Have you always dreamt of working in a chic patisserie, perhaps around the charming streets of Paris or London? Have you ever wondered how you can concoct exquisite and carefully-crafted desserts for a lavish, catered affair or a simple get together with family and friends?
Then jumpstart your career with Enderun Extensionâ€™s Diploma in Pastry Arts! Create specialty breads, desserts, pastries, paĚ‚tisserie, and confections in extensive hands-on classes as early as the beginnersâ€™ level.
After completing your program in Enderunâ€™s Pastry Arts Diploma Program, you will be able to execute the recipes learnt with much accuracy, precision and confidence. These are the very qualities that you will need as you venture into a new industry where you can satisfy your culinary passion, working in world-renowned hotels, restaurants and bakeries.
THE PROGRAM IS DESTINED FOR
Pastry lovers who may have a background in pastry and baking but might want to build on the basic foundations of food preparation or further hone their professional patisserie skills
Career shifters who wish to venture into the field of pastry arts
Entrepreneurs who wish to learn more about French baking techniques and associated competences necessary to set up their own pastry business.
September 4, 2017
Demo & Lab: Monday to Friday, 1:00pm â€“ 7:00pm
Lecture: Tuesday and Friday, 10:00am â€“ 12:00pm
TUITION FEE INCLUSIONS
1 Professional pastry set
1 Premium knife set
1 Set of kitchen uniform with Ducasse Education logo
1 Pair of kitchen clogs
2 excursions to pastry restaurants
Demos by internationally recognized chefs
All recipes and ingredients
Consultation sessions with Alain Ducasse Institute educators
AT THE END OF THE PROGRAM, the students should be able to:
Receive a globally-recognized diploma from the Alain Ducasse Institute
Acquire the skills to begin working in a pastry shop, bakery, restaurant, or hotel.
Master the ability to integrate pastry techniques and recipes in operating oneâ€™s own pastry shop.
Showcase the skills learned in an optional internship.
Completed Application Form
Original of Transcript of Records from last school attended
Proof of billing
Essay (300 words or less) â€śWhat Made You Decide to Take Pastry Arts?â€ť
Photocopy of Birth Certificate
Two recent 2x2 Photos
For Foreign Students:
Special Study Permit
Letter of Acceptance
2x2 photos (4 pieces)
SSP, iCard and Visa fees
About Alain Ducasse
Alain Ducasse Education Founder
After 40 years in the restaurant industry, Alain Ducasse has become a culinary legend ranked among the Chefs with the most Michelin stars in the world. In 1999, Alain Ducasse created Alain Ducasse Education to pass on his vision of cooking and to share his passion, know-how and skills with a single motto in mind: Excellence in Practice.
Hands-on and intensive programs
Alain Ducasse Education programs are intensive, short and hands-on with 85/90% of practical application. Small group settings with a limited number of 10/12 participants also provide personalized, interactive and more efficient training sessions. These programs allow participants to reach the highest standards expected by the professionals.
Flexible education system to accelerate your career
With the support of the restaurant industry, Alain Ducasse Education has designed a flexible practical education system for students who aspire to become professional Chefs and for practicing professionals who wish to upgrade and strengthen their skills. For every profile, there is a Alain Ducasse Education program that will fulfill your expectations and your passion.
Access to an active professional network
The Alain Ducasse Education community gives access to a wide network of professional Chefs. It opens the doors of the finest restaurants in the world.
Efficient and unique educational tools
Alain Ducasse Education offers a range of efficient and unique educational tools in its Programs: Students Welcome Guide, Program syllabus, theory handbook, recipes, detailed schedules, PowerPoint presentations and evaluation & grading system.
Ducasse Educationâ€™s innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.
The pedagogical organization during hands-on sessions is sequenced in such a way that students understand, memorize, reproduce, practice and ultimately master techniques. Main steps for the student include the following:
Discover new techniques step-by-step with the instructor Chefâ€™s demonstration
Experiment techniques with the instructor Chefâ€™s assessment
Apply techniques to professional recipes
Master and validate techniques with the Instructor Chefâ€™s test
Relevant theoretical instruction will help students summarize and conceptualize all new data developed during hands-on labs. Main steps for the student include the following:
Benefit from interactive classes with the Instructor Chef
Extend knowledge with individual or group research work
Learn culinary & associated skills
Confectionery holds a dominant position in the kitchen. Creating quality desserts is a technical, elaborate process that requires learning and mastering basic principles. This course will aid the students to lay the basic foundations of pastry arts vis-a-vis entrepreneurial thinking by tackling confectionery and bakery histories and likewise touching on the organizational structure applied and management skills needed in running a kitchen. After acquiring the technical know-how on preparing common pastry products, and experimenting with various recipes, students will begin to employ basic techniques and recipes used in French and international confectionery / bakery.
