Clicks Culinary Learning Institute Inc.

HIRING FOR JEDDAH BOUND

LINE COOK/CHEF

TRADE TEST to be scheduled once we completed 30 people
Please wear your chef uniform.

Requirements:

Age: 24-40 yea old Male with at least 2 yrs experience

For line up, please contact Ms. Jingle-0949-8396218
Chef Rey-0915-3539875/0905-4778106

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CCLI celebrates its 12th year Anniversary
UPCOMING CLASS ON JUNE 15, 2019-NOV 16, 2019 
Enroll now and Avail 10% Early bird rate PROMO for cash payment only.
6 MONTHS PROGRAM or 22 WEEKS CERTIFICATE IN COOKERY NCII OR NATIONAL CERTIFICATE LEVEL II TESDA CERTIFIED
Once a week /22 saturdays (44 sessions)
Tuition fee: 135k inclusive of Ingredients

Summer Cooking Classes at CCLI Inc.

Clicks Culinary Learning Institute Inc. now offers Hands-On Cooking workshop and Cooking Demo with student participation for aspiring chefs, moms, helpers, teens, private cooking classes and corporate team buildings from basic to master class, we teach at every level.
At CCLI kitchen, we provide a stimulating, exciting environment where we all share a passion and love for food. The team is proud to support you in developing your culminate skills, no matter what level you think you are.
This would be the perfect outlet for the students to learn proper knife skills, kitchen hygiene & sanitation, poultry, soup, stocks, sauces, and vegetable cookery, mother sauces along with many other kitchen basics and discover their true passion for creating magic in the kitchen.
With a guided hand from our Executive Chef, students will learn many new and delicious recipes in ourhands-on classes.

Schedule of Classes:
Morning Session: 10:00AM-2:00PM
March 17, 2018 - Saturday - Japanese
• Japanese Ingredients
• Kani Salad
• Tempura Batter
• Shrimp Tempura
• Tempura Sauce
• Teriyaki Sauce
• Chicken Yakitori
• Japanese Fried rice

March 18, 2018 - Sunday - Korean
• Korean Ingredients
• Bibimbap w/ spicy sauce
• Osam Bulgogi
• Chapchae Noodles
• Jiampong

March 21, 2018– Wednesday - Chinese
• Cooking method-Deep frying technique
• Crab Corn soup
• Sweet & Sour pork
• Spring rolls
• Yang Chow Fried Rice

March 22, 2018 - Thursday –Thai
• Herbs & Spices
• Phad Thai/Thai Fried Noodles
• Tom Yum Goong/Thai hot sour prawn soup
• Lemongrass sticks w/ minced chicken, prawn and pork
• Steamed Banana cake

March 24, 2018 – Saturday-Vietnamese
• Vietnamese Ingredients
• Pho Bo/Beef Noodle Soup
• Fried Rice in Pineapple
• Rice Paper rolls w/herbs & mango
• Steamed Tofu w/ herbs)

March 25, 2018- Sunday-Indonesian/Malaysian
• Fresh Herbs & Spices
• Cooking method
• Nasi Goreng
• Beef Rendang
• Kampur Melayu/Malaysian mixed vegetables

April 4, 2018-Wednesday-Pinoy snacks
• Culinary knife cuts
• Super crispy Lumpiang Shianghai (shrimp, ground pork w/ 5 spice)
• Fresh Lumpiang ubod w/teriyaki sauce
• Special Pancit Bihon/Canton/Vermicelli Guisado
• Cooking Method-Deep frying technique

April 4, 2018-Wednesday- Baking & Pastry
• Basic conversion on Commercial baking
• Batter amounts Baking time
• Answer to Baking problems
• Pandesal
• Ensaimada
• Brownies
• Egg pie
• Buko pie
• Sweet dough

April 5, 2018-Thursday-Pizza & Pasta
• Pizza dough
• Pizza sauce
• Create your own toppings
• Hawaiian
• Pepperoni
• Spaghetti Bolognese
• Linguine Alle Vongole pasta)

April 7, 2018-Sunday-Empanada making
• Empanada dough
• Pork
• Chicken
• Beef
• Tuna

April 8, 2018- Sunday-Siopao & Siomai making
• Siopao dough
• Asado filling
• Bola-Bola filling
• Fried siopao
• Siomai (pork & shrimp)

April 9, 2018-Monday-Japanese
• Traditional sushi rolls
• California maki
• Preparing the vinegar for sushi rolls
• Beef Ramen Noodles
• Gyoza
• Yasai Itame/Stir Fry Vegetables

April 11, 2018-Wednesday-Baking
• Nutella Chessecake bites
• Cupcakes:
• Red velvet
• Walnut
• Moist Chocolate
• Rosemary cookies

