Arts, major in Advertising, University of San Carlos - Cebu City, Cebu, Philippines
1976 – 1981
High School, St. Theresa's College - Cebu City, Philippines

INTEREST
I enjoy teaching, researching books, websites on culinary, baking and the outdoors, I go out mountainclimbing, river-trekking and sea-kayakking with my husband during break and holidays.

AWARDS AND CERTIFICATES

July 2010
My USC team won the gold for the Creative Cakes category in the recent HRRAC here in Cebu City. I coached and trained this winning team.

August 23, 2010
attended the International Hospitality conference held at the Hotel Stotsenburg, Angeles Pampanga City.

March 2010
on of the chef instructors who accessed for the USC DHM AQF Qualifications held at the University of San Carlos, Cebu City.

June 2009
won 5th prize in the Novartis Low-Salt Recipe Contest among 160 entries nationwide for my Chicken Rhapsody Recipe, a ginger-basil infused Organic Chicken recipe that is low in salt yet made delightful brought by the marriage of the different herbs,

April 25, 2007
attended the Art of Food Styling and Presentation conducted by Ms. Dolores Custer at the Waterfront Cebu City Hotel

October 6, 2006
completed the HACCP Awareness Training held at the Shangri-la's Mactan Resort and Spa

June 20-22, 2006
completed as was chosen to be a certified trainor for the Shangri-la's Food Safety Training Certification held at Shangri-la's Mactan Resort and Spa

April 2006
weekly winner, Makuha ka sa Tikim (a nationwide culinary women's contest where I was chosen among 700 women to be in the top 27), held in Manila, Philippines

May 2006
monthly finalist, Makuha sa sa Tikim (the same contest) held in Boracay, Philippines

March 24, 2006
Development Dimensions International Essentials Certificate for this training for extraordinary leaders held at the Shangri-la's Mactan Island Resort and Spa

October 2004 – November 2005
completed the 4 Shangri-la care Customer Care Trainings Courses on policies, principles, customer loyalty, and recovery to success series

November 2005
Public speaking basics with DR. Mila Espina (a famous Filipino speech professional), this training was given to selected hotel staff only

October 2005
Trainer's Skill 1 and 2 – training equipping trainers chosen among selected staff only

July 19, 2004
awarded a Smiley Badge certificate of recognition from the Platation Bay resort and Spa for Demonstrating personal initiative and motivation in anticipating and fulfilling guests' desires.

June 15, 2004
certificate of completion for U.S. Military Culinary training held in Singapore

August 2004
awarded 2nd prize for the Rustan (a Filipino top chain of stores), cake decorating contest for wedding cake category.

August 15, 2003
awarded 3rd prize for the dessert category of the KitchenAid Mix and Match culinary showdown in Manila. This was nationwide search. My entry was the triple Chocolate Glory with Mangosteen Coulis, a dense chocolate molten cake with 2 tone chocolate mousse enhance with mangosteen (an exotic Filipino fruit) coulis

October 2000
Chosen to be one of the 5 grand finalist fo the San Miguel Food Corporation "A Taste of Asia Cookmatch" held in Manila. This was a nationwide contest and I was the lone representative for the Visayas region, My entry was my main dish "The Chicken Pork Mango Trio"

October 2000
chosen among 175 entries nationwide as one of the 10 semi-finalist of the same cooking contest in manila, phils.

April 2003
completed a certificate course on the International Food Hygiene from the Chartered Institute of Environmental Health.


Chef Rex Edward Apale
He has finished Bachelor of Science in Mathematics in USC; he has worked for Celebrity Cruises as Head Chef, Shangri-la Hotel, and as an Instructor of USC Hospitality Management. He will be teaching Career Programs Culinary at CCBI.

Chef Niccolo Mediano
He has finished his Culinary in CCA, he worked at San Francisco Hotel for 2 years, He has taught at CCA, and he is now handling his company owned Melon Caitering Services. He is the Ingredients and Equipment Purchaser of CCBI, he will also teach Culinary Career Programs.

Mr. Doyle Garcia
He will be teaching Bartending and Food Beverage Services Program, Professional Bartending and Hygiene and Sanitation Food Services at CCBI.

Mr. James Ting
He is the School Director of CCBI, he will be working hand in hand with the instructors other staff's and members of the board.

Careers

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