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.
In 2017, award-winning pastry chef Laetitia Moreau joined Enderun Colleges as the Executive Pastry Chef for all of Ecole Ducasse Manila Campus pastry programs. Chef Moreau began her culinary career at Les Compagnon de Devoir et du Tour de France. After her initial training, she found herself falling in love with pastry arts, which inspired her to move to Paris to work for La Grande Epicerie de Paris. It was the first move of many. Since then, she has worked in several cities including Lyon, Atlanta and New York.
An opportunity to teach called her back to Les Compagnon du Devoir et du Tour de France, which led to another position at Ecole Nationale Superieure de la Pâtisserie (ENSP), an Alain Ducasse School, where she had–before teaching– worked as assistant to the World Champion of Pastry. Being a part of the Ducasse family of chefs, Chef Moreau feels right at home at Ecole Ducasse Manila Campus, where she leads other Ecole Ducasse-trained instructors and inspires students to excel in the world of pastry.