Early Bird Discounts

Register early to save!

Register for any Culinary course through our website:

• 3 weeks before the start date and receive an immediate discount of 5%
  
• 3 months before the start date and receive an immediate 7% discount.

Start searching for courses now:

• 4 months  Certificate course in Commercial Cooking NCII Professional Culinary Arts
• 6 months Certificate course in Commercial Cooking NCIII Professional Culinary Arts
• 1 year Diploma in Professional Culinary Arts

* Payment must be made either cash or check (dated)

Discounts are calculated at the time of registration.

The Early Bird discount does not apply to the following short courses:

      1 month Intensive Training  ALL FILIPINO CUISINE-a total of 25 recipes-Hands-On

      1 day JAPANESE CUISINE-Hands-On

      1 day CHINESE CUISINE-Hands-On

      1 day SHANGHAINESE & CANTONESE CUISINE-Hands-On

      1 day PASTA New York Style-Hands-On

      1 day ITALIAN CUISINE-Hands-On

      1 day SPANISH CUISINE-Hands-On

      1 day HALAL CUISINE-Hands-On

      2 days FRENCH CUISINE-Hands-On

                                                    1 day BAKING-Hands-On

3 MONTHS CERTIFICATE IN CULINARY ARTS

Level 2 Course  60 hours training with 150 hours internship at CCLI School canteen.

Schedule of Classes: once a week every sunday

Class time: 9am to  2pm

Course Fee: 37,000 Tuition includes: Ingredients, Handouts & Snacks

Chef uniform: 1,700

Minimum of 10 students Maximum of 15

3 months immersion in the kitchen cooking techniques to master as a leader! Basic Knife Skills, Precision Cuts, Mis en Place, Basic Cold Sauces and Dressings, Fabrication, Food & Kitchen Safety, Different Cooking Methods, Meats, Fish, Basic Fonds & Sauces, Basic Stock, Basic Soup Preparation,  Dry Heat Method, Moist Heat Method, Vegetables& Baking. Basic Knife Skills- Discover the correct ways to hold & guide a knife. Precision Cuts - Learn the basic and advanced cuts used every day in the Professional kitchen. Mise en Place -Gain the knowledge needed to set up your workplace properly to become more efficient and effective in the kitchen.

4 MONTHS CULINARY ARTS

WITH BAKING @ CLICKS

                ENROLLMENT IS ONGOING                                                 

Schedule for 4 months Intensive course every saturday from 9am-2pm.               June 2, 9, 16, 23, 30 & July 6, 13, 20, 27, August 3, 10, 17 & 24, 31, Sept. 7, 14,      4 months program with internship of 300 hours from Monday to Friday at our school canteen where the students would learn the basics & techniques of actual food preparation in Filipino Cuisine.

5 MONTHS CULINARY ARTS

WITH BAKING, PASTA & ESSENTIALS OF JAPANESE CUISINE

Schedule for 5 months Intensive course every saturday from 9am-2pm.               June 2, 9, 16, 23, 30 & July 6, 13, 20, 27, August 3, 10, 17 & 24, 31, Sept. 7, 14, 21, 28, October 5 & 12                                                                                                            5 months program with internship of 300 hours from Monday to Friday at our school canteen where the students would learn the basics & techniques of actual food preparation in Filipino Cuisine.

Class Schedule for 1 year Diploma Program: July 2013 up to  July 2014  

Enrollment is ongoing WEEKDAY CLASS- OPEN FOR REGISTRATION MINIMUM OF 15 STUDENTS 

Next Schedule for 25 days Intensive course( 6 Months program) June 1, 8, 15, 22, 29 & July 6, 13, 20, 27, August 3, 10, 17 & 24, September 5, 12, 19, 26,  October 5, 12, 19, 26 and Nov. 7, 2013 ( 6 months program with internship of 300 hours from Monday to Friday at our school canteen plus 3 months OJT at hotels, restaurants or catering services.                                                                       Time: 9:00am-2:00pm saturday ( ist 4 months ) and thursday last 2 months Next Schedule for 25 days Intensive course-TBA
CCLI Inc. on Facebook

