Course Description
The Pastry Arts Program is designed to give students the opportunity to hone their pastry skills through the pedagogy of École Ducasse. 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
- Demonstration by internationally recognized chefs
- All the recipes and ingredients
- Local internship placement and support, with option to do an international internship
- Pastry set
- 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
Class Details
Intake Date
Certificate in Professional Pastry Arts:
• September 2024
• May 2025
Diploma in Professional Pastry and Bakery Arts:
• September 2024
• May 2025
Contact
Abraham Leano
+639062633656
abraham.leano@enderuncolleges.com
Loida Flojo
+639175533417
loida.flojo@enderuncolleges.com
Format
Lecture/Demonstration and Laboratory
Frequently Asked Questions
1. What are the prerequisites of the course?
2. I do not have any experience in the baking/pastry 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?
Gallery
Program Faculty
Chef Marc Chalopin
Executive Chef, École Ducasse Manila
Handpicked by Ècole Ducasse, French Chef Marc Chalopin is the executive chef of École 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 34 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 École 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.
Chef Etienne Irazoqui
Executive Pastry Chef, École Ducasse Manila
Chef Etienne Irazoqui is an accomplished hospitality professional with a passion for pastry and a keen eye for organizational excellence. He joins as the Executive Pastry Chef for École Ducasse Manila at Enderun Colleges’ pastry program. With a focus on pastry and chocolate, Chef Irazoqui possesses expertise in recipe development, team training, and establishing efficient workflows. He has a remarkable track record of success in the industry, as showcased through his diverse professional experiences. Aside from teaching, Chef Irazoqui is also the Operations Director at Culinary Concepts Services since 2006 and has been instrumental in the successful opening of 6 five-star hotels. Chef Irazoqui’s contributions extend beyond hotel operations, as he authored a pastry book for Intercontinental Hotels in China and trained pastry chefs for prominent hospitality groups like Hyatt, Kempinsky, Peninsula, Shangri-la, and more. Furthermore, he demonstrated pastry expertise for renowned brands like Valrhona and Louis Francois in China.