menu
Artisan Bakery Arts Certificate
This course is deal for pastry students and enthusiasts looking to expand to the realm of breads and bakery arts.
Culinary Arts Program
This comprehensive program gives students the chance to develop both their culinary expertise and kitchen management savvy.
Pastry Arts Program
This intensive program gives students the opportunity to hone their pastry skills through the pedagogy of École Ducasse.
OCX Kids
In partnership with École Ducasse, Enderun Extension presents the Online Culinary eXperience. This short course will provide you with the opportunity to take culinary or pastry classes through Enderun Extension’s unique virtual platform. Once enrolled, you will be given access to a wealth of learning videos, recipes, and online activities.
Online Culinary Experience
In partnership with École Ducasse, Enderun Extension presents the Online Culinary eXperience. This short course will provide you with the opportunity to take culinary or pastry classes through Enderun Extension’s unique virtual platform. Once enrolled, you will be given access to a wealth of learning videos, recipes, and online activities.
A Premier Culinary Education
Enderun’s partnership with École Ducasse offers Enderun students the opportunity to undergo rigorous training under the watchful eyes of École Ducasse culinary team. The combination of Enderun’s existing culinary faculty-already celebrated as one of Asia’s most distinguished-with the École Ducasse teaching methodologies promises to set new standards for culinary education in Asia. The collaboration also gives Enderun students the opportunity to earn a École Ducasse Certificate in Culinary Arts as they study for their Enderun bachelor’s degree.
A Professional Savoir-Faired Passed on like a Philosophy
ÉCOLE DUCASSE is an institution dedicated to developing accessible and internationally-oriented educational establishments focused on cultivating excellence in the practice of culinary and pastry arts. The École Ducasse operate as training centers in France since over 12 years to educate and prepare the next generation of top professionals, wherever they may be around the world, with a single motto in mind: EXCELLENCE IN PRACTICE.
About Alain Ducasse
Alain Ducasse is the most celebrated of modern French chefs, one of the rare chefs in the prestigious Michelin guide’s history to run restaurants carrying three-star rankings in three cities: Le Louis XV in Monte Carlo, Alain Ducasse au Plaza Athénée in Paris and Alain Ducasse at the Dorchester in London. Famous for a string of other historic “firsts”–chef de cuisine at the first hotel restaurant to receive a three-star rating; first chef to hold two three-star ratings simultaneously–he now employs over 1200 people in twenty restaurants and inns worldwide. Author of the Alain Ducasse Culinary Encyclopedia and numerous other celebrated culinary tomes, he has established École Ducasse to encapsulate his methods–his incomparable “savoir-faire”–and to provide training and consultancy services to the world’s top chefs.
Meet our Instructors
Chef See Cheong Yan
Culinary Head, Enderun Colleges
Chef See Cheong Yan is the Culinary Head at Enderun Colleges. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school’s pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University. In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See also underwent training at École Ducasse in France. In 2012, he was part of Philippine Airlines’ Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.
Chef Marc Chalopin
Executive Chef, École Ducasse Manila
École Ducasse handpicked French Chef Marc Chalopin as the executive chef of École Ducasse Manila, to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students. He has 32 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon first and then with Alain Ducasse at the 59 Poincaré of Le Relais du Parc. He worked again for three years with Joel Robuchon and six years with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually. He also worked with Alain Reix at the Eiffel Tower restaurant Jules Verne in Paris. After many years of experience in the restaurants, he decided to transmit his know-how joining Le Cordon Bleu in Paris, and then as its opening executive chef in Seoul, South Korea. Chef Chalopin joined École Ducasse and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials, and equipment available.
Chef Etienne Irazoqui
Executive Pastry Chef
Chef Etienne Irazoqui is an accomplished hospitality professional with a passion for pastry and a keen eye for organizational excellence. He joins as the Executive Pastry Chef for École Ducasse Manila at Enderun Colleges’ pastry program. With a focus on pastry and chocolate, Chef Irazoqui possesses expertise in recipe development, team training, and establishing efficient workflows. He has a remarkable track record of success in the industry, as showcased through his diverse professional experiences. Aside from teaching, Chef Irazoqui is also the Operations Director at Culinary Concepts Services since 2006 and has been instrumental in the successful opening of 6 five-star hotels. Chef Irazoqui’s contributions extend beyond hotel operations, as he authored a pastry book for Intercontinental Hotels in China and trained pastry chefs for prominent hospitality groups like Hyatt, Kempinsky, Peninsula, Shangri-la, and more. Furthermore, he demonstrated pastry expertise for renowned brands like Valrhona and Louis Francois in China.
Chef Thomas Wenger
Senior Culinary Academic Consultant
Chef Thomas Wenger is senior culinary academic consultant at Enderun. His industry experience spans over 25 years, including posts as executive sous chef at The Oriental Singapore and Makati Shangri-La, and executive chef posts at Royal Hong Kong Jockey Club, Le Royal Meridien Bangkok, Le Meridien President Bangkok, and prior to Enderun, at Mandarin Oriental Manila. This Swiss chef was also trained at Ecole Hoteliere de Lausanne in Switzerland and The Royal Institute of Public Health in London.
ALUMNI TESTIMONIAL
“I enjoyed my time in the kitchen doing practical learning and hands-on training. It was rigorous and challenging, but those times pushed us to become better and prepared us for the real world. I also greatly appreciated the time I spent learning from our chef mentors in school. Their way of teaching and imparting knowledge was very effective. I will also not forget the co-curricular organizations I joined at Enderun. These moments breathed life through my college years other than academics. I gained friends outside my circle, and I was able to do things beyond the classroom setting. I grew holistically as an individual through my involvement in these different organizations.”
SAFA RODAS
Head Chef at Voyages by Alain Ducasse, Macau
ALUMNI TESTIMONIAL
“Enderun provided me with everything I needed and ensured I was equipped with all the skills required to fulfill my internship program. From the recipes and ingredients that I had to memorize, the kitchen tools and equipment that I had to be familiar with, to the kitchen manners that were instilled in us, including upholding a positive attitude amid pressure, the teamwork gave me the motivation to work to the best of my ability.”
Suzzette Bautista
ALLARD, PARIS, FRANCE
GLOBAL INTERNSHIP OPPORTUNITIES
32
Countries as internship destinations
32
Countries as internship destinations
