CCLI

Course Outline

4 Months Certificate in Culinary Arts with Baking Tuition

Subjects

Introduction to Culinary Profession

Garnishes

Food Safety & Sanitation

  • Basic Cold Sauces and Dressings
  • Mayonnaise, Thousand Islands
  • Canapés
  • Salad- Chef’s salad
  • Waldorf salad-Russian style
  • Chef’s Salad in Mango Dressing (Hands-On)

Introduction to Kitchen Operations

  • Deboning of Chicken
  • Filleting of Fish
  • Different Parts of Beef, Veal, Pork and Lamb

Basic Kitchen Terminology

Le Poulets Farci Aux de Legumes

Hand Tools and Equipment

(Stuffed Roll Chicken in Pepper sauce, served with Potato Basket and Potpourri Vegetables)-Hands-On

Familiarization and Usage of Kitchen tools and Equipment

Basic Stock (Fish, Chicken, Vegetable)

Kitchen Hand Tools

  • Demi-glace
  • Tomato Sauce
  • Hollandaise
  • Béarnaise
  • Tomato Fondue/ Concasse
  • Béchamel (White Roux)

Kitchen Equipment

  • White Consommé
  • Clarified Consommé

Kitchen Ranking and Position

1. Dry Heat 
2. Moist Heat Combination Method

  • Poaching
  • Steaming
  • Stewing
  • Braising
  • Roasting
  • Grilling
  • Broiling
  • Boiling
  • Frying
  • Pan Fry
  • Stir-Fry
  • Deep Fry
  • Blanching
  • Baking
  • Gratinating
  • Glazing
  • Casseroling
  • Baked Rosemary Chicken
  • Oven–roasted Potatoes & Vegetables
  • Pan seared Tuna- (Hands-On)

Menu Planning Catering Banquet Buffet

  • Basic Conversions on Commercial Baking
  • Batter amounts Baking Time
  • Answer to Baking Problems
  • Pan de Sal
  • Pan de coco
  • Brownies muffins
  • Ensaimada
  • Chocolate Mousse
  • Carrot Cake
  • Rosemary Lemon Shortbread Cookies
  • Oatmeal Cookies
  • Coconut Macaroons
  • Egg Pie, Buko pie
  • Chocolate sponge
  • Black Forest
  • Baked Blueberry Cheesecake
  • Sweet Dessert

Lauriat

Finals-Market Basket

  • Broccoli soup, Mushroom soup
  • Mexican style Beef and Cheese Nachos
  • Onion rings
  • Carrot cupcake New York style
  • Grilled Tilapia, Rice Pilaf
  • Chilli Dog Con Carne
  • Mushroom soup, Buffalo wings
  • Tropical Fruit Platter
  • Barbecue sauce
  • Apple pie
  • Thai style Fish cake
  • Thai Fried Noodles (Phad Thai)
  • Steamed Banana cake
  • Rice Paper rolls w/ Herbs & mango
  • Barbecued Five spice Pork, Banana Tapioca Pearls w/ coconut cream

TESDA review

  • Frittata, Crème Caramel, Eggs Benedict
  • Rice Chicken Omelette (Hands-On)

Closing/Awarding of Certificates

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

TESDA Assessment

Hors d’ Oeuvres Hot & Cold

150 hours Internship on Filipino Cuisine at CCLI School Canteen Weekdays-mandatory