CULINARY ARTS @ CLICKS

ENROLLMENT IS ON GOING

13 DAYS COOKING WORKSHOP ON FUNDAMENTALS IN CULINARY ARTS,ASIAN& EUROPEAN CUISINES ON JAPANESE, CHINESE, SPANISH, ITALIAN, FUSION,FRENCH,BAKING & HALAL COOKING.

4 DAYS INTENSIVE TRAINING ON ASIAN CUISINE WHICH FOCUS ON

SINGAPOREAN, MEDITERRANEAN, THAI, INDONESIAN, MALAYSIAN, INDIAN & VIETNAMESE CUISINES, JAPANESE & CANTONESE . MAY 22, 29, JUNE 5 AND 12 EVERY TUESDAY 8AM- 4PM MINIMUM OF 5-6 STUDENTS PER CLASS.

SCHEDULE OF CLASSES:

Class Schedule for the 6 Months Program: June 9, 10, 16, 17, 23, 24, 30, July 1, 7, 8, 14, 15 and 18 2012 to October 6, 2012 On the 4th month once a week only starting July 20 Every FRIDAY only.

WEEKDAY CLASS- OPEN FOR REGISTRATION MINIMUM OF 7 STUDENTS

Schedule for 12 to 13 day Intensive course

June 9, 10, 16, 17, 23, 24, 30, July 1, 7, 8, 14, 15 and 18 2012 ( 6 weeks program )

Time: 8:00am-4:00pm saturday & sunday

Next Schedule for 12 to 13 day Intensive course July 21.22, 28, 29, August 4, 5, 11, 12, 18, 19, 25, 26, and 28. ( 6 weeks program )
Time: 8:00am-4:00pm saturday & sunday

Course Requirements: 2pcs 2x2 pictures, photocopy of High School or College Diploma

For your inquiries: Please email us at clicksculinarylearninginstituteinc.@yahoo.com

CCLI Inc. on Facebook

UPCOMING CLASSES ON COMMERCIAL COOKING NCIII

Advanced Culinary Arts

HANDS-ON TRAINING

The best way to learn is by doing. Ninety percent of our culinary program is hands-on. You cook everyday, working closely with fellow students and Chef Instructors, you prepare a complete meal, going beyond technique to include taste, style, aroma, composition and presentation. You taste and dine, learning to refine your cooking, appreciate what it takes to get great results, and work towards culinary artistry.

After the training, every student should undergo assessment at TESDA to demonstrate competence in all the units of competency listed on Section 1 based on what they have learned from our school this is actually the practical cooking exams and other culinary fundamentals. Successful candidates will be awarded a National Certificate level II or NCII qualification from TESDA Director General and will qualify every person to assume any of the following entry level positions in the industry as Commis Chef 3,2,1 or Line cook, Assistant chef or Prep Chef.We also have 13 days Intensive Training on Basic Professional Culinary Arts every Saturday and Sunday. The course fee is 60,000 inclusive of Ingredients. This is installment within 6 weeks.

ON THE JOB TRAINING / JOB PLACEMENT ASSISTANCE

CCLI has extensive industry connections by placing its students at top restaurants & hotels around Metro Manila for On the Job Training of 300 hours. CCLI has tie ups with HR Millenium Consultancy agency in Singapore and POEC Consultancy International Makati for internship in the US and job assistance. Our Chefs are directly hired by HRMC for job employment to Singapore while Trade Test is being conducted in our school. CCLI also trains those with F&B experience who require certification to work in international cruise lines.

URGENTLY NEEDED FOR SINGAPORE: COOK/CHEF WITH KNOWLEDGE IN ORIENTAL RUSSIAN, WESTERN CUISINE FOR A MEDITERRANEAN-THEME RESTAURANT. SALARY $2,000-$3,000 (Depending on experience and expertise) PLEASE APPLY PERSONALLY AT CLICKS CULINARY LEARNING INSTITUTE CRAME CUBAO QUEZON CITY

Daily Cooking workshop on Asian Cuisine and All About Technique: Grilling

AUTHENTIC CANTONESE & SHANGHAINESE CUISINES

Dimsum Lesson A: Chun Guen/Crispy Spring Rolls with assorted fillings, Nor Mai Gai/Steamed sticky rice with chicken and shitaki mushroom in lotus leaf parcels, Nor Mai Bao/Steamed Sticky rice with Chinese parsley, peanuts and dried shrimp in yellow wrappers, Siu mai/Steamed shrimp and Pork dumplings with shitake mushroom in yellow wrappersChinese

BBQ & Chinese Cookery Course Cantonese Roast Duck/Siu Arp, BBQ Pork/ Cha Siu

Sweet & Sour Pork with Pineapple, Singaporean Stir Fry Rice Noodles, Hong Kong Fried Rice with BBQ Pork, shrimp and green peas

Dimsum Lesson C: Siao Lung Bao/Steamed dumplings with pork and soup filling, Sound Jean Bao/Pan Fried Pork Buns with ginger & spring onions, Boiled Pork and Chinese chives dumpling in special homemade chili soy sauce, Choy Yuk Bao/ Steamed Buns with Pork and Chinese Chives filling

Dimsum Lesson D:
Cha Siu Cheung Fun/Steamed rice rolls with BBQ pork & Chinese parsley,Nai Wong Nor Mai Tsz/Glutinous rice flour dumplings with custard filling & dessicated coconut coating, Jean Dway/Crispy Sesame Balls, Chiu Chow Fun Gor/Steamed dumplings with green chives,pork, dried shrimps & peanuts

