A team from the American Culinary Federation Education Foundation Accrediting Commission (ACFEF AC) recently conducted a comprehensive site visit at the Center for Culinary Arts (CCA Manila)—and their verdict is nothing short of impressive.
The evaluation team, composed of seasoned chefs and culinary educators from the USA, cited CCA Manila’s “outstanding influence on the local food culture, well-qualified faculty, top-tier student support, and exceptional internship opportunities” as major strengths that make it one of the most admired culinary educational institutions in the Asia-Pacific region.
For CCA Manila, it’s a reaffirmation of the school’s role in shaping the future of the culinary industry, both locally and globally.
A Seal of Global Quality
To culinary schools around the world, a visit from ACFEF isn’t a casual drop-in. It’s an intensive review of how an institution teaches, operates, and supports its students. The group assesses everything—from kitchen cleanliness and curriculum structure to the expertise of faculty and the effectiveness of student support services.
In their official report, the ACFEF team was particularly impressed with the way CCA Manila’s programs seamlessly integrate global culinary techniques while staying rooted in Filipino food heritage. The school’s influence on the local food scene, they said, was “very good,” noting how it inspires innovation while preserving tradition.
Dr. Veritas Luna, Chancellor of CCA Manila, sees this as an important point. “This recognition from ACFEF confirms what we’ve always stood for: excellence, innovation, and the pursuit of mastery in the culinary arts. It tells the world that our students are receiving education that is globally competitive,” she said.
Culinary Education, Elevated
While the ACFEF site visit highlights institutional strengths, it also comes on the heels of another major achievement: seven chef-instructors from CCA Manila successfully earned various levels of ACF certification—an internationally recognized credential that requires a rigorous cooking and skills assessment.
Among them are Chef Kerwin Funtanilla and Chef Miguel Lorino, who earned the prestigious Certified Executive Chef (CEC) title. For them, it wasn’t just about passing an exam. It was about walking the talk.
“Getting certified by ACF is one of the toughest things I’ve ever done,” said Chef Miguel. “But it also reminded me why I teach—to grow, to be challenged, and to inspire students to go beyond what they thought was possible.”
Chef Kerwin agrees: “It’s a humbling process. You’re cooking under pressure, being observed by world-class judges, and trying to meet international standards. It’s not just about technique—it’s about discipline, focus, and heart.”
This culture of continuous learning is what sets CCA Manila apart. Students are not just taught by certified professionals—they’re mentored by chefs who are constantly testing their own limits.
World-Class Programs, Real-World Opportunities
One of the ACFEF team’s strongest commendations was for CCA’s internship program, which offers students real-world experience in top restaurants and culinary institutions both in the Philippines and abroad. They also praised the school’s impressive student-to-faculty ratio, clean and organized facilities, and the fact that students are always in uniform and ready for real-kitchen conditions.
“There’s a professionalism here that you feel right away,” said one evaluator. “Students look the part, act the part, and are clearly being trained to excel.”
The faculty was also lauded as “deeply committed to student success,” with all instructors meeting the strict certification requirements of ACFEF. Some even exceeded expectations, having earned multiple international culinary credentials.
Building the Future of Filipino Cuisine
With its ACFEF accreditation and a roster of globally certified instructors, CCA Manila continues to raise the bar for what culinary education in the Philippines can be. But for the school, the mission is not just to produce top-tier chefs—it’s to elevate the entire Filipino food identity.
“The ultimate goal,” Dr. Luna said, “is to produce culinary leaders who are globally competent but locally grounded. Chefs who are proud of their roots and equipped to innovate on the world stage.”
Students who complete the Diploma in Culinary Arts and Technology Management (DCATM) at CCA Manila benefit from this world-class framework. With one year of work experience after graduation, they automatically become ACF certified culinarians—a game-changer when it comes to career mobility and international employment opportunities.
“CCA Manila is where your culinary dreams come true! If you want to be trained by the best, learn from those certified by the best.”
Enrollment is now open for aspiring chefs, bakers, and food entrepreneurs. For more information, visit www.cca-manila.edu.ph or follow CCA Manila on Facebook and Instagram (@ccamanila).
