Course Description
This intensive program gives students the opportunity to hone their pastry skills through the pedagogy of École Ducasse. Through our hands-on, 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 students and enthusiasts looking to expand to the realm of breads and bakery arts
- Beginners looking to start a career in bakery arts
- Culinary and pastry students looking to shift into the discipline of baking artisan bread
- Bakers with a background in baking looking to further their skills and focus on unique, artisan bread
Course Outline
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Basic Soft Dough Breads
- Different kinds of Brioche, Sandwich Breads, Buns
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International Breads
- Pita, Pizza, Bretzel, Ensaymadas, Focaccia
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Sweet or Savory Merienda
- Muffins, Quiche Lorraine, Savory Puffs, Donuts
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Viennoiserie
- Croissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins
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Advanced Bread Doughs and Fermentations
- Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter
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Advanced Bread Doughs and Fermentations
- Pain de tradition Française, Perfementation, Autolysis
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Advanced Bread Doughs and Fermentations
- Pain de Campagne, Pre-fermentation, Delayed Proofing
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“Mixed” Week and Exam
- Gluten-Free Breads, Beignets
Class Details
Contact
Abraham Leano
+639062633656
abraham.leano@enderuncolleges.com
Loida Flojo
+639175533417
loida.flojo@enderuncolleges.com
Format
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 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.