From MICHELIN-starred kitchens to the MICHELIN Selected list, they embody excellence, passion, and the world-class training that began at Enderun. Congratulations to our alumni and students—you make Enderun, and the Philippines, proud.
Course Description
Culinary Beginnings is a focused, 1-month intensive foundational program designed for aspiring chefs, culinary enthusiasts, and career shifters seeking strong technical grounding in classical cuisine.
Structured as an immersive laboratory experience, the program emphasizes core kitchen competencies—knife skills, stocks and soups, protein fabrication, and classical cooking techniques—through progressive weekly modules. Participants gain hands-on experience in poultry, beef, lamb, pork, duck, fish, and shellfish preparation while executing hallmark dishes rooted in French culinary traditions. This accelerated format delivers rigorous practical exposure within four weeks, building confidence, precision, and discipline in a professional kitchen environment.
Program Objectives
Upon successful completion of the program, learners will be able to:
- Demonstrate safe and efficient knife skills aligned with professional kitchen standards.
- Execute foundational culinary techniques including sautéing, roasting, poaching, braising, and sauce preparation.
- Fabricate and portion poultry, beef, lamb, pork, duck, fish, and shellfish accurately.
- Prepare classical stocks, soups, and sauces integral to French cuisine.
- Apply proper seasoning, timing, and temperature control in protein cookery.
- Maintain kitchen discipline, mise en place, sanitation, and workflow efficiency.
- Communicate using standard culinary terminology and observe professional kitchen etiquette.
Who Should Attend
- Aspiring chefs and culinary students
- Career shifters pursuing the food and hospitality industries
- Culinary hobbyists and food entrepreneurs
- Hospitality professionals upgrading their kitchen skills
Class Details
Price
PhP 150,000
Intake Dates
• April 23, 2026
• July 2, 2026
• September 3, 2026
• November 12, 2026
Contact
Ray Lawrence Chan
+63 929 882 3690
ray.chan@enderuncolleges.com
Loida Flojo
+639175533417
loida.flojo@enderuncolleges.com
Format
Demonstration and Laboratory
Course Outline
Month 1: Basic and Introduction to Culinary Arts
| Week 1 | Week 2 | Week 3 | Week 4 |
|---|---|---|---|
| BASIC FOUNDATION OF CULINARY ARTS Basic Cutting Methods, Soups, Poultry Butchery and Cookery (Minestrone Soup, Garlic Soup with Croquettes, Basic Stocks, Poulet Roti Gran Mere, Chicken Fricassee with tarragon) |
BASIC FOUNDATION OF CULINARY ARTS Beef Butchery Basics and Cooking Lamb Cookery (Beef Bordelaise, Beef Tartare, Tournedos with Bearnaise sauce, Beef Stroganoff with Buttered Tagliatelle, Roasted Lamb Rack, Lamb Navarin) |
BASIC FOUNDATION OF CULINARY ARTS Pork Butchery Basics and Cooking Duck Butchery and Cookery (Pork Rack with Charcuterie Sauce, Pork Blanquette, Duck Terrine) |
BASIC FOUNDATION OF CULINARY ARTS Fish, Crustacean, Mollusk Fabrication Basics of Seafood Cookery (Fish a la Meuniere, Fish Terrine with Beurre Blanc, Poached Salmon with Hollandaise, Gravlax with Blinis) |
| LAB HOURS 18/3 sessions | LAB HOURS 18/ 3 sessions | LAB HOURS 18/ 3 sessions | LAB HOURS 18/ 3 sessions |
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.