History and evolution of pastry, baking and confectionery
Kitchen staff and its functions
Product orientation and identification
Baking principles of confectionery and bakery
Dough (sugar dough, shortbread dough, etc)
CreĚ€me (creĚ€me mousseline, chocolate mousse, etc)
French Sponges (sacher, genoise, joconde, etc)
Biscuits, Mousses, Ice creams and sherbets, Parfaits and granites
Basic principles of bakery
Laminated Products (croissants, puff pastry, etc)
Restaurant desserts (technical specificities, identifying most commonly used products, assembling, setting-up)
At the end of the program, the students will be able to discover the management sectors that exist in advanced pastry making such as hotel management, food service, and boutique service alongside the specific characteristics relative to each one of these sectors.
It should be the studentâ€™s ultimate goal to master the different combinations of tastes and textures associated with the all kinds of pastries in each sector- entremets, pies, dessert plates and cake assortments. This course also includes building skills on the principal techniques of fruit slicing and carving and food presentation such as aesthetics and visual balance.
Classic and Modern Entremets (black forest, fraiser, tarte tatin etc)
High-end plated desserts (Louis XV, roasted pineapple)
Mignardises (macaron, financier, etc)
Banquet desserts (baba au rhum, opera, religeuse, etc)
Working with high quality ingredients (praline paste, almond powder, etc)
It is the aim of this course to help students accelerate their career in pastry arts through the Superior Pastry Program. At the end of the course, the students should acquire the highest level of expertise for each specialty in pastry for hotels, restaurants and boutiques. Acquired skills are developed with 90% time spent in hands-on practical workshops with small group setting that allows personalized, interactive and efficient training.
Breads and Viennoseries for Hotels and Restaurants (ciabatta, lemon bread, kougelhopf, etc)
Best of Alain Ducasse Bistro and Contemporary Desserts (mister rech, melon and citrus calisson, nougat glace, etc)
Modern Entremets for Pastry Shops (Summer Zest Entremet, Scatterbrain Entremet, Enderun Entremet, etc)
Chocolates and Confectionery (chocolate truffes, mediants, rochers, etc)
Pastry Skills Objectives
Receive, Check and store supplies
Receive, identify, and check pastry supplies on delivery (quality, weight, expiration date, temperature, etc.)
Store products by quality, weight, expiration date, and temperature
Read and work to a recipe worksheet
Prepare ingredients and equipment according to required tasks
Organize tasks in the required time
Organize your professional work station
Perform the required mise-en-place (setup and preparation tasks) for an a la carte menu, set menu
Perform preliminary pastry preparation and tasks
Weigh and measure out ingredients
Wash, peel and cut fruits
Use basic ingredients (eggs, sugar, flour, etc.)
Prepare the most important creams, doughs, and batters used in pastry making
Prepare simple pastry doughs and batters (basic, shortbread, sweet and choux pastries; sponge and other cake, crepe, waffle, financier batter, etc.)
Make complex doughs and batters (puff pastry, croissant and brioche doughs, different cake and dacquoise batters, etc.)
Conduct the fermentation process for leavened doughs
Prepare most important creams and their main derivatives (pastry cream, creme anglaise, Chantilly cream, buttercream, creme diplomate, light creams, etc.)
Make complex creams and mixtures (souffles, bavarois, sabayon, ganache, bombe, etc.) Pipe and apply batters and creams using a pastry bag, spatula, etc.
Make sauces, syrups, coulis and other decorations (finishing components)
Make sauces (chocolate, caramel)
Make syrups (for soaking, candying)
Make fruit coulis, preserves and jams, and marmalades; stewed fruits
Prepare frostings and glazes
Use simple cooking methods
Bake all kinds of pastries and cakes using the appropriate equipment (convection, deck oven)
Make creams using the traditional method
Apply suitable cooking methods to fruit (poach, candy, saute, bake, etc.)