April 13, 2018-Friday
• Indian Yoghurt Chicken curry
• Tandoori Chicken
• Murg Biryani/Chicken Biryani
• Spiced Rice/Jeera Chawal

April 16, 2018-Monday-Thai
• Tom Kha G*i/Chicken in coconut milk soup
• Tord Man Plaa/Thai Style Fish Cakes
• Sweet Chili Dipping sauce
• Som Tam/Papaya Salad

RESERVATION IS REQUIRED. Please call 9034816 or text 09153539875
1,700/class Minimum of 10 participants -Demonstration w/ students participation
3,500/class Minimum 3-6 participants Maximum of 10
10:00AM-3:00PM-Hands-On Cooking Class
Fee includes all supplies, copies of all recipes taught in class and personal
Hands-on instruction.
Expand your kitchen knowledge while learning new recipes, culinary
Techniques and spending time with other like-minded foodies.

UPCOMING CLASS ON APRIL 7, 2018-MAY 28, 2018. ENROLLMENT IS ONGOING. Please pm us for your inquiries. You can take the complete course or per session.
LEVEL 2 & 3 A- SPECIALIZED CUISINE ON INTERNATIONAL CUISINES
2 Months or 8 weeks Intensive Training / ONCE A WEEK, EVERY SATURDAY
Tuition fee: P80, 000 inclusive of Ingredients
Handouts: P600 Chef’s Uniform: P2,450
Week 1 JAPANESE CUISINE
Week 2 CHINESE CUISINE
Week 3 CHINESE/KOREAN
Week 4 VIETNAMESE
Week 5 THAI, INDONESIAN
Week 6 HALAL COOKING (INDIAN & ARABIC)
Week 7 ITALIAN CUISINE
Week 8 APPLICATION, EVALUATION, AWARDING OF CERTIFICATES/GRADUATION

Week 1- Japanese Cuisine
Japanese Ingredients and Mise En Place
Japanese Terminology
Preparing the Vinegar
Futomaki Thick Sushi Rolls
Gyoza
Takoyaki
Teriyaki Sauce
Chicken Yakitori
Ebi tempura and Yasai Tempura Moriawase
Basic Tempura Butter
Tempura Sauce
Teppanyaki/Mixed Fried Rice

Week 2- Chinese Cuisine
Steamed Buns/Siopao w/Asado & Bola-Bola Filling
Siu Mai/Steamed pork & shrimp dumplings in yellow wrapper
Stir Fried Noodles/Chow Mien
Hot Salad (Prawn & Chicken with Fruit Cocktail)

Week 3- Chinese Cuisine & Korean
Crab Cream Corn Soup
Sweet & Sour Pork w/ pineapple-Cantonese
Yeung Chau Chow Fann(Hong Kong Fried Rice)
Chap Chae Korean Noodles
Osam Bulgogi-Korean dish
Bibimbap

Week 4- Vietnamese Cuisine
Vietnamese Beef Noodle Soup /Pho Bo
Calamari Stuffed with Pickled Duck Eggs/Muc nhoi trung muoi
Sauce for Calamari/Nuoc sot cho muc nhoi
Braised Pork With Duck Eggs in Coconut Juice/Thit kho trung nuoc dira
Fried Rice in Pineapple/Com chien trai thom

Week 5- Thai Cuisine/Indonesian Cuisine
Herbs & Spices Tom Kha G*i/Chicken in Coconut Milk Soup
Tom Yam Goong/Thai Hot & Sour Prawn soup
Green Curry with Chicken/Gaeng Kheo Wan G*i
Lemongrass sticks with minced chicken, prawn & pork
Nasi Goreng/Indonesian

Week 6- Halal Cuisine
Chapati or Roti Prata
Hummus
Tandoori chicken with Biryani rice
Mutton Salona
Samak M'Calay
Dry Masala
Liquid Masala
Green Mango Chutney with Peanut Butter

Week 7- 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.

Week 8-Graduation-Buffet Set Up
Written exam
Practical exam-Market basket
Awarding of Certificates
Graduation
For Inquiries: Please call: 9034816/09153539875
Email ad: [email protected]
Website:clicksgma.com

Upcoming class for Cookery NC II Level 2
2 months Specialized International Cuisines on Japanese, Chinese, Italian, Spanish, Halal, Thai and Vietnamese.
Class schedule on April 1- May 27, 2017.
Enrollment is ongoing. Please visit our website at clicksgma.com or email [email protected] for your inquiry.

