Culinary school opens in Rosales

ROSALES—A new culinary arts school here opened its doors to students and food preparation enthusiasts with an international food festival on July 3.

School of Knowledge and Development (SKD) Academy inaugurated its 10th campus in Barangay Carmen East this town in partnership with Marie Antoinette Villar-Pescador, daughter of former Dangerous Drugs Board chairman Antonio Villar and former Sto. Tomas, Pangasinan mayor Vivien Villar.

The school’s inauguration featured international cuisine like Pinoy street food,  Mexican tacos, burritos and enchiladas, flavourful corn kernels and cobs, goto, arroz caldo, tokwa, all American authentic barbecue and grills, Pinoy sweets and kakanin, artisan burgers and cut fries, cuisine from Benguet, Russian, Malaysian, Korean, African, Indonesian, Indian, Malaysian, Vietnam and Cambodia, Chinese chicken clay pot, hotdogs of the world, Europian hot-tossed pizza and pasta, Japanese snacks and favourites, Korean and Malaysian noodles, among other prepared by SKD students in different campuses.

Marjorie Dizon Ocon, in-charge of SKD Academy in Baguio City, said the main campus is in Quezon City while the others are in Meycauayan in Bulacan, Batangas City, Lipa City, La Trinidad in Benguet, San Fernando in Pampanga, Baguio City, Gapan in Nueva Ecija, Rosales in Pangasinan and in Malaysia and Vietnam.

Mel Obispo, owner of SKD Academy, said SKD Academy is a culinary school and is a cookery and NCII-registered with the Technical Education Skills Development Authority (TESDA) and it is internationally-affiliated like with Lincoln University in Malaysia and American Hospitality Academy in Manila under Dr. Corazon Gatchalian.

Okon said the institute in Rosales will start with career certificate in professional culinary arts for eight months with a once a week class. It will also cater to senior high school students under the K to 12 program for Home Economics.

They will soon open diploma in culinary arts and mastery in sauces, Ocon said.

She said compared to other culinary schools, SKD Academy offers a very affordable tuition fee and students are the ones who will buy the needed ingredients for their cookery for them to learn about budgeting and marketing needs.

Ocon said the availability of employment 0opportunities domestic and overseas attract many to the academy where they acquire sills needed by hotels, restaurants and luxury ships.

She said their chefs have been in the industry for 20 years or more working in hotels or cruise ships and retire and now teach here to share their knowledge.

Ocon said Villar-Pescador, was a student SKD Academy in Baguio.

“When we came to know that she owns (Bistro) Garitoni, we thought this is the perfect timing that she could offer culinary arts,” she said. Pescador’s Bistro Garitoni is located in Carmen East, Rosales. (Eva Visperas)

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