Culinary Arts Programs - Enderun Extension

Culinary Arts Programs

Course Description

This comprehensive program gives students the chance to develop their culinary expertise from foundational level to advanced level by challenging and nurturing their skills as they progress. Enderun’s partnership with Ecole Ducasse in France offers students the opportunity to undergo rigorous training under the supervision of world-class instructors with the vision to develop the passion and competence needed in the global industry. Ecole Ducasse is globally recognized for excellence in culinary arts and pastry arts education. “Excellence in practice” is the philosophy of the iconic Chef Alain Ducasse, the school’s founder.

Enderun’s Diploma in Professional Culinary Arts provides a modular learning pedagogy by strengthening the critical skill sets and foundational knowledge of aspiring chefs within a 5-month program. Students may choose to advance further by taking advanced master classes and kitchen management modules that would allow them to earn a Diploma in Professional Culinary Arts and Kitchen Management for an additional 3 months.

The diploma programs include an optional internship designed to help students gain real-world industry experience.


Program Faculty

Chef See Cheong Yan is the Culinary Head at Enderun Colleges. 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. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University.

In addition to his education credentials, Chef See has over 20 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, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See also underwent training at Ducasse Education in France. 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. He has been actively teaching since 2006 when Enderun welcomed its pioneer students.

Ecole handpicked French Chef Marc Chalopin as the executive chef of Ecole Ducasse Manila Campus, to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students. He has 32 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon first and then with Alain Ducasse at the 59 Poincaré of Le Relais du Parc. He worked again for three years with Joel Robuchon and six years with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually. 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 Ecole 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.