Diploma in Pastry Arts

September 4, 2017
P260,000 (includes all the ingredients, one set of kitchen uniform with kitchen clogs and pastry set)
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Enderun Colleges
Enderun Colleges
+632 856 5000 loc 547/505 | +63917 898 3391
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1100 Campus Avenue, McKinley Hill, Fort Bonifacio, Taguig, 1634, Philippines

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 Extension’s Diploma in Pastry Arts! Create specialty breads, desserts, pastries, pâtisserie, and confections in extensive hands-on classes as early as the beginners’ level.

After completing your program in Enderun’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.


  • 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 – 7:00pm

  • Lecture: Tuesday and Friday, 10:00am – 12:00pm


  • 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 one’s own pastry shop.

  • Showcase the skills learned in an optional internship.


  • Completed Application Form

  • Original of Transcript of Records from last school attended

  • Curriculum Vitae

  • Proof of billing

  • Essay (300 words or less) “What Made You Decide to Take Pastry Arts?”

  • Photocopy of Birth Certificate

  • Two recent 2x2 Photos

For Foreign Students:

  • Passport

  • ESL Evaluation

  • Special Study Permit

    • iCard

    • Letter of Acceptance

    • 2x2 photos (4 pieces)

    • SSP Fee


SSP, iCard and Visa fees

Student Testimonial


  • 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.

  • Methodology

    Ducasse Education’s innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.

    Hands-on Workshops

    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 Chef’s demonstration

    • Experiment techniques with the instructor Chef’s assessment

    • Apply techniques to professional recipes

    • Master and validate techniques with the Instructor Chef’s test

    Theory Class

    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

  • Course Content

    • Basic

      “Chefs don‘t become chefs just to earn stars - that‘s not the goal.” - Alain Ducasse

      “Chefs don‘t become chefs just to earn stars – that‘s not the goal.” – Alain Ducasse

      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

      • Baking equipment

      • 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

      • Yeast Dough

      • Laminated Products (croissants, puff pastry, etc)

      • Restaurant desserts (technical specificities, identifying most commonly used products, assembling, setting-up)

    • Advanced

      “The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.” - Alain Ducasse

      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 student’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)

    • Superior

      “The real evolution is to learn something new every day - it‘s very important for chefs to share what they have discovered.” - Alain Ducasse

      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)

      • Wedding Cake

  • Course Objectives

    • 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

      Temper 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

    • Associated Competences

      “With cooking, there‘s always the tangible and the intangible: that which is in the domain of sentiment, of the individual. Alain Ducasse”

      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

  • Program Modules

    • Basic

      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
    • Advanced

      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
    • Superior

      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


Admission Requirements:

  1. Completed Application Form
  2. Photocopy of Transcript of Records from last school attended
  3. Curriculum Vitae
  4. Proof of billing
  5. Essay (300 words or less) “What Made You Decide to Pursue this Course?”
  6. Photocopy of Birth Certificate
  7. Two recent 2x2 Photos

For Foreign Students:

  1. Passport
  2. ESL Evaluation
  3. Special Study Permit

Admission Process:

  • 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.
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