28/05/2026
| Did you know that bread and beer have something in common? They both use the same yeast: ๐๐ข๐ค๐ค๐ฉ๐ข๐ณ๐ฐ๐ฎ๐บ๐ค๐ฆ๐ด ๐ค๐ฆ๐ณ๐ฆ๐ท๐ช๐ด๐ช๐ข๐ฆ. ๐๐บ
This tiny microorganism feeds on sugar and produces carbon dioxide, which helps bread dough rise and beer ferment.
Want to learn more culinary science and industry secrets like this? Start your journey with ISCAHM.
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ISCAHM QC
๐ +63 917 836 8772 | +02 89268888
๐ง [email protected]
ISCAHM Pampanga
๐ +63 917 713 6029
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ISCAHM Cebu
๐ +63 997 089 7450 | 032.231.8888
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๐ www.iscahm.com
International School for Culinary Arts and Hotel Management
28/05/2026
From learning the basics to creating beautiful pastries, ๐๐๐ป๐ฑ๐ฎ๐บ๐ฒ๐ป๐๐ฎ๐น๐ ๐ถ๐ป ๐ฃ๐ฎ๐๐๐ฟ๐ ๐๐ฟ๐๐ graduates turned every lesson into something sweet ๐๐ง
A journey filled with creativity, patience, and hands on learning in the kitchen.
Ready to start your own pastry journey? Enrollment for the next batch is now open.
๐ฉ https://bit.ly/ISCAHMInquiries
ISCAHM QC
๐ +63 917 836 8772 | +02 89268888
๐ง [email protected]
20/05/2026
GET TO KNOW OUR CHEFS AT ISCAHM
Some chefs return to where their journey began โ this time, with years of experience behind them.
Chef Mark, an ISCAHM Diploma in Culinary Arts Batch 3 graduate, recently marked his 20th year in the culinary industry. His career has taken him across Manila, Guam, Hong Kong, Japan, and Dubai, including his role as former Executive Chef of Crowne Plaza Resort Guam and part of its pre-opening team.
Today, he serves as an ISCAHM Culinary Instructor, bringing with him a methodical approach shaped by real kitchen experience and grounded in strong fundamentals.
Learn from chefs shaped by the realities of the industry.
๐ฉ https://bit.ly/ISCAHMInquiries
ISCAHM QC
๐ +63 917 836 8772 | +02 89268888
๐ง [email protected]
ISCAHM Pampanga
๐ +63 917 713 6029
๐ง [email protected]
ISCAHM Cebu
๐ +63 997 089 7450 | 032.231.8888
๐ง [email protected]
๐ www.iscahm.com
20/05/2026