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
Pastry Beginnings is a focused 1-month foundation program designed for aspiring pastry chefs, baking enthusiasts, and career shifters seeking to be introduced to classical French pastry techniques.
Structured as an immersive laboratory experience, the program emphasizes core pastry competencies—dough preparation, pâte techniques, laminated doughs, custards, creams, cakes, petits fours, and basic confectionery—through progressive weekly modules. Participants gain hands-on experience in tarts, choux pastry, brioche, croissants, cakes, macarons, and chocolate work. This exposure will ground participants on the basics of professional French pastry technology.
Program Objectives
Upon successful completion of the program, learners will be able to:
- Demonstrate safe and organized pastry workstation setup (mise en place).
- Execute foundational pastry techniques including creaming, foaming, emulsifying, laminating, and tempering.
- Prepare and handle classic French pastry doughs (pâte sucrée, pâte brisée, choux, brioche, laminated dough).
- Produce custards, creams, and fillings with proper texture and stability.
- Apply baking science principles such as temperature control, fermentation, and proper mixing methods.
- Execute plated and display-ready pastries with attention to aesthetics and finishing.
Maintain sanitation, time management, and professional pastry kitchen discipline.
Class Details
Price
PhP 150,000
Duration
4 Weeks, 3 Laboratory/Week
Assessment
Practical Assessments, Final Module Evaluations
Intake Dates
May 21, 2026
August 6, 2026
October 1, 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 Classical French Pastry
| Week 1 | Week 2 | Week 3 | Week 4 |
|---|---|---|---|
| FUNDAMENTALS OF TARTS & CHOUX PASTRY Pâte sucrée and tart shell preparation,Blind baking, Custards and fruit finishing, Choux pastry mixing and piping, Pastry cream preparation, Basic glazing techniques (Tarte aux Fraises, Tarte Bourdaloue, Tarte au Citron, Tarte Chocolat, Chocolate Éclair, Coffee Éclair, Choux Vanille) |
ENRICHED DOUGHS & CLASSIC FRENCH CAKES Brioche dough production and fermentation, Baba syrup soaking and rum infusion, Caramelization, Fruit-based entremets assembly, Structured cake molding (Baba au Rhum, Tropézienne, Tarte Tatin, Charlotte aux Poire, Brioche Bread, Brioche Nanterre, Exotic Brioche) |
LAMINATED DOUGHS, CAKES & CONFECTIONERY Laminated dough production (Day 1 & Day 2 process), Butter block preparation, Folding and proofing control, Sponge and butter cake methods, Basic chocolate work, Sugar confectionery fundamentals (Croissant (Day 1 & Day 2), Pain au Chocolat, Lemon Cake, Marble Cake, Chocolate Bonbon, Marshmallow, Pâte de Fruit |
CLASSIC CAKES, PETITS FOURS & FRENCH SPECIALTIES Almond-based cakes, Sponge layering and assembly, Mousseline cream preparation, Macaronage technique, Precision piping, Cookie dough handling and finishing (Royal Cake, Fraisier, Pain de Gênes, Gâteau Nantais, Financier, Madeleines, Diamant Cookies, Classic Cookies, Macarons |
| LAB HOURS 18/3 sessions | LAB HOURS 18/ 3 sessions | LAB HOURS 18/ 3 sessions | LAB HOURS 18/ 3 sessions |