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Course Description
The Artisan Bakery Program at École Ducasse Manila at Enderun Colleges is a 3-month intensive professional bakery training designed for aspiring bakers, culinary professionals, and entrepreneurs seeking mastery in classical and contemporary bread production.
Structured as a production-based laboratory program, it emphasizes fermentation science, leaven development, laminated dough mastery, enriched breads, nutrition-focused grains, regional French specialties, and Filipino bakery integration.
Learners progress from Basic leavened to Laminated Doughs in Month 1, Creative Viennoiserie and various grain applications in Month 2, culminating in advanced artisan production, decorative bread shaping, and final professional examination in Month 3. The program builds technical precision, fermentation control, scaling accuracy, timing discipline, and professional bakery workflow.
Program Objectives
Aligned with the standards and philosophy of École Ducasse, the program aims to:
- Build and maintain natural leaven and sourdough starters.
- Control fermentation variables (hydration, temperature, bulk fermentation, proofing).
- Produce classical French breads (baguette, tradition, country bread, rye).
- Execute laminated dough including croissant and advanced cross-lamination.
- Prepare enriched doughs including brioche and regional specialties.
- Develop whole grain, rye, einkorn, and specialty breads.
- Produce bakery snack and breakfast applications .
- Execute Filipino bakery classics using professional fermentation methods.
- Demonstrate professional bakery organization, timing, and sanitation.
Class Details
Price
PhP 300,000
Duration
12 Weeks, 3 Laboratory/Week
Assessment
Practical Assessments, Final Module Evaluations
Intake Dates
November 9, 2026
Contact
Ray Lawrence Chan
+63 929 882 3690
ray.chan@enderuncolleges.com
Loida Flojo
+639175533417
loida.flojo@enderuncolleges.com
Format
Face-to-Face, Hands-On Pastry Training
Course Outline
Month 1: Foundations of Fermentation & Classical French Bread
| Week | Session 1 | Session 2 | Session 3 |
|---|---|---|---|
| Week 1 | Croissants Day 1; Building a leaven Day 1; Pain courant; Maslin walnuts & cranberry | Croissant Day 2; Building a leaven Day 2; Brioche dough; Croissant; Pain au chocolat; Danish | Brioche à tête; Toast bread; Pain au lait; Viennese bread |
| Week 2 | Sourdough bread Day 1; Croissant dough; Brioche dough; Inverted whole wheat bread Day 1 | Sourdough Day 2; Pain au raisin; Croissant; Pistachio snail croissant; Pink praline brioche | Whole wheat bread; Inverted whole wheat bread Day 2; Croissant dough |
| Week 3 | Multi seed sourdough Day 1; Tradition French bread; Croissant dough | Multi seed sourdough Day 2; Lodeve bread; White French bread; Oranais croissant; Laminated brioche dough | Tradition French bread; Pain au ingredients; Laminated brioche dough loaf |
| Week 4 | Kouglof; Parisian Flan; Nantes cake + Far Breton; Gâteau Breton; Tarte flambée | Cannelé; Gascon pastis; Fougasse aux grattons + Tropézienne; Tart Tatin; Pissaladiere | Stollen; Kouign Amann; Crepes/Ficelles Picarde + Gâteau de Savoie; Tielle Sétoise; Gâteau Basque |
Month 2: Creative Viennoiserie, Grain Diversity & Bakery Applications
| Week | Session 1 | Session 2 | Session 3 |
|---|---|---|---|
| Week 5 | Viennoiserie Creative: Croissant dough; Savory preps for filling & garnish; Puff pastry | Croissant; Bi Color croissant; Cross lamination croissant; Galette & Apple Turnover | Shashuka; Salmon gravlax charcoal croissant; Mixed mushroom twist; Ham & Comté cheese plie; Truffle & Brie croissant; Sausage roll croissant |
| Week 6 | Pain Nutrition: Norsk bread; Baguette cereales; Figs rye bread; Raisin & nuts rye bread | Whole wheat bread; Country bread; Tourte au siegle (rye bread); Einkorn bread; Fougasse Heraultaise dough | Smorbrod (Norwegian sandwiches); Fougasse Heraultaise; Savory Eclair |
| Week 7 | Snacking & breakfast: Bun; Bagel; English muffin; Bretzel & Mauricette | Bagel sandwiches; English muffin breakfast sandwiches; Mauricette pastrami hotdog | Butter chicken Naan wrap; Waffle avocado, salmon gravlax, egg benedict; Fluffy pancake; Pisi labneh & poached egg |
| Week 8 | Snacking & breakfast: White toast bread; Whole wheat toast bread; Tumeric & charcoal toast bread; Pizza dough with biga | Croque Monsieur/Madame; Egg sandwich; Quiche Lorraine; Cheese tart; Preps for pizza & flat bread | Pizza; Flat Bread; Flammekueche; Pomelo–Shrimp avocado tart; sourdough tartines |
Month 3: Advanced Artisan Production & Professional Integration
| Week | Session 1 | Session 2 | Session 3 |
|---|---|---|---|
| Week 9 | Baguette flavored; Spelt crown bread; Tangzong bread; Potato bread; Stollen; Kouglof; Brioche with biga | Croissant dough; Focaccia PF with toppings; Corn bread; Gluten free bread; Fougasse aux olives | Croissant lamination; Cross lamination croissant; Matcha croissant; Pain suisse; pistache Chocolate Dubai; Raspberry croissant; NY roll strawberry riz au lait; Apple raspberry croissant |
| Week 10 | Rye bread hard leaven; Country with liquid leaven Day 1; Slow rise stone ground wheat Day 1 | Slow rise stone ground wheat Day 2; Country with liquid leaven Day 2; Vendean Brioche | French tradition bread; Tabatiere; Pain fendu; Decored bread |
| Week 11 | Brioche dough; Country bread PF; Country bread oats & coconut sourdough; Cocoa sourdough | Country bread sandwiches; Brioche Nanterre; Mango passion fruit brioche; Focaccia Day 1; Ciabatta Day 1; Grissini | Pandesal; Ensaymada; Pain de coco; Spanish bread; Ube & cheese bread; Cheese roll; Banana bread |
| Week 12 | Dougnut; Bombolini; Liege waffle; Brussels waffle | Final Exam Day 1 | Final Exam Day 2 |