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Course Description

The Pastry Arts Program is designed to give students the opportunity to hone their pastry skills through the pedagogy of Ducasse Education. Through hands-on training, 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 enthusiasts who would like to pursue a career in the industry
  • Pastry professionals who would like to advance their skills
  • Individuals who want to venture into a new career

Course Outline

Certificate in Professional Pastry Arts
    Basic Pastry Arts

  • Different kinds of Brioche, Sandwich Breads, Buns
  • Pita, Pizza, Bretzel, Ensaymadas, Focaccia
  • Basic pâte à choux (Choux Vanille, Paris Brest, Swans, Salambos)
  • Advanced Pâte à Choux (Almond / Cherry Religieuses, Strawberry / Orange Blossom Saint Honoré)
  • Basic Puff Pastry Dough (Jalousie, Traditional Millefeuille, Bichon)
  • Advanced Puff Pastry Dough (Exotic Millefeuille, Rhubarb/ Strawberry Allumettes)
  • Brioche (Navettes, Chocolate Fondant Brioche, Bugnes)
  • Donuts, Waffles, French Toast, Pancakes, Bostock
  • Apple and Blackcurrant Galette by Christophe Felder
  • Peanut / Caramel / Pineapple Paris Brest
  • Chestnut/Mandarin Chou
    Advanced Pastry Arts Masterclass

  • Basics Cookies (Chocolate Chips Cookies, Amarettis, Rochers Coco, Almond Tuiles)
  • Advanced and Superior Cookies (Macarons: different flavours, Damiers, Hazelnuts Apricot Cake)
  • Different kinds of Entremet, Biscuits, Inserts, Filling, and Flavors.
  • Le temps des Cerises
  • Bromélia
  • Calisson
  • Viennoiserie : Croissant, Pain aux Chocolat, Pain de Mie
  • Christmas Log (Traditional and Modern)
  • New Year Eve Cake
  • Basic Plated Dessert (Ile Flottante, Fruits Gratin, Lava Cake)
  • Advanced Plated Dessert (Mojito Verrine, 66% Chocolate Soufflé, Chanel Square)
  • Chocolate (Chocolate Egg, Praliné, Chocolate Bonbons)
  • Confectionery ( Differents kinds of Caramel)
Diploma in Professional Pastry and Bakery Arts
    Basic Pastry Arts

  • Different kinds of Brioche, Sandwich Breads, Buns
  • Pita, Pizza, Bretzel, Ensaymadas, Focaccia
  • Basic pâte à choux (Choux Vanille, Paris Brest, Swans, Salambos)
  • Advanced Pâte à Choux (Almond / Cherry Religieuses, Strawberry / Orange Blossom Saint Honoré)
  • Basic Puff Pastry Dough (Jalousie, Traditional Millefeuille, Bichon)
  • Advanced Puff Pastry Dough (Exotic Millefeuille, Rhubarb/ Strawberry Allumettes)
  • Brioche (Navettes, Chocolate Fondant Brioche, Bugnes)
  • Donuts, Waffles, French Toast, Pancakes, Bostock
  • Apple and Blackcurrant Galette by Christophe Felder
  • Peanut / Caramel / Pineapple Paris Brest
  • Chestnut/Mandarin Chou
    Advanced Pastry Arts Masterclass

  • Basics Cookies (Chocolate Chips Cookies, Amarettis, Rochers Coco, Almond Tuiles)
  • Advanced and Superior Cookies (Macarons: different flavours, Damiers, Hazelnuts Apricot Cake)
  • Different kinds of Entremet, Biscuits, Inserts, Filling, and Flavors.
  • Le temps des Cerises
  • Bromélia
  • Calisson
  • Viennoiserie : Croissant, Pain aux Chocolat, Pain de Mie
  • Christmas Log (Traditional and Modern)
  • New Year Eve Cake
  • Basic Plated Dessert (Ile Flottante, Fruits Gratin, Lava Cake)
  • Advanced Plated Dessert (Mojito Verrine, 66% Chocolate Soufflé, Chanel Square)
  • Chocolate (Chocolate Egg, Praliné, Chocolate Bonbons)
  • Confectionery ( Differents kinds of Caramel)
    Artisan Bakery Arts

  • Different kinds of Brioche, Sandwich Breads, Buns
  • Pita, Pizza, Bretzel, Ensaymadas, Focaccia
  • Muffins, Quiche Lorraine, Savory Puffs, Donuts
  • Croissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins
  • Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starters
  • Pain de tradition Française, Préfermentation, Autolysis
  • Pain de Campagne
  • Pre-fermentation Delayed Proofing
  • Gluten-Free Breads
  • Beignets
  • Exam
    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 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?
Pastry 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?
extension@enderuncolleges.com
09175933417

Class Details

Certificate in Professional Pastry Arts
Intake Date: May 2023
Diploma in Professional Pastry and Bakery Arts
Intake Date: May 2023

Price

Certificate in Professional Pastry Arts: Php 330, 000
Diploma in Professional Pastry and Bakery Arts: Php 530, 000

Format

Lecture/Demonstration and Laboratory

Contact

extension@enderuncolleges.com 09175933417
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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.

Internship Testimonials

“Indeed, I believe I made the right decision to pursue my heart's calling in the culinary field and made the right choice to start my dream at Enderun Colleges. After the big shift in my career, the hard decisions I had to make, the risks I had to take, the emotional roller coaster I had to go through, the experiences I had at Enderun and in my internship, I can now confidently say that I am ready to start my own story towards my success.”

Sarah Martis

Le Pont de L’ouysse (France)