CLICKS CULINARY LEARNING INSTITUTE INC.

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

TESDA Accredited

Telephone # 7241016/7822295/ CP 09178167346/09266757291/09278051634

1 YEAR DIPLOMA IN PROFESSIONAL CULINARY ARTS P225,000

• Introduction to theProfession
• Terminologies
• Menus and Recipes
  
• Culinary Math
• The Basics of Nutrition and Food Science
• Food and Kitchen Safety (HACCP)
• Storage and Receiving Kitchen Supplies
  
• Equipment Identification
• Knife Skills
  
• Menu Planning
  
• Meat and Poultry Fabrication
  
• Fish and Shellfish Fabrication
• Stocks
• Sauces
• Soups
  
• Midterm Written Exam, Midterm Hands-On Exam
• Market Day
  
• Different Cooking Methods
• Dry Heat Method I
• Dry Heat Method II
• Moist Head Method
  
• Preparation of Vegetables Cookery
• Potato Cookery
• Rice Cookery
• Pasta and Dumplings Cookery
  
• Egg Cookery
• Exams on Different Cooking Methods written and hands-on
  
• Salad Dressings and Salads
• Preparation of Sandwiches
• Hors d'Oeuvre and Appetizers
• Advanced Culinary Applications
• Cuisines of Asia: Japan, China, Singapore, Malaysia, Indonesia Vietnam, India, Thailand & Philippines
  
• Lecture: Herbs and Spices
• Wine Appreciation
• Wine Pairing
  
• Cuisine of Italy
• Cuisine of Spain
• Fusion Cuisine /Latest Trend
• Charcuterie and Garde Mange
  
• Baking
  
• Restaurant Management 101
  
• Exams & Assessment
  
• Knife Skills
• Final Written Exam
• Final Hands-On Hot & Cold Buffet Exam
  
• Food Tasting/Evaluation
  
• Graduation /Awarding of Diplomas
  
• Externship-/On the Job Training of 300 Hours/Hotels & Restaurant kitchens
• Graduation Fee-3,500
• Uniform & Handouts -2,700
  

6 Months Certificate in Professional Culinary Arts with Baking (Commercial Cooking NCII-TESDA Certified)- 12 weeks program-8 hours/day-500 hours with OJT

Tuition fee: P150,000

P6,500 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    Culinary Math

Day 3    The Basics of Nutrition and Food Science

Day 4    Food and Kitchen Safety (HACCP)

Day 5  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 6 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)

Day 7 Sauces

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

Day 8 Introduction to Basic Soup Preparation

Types of Soup

Beef Consomme- (Hands-On)

Different Cooking Methods

• Poaching
• Steaming
• Stewing
• Braising
• Roasting
• Grilling
• Broiling
• Boiling
• Frying
• Stir Frying
  
• Blanching
• Baking
• Gratinating
• Submersion cooking
  

Panseared Tuna-(Hands-On)

Day 9

• Dry Heat Method I
• Dry Heat Method II
• Moist Head Method

Day 17 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 18 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 19 Different Types of Pasta New York Style

• Ricotta-Filled Ravioli with Pesto Genovese (Basil Sauce with Cheese & Pine Nuts)
• Pasta Puttanesca (Spicy Tomato Sauce with Olives, Capers & Anchovies)
• Linguine Alle Vongole ("Littele Tongue" Pasta with Manila Clams in White Sauce)
• Orecchiette ("Little Ear" Pasta with BroccoliRabe & Spicy Sausage)

Day 20 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

Day 21  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 22 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 23 Baking-Prepare pastries, cakes & yeast goods

• 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 24 Commercial Cooking NCII Review/ Practical

Market Basket Cooking

Day 25 P2,000 Practical Exams-Hands-On Hot & Cold Buffet

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

Externship- On the Job Training of 300 Hours /Hotels & Restaurant kitchens

Tuition Fee: Certificate in Professional Culinary Arts (Commercial Cooking NCII-TESDA certified ) P150, 000

Complete Chef Uniform (white) P1,500

Diploma in Culinary Arts P225,000

2 sets of Chef uniform (Black & White ) P3,000

Short course P6,500 per module

Advanced Culinary P8,000 per module

Schedule: 25 Days Certificate in Professional Culinary Arts

Commercial Cooking NCII

8:00am-4:00 pm whole day

Minimum of 10 Students

Maximum of 15

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

CP# 09178167346/0926-6757291/0927-8015634

Enrollment is now going on!!!

SPECIALIZED COOKING IN ASIAN& EUROPEAN CUISINES

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

• Prparation of Vegetables & Fruits
• 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 Japanese

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

Day 7 Practical exams-Hands-On Hot & Cold Buffet

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

Total Fee for 7 weeks-P50,000

Payable in 7 weeks

Downpayment of 15,000

7,000/weekly in 5 weeks