CCLI Inc. Celebrates Its 10th year Anniversary
UPCOMING CLASS ON JAN 29, 2017 -APRIL 28, 2017 
Enroll now and be employed upon completing the 6 months program.
Avail 10% Early bird rate PROMO for cash payment only.
LEVEL 1, 2 & 3A 6 Months Program or 22 weeks Certificate in Cookery NC II or National Certificate Level II TESDA Certified with OJT and Apprenticeship program of 600-1000 hours with our Industry partners: NOVOTEL Hotel Cubao, BUDDHA BAR Makati and some Fine Dining Restaurants IN BGC Area Taguig and some Bakeshop in Quezon City.
6 Months Cookery NC II with Specialized International Cuisines
2 days Japanese, Chinese, Italian, Spanish, Halal & Fusion
LEVEL 3B Certificate in Southeast Asian Cuisine & PASTA Cookery- Advanced Culinary Arts
Commercial Cooking NCIII-TESDA Certified (7 weeks all saturdays)
Singaporean, Hong Kong Cantonese & Shanghainese, Malaysian, Thai, Indonesian, Vietnamese and Indian Cuisine

CCLI Inc. Celebrates Its 10th year Anniversary
UPCOMING CLASS ON JAN 21, 2017 -APRIL 28, 2017 
Enroll now and be employed upon completing the 6 months program.
Avail 10% Early bird rate PROMO for cash payment only.
LEVEL 1, 2 & 3A 6 Months Program or 22 weeks Certificate in Cookery NC II or National Certificate Level II TESDA Certified with OJT and Apprenticeship program of 600-1000 hours with our Industry partners: NOVOTEL Hotel Cubao, BUDDHA BAR Makati and some Fine Dining Restaurants IN BGC Area Taguig and some Bakeshop in Quezon City.
6 Months Cookery NC II with Specialized International Cuisines
2 days Japanese, Chinese, Italian, Spanish, Halal & Fusion
LEVEL 3B Certificate in Southeast Asian Cuisine & PASTA Cookery- Advanced Culinary Arts
Commercial Cooking NCIII-TESDA Certified (7 weeks all saturdays)
Singaporean, Hong Kong Cantonese & Shanghainese, Malaysian, Thai, Indonesian, Vietnamese and Indian Cuisine

CCLI Inc. Celebrates Its 9th year Anniversary
UPCOMING CLASS ON SEPT 15, 2016 -FEBRUARY 28, 2017 
Enroll now and be employed upon completing the 6 months program.
 Avail 20% Early bird rate PROMO for cash payment only.
LEVEL 1, 2 & 3A 6 MONTHS PROGRAM or 22 WEEKS CERTIFICATE IN COOKERY NCII OR NATIONAL CERTIFICATE LEVEL II TESDA CERTIFIED with OJT AND APPRENTICESHIP PROGRAM OF 600-1000 HOURS WITH OUR INDUSTRY PARTNERS: NOVOTEL HOTEL CUBAO, BUDDHA BAR MAKATI AND SOME FINE DINING RESTAURANTS IN BGC AREA TAGUIG and THE STUDY IN KATIPUNAN QUEZON CITY.
Once a week /22 saturdays (44 sessions) Schedule of Classes: September 15, 2016 to February 28, 2017.
Tuition fee: 160,000 inclusive of Ingredients
2 sets of Chef's Uniform-4,500
Handouts-2,500

CCLI celebrates its 12th year Anniversary
UPCOMING CLASS ON JUNE 15, 2019-NOV 16, 2019 
Enroll now and Avail 10% Early bird rate PROMO for cash payment only.
6 MONTHS PROGRAM or 22 WEEKS CERTIFICATE IN COOKERY NCII OR NATIONAL CERTIFICATE LEVEL II TESDA CERTIFIED
Once a week /22 saturdays (44 sessions) Schedule of Classes:
Tuition fee: 135k inclusive of Ingredients

ANNOUNCEMENT: TO ALL CCLI STUDENT CHEFS, Schedule of Assessment for Competency- COOKERY NC II here in our school is on June 15, 2016 Wednesday from 7am-4pm.

No. Name of Candidates

1. APALLA MARIO EMILIO G.
2. ARTATES MICHAEL JOSEPH M.
3. CAÑEZA JOSEPH JOHN M.
4. DIMAYUGA JONATHAN B.
5. GALAGAR FABIO C.
6. MANLAPAZ JOSE VICENTE JR. A.
7. RIVERA MICAH ELLA M.
8. RUIZ CARLA MAE M.
9. SIY CHERRY M.

Please wear your complete Chef's Uniform with black slacks, black shoes (non-skid) hairnet, toque and hand towel. Good luck!

Upcoming class for 2 days Japanese Cuisine on April 23 and 30. Learn the basics of Japanese Cooking: Traditional Sushi , California Maki, Miso soup, Tempura, Chicken Yakitori with Teriyaki sauce, Gyoza, Takoyaki balls, Okonomiyaki, Seafood ramen, Teppanyaki Fried rice, Yasai Itame, Pork Karaage and Tamagoyaki and Yakisoba Noodles