Essentials of Thai Cooking

Course Fee 3,000

1. Spicy Chicken Soup w/ young Tamarind Leaves

2. Yam Woonsen/ Glass Noodle Salad w/ Shrimp

3. Marinated Chicken Parcels wrapped in Pandan Leaves

4. Thai Red Beef Curry

Course Fee 2,000

5. Fried Fish Fillets with Crispy Garlic

6. Morning Glory with a Spicy Tamarind Sauce

7. Ruby Red Grapefruits macerated in Coriander & Gin Syrup

Mediterranean

Course Fee: 3,000

1. Tunisian Carrot Dip

2. Marinated Olives

3. Roasted Red Pepper & Tomato Dip

4. Seafood Paella with Aioli

Course Fee- 2,000

5. Salad of Mixed Greens with Oranges, Feta & Pomegranates w/ a warm Citrus & Pine Nut Dressing

6. Sangria/Chilled Red Wine with Citrus & Fresh Fruits

7. Orange Confit with a Cardamom Cream Parfait

Course Fee- 2,500

1. Steamed Tofu with Herbs-Chinese cuisine

2. Beef Rendang-Indonesian, Singaporean/ Malaysian cuisine

3. Nasi Goreng-Indonesian/Malaysian

Course Fee- 2,500

1. Yoghurt Chicken Curry-Singaporean/Indian cuisine

2.Ikan Percik (Grilled Fish in spicy coconut milk-Malaysian

3. Sayuran Kampur Melayu/Mixed Vegetables-Malay style

Course Fee- 2,800
1. Nonya Laksa

2. Rice Paper Rolls w/ herbs & mango-Vietnamese cuisine

3. Black Pepper Prawns-Singaporean cuisine

Course Fee- 2,800

1. Assam Laksa

2. Ayam Panggang Kelapa (Grilled Spiced Coconut Chicken)

3. Sotong Masak Hitam (Squid Cooked in Black Ink)

Course Fee- 2,800

1. Hainanese Chicken rice w/ soup & chilli /ginger sauce-Singaporean cuisine

2. Thai Red Beef Curry -Thai cuisine

Course Fee- 2,800

1. Siomai- Authentic Cantonese recipe

2. Siopao-Authentic Cantonese recipe

3. Pork asado filling-Authentic Cantonese recipe

Course Fee- 2,800

1. Crab corn soup-Chinese

2. Spicy Sichuan Chicken-Singapore local favorites

3. Singapore Chilli Crab-Singaporean cuisine

Course Fee- 5.000

Advanced Japanese Cuisine

1. Sukiyaki sauce

2.Tamago Tofu/Shauan mushi

3. Gindara w/ Sakana teriyaki sauce

4. Sushi Moriawase

5. Sushi rice

6. Kamameshi

7. Shrimp Tempura

Course Fee- 5,000

ALL ABOUT TECHNIQUE:GRILLING

Classic Bruschetta

Grilled T-bone Steaks with sauce vierge

Shrimp Skewers

Chicken sate with spicy peanut sauce

Grilled Portobello mushrooms

Grilled assorted vegetables

Grilled Caramelized pineapple

You can choose which course you would like to enroll. This course is being offered once a year only. Please call 7241016 for confirmation.
Thank you.

6 MONTHS CERTIFICATE COURSE

TVET REGISTERED PROGRAMS

COMMERCIAL COOKING NCII (BASIC PROFESSIONAL CULINARY ARTS)

COMMERCIAL COOKING NCIII (ADVANCED CULINARY ARTS)

THE CULINARY ARTS PROGRAM AT CLICKS CULINARY LEARNING INSTITUTE

CLICKS CULINARY LEARNING INSTITUTE INC.located in Quezon City uses a competency-based curriculum where students learn the skills through practical applications using the daily operations and extra curricular activities of the Culinary Institute as a training ground that prepares students for success in the industry making them sought after employees. Clicks Culinary staffunder the direction of the Training Director Chef Rey S. Feliciano has created a program that will result in the culinary center becoming a resource to the industry for educated, professional and motivated employees who are disciplined with good organizational skills and who are ready to work. It is our goal to recognize the strengths, weaknesses and needs of the industry and to find solutions for these situations. Knowing that a Culinary Education can be very costly and that the pay scale coming out of school is very low concerns us. Students entering culinary schools are commonly misled about how much money can be made or the level of position that can be attained coming out of school. Students graduating from the majority of the culinary vocational schools are not prepared for the current work situation. It is our mission to provide affordable culinary training that is task driven and realistic about the culinary industry today. An industry where time is money and your reputation precedes you. Those who can perform will succeed. Our curriculum will teach students not only how to get jobs, but how to keep them and to be successful at them. We are dedicated to becoming a quality leader in Culinary Training, to be well positioned in the industry as a competent educational source, and to be respected and dedicated to the culinary industry as a whole for versatile training in the hospitality industry.

Chef Instructors

The chef Instructors at the Clicks Culinary Learning Institute Inc. are among the best and brightest. Combining their years experience in the culinary industry, Chef Instructors are superbly prepared to offer engaging and insightful instruction. Each of our Chefs has an area of specialization, from hotel and restaurant management to international cuisine.