Enderun’s Culinary Foundation Course is an introduction to the culinary world. Participants learn about fundamental skills necessary to become a successful recreational or professional chef. Whether your aim is to engage the culinary world professionally or as a serious enthusiast, this course will enhance your knowledge and practical skills in cooking.
The program is divided into two courses of five sessions each, one focusing on skills, and the other on cooking.

Each session is structured to provide an hour of lecture, two hours of demonstration, and three hours of hands-on application.

Other topics covered by the course shall include time management, organization, and culinary terminologies. Expect a lot of roll-up-your-sleeves, hands-on learning while applying the basic cooking theories and utilizing standard international recipes.

Participants may take either or both courses, as certificates will be awarded upon completion of each.

Upon completion of the Culinary Foundation Course, the student is expected to:

• Distinguish ingredients and demonstrate their usage in practical situations
  
• Illustrate proper selection, grading, procurement, fabrication, and storing procedures
  
• Produce high-quality work by integrating fundamentals of food handling
  
• Learn preparation and cooking techniques
  
• Prepare all the basic stocks, grand sauces and their derivatives
  
• Identify the most important components of food and describe what happens to them when they are cooked
  
• Prepare and cook food using the different basic cooking methods
  
• Describe each basic cooking method used in the kitchen
  
• Apply the basic rules pertaining to energy conservation, prevention of wastage, food hygiene and sanitation during the production, storing, preparation, handling, and serving of food

 

 

COURSE Outline, DURATION and FEES:

Culinary Foundation Course I: August 14, 28, Sept 4, 11, & 18

Product Classification, Categories, Selection, and Identification

30 hours of lecture and laboratory
Fort Bonifacio Campus
PhP 19,000*
* inclusive of course materials, ingredients, and a training certificate from Enderun Extension
Class size: Minimum of 7 and maximum of 16 persons

Students will be introduced to the various ingredients used in the kitchen. They will be taught how to select, process, and store ingredients properly. Hygiene and sanitation will be instilled during this early stage to help students realize the importance of food safety.

Day 1 | Vegetables, Potatoes, Mushrooms
Practical: Knife skills

Day 2 | Grains, Cereals, Legumes, Pasta
Practical: Pilaf Rice, Risotto, Boiled Beans, Fresh Pasta

Day 3 | Poultry
Practical: Trussing, cutting chicken into right pieces, boneless supreme, boneless chicken leg

Day 4 | Meats
Practical: (Butchery) Pork rack, lamb shoulder deboning, stew cubes, beef tenderloin fabrication

Day 5 | Fish and Seafood
Practical: Fabrication of shellfish, squid, prawns; filleting of sole and bisugo
Recipe: Zuppa de Pesce e Frutti di Mare

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Culinary Foundation Course 2: October 2, 9, 16, 23, 30 (9:00 am - 3:00 pm)

Introduction to the Modern Way of Classical Cooking, with Emphasis on Essential Stocks, Sauces, Cooking Techniques, and Methods

Fort Bonifacio Campus
PhP 26,000*
* inclusive of course materials, ingredients, one chef’s uniform (jacket, pants, apron, towel, and cap), and a training certificate from Enderun Extension
Class size: Minimum of 7 and maximum of 16 persons

Students will be instructed and taught with hands on experience on the topics above by realizing recipes using the proper ingredients, preparations and techniques.

Day 1| Basic Stocks and Basic Sauces
Recipes: Veal Stock, Beef Bouillon, Chicken Stock, Brown Veal Stock, Fish Stock (Fish Fumet), Veal Velouté, Chicken Velouté, Fish Velouté, Béchamel, Sauce Allemande, Sauce Supreme, White Wine Sauce, Sauce Crème

Recipes: Demi-glace, Tomato Sauce, Emulsion Sauces (Vinaigrette, Mayonnaise), Butter Sauces; Hollandaise, Béarnaise, Beurre Blanc and compound butter - Lemon butter

Day 2 | Cooking Techniques – Dry Heat Cooking
Techniques: Roasting, Grilling, Baking, Poele (pot roasting), Gratinate
Recipes: Roast Herb-crusted Pork Rack with Mustard Sauce, Beef Stroganoff, Baked Potatoes, Chicken Poele Grandma-style, Grilled Beef Tournedos with Peppercorn sauce

Day 3 | Cooking Techniques – Dry Heat Cooking and Wet Cooking
Techniques: Poele (pot roasting), Boiling/Simmering, Poaching, Steaming, Blanching, Glazing
Recipes: Glazed Carrots, Poached Barramundi in Court Bouillon with Remoulade Sauce, Steamed Lapu-Lapu with Unicorn Style; Bubur Pulut Hitam (Black Glutinous Rice Porridge)

Day 4 | Cooking Techniques – Wet Cooking
Techniques: Stewing, Braising, and Glazing
Recipe: Braised Beef Round a la Mode, Glazed Pork Belly, Lamb Navarin

Day 5 | Culminating Activity

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Culinary Foundation Course 3: September 11, 18, 25, October 2, 9

Culinary Foundation Course 3 builds on the previous two installments of CFC. The course teaches the fine nuances of culinary creativity in both preparation and presentation, by deepening the know-how of techniques and usage of products and produce. The course also introduces techniques for farce meats and terrines. Sous-vide techniques will also be covered in the program.

Fort Bonifacio Campus
PhP 28,600*
*inclusive of ingredients, course handouts, recipe book, apron
*optional kitchen uniform may also be pre-ordered

Students will be instructed and taught with hands on experience on the topics above by realizing recipes using the proper ingredients, preparations and techniques.

Day 1 | Chicken
Tying of Chicken, Chicken Jus, Chicken Sautéed in Paprika Sauce, Marinating for Duck Terrine, Chicken Mousseline, Stuffed Chicken in Mushroom sauce

Day 2 | Terrines
Duck Terrine, Fish Ballontine, Fish Quenelles, Prawn butter, Fish Soup

Day 3 | Beef and Lamb
Roast Rack of Lamb, Braised beef short ribs, Semolina Gnocchi

Day 4 | Fish
Sole with Shrimps in Marinière Sauce, Cannelloni of Salmon, Gratinated Oysters

Day 5 | Seafood
King Prawns with Cognac, Scallops in Pineapple Butter Sauce, Seafood Agnolotti in Sage Butter

CHEF THOMAS WENGER
Chef Thomas Wenger is senior culinary arts instructor at Enderun. His industry expertise spans over 25 years, including posts as executive sous chef at Mandarin Oriental, Singapore, and executive chef posts at The Exelsior, Hong Kong, Makati Shangri-La Manila, The Hong Kong Jockey Club, Le Royal Meridien, Bangkok, Le Meridien President, Bangkok, and Mandarin Oriental Manila.