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Course Description

This intensive program gives students the opportunity to hone their pastry skills through the pedagogy of Ducasse Education. 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.

Inclusions

  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
    Viennoiserie

  • 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

FAQs

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?
Abraham Leano: abraham.leano@enderucolleges.com / +639062633656

Loida Flojo: loida.flojo@enderuncolleges.com / +639175933417

Class Details

Intake Date

Feb 2023

Price

PhP 200,000

Format

Demonstration and Laboratory
Accepted Payment Methods
Visa
Master Card
Gcash
Easy Payment Plans
Tuition Installment Plans via Bukas

Gallery

Program Faculty

Chef Laetitia Moreau

An award-winning pastry chef, Laetitia Moreau joined Enderun Colleges as the Executive Pastry Chef for all of Ecole Ducasse Manila Campus pastry programs in 2017. Chef Moreau began her culinary career at Les Compagnon de Devoir et du Tour de France. After her initial training, she found herself falling in love with pastry arts, which inspired her to move to Paris to work for La Grande Epicerie de Paris. It was the first move of many. Since then, she has worked in several cities including Lyon, Atlanta, and New York. An opportunity to teach called her back to Les Compagnon du Devoir et du Tour de France, which led to another position at Ecole Nationale Superieure de la Pâtisserie (ENSP), an Alain Ducasse School, where she had–before teaching– worked as assistant to the World Champion of Pastry. Being a part of the Ducasse family of chefs, Chef Moreau feels right at home at Ecole Ducasse Manila Campus, where she leads other Ecole Ducasse-trained instructors and inspires students to excel in the world of pastry.