CLICKS CULINARY LEARNING INSTITUTE INC.

20 Ist Ave. Brgy. Bagong Lipunan Crame, Cubao Q.C.

TESDA Accredited

Telephone # 7241016/7822295/ CP 09266757291/09278051634

6 MONTHS CULINARY ARTS

12 Days Basic Culinary Arts with Baking & Pastry Tuition fee: P60,000

P6,000 per module

Day 1 Introduction to Kitchen Operations

• Basic Kitchen Terminology
• Hand Tools and Equipment
• Familiarization and Usage of Kitchen tools and Equipment
• Kitchen Hand Tools
• Kitchen Equipment
• Kitchen Ranking and Position
• Hygiene and Sanitation
  
• Menu Planning
• Catering Banquet Buffet
• Lauriat
• Set Menu (plated)-Omelette Rice (Hands-On)

Day 2 The Art of Cold Preparation or Cold Garde Manger

Different Vegetable cuts

• Julienne/Strips
• Brunoise/Diced
• Batonnets/Sticks
• Macedoine/Cubed
• Paysanne/Sliced Squares
• Printaniere et Jardiniere/Turned Vegetable
• Pomes Frits/Shoestring Potatoes
• Pomes Frits/French Fries
• Pomes/Baked Potatoes
• Pomes Parisienne/Potatoes Parisian Style
• Pomes Gaufrettes/Gaufrette Potatoes

Garnishes

Basic Cold Sauces and Dressings

• Mayonnaise
• Thousand Islands
• Canapes
  
• Salad- Chef Logros Salad in Mango Dressing (Hands-On)

Day 3 Butchery, Basic Fonds and Sauces

1. Deboning of Chicken
2. Different Parts of Beef, Veal, Pork and Lamb
3. Le Poulets Farci Aux de Legumes (Stuffed Roll Chicken in Pepper sauce, served with Potato Basket and Potpourri Vegetables)-Hands-On
4. Basic Stock ( Fish, Chicken, Vegetable)
5. Sauces

• Demi-glace
• Tomato Sauce
• Hollandaise
• Bearnaise
• Tomato Fondue/ Concasse
• Bechamel (White Roux)

Day 4 Introduction to Basic Soup Preparation

Types of Soup

Beef Consomme- (Hands-On)

Different Cooking Methods

• Poaching
• Steaming
• Stewing
• Braising
• Roasting
• Grilling
• Broiling
• Boiling
• Frying
• Blanching
• Baking
• Gratinating
• Glazing
• Casseroling

Panseared Tuna-(Hands-On)

Day 5 Japanese Cuisine

• Japanese Ingredients and Mise En Place
• Preparing the Vinegar
• Miso Soup
• Futomaki Thick Sushi Rolls
• Teriyaki Sauce
• Chicken Yakitori
• Ebi tempura and Yasai Tempura Moriawase
• Basic Tempura Butter
• Tempura Sauce
• Teppanyaki/Mixed Fried Rice

Day 6 Chinese Cuisine

• Basic Ingredients
• Marination
• Methods of Cooking
• Steamed Lapu-Lapu
• Cold Steamed Chicken in Leek Soy Sauce
• Stir-Fry Chicken with Vegetables in Crystal Noodle Basket

Day 7 Spanish Cuisine

• Al Horno y Costillas de cerdo ala Pobre con mango salsa-(Baked Pork Spareribs with Garlic and Mango Salsa)
• Arroz/Paella
• Paella Valenciana
• Sopa de Ajo (Garlic Soup)
• Los Filetes de Salmon ala Vasca (Broiled Fillet of Salmon in salsa verde)- green sauce

Day 8 Italian Cuisine

• Minestrone ala Milanese (Minestrone with Pasta and Beans)
• Pizza pie
• Pizza sauce
• Pizza base
• Pizza Toppings
• Herbs Aroma Crepe Seafood (Baked Herbs Seafoods in Tomato Coullis)
• Seafood Marination Filling
• Lombello Tessinoise (Baked Pork Loin with tomato fondue and Mozzarella cheese in tomato Coullis sauce served with Al dente Pasta.

Day 9 FUSION/Latest Food Trend

Agujas De Pescados Y Mariscos ( Oven Baked Crusted Seafoods on Skewers in Mustard Sauce, Bed with Buchoy and Potato Croquettes.

