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Course Description

This intensive program gives students the opportunity to hone their pastry skills through the pedagogy of École Ducasse. Through our hands-on, immersive lectures and labs, students are given the chance to master fundamental, advanced, and superior skills that will help them make it in the world of pastry arts. This comprehensive program includes an optional internship through which students can gain industry experience and foster a community that will help open the doors to their dream career.


  1. Demonstration by internationally recognized chefs
  2. All the recipes and ingredients
  3. Local internship placement and support, with option to do an international internship
  4. Pastry set
  5. 1 set culinary uniform (kitchen clogs not included)

Who Should Attend

  • Pastry students and enthusiasts looking to expand to the realm of breads and bakery arts
  • Beginners looking to start a career in bakery arts
  • Culinary and pastry students looking to shift into the discipline of baking artisan bread
  • Bakers with a background in baking looking to further their skills and focus on unique, artisan bread

Course Outline

    Basic Soft Dough Breads

  • Different kinds of Brioche, Sandwich Breads, Buns
    International Breads

  • Pita, Pizza, Bretzel, Ensaymadas, Focaccia
    Sweet or Savory Merienda

  • Muffins, Quiche Lorraine, Savory Puffs, Donuts

  • Croissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins
    Advanced Bread Doughs and Fermentations

  • Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter
    Advanced Bread Doughs and Fermentations

  • Pain de tradition Française, Perfementation, Autolysis
    Advanced Bread Doughs and Fermentations

  • Pain de Campagne, Pre-fermentation, Delayed Proofing
    “Mixed” Week and Exam

  • Gluten-Free Breads, Beignets


1. What are the prerequisites of the course?
Students must possess at least a high school diploma.
2. I do not have any experience in the baking/pastry field. Am I qualified to take the course?
Yes, anyone who has an interest in baking and pastry may take the course.
3. In what format are the classes held?
All classes, including lectures, are done face-to-face on campus at Enderun Colleges.
4. How long is every session?
The demonstration and workshop classes are 6 hours each.
5. If I miss a class, will there be any make up classes?
Make up classes are not provided. It is expected for the students who missed classes to catch up by watching videos and/or creating the recipes at home.
6. Will I be required to take the intership?
For the certificate program, internship is optional.
7. Where can I take my internship?
Through the Offfice of Career Services, Enderun Colleges has company partners locally and abroad. Students can choose from the roster of available companies. An internship pathing/advising is provided to every student. Please note, however, that those who want to take their internships in the USA must take the 8-months program due to visa requirements.
8. Are there extra costs related to the internship?
Local internship is included in the tuition free. For international placements, students shall bear related costs such as processing fees, visa fees, transportation, board and lodging, and allowance among others.
9. I still have some questions. Who can I contact to get more information?

Class Details

Intake Date

Feb 2023


PhP 200,000


Demonstration and Laboratory
Accepted Payment Methods
Master Card
BPI Online
Security Bank
Tuition Installment Plans via BillEase
Tuition Installment Plans via GGives
Verify your minimum and maximum spend requirement by regularly checking GGives in the GCash app before your purchase.


Program Faculty

Chef Etienne Irazoqui

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.