6 months Customized Program in Professional Culinary Arts Cookery NC II by Clicks Culinary Learning Institute - SpeedyCourse Philippines
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Details

COURSE OUTLINE:

6 Months Customized Program in Professional Culinary Arts COOKERY NC II or National Certificate Level II or NC II- TESDA Certified

Total immersion -twice a week

Tuition fee: P135,000 inclusive of Ingredients, Chef’s Uniform,

Handouts plus Miscellaneous Fee: 500

INTRODUCTION TO CULINARY

  • Food Safety & Sanitation
  • Introduction to Kitchen Operations
  • Basic Kitchen Terminology
  • Hand Tools and Equipment
  • Familiarization and Usage of Kitchen tools and Equipment
  • Kitchen Hand Tools
  • Kitchen Equipment
  • Kitchen Ranking and Position     
  • MENU PLANNING.              
  • Catering
  • Buffet
  • Lauriat

SET MENU-Appetizer, SoupMain Course, Dessert

SOUPS

  • Broccoli soup
  • Creamy Mushroom soup
  • Vegetable Soup
  • French Onion Soup
  • Potato Leek Soup

DIFFERENT COOKING METHODS- Discussion with Application 

Dry Heat

Moist Heat

Combination Method

  • Poaching
  • Steaming
  • Stewing
  • Braising
  • Roasting
  • Grilling
  • Broiling
  • Boiling
  • Frying
  • Pan Fry
  • Stir-Fry
  • Deep Fry
  • Blanching
  • Baking
  • Gratinating
  • Glazing
  • Casseroling
  • Pan seared Tuna- (Hands-On)

EGG COOKERY 

  • Frittata
  • Crème Brulee

VEGETABLE CUTS

  • Rough Chop
  • Dice
  • Mince
  • Slice
  • Julienne
  • Brunoise
  • Chiffonade
  • Oblique 

HORS d’ OEUVRES Hot & Cold

Garnishes/Healthy Salad Dressing

Basic Cold Sauces and Dressings

  •   Thousand Islands
  •   Waldorf salad-Russian style
  •   Caesar salad
  •   Macaroni Chicken Salad            
  •   Lemon Vinaigrette Salad Dressing
  •   Chef’s Salad in Mango Dressing
  •   Canapés
  •   Chilli Dog Con Carne

BUTCHERY, BASIC FONDS AND SAUCES Deboning of Chicken

Filleting of Fish

Different Parts of Beef, Veal, Pork and Lamb

Lecture w/Handouts

Grilled Tilapia, Rice Pilaf

Le Poulets Farci Aux de Legumes

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

BASIC STOCK (Fish, Chicken, Vegetable, Beef)

SAUCES

  • Hollandaise
  • Béchamel (White Roux)
  • Gravy sauce
  • Tomato Sauce
  • Tomato Fondue

JAPANESE CUISINE (2 days)

  • Japanese Ingredients
  • Kani Salad
  • Tempura Batter
  • Shrimp Tempura
  • Tempura Sauce
  • Teriyaki Sauce
  • Chicken Yakitori 
  • Japanese Fried rice
  • Traditional Sushi
  • California Maki
  • Gyoza Dumplings
  • Miso Soup
  • Beef Ramen Noodles

KOREAN CUISINE

  • Korean Ingredients
  • Bibimbap w/ spicy sauce
  • Osam Bulgogi
  • Jhapchae Noodles
  • Samgyeopsal

CHINESE CUISINE

  • Cooking method-Deep frying technique
  • Spinach Crab Corn soup  
  • Sweet & Sour pork
  •  Spring rolls 
  •  Yang Chow Fried Rice
  • Prawn & Chicken Hot Salad w/Fruit cocktail

THAI CUISINE (2 days)

  • 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
  • Tom Kha Gai/Chicken in coconut milk soup
  • Tord Man Plaa/Thai Style Fish Cakes
  • Sweet Chili Dipping sauce
  • Som Tam/Papaya Salad 

VIETNAMESE CUISINE

  • Vietnamese Ingredients
  • Pho Bo/Beef Noodle Soup
  • Fried Rice in Pineapple 
  • Rice Paper rolls w/herbs & mango  
  • Steamed Tofu w/ herbs) 

MALAYSIAN/INDIAN

  • Fresh Herbs & Spices
  • Kampur Melayu/Malaysian mixed   vegetables 
  • Yoghurt Chicken curry

SNACKS

  • Culinary knife cuts
  • Chicken Arroz Caldo
  • Chicken Sopas
  • 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

PIZZA & PASTA 

• Pizza dough 

• Pizza sauce

• Create your own toppings 

• Hawaiian

• Pepperoni

• Spaghetti Bolognese 

• Linguine Alle Vongole pasta

RESERVATION IS REQUIRED.  Please call ‪9034816 or text ‪09153539875

Minimum of 3-6 participants

Maximum of 10 

9:00AM-4:00PM-Hands-On

Tuition Fee: 10, 500 per course (Private Class minimum of 3 students)

Chef’s Uniform-2,750

Handouts-2,000

For Inquiries: Please call:  63 2-9034816 or CP# 09153539875/09173079560Clicks Culinary Learning Institute Inc.

