menuCourse Description
The Culinary Arts Program is designed to give students the chance to develop their culinary expertise from foundational level to advanced level by challenging and nurturing their skills as they progress. Enderun’s partnership with Ecole Ducasse, which is globally recognized for excellence in culinary arts and pastry arts education in France, offers students the opportunity to undergo rigorous training under the supervision of world-class instructors with the vision to develop the passion and competence needed in the global industry. Enderun’s Certificate in Culinary Arts provides a modular learning pedagogy by strengthening the critical skill sets and foundational knowledge of aspiring chefs within a 5-month program. Students may choose to advance further by taking advanced master classes and kitchen management modules that would allow them to earn a Diploma in Professional Culinary Arts and Kitchen Management for an additional 3 months. The diploma program includes a required internship designed to help students gain real-world industry experience.
Inclusions
- Demonstration by internationally recognized chefs
- All the recipes and ingredients
- Local internship placement and support, with option to do an international internship
- 21-piece knife set
- 1 set culinary uniform (kitchen clogs not included)
Who Should Attend
- Culinary enthusiasts who would like to pursue a career in the industry
- Culinary professionals who would like to advance their skills
- Individuals who want to venture into a new career
Course Outline
Certificate in Culinary Arts
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Module 1: Culinary Arts Foundations
- Bases, sauces, condiments and cutting methods
- Kitchen organization
- Introduction to Culinary Arts
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Module 2: Plant-Based Cookery/Vegetables
- Cereals, bulbs, roots, and fruit vegetables
- Rhizomes, leaf, stock, and tubers
- Legumes, cereals, pasta, and rice
- Basics of fats and oils
- Forgotten vegetables and oils
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Module 3: Mastering Poultry and Meat
- Meat, poultry and game
- Chicken, duck, various poultry, and rabbit
- Poultry and pork
- Lamb and beef
- Beef and offal
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Module 4: Mastering Seafood, Crustaceans, and Mussels
- Fish, shellfish and mollusks
- Flat and round fish
- Crustaceans (shrimp, lobster, crab)
- Mollusks and cephalopods (squid octopus etc)
Diploma in Professinal Culinary Arts and Kitchen Management
-
Module 1: Culinary Arts Foundations
- Bases, sauces, condiments and cutting methods
- Kitchen organization
- Introduction to Culinary Arts
-
Module 2: Plant-Based Cookery/Vegetables
- Cereals, bulbs, roots, and fruit vegetables
- Rhizomes, leaf, stock, and tubers
- Legumes, cereals, pasta, and rice
- Basics of fats and oils
- Forgotten vegetables and oils
-
Module 3: Mastering Poultry and Meat
- Meat, poultry and game
- Chicken, duck, various poultry, and rabbit
- Poultry and pork
- Lamb and beef
- Beef and offal
-
Module 4: Mastering Seafood, Crustaceans, and Mussels
- Fish, shellfish and mollusks
- Flat and round fish
- Crustaceans (shrimp, lobster, crab)
- Mollusks and cephalopods (squid octopus etc)
-
Module 5: Advanced Culinary Art
- Tradition and Evolution
- Sous-Vide Technology
- New Trends in Culinary
- Nature
- Hotel Catering
- Mediterranean Cuisine
- Asian Cuisine
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Module 6: Kitchen Management
- Kitchen Management, Recipe Costing, and Business
- Management Techniques
- Organization of a Kitchen
- Managing a Kitchen
- Kitchen Management Personnel
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 culinary field. Am I qualified to take the course?
Yes, anyone who has an interest in culinary and gastronomy 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?
Culinary Lectures are 2 hours each, while 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?
Internship (locally or abroad) is required for the diploma program. 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
Certificate in Culinary Arts
Intake Date: October 9,2023Diploma in Professional Culinary Arts and Kitchen Management
Intake Date: October 9,2023Price
Certificate in Culinary Arts: Php 530, 000Diploma in Professional Culinary Arts and Kitchen Management: Php 785, 000
Format
Lecture/Demonstration and Laboratory
Accepted Payment Methods
Visa
Master Card
Gcash
Maya
Grabpay
BPI Online
Easy Payment Plans
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.
Gallery
Program Faculty
Chef See Cheong Yan
Chef See Cheong Yan is the Culinary Head at Enderun Colleges and has been actively teaching since 2006 when Enderun welcomed its pioneer students. 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. He also earned his Certificate in Business Administration, with honors, from Washington State University. Furthermore, he 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, he can speak English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, he underwent training at Ducasse Education in France. Then, 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
Handpicked by Ecole Ducasse, French Chef Marc Chalopin is the executive chef of Ecole Ducasse Manila Campus He is responsible in maintaining the standards of Alain Ducasse and ensuring that the philosophy, culinary principles, and techniques are properly transmitted to students. He has 32 years of kitchen and teaching experience, and he has worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon and Alain Ducasse, at the 59 Poincaré of Le Relais du Parc. He worked again with Joel Robuchon for three years, then with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually, for six years. 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 Ecole Ducasse (formerly known as Ducasse Education) and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instruction and curriculum, teach advanced culinary classes, as well as partner with purveyors to get the best produce, materials, and equipment available.
Internship Testimonials
“After a few weeks of getting to know how things worked, I began to manage my time wisely; I have learned so much in a short amount of time. My manager praised me on how quickly I learned how to do things and how quickly I moved in the kitchen which in a way was familiar to me because these were the things I was taught and trained to do at Enderun. I was very proud to have gotten that compliment from my colleagues.”
Christina Dayupay
Ritz-Carlton Tokyo (Japan)
“Enderun provided everything that I needed and helped me prepare for my internship. Enderun made sure that I got all the skills needed for the said training. All the recipes and ingredients I had to memorize, the kitchen tools and equipment that I had to be familiar with, the kitchen manners that were instilled in us, the positivity despite the time pressure and the team work gave me the motivation to work to the best of my ability.”
Suzette Bautista
Allard (France)
“Enderun gave me an advantage, by equipping me with culinary skills, to survive in the real kitchen. They were able to teach me the basic culinary techniques I needed to know in order for me to be able to work well in the kitchen. I don't think I would be able to prepare myself without the knowledge and skills that the chefs imparted to us.”
Robert Mark Uy
Ritz-Carlton Half Moon Bay
“Enderun did prepare me for the internship, from the knowledge, guidance, basic knife skills, and cooking method. There is no doubt that the school helped me build my foundation. It was not enough though to just learn the theoretical aspects because I had to experience everything. Not everything will be taught in school and this was what my mentor told me. I had to experience it personally and adapt to the given environment.”
Albert Nikko Lat
DBGB DC (USA)