Make preparations with sugar syrup and chocolate
Make ganache and simple chocolate decorations Make molded bonbons
Make dipped bonbons
Make simple confectioneries
Plate and serve desserts
Taste and analyze a dessert (temperature, texture, flavor, balance)
Check and adjust texture, balance, flavor of a dessert
Choose suitable serving dishes and prepare equipment required for plating Plate and serve desserts according to received instructions
Prepare desserts exclusive to Alain Ducasse restaurants
Comply with hygiene and safety regulations
Understand and implement mandatory health and safety hazards
Set up and maintain a clean work station
Learn how to fill out HACCP documents
Communicate and apply a professional code of conduct
Learn professional terminology for techniques, ingredients and equipments
Use appropriate professional terminology for specific techniques, utensils, and actions
Work as a team, as a member of a pastry brigade
Identify and use professional pastry-making equipment
Use suitable equipment according to the technique
List the main characteristics for each of them
Module 1 Pastry Dough & Batters I Module 2 Pastry Dough & Batters II Module 3 Creams and Sauces Module 4 Mousses Module 5 Sponges Module 6 Custards Module 7 Midterm Evaluations Module 8 Pies Module 9 Shortcakes and Cakes Module 10 Meringues Module 11 Pate a Choux Module 12 Laminated Doughs I Module 13 Laminated Doughs II Module 14 Fruit Desserts Module 15 Souffles Module 16 Final Evaluations
Module 1 Basic Pastry Review Module 2 Puff Pastry I Module 3 Puff Pastry II Module 4 Breakfast Pastries Module 5 Yeast Raised Breads I Module 6 Yeast Raised Breads II Module 7 Yeast Raised Breads III Module 8 Midterm Evaluations Module 9 Classic French Gateau I Module 10 Classic French Gateau II Module 11 Classic French Gateau III Module 12 Classic French Gateau IV Module 13 Frozen Desserts I Module 14 Frozen Desserts II Module 15 Plated Desserts I Module 16 Plated Desserts II Module 17 Final Evaluation
It is the aim of this course to help students accelerate their career in pastry arts. At the end of the the Superior Pastry Program, the students should acquire the highest level of expertise for each specialty in pastry for hotels, restaurants and boutiques. Acquired skills are developed with 90% time spent in hands-on practical workshops with small group setting that allows personalized, interactive and efficient training.
Module 1 Breads and Viennoseries I Module 2 Breads and Viennoseries II Module 3 Best of Alain Ducasse Bistro and Contemporary Desserts I Module 4 Best of Alain Ducasse Bistro and Contemporary Desserts II Module 5 Best of Alain Ducasse Bistro and Contemporary Desserts III Module 6 Best of Alain Ducasse Bistro and Contemporary Desserts IV Module 7 Modern Entremets I Module 8 Modern Entremets II Module 9 Modern Entremets III Module 10 Modern Entremets IV Module 11 Chocolates and Confectionaries I Module 12 Chocolates and Confectionaries II Module 13 Chocolates and Confectionaries III Module 14 Wedding Cake Module 15 Wedding Cake Assembly Module 16 Final Evaluation
- Completed Application Form
- Photocopy of Transcript of Records from last school attended
- Curriculum Vitae
- Proof of billing
- Essay (300 words or less) â€śWhat Made You Decide to Pursue this Course?â€ť
- Photocopy of Birth Certificate
- Two recent 2x2 Photos
For Foreign Students:
- ESL Evaluation
- Special Study Permit
- First Evaluation. Once the College has received your complete application documents, your file will be evaluated to determine whether you will be called in for a personal admission interview. You shall be informed within two weeks as to whether you have been selected for an interview or your application has been unsuccessful.
- Personal Interview. The interview is an indispensable step in the admission process. This allows the Admissions Committee--made up of members of Enderun Management, faculty, and admissions staff--to evaluate potential students based on their level of interest in the hospitality industry, as well as their maturity level, academic potential, interpersonal skills and leadership potential.
- For candidates unable to travel to Manila for the interview, a written request to be interviewed by telephone may be submitted.
- Decision. Based on the results of both the written application and the interview, the Admissions Committee shall make a final decision to admit the candidate. All candidates shall be informed in of the Committee's decision.