CCLI

Upcoming Classes

Upcoming Classes

Upcoming Classes

• April 6, 2018 to July 13

• 2018 or April 6, 2018 to October 12

Level 2 & 3A - Specialized Cuisine on International Cuisines

(Tuition fee: P85, 000 inclusive of Ingredients)

Week 1

Japanese Cuisine

Week 2

Chinese Cuisine

Week 3

Chinese Cuisine & Korean

Week 4

Vietnamese Cuisine

Week 5

Thai Cuisine/Indonesian Cuisine

Week 6

Halal Cuisine

Week 7

Italian Cuisine

Week 8

Graduation

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

 

  • Lecture: Herbs & Spices
  • Rice Paper Rolls w/ herbs & mango-Vietnamese cuisine
  • Com Chien Trai Thom/Fried Rice in Pineapple-Vietnamese
  • Barbecued Five Spice Pork-Vietnamese
  • Fried Fish w/Chilli & Basil/Plaa Nin Laad Prik Bai Horapa-Tha
  • Takrite Goong/Lemon grass sticks w/ minced Chicken, prawns & Pork
  • Yoghurt Chicken Curry-Singaporean/Indian cuisine
  • Sweet & Sour Pork w/Pineapple-Hong Kong
  • Black Pepper Prawns-Singaporean cuisine
  • Yeung Chau Chow Fann (Hong Kong Fried Rice)
  • BBQ Pork/Roasted Pork/ Cha Siu
  • Yam Phiset/Special Chef Salad-Thai
  • Gai Phad Med Mamuang/Chicken w/ Cashew Nuts-Thai
  • Singapore Chilli Crab
  • Steamed buns/Siopao-Hong Kong Cantonese
  • Pork Asado Filling
  • Siomai/Steamed Pork and Shrimp Dumplings in yellow wrappers-Hong Kong
  • Phad Hed Ruam Khao Pod Orn/Fried Mixed Mushrooms with Baby Corn-Thai

 

 

  • Oriental Noodle Soup-Chinese
  • Chun Guen/Deep Fried Spring Rolls-Hong Kong Cantonese
  • Hainanese Chicken rice (Stuffing of Chicken)-Singaporean
  • Procedure on how to cook the ginger rice
  • Ginger & Chili & Soy sauce
  • Nam Prik Gaeng Phed/Red Curry paste
  • Gaeng Phed Plaa/Red Curry with Fish
  • Sotong Masak Hitam/Squid Cooked in Black Ink
  • Ayam Panggang Kelapa/Grilled Spiced Coconut Chicken-Malay
  • Nasi Goreng-Indonesian
  • Tom Yam Goong/Thai Hot and Sour Prawn Soup
  • See Krong Tord Gratium/Fried Spareibs with Garlic
  • Yam Neua-Spicy Beef Salad Thai Style
  • Som Tam-Papaya salad-Thai
  • Khao Neow-Sticky Glutinous rice-Thai
  • Ikan Percik (Grilled Fish in Spicy Coconut Marinade)-Malay
  • Khanom Kluay/Steamed Banana Cake-Thai
  • Beef Rendang-Indonesian, Singaporean/ Malaysian cuisine
  • Nam Prik Panaeng/Panaeng Curry Paste-Thai

 

Course Summary for 1 Year in Cookery NC II & Commercial Cooking NC III Course

 

  • Introduction to Culinary profession
  • 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
  • Vegetable Cookery
  • Potato Cookery
  • Rice Cookery
  • Pasta, Noodles & Dumplings
  • 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
  • Cuisine of Italy
  • Cuisine of Spain
  • Fusion Cuisine /Latest Trend
  • Charcuterie and Garde Mange
  • Baking
  • 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 -P7,900 (2 Sets of Chef’s Uniform and 3 sets of Handouts