20 Ist Ave. Brgy. Bagong Lipunan Crame. Cubao Quezon City

Outline

COURSE OUTLINE:

4 Months Customized Program in Culinary Arts COOKERY NC II or National Certificate Level II or NC II- TESDA Certified

Total immersion -twice a week

Tuition fee: P135,000 inclusive of Ingredients, Chef’s Uniform,

Handouts plus Miscellaneous Fee: 500

INTRODUCTION TO CULINARY

  • Food Safety & Sanitation
  • Introduction to Kitchen Operations
  • Basic Kitchen Terminology
  • Hand Tools and Equipment
  • Familiarization and Usage of Kitchen tools and Equipment
  • Kitchen Hand Tools
  • Kitchen Equipment
  • Kitchen Ranking and Position     
  • MENU PLANNING
  • Catering
  • Buffet
  • Lauriat

SET MENU-Appetizer, SoupMain Course, Dessert

SOUPS

  • Broccoli soup
  • Creamy Mushroom soup
  • Vegetable Soup
  • French Onion Soup
  • Potato Leek Soup

DIFFERENT COOKING METHODS- Discussion with Application 

Dry Heat

Moist Heat

Combination Method

  • Poaching
  • Steaming
  • Stewing
  • Braising
  • Roasting
  • Grilling
  • Broiling
  • Boiling
  • Frying
  • Pan Fry
  • Stir-Fry
  • Deep Fry
  • Blanching
  • Baking
  • Gratinating
  • Glazing
  • Casseroling
  • Pan seared Tuna- (Hands-On)

EGG COOKERY 

  • Frittata
  • Crème Brulee

VEGETABLE CUTS

  • Rough Chop
  • Dice
  • Mince
  • Slice
  • Julienne
  • Brunoise
  • Chiffonade
  • Oblique 

HORS d’ OEUVRES Hot & Cold

Garnishes/Healthy Salad Dressing

Basic Cold Sauces and Dressings

  •   Thousand Islands
  •   Waldorf salad-Russian style
  •   Caesar salad
  •   Macaroni Chicken Salad            
  •   Lemon Vinaigrette Salad Dressing
  •   Chef’s Salad in Mango Dressing
  •   Canapés
  •   Chilli Dog Con Carne

BUTCHERY, BASIC FONDS AND SAUCES Deboning of Chicken

Filleting of Fish

Different Parts of Beef, Veal, Pork and Lamb

Lecture w/Handouts

Grilled Tilapia, Rice Pilaf

Le Poulets Farci Aux de Legumes

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

BASIC STOCK (Fish, Chicken, Vegetable, Beef)

SAUCES

  • Hollandaise
  • Béchamel (White Roux)
  • Gravy sauce
  • Tomato Sauce
  • Tomato Fondue

JAPANESE CUISINE (2 days)

  • Japanese Ingredients
  • Kani Salad
  • Tempura Batter
  • Shrimp Tempura
  • Tempura Sauce
  • Teriyaki Sauce
  • Chicken Yakitori 
  • Japanese Fried rice
  • Traditional Sushi
  • California Maki
  • Gyoza Dumplings
  • Miso Soup
  • Beef Ramen Noodles

KOREAN CUISINE

  • Korean Ingredients
  • Bibimbap w/ spicy sauce
  • Osam Bulgogi
  • Jhapchae Noodles
  • Samgyeopsal

CHINESE CUISINE

  • Cooking method-Deep frying technique
  • Spinach Crab Corn soup  
  • Sweet & Sour pork
  •  Spring rolls 
  •  Yang Chow Fried Rice
  • Prawn & Chicken Hot Salad w/Fruit cocktail

THAI CUISINE (2 days)

  • 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
  • Tom Kha Gai/Chicken in coconut milk soup
  • Tord Man Plaa/Thai Style Fish Cakes
  • Sweet Chili Dipping sauce
  • Som Tam/Papaya Salad 

VIETNAMESE CUISINE

  • Vietnamese Ingredients
  • Pho Bo/Beef Noodle Soup
  • Fried Rice in Pineapple 
  • Rice Paper rolls w/herbs & mango  
  • Steamed Tofu w/ herbs) 

MALAYSIAN/INDIAN

  • Fresh Herbs & Spices
  • Kampur Melayu/Malaysian mixed   vegetables 
  • Yoghurt Chicken curry

SNACKS

  • Culinary knife cuts
  • Chicken Arroz Caldo
  • Chicken Sopas
  • 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

PIZZA & PASTA 

• Pizza dough 

• Pizza sauce

• Create your own toppings 

• Hawaiian

• Pepperoni

• Spaghetti Bolognese 

• Linguine Alle Vongole pasta

RESERVATION IS REQUIRED.  Please call ‪9034816 or text ‪09153539875

Minimum of 3-6 participants

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