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 École 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
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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
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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
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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)
Class Details
Intake Date
Certificate in Culinary Arts:
• January 2025
Diploma in Professional Culinary Arts and Kitchen Management:
• January 2025
Contact
Abraham Leano
+639062633656
abraham.leano@enderuncolleges.com
Loida Flojo
+639175533417
loida.flojo@enderuncolleges.com
Format
Lecture/Demonstration and Laboratory
Student Testimonials
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 See Cheong Yan
Academic Culinary Head, Enderun Colleges
Chef See Cheong Yan is the Culinary Head at Enderun Colleges and has been actively teaching since 2006 when Enderun welcomed its pioneer students. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school’s pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. He also earned his Certificate in Business Administration, with honors, from Washington State University. Furthermore, he has over 35 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, he can speak English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, he underwent training at Ducasse Education in France. Then, in 2012, he was part of Philippine Airlines’ Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.
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.