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
- 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
-
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?
2. I do not have any experience in the culinary field. Am I qualified to take the course?
3. In what format are the classes held?
4. How long is every session?
5. If I miss a class, will there be any make up classes?
6. Will I be required to take the intership?
7. Where can I take my internship?
8. Are there extra costs related to the internship?
9. I still have some questions. Who can I contact to get more information?
Program Faculty

Chef See Cheong Yan

Chef Marc Chalopin
Internship Testimonials
Christina Dayupay
Ritz-Carlton Tokyo (Japan)
Suzette Bautista
Allard (France)
Robert Mark Uy
Ritz-Carlton Half Moon Bay
Albert Nikko Lat
DBGB DC (USA)