Course Requirements: 2pcs 2x2 pictures, photocopy of High School or College Diploma, Birth Certifcate & Good Moral Character from previous teacher or employer.   For your inquiries: Please email us at clicksculinary07@ymail.com

25 Days or 6 months Intensive training in Professional Culinary Arts, From Culinary Fundamentals to Advanced Culinary Applications in Asian & European cuisines which enable students to assimilate those skills as they learn how to prepare and plate contemporary entrees. TESDA Certified
1 Year Diploma in Professional Culinary Arts Commercial Cooking NCIII

TESDA Competency based Curriculum

4 months Certificate course-Basic Professional Culinary Arts -TESDA certified 

 

UPCOMING CLASSES ON COMMERCIAL COOKING NCIII  Advanced Culinary Arts     

5 weeks Asian Cuisine on Singaporean Chinese Cantonese, Malaysian, Thai, Indonesian, Vietnamese and Indian Cuisine  Schedule of Classes : TBA (5 meetings) Once a week Tuition Fee-40,000  You can now reserve your slot for this class through email, or SMS. Day 1 Rice Paper Rolls-Vietnamese Steamed Tofu with Herbs-Chinese cuisine Beef Rendang-Indonesian, Singaporean/ Malaysian cuisine Yoghurt Chicken Curry-Singaporean/Indian cuisine Nasi Goreng-Indonesian/Malaysian Day 2 Oriental Noodle Soup 2.Hainanese Chicken rice (Stuffing of Chicken) Procedure on how to cook the ginger rice. Ginger, Chili & Soy Dipping sauce Thai Red Beef Curry -Thai cuisine Black Pepper Prawns Beef Baguettes-Bonus lesson

Day 3 Crab corn soup- Chinese Singapore Chilli Crab Authentic Chinese Lemon ChickenBarbecued Five Spice Pork with Vietnamese Dipping sauce Sweet & Sour Pork w/Pineapple-Hong  Day 4  Cha Siu –BBQ Pork- CantoneseChicken Soup w/ Young Tamarind leaves-ThaiPenang Style Kway Teow-MalaysianSpicy Szechuan Chicken-Singaporean Day 5 Pork Asado Filling Siopao-Cantonese Siomai-Cantonese Spring Rolls-Cantonese Yeung Chau Chow Fann (Hong Kong Fried Rice) 

ASIAN CUISINE WHICH FOCUS ON JAPANESE, CHINESE, SINGAPOREAN, THAI, INDONESIAN, MALAYSIAN, INDIAN & VIETNAMESE CUISINES, JAPANESE & CANTONESE . Once a week 8AM- 4PM MINIMUM OF 5-6 STUDENTS PER CLASS.EUROPEAN CUISINEFRENCH, ITALIAN, SPANISH, MEDITERRANEAN, DIFFERENT TYPES OF PASTA, ALL ABOUT TECHNIQUE: GRILLING, FUSION & BAKING

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.

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 C.F. Sharp Crew Management, Inc. which is one of the largest and most reputable manning agents in the Philippines and is the biggest amongst the CF Sharp Group of Companies. C.F. Sharp is currently in need of  Culinary Graduates  of either short or diploma course to  fill in  Job Openings for Shipboard Employment.  

CCLI also trains those with F&B experience who require certification to work in international cruise lines.

TVET REGISTERED PROGRAMS

3 MONTHS CERTIFICATE COURSE IN CULINARY ARTS -TOTAL IMMERSION

4 MONTHS CERTIFICATE COURSE-PROFESSIONAL CULINARY ARTS

6 MONTHS CERTIFICATE IN PROFESSIONAL CULINARY ARTS

1 YEAR DIPLOMA IN PROFESSIONAL CULINARY ARTS

 COMMERCIAL COOKING NCII ( Certificate in Professional Culinary Arts) 6 months

COMMERCIAL COOKING NCIII (Diploma in Professional Culinary Arts)- 1 year

THE CULINARY ARTS PROGRAM AT CLICKS CULINARY LEARNING INSTITUTE INC.

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.