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Course 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

  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. 21-piece knife set
  5. 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
    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)
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
    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?
Abraham Leano: abraham.leano@enderucolleges.com / +639062633656

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

Class Details

Certificate in Culinary Arts
Intake Date: February 2023
Diploma in Professinal Culinary Arts and Kitchen Management
Intake Date: February 2023

Price

Certificate in Culinary Arts: Php 530, 000
Diploma in Professinal Culinary Arts and Kitchen Management: Php 785, 000

Format

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

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.