CLICKS CULINARY LEARNING INSTITUTE INC. (CCLI) was established in August 2007
Diploma in Professional Culinary Arts is a ladderized program made up of
3 different levels:
3 months Certificate in Culinary Arts Level I, 5 months Professional Culinary Arts Level II and Advanced Culinary Arts Level III which cover the Essentials of Southeast Asian, Pasta Cookery & Classical Cooking on French cuisine with TESDA certification in Commercial Cooking NCII and NCIII. Upon successful completion of the three certificate levels, students will be awarded a Diploma in Professional Culinary Arts.
upcoming class on December 14, 2013 up to February 22, 2014 for the 3 months certificate course in Culinary Arts with Baking with extra 150 hours internship here at CCLI canteen. But this month the schedule will be monday to friday in 3 weeks time you could finish the 3 months course in just 11 days fast track then you may continue with 150 hours internship on filipino cuisine here in our school canteen. Tuition fee for this is only 39k minimum downpayment of 15k. Balance could be settled before the end of the course. 2,550 k for the chef's uniform and handouts.
Enrollment is ongoing. limited slots only.
Schedule of regular classes is every saturday once a week from 9am-2pm. Extra hours of internship minimum of 150 hours, schedule is Monday to friday
Early Bird Discounts
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* 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
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.
5 MONTHS PROFESSIONAL CULINARY ARTS
WITH BAKING @ CCLI
ENROLLMENT IS ONGOING
Schedule for 5 months Intensive course every saturday starting November 2013 up to January 2014 from 10am-3pm.5 months program with internship of 300 hours from Monday to Friday at our school canteen where the students would learn the basics & techniques on actual food preparation of Filipino Cuisine.
6 MONTHS PROFESSIONAL CULINARY ARTS
WITH BAKING, PASTA & ESSENTIALS OF SOUTHEAST ASIAN CUISINEClass Schedule for 1 year Diploma Program: TBAEnrollment is ongoing WEEKDAY CLASS- OPEN FOR REGISTRATION MINIMUM OF 15 STUDENTS
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 email@example.com
TESDA Competency based Curriculum25 Days Crash Course 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
5 months Certificate course-Basic Professional Culinary Arts -TESDA certified
UPCOMING CLASSES ON COMMERCIAL COOKING NCIII Advanced Culinary Arts
6 weeks Asian Cuisine on Singaporean Chinese Cantonese, Malaysian, Thai, Indonesian, Vietnamese and Indian Cuisine Schedule of Classes : TBA
(6 meetings) Once a week
Tuition Fee- 65,000 You can now reserve your slot for this class through email, or SMS.
Rice Paper Rolls-Vietnamese
Steamed Tofu with Herbs-Chinese cuisine
Beef Rendang-Indonesian, Singaporean/ Malaysian cuisine
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
Yoghurt Chicken Curry-Singaporean/Indian
Black Pepper Prawns
Beef Baguettes-Bonus lesson
Five Spice Barbecued Pork-Chinese
Crab corn soup- Chinese
Singapore Chilli Crab
Authentic Chinese Lemon
Sweet & Sour Pork w/Pineapple-Hong
Cha Siu –BBQ Pork-
CantoneseChicken Soup w/ Young Tamarind leaves-ThaiPenang Style Kway Teow-MalaysianSpicy Szechuan Chicken-Singaporean
Pork Asado Filling
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 9AM- 4PM MINIMUM OF 5-6 STUDENTS PER CLASS.EUROPEAN CUISINEFRENCH, ITALIAN, SPANISH, MEDITERRANEAN, DIFFERENT TYPES OF PASTA, ALL ABOUT TECHNIQUE: GRILLING, FUSION & BAKING
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
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.
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. Our training is intense, hands-on and our alumni tell us, worth it.
Your career starts here. Small classes, hands-on training and personal attention. For over 6 years that has been CCLI recipe for success.
CCLI offers a myriad of subjects to prepare students for a ca
reer in foodservice. One of the courses being offered is a 12-day intensive class on culinary and baking fundamentals. Here, Students learn the basics of every possible cuisine, from Chinese, Japanese, Spanish to Italian. Students get to know kitchen equipment, back-of-house operations, and butchery among other topics.
Students should learn first and foremost the proper way of deboning a chicken and the like. In a matter of days, students cook up a storm of dishes from appetizers, entrees, all the way to desserts. Our short intensive culinary courses give you solid training and get you into the workplace quickly. We offer lifetime placement assistance.
Thank You for your interest in CCLI. We encourage you to visit us in person, observe a class in session, talk to our current students and alumni, see our chef instructors in action, and experience for yourself the creativity and originality that is CCLI.
CCLI is commited to your learning, growth, and transformation, and believes that food offers one of the most important ways to connect with one another. Your educational experience is our most important focus.This commitment is carried through everything we do. We support and encourage our instructors to seek continuing education opportunities and incorporate new trends and ideas into the curriculum.
Our Culinary programs are designed to make efficient use of your time and resources. Our small classes (not more than 16 students) enable you to learn better, faster and smarter.
Chef Rey and the CCLI Chefs in Unang Hirit Show with episode " Abot Kayang Culinary School" Hosted by Mr. Drew Arellano & Ms. Love Aйover live telecast on January 27, 2012 at GMA7 TV Network.
Chef Rey & Ms. Glo with Ms. Melissa De Leon & Ms. Janice De Belen in SPOON Cooking Show at Net25 TV network on January 30, 2012.
CCLI Chefs in SPOON Cooking Show with Ms. Melissa De Leon & Ms. Janice De Belen
CCLI Chefs/Instructors Chef Ching & Chef Nathan
CCLI's Kitchen Facilities
GMA7 Shooting Day of Ka-BLOG hosted by Ms. Andrea Torres & Lucky portraying their role as Culinary students with Chef Rey, Chef Hazel & our Culinary students
Chef Froy, Dr./Chef Randy Dellosa, a resident Psychologist of PBB on ABS-CBN with Chef ReyOur Little Chefs Cha-Cha, Bugoy and Izzy shooting day for Nutrition month hosted by Kulilits EP 38 airdate on Saturday July 24 at 9:30am on ABS-CBN
The Kulilits Cha-Cha and Bugoy were preparing a healthy food for Izzy.
Steamed Tofu w/ Herbs
Vietnamese Rice Paper Rolls
Yoghurt Chicken Curry
Authentic Hainanese Chicken Rice
Szechuan Chicken w/ cashew nuts
CLICKS CULINARY LEARNING INSTITUTE INC. is ACCREDITED BY TESDA.
on going .
Curriculum page for Class Schedules
Mobile Nos. 0917-8167346 0927- 8051634
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