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Pastry Arts Program

Jumpstart your Pastry Arts career with extensive hands-on training from international pastry chefs from École Ducasse Manila at Enderun Colleges. Now available in 5-month and 8-month programs.

Certificate in Professional Pastry Arts: Php 420,000.00
Diploma in Professional Pastry and Bakery Arts: Php 620,000.00

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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

  1. Demonstration by internationally recognized chefs
  2. All the recipes and ingredients
  3. Local internship placement and support, with option to do an international internship
  4. Pastry set
  5. 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 15, 2025

Diploma in Professional Pastry and Bakery Arts:
• September 15, 2025

Contact

Emmalyn Sapigao
+639457721881
emmalyn.sapigao@enderuncolleges.com

Loida Flojo
+639175533417
loida.flojo@enderuncolleges.com

Format

Lecture/Demonstration and Laboratory

Student Testimonials

"In Enderun, Chef Etienne always reminds us that real life kitchen work is difficult and full of pressure. I kept this thought in mind which allowed me to be more mentally prepared. It also helped that I was equipped with the teachings I learned from Enderun. I had an overall idea on the processes. I am now more confident that when the time comes that I will be able to open my own restaurant, I will be capable of managing it with all the kitchen learnings and character development that I gained through my internship at Marco Polo Hotel."
Clarisse Rimando
Certificate in Pastry Arts
Marco Polo Hotel, HongKong
"Upon enrolling at Enderun and École Ducasse Manila, I learned that we had the opportunity to do our internship abroad. Since Enderun has numerous international partners, choosing a destination was a difficult task. Ultimately, I decided to challenge myself and travel to France for my internship. My mentors, Chef See and Chef Marc, were simply wonderful and amazing! They gave me a realistic picture of what to expect during my internship and were always there to support me through the highs and lows of my journey. I couldn't have asked for better mentors!"
Sean Crespillo
Diploma in Professional Pastry and Bakery Arts
Le Pont de L’ouysse, France
"During my internship, I learned a lot about cooking, but also about myself, and my skills. It was an exciting opportunity to do an internship abroad and at a Michelin 3-star restaurant, but it was also a very demanding experience. Without Enderun and my internship, I doubt I would have grown this fast and this effectively in such a competitive industry."
Andrea Yulo
Diploma in Professional Pastry and Bakery Arts
Osteria Francescana, Italy

Frequently Asked Questions

1. What are the prerequisites of the course?
Students must possess at least a high school diploma.
2. I do not have any experience in the baking/pastry field. Am I qualified to take the course?
Yes, anyone who has an interest in baking and pastry may take the course.
3. In what format are the classes held?
All classes, including lectures, are done face-to-face on campus at Enderun Colleges.
4. How long is every session?
The demonstration and workshop classes are 6 hours each.
5. If I miss a class, will there be any make up classes?
Make up classes are not provided. It is expected for the students who missed classes to catch up by watching videos and/or creating the recipes at home.
6. Will I be required to take the intership?
For the certificate program, internship is optional.
7. Where can I take my internship?
Through the Offfice of Career Services, Enderun Colleges has company partners locally and abroad. Students can choose from the roster of available companies. An internship pathing/advising is provided to every student. Please note, however, that those who want to take their internships in the USA must take the 8-months program due to visa requirements.
8. Are there extra costs related to the internship?
Local internship is included in the tuition free. For international placements, students shall bear related costs such as processing fees, visa fees, transportation, board and lodging, and allowance among others.
9. I still have some questions. Who can I contact to get more information?
extension@enderuncolleges.com
+63 921 297 8788

Gallery

Program Faculty

Chef Thomas Quenault

Pastry Instructor, École Ducasse Manila

Thomas Quenault brings over a decade of experience in high-end pastry, chocolate making, and fine dining to his role as a Pastry Instructor at École Ducasse Manila. A seasoned professional trained in some of France’s most prestigious kitchens—including Michelin-starred restaurants and renowned chocolate factories—Thomas has honed his craft in both traditional and contemporary pastry arts.

His career includes roles as Pastry Chef at Maison Lestape and as Head of the Glacier Chocolate Laboratory at Pastry DemoncY-Vergne in Paris. He is known for his precision, creativity, and dedication to mentoring the next generation of pastry chefs. At École Ducasse Manila, Thomas shares his French culinary expertise while fostering innovation, discipline, and artistry in his students.