• Broiled Tenderloin Beef Duxelle Forestiere
• Mango Salsa
• Duxelle Preparation
• Baked Fish Fillet Grenobloise (Oven Baked Fish fillet in Anchovy Butter Sauce with Capers serve with mashed potato)
• How to prepare Anchovy sauce
• How to prepare Mashed potato

Day 10 Halal (Indian & Arabic)

• Chapati or Roti Prata
• Dry Masala
• Liquid Masala
• Mutton Salona
• Tandoori Chicken with Biryani Rice
• Hummus Salad
• Green Mango Chutney with Peanut Butter Sauce
• Samak M'Calay

Day 11 Baking & Pastry

• Basic Conversions on Commercial Baking
• Batter amounts Baking Time
• Answer to Baking Problems
• Pan de sal
• Brownies muffins
• Ensaimada
• Chocolate Mousse
• Carrot Cake
• Chocolate sponge
• Black Forest
• Blueberry Cheesecake

Day 12 P2,000 Practical Exams

• Application, Evaluation, Awarding of Certificates
• Examination
• Cooking
• Food Tasting/Evaluation
• Closing/Awarding of Certificates

Tuition Fee: Basic Culinary Arts P60,000

Complete Chef Uniform (white) P2,000

Advanced Culinary Arts P80,000

Complete Chef uniform (Black) P2,000

Short Courses: Basic Culinary P6,000 per module

Advanced Culinary P7,000 per module

Schedule: 12 Days Basic Culinary Arts 9:00am-1:00 pm (morning session)

2:00 pm-6:00pm (afternoon Session)

Minimum of8 Students

Maximum of 10

Please call us for more information. Tel# 7822295/7241016

CP# 0926-6757291/0927-8015634

Enrollment is now going on!!!

10 Days Advanced Culinary Arts

Tuition fee: 80,000 (P7,000 per module)

Outline of the course

Day 1 Introduction to Advanced Culinary Arts

• Food hygiene and sanitation
• HACCP
• French Onion Soup
• Shrimp Bisque
• Ostras Arcade in three kinds of toppings
• Steak in Stone with teriyaki Sauce
• Fruit Flamb

Day 2 Advanced Butchery

• Terrine du chef
• Rainbow fish Mosaiq
• Lomo de Cordero Catalana
• Stuffed Leg of Pork

Day 3 Cold Preparation

• Application of Cold platters and advanced Garnishing

Day 4 French Cuisine

• French Broccoli Soup
• Zancarron ala Navarra
• Surf and Turf
• Les Filets de Poisson Caprice

Day 5 French Cuisine

• Roasted Garlic Soup
• Beef Wellington
• Chateaubriand with barnaise sauce
• Seafood Thermidor in Casserole

Day 6-9 Asian Cuisine on Japanese, Singaporean Chinese, Malaysian, Thai, Indonesian,Vietnamese and Indian Cuisine

Day 6

• Steamed Tofu with Herbs-Chinese cuisine
• Beef Rendang-Indonesian, Singaporean/ Malaysian cuisine
• Yoghurt Chicken Curry-Singaporean/Indian cuisine
• Nasi Goreng-Indonesian/Malaysian
• Ikan Percik (Grilled Fish in spicy coconut milk-Malaysian
• Morning Glory with a Spicy Tamarind Sauce

Day 7

• Chicken soup w/ young tamarind leaves-Thai cuisine
• Rice Paper Rolls w/ herbs & mango-Vietnamese cuisine
• Black Pepper Prawns-Singaporean cuisine
• Hainanese Chicken rice w/ soup & chilli /ginger sauce-Singaporean cuisine
• Thai Red Beef Curry -Thai cuisine

Day 8 Japanese

• Sukiyaki sauce
• Tamago Tofu/Shauan mushi
• Gindara w/ Sakana teriyaki sauce
• Sushi Moriawase
• Sushi rice
• Kamameshi
• Shrimp Tempura

Day 9- Singaporean Chinese

• Crab Corn Soup-Chinese
• Spicy Sichuan Chicken- Singapore local favorites
• Siomai-Chinese
• Siopao-Chinese
• Pork Asado Filling
• Singapore Chilli Crab

Day 10 Practical exams

• Application, Evaluation, Awarding of Certificates
• Examination
• Cooking
• Food Tasting/Evaluation
• Closing/Awarding of Certificates

Total Fee for 6 months-140,000

Payable in 6months

Downpayment of 25,000

23,000/monthly in 5 months

Every ist week of the month