Master Chef Program

Cooks produce food with their bodies. Executive Chefs produce food & profit with a system. That is the difference.

ATTENTION: Executive Chefs in the Making.

Advantage Executive Chef Program (AECP)

A 6-Month Executive Program for Culinary Professionals Preparing for Leadership, Management, and Food Business Responsibility.

The Advantage Executive Chef Program combines advanced culinary ex*****on with executive-level business education designed for chefs moving toward Executive Chef, Culinary Director, and Food Business Operator roles.

The program incorporates AI-enhanced tools used in modern executive level education to improve efficiency, performance, and strategic decision-making during the program.

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PROGRAM STRUCTURE
12 Integrated Professional Modules

Culinary Arts

1. Fundamentals of Culinary Arts�
Renew and strengthen core culinary foundations through a science- and technique-based refresher designed for chefs preparing for leadership and supervisory roles.

2. Bestselling Asian Cuisine
�Development and ex*****on of commercially successful Asian dishes aligned with modern restaurant demand and market performance.

3. Bestselling Filipino Cuisine�
Professional production of contemporary and traditional Filipino dishes with focus on scalability, consistency, and customer acceptance.

4. Bestselling Western Cuisine
�Execution of European and Western restaurant classics commonly required in professional kitchens and international hospitality environments.

5. Fundamentals of Baking and Pastry�
Essential baking and pastry techniques supporting modern kitchen operations, menu diversification, and dessert program development.

6. Fine Dining and Bistro Cuisine�
Advanced multi-kitchen training focused on plating, workflow coordination, timing, and standards expected in fine dining and upscale bistro environments.

Executive Business and Leadership

7. Chef MBA and Entrepreneurship
�Introduction to food business models, opportunity evaluation, and entrepreneurial thinking required for chefs managing or operating food ventures.

8. Marketing and Brand� Building
Principles of positioning, branding, and customer acquisition relevant to restaurants and hospitality businesses.

9. Sales� Velocity
Revenue generation, pricing logic, and practical sales strategies applicable to food and service operations.

10. Finance� Essentials
Fundamentals of cost control, budgeting, profitability analysis, and financial decision-making for kitchen and business leaders.

11. Data Analytics�
Use of operational and sales data to guide performance improvement, forecasting, and management decisions.

12. Leadership and Strategy
�Leadership development, team management, and strategic thinking required of Executive Chefs and organizational decision-makers.

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SCHEDULE
24 Active Sundays | 6 Months in-Person
Kitchen Training: 9:30 AM – 12:30 PM
Business and Executive Lectures: 12:30 PM – 2:30 PM

PROGRAM DURATION
6 Months

WHO THIS PROGRAM IS FOR
- Working Chefs
- Sous Chefs and Head Chefs
- Culinary Professionals seeking advancement
- Restaurant Professionals and Operators
- Individuals preparing for Executive Chef or leadership roles
- Fresh graduates seeking career acceleration

FACULTY
Delivered by international chefs, award-winning restaurateurs, and business school professors from the world's best schools and organizations.

CERTIFICATION
Advantage Executive Chef Program Certification
Issued by the Master Chef Program in collaboration with the Aleanza Institute

LOCATION
MAKATI: Aleanza Makati Autometics Center, 2257 Chino Roces Extension, Makati City
ESTANCIA MALL: Coming soon!

FULL PROGRAM INVESTMENT
₱139,000 for outright payments
₱150,000 in 3 payments

AVAILABLE IN COURSE UNITS
₱19,500 for each Culinary Arts Unit
₱15,000 for each Executive Business Unit

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START DATES AND SCHEDULE

Program Duration: 6 Months
Schedule: Sundays
Kitchen Training: 9:30 AM – 12:30 PM
Executive Business Lectures: 12:30 PM – 2:30 PM

PROGRAM SCHEDULE
Month 1
Fundamentals of Culinary Arts
Entrepreneurship
APR 19, 26, MAY 10, 17

Month 2
Western Cuisine
Marketing and Advertising
MAY 24, 31, JUN 7, 21

Month 3
Asian Cuisine
Sales
JUN 28, JUL 5, 12, 19

Month 4
Filipino Cuisine
Finance
JUL 26, AUG 2, 9, 16

Month 5
Fundamentals of Baking and Pastry
Data Analytics
AUG 23, 30, SEP 6, 13

Month 6
Fine Dining and Bistro Cuisine
Leadership and Strategy
SEP 20, 27, OCT 4, 11

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This is the only Advantage Executive Chef Program intake for 2026.
Once this batch begins, the next available run will be scheduled for 2027.

APPLY NOW!

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APPLICATION
Complete this form to join the waiting list and receive enrollment details, schedule confirmation, and admissions information.

The 3rd Batch of CHEF MBA.
And yes — the official Saturday pose invented by our Gen Z founders.

Chef MBA is not about becoming a better cook.

It’s about understanding how food businesses actually work —
how ideas become products,
how products become sales,
and how sales become sustainable income.

Every batch is different.
Different backgrounds. Different goals.
But the same intention:

To think like an owner.
To build something real.
To move from skill… to business.

Saturday sessions at Aleanza.
Small group. Real conversations. Real work.

Chef MBA — The Business of Food.

📍 Aleanza Institute, Makati
Message us to schedule a visit.

MCI - Advanced Programs