Diploma in Professional Culinary Arts and Kitchen Management - Enderun Extension

Diploma in Professional Culinary Arts and Kitchen Management

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Diploma in Professional Culinary Arts and Kitchen Management

Course Content

This comprehensive program gives students the chance to develop both their culinary expertise and kitchen management savvy. Enderun’s Culinary Program boasts of hands-on and immersive classes that hone students’ culinary techniques. This program takes the students from the foundational level to the superior level, nurturing and challenging their skills as they progress. As the partner of École Ducasse in the Philippines, Enderun implements Alain Ducasse’s dynamic methodology which continually challenges students to keep sharpening their skills. Part of this development and growth is being the master of your kitchen. Through the kitchen management portion of this course, students will be given the chance to organize, manage, and direct the operations and logistics of their kitchen. Together, the two parts of this course come together for a synergistic curriculum that gives students the boost they need to make it in the culinary world.

Enderun’s partnership with École Ducasse offers Enderun students the opportunity to undergo rigorous training under the watchful eyes of École Ducasse culinary team. The combination of Enderun’s existing culinary faculty-already celebrated as one of Asia’s most distinguished-with the École Ducasse teaching methodologies promises to set new standards for culinary education in Asia. The collaboration also gives Enderun students the opportunity to earn a École Ducasse Certificate in Culinary Arts as they study for their Enderun bachelor’s degree.



Cheong Yan See

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.


Marc Chalopin

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.


Culinary Arts
At the end of this class, participants should be able to:
  • 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
  • Weigh and measure out ingredients
  • Wash, peel and cut vegetables and meat
Chef De Partie/Superior Culinary Arts
At the end of this class, participants should be able to:
  • Execute culinary techniques at the advanced level
  • Recreate signature advanced recipes
  • Design various courses for meals
  • Prepare food artfully within the required amount of time
  • Plate and present food according to the occasion at hand
Kitchen Management
At the end of this class, participants should be able to:
  • Analyse the the theoretical and conceptual frameworks of Kitchen Management vis-a-vis actual real-life situations
  • Execute management techniques under challenging Kitchen Management situations
  • Create strategies and support systems to bolster high-caliber customer satisfaction and continual improvement of the kitchen
  • Design solutions to existing management challenges that result in Quality, Sustainability, and Social Responsibility (QSSR)


Culinary Arts

I. DIP101 -Cutting Methods, Bases & Condiments
  1. Complying with health & safety standards
  2. Cleaning the work station
  3. Mastering basic vocabulary
  4. Receiving & storing goods
  5. Honing knife skills
  6. Stocks, fumets & juices
  7. Understanding specific preparation
  8. Differentiating between condiments, herbs & spices
  9. Understanding emulsion
  10. Listing the quality of criteria and egg grading
  11. Defining the composition of an egg
  12. Suggesting cooking and culinary applications
  13. Naming butters and distinguishing quality
  14. Defining stuffing
  15. Classifying types of stuffing
II. DIP202- Cooking Methods
  1. Classifying cooking methods
  2. Sautéing, roasting, poaching, braising, steaming, boiling & stewing vegetables
  3. Braising, marinating, confit, roasting, steaming, poaching, sautéing, frying, boiling & grilling aquatic produce
  4. Steaming, poaching, cooking risotto with cereal
  5. Cooking methods for egg
III. DIP203 - Vegetables & Cereals
  1. Classifying vegetable families
  2. Recognizing six varieties of root, tuber, and bulb vegetables according to season
  3. Proposing classifications for soup
  4. Listing the main classic varieties of vegetables
  5. Recognizing varieties of leafy vegetables, mushrooms, and rhizomes according to seasons
  6. Differentiating types of olive oils and identifying their uses
  7. Classifying types of soup
  8. Identifying pasta, rice, legumes, cereal, and their different uses
IV. DIP204 - Poultry, Meat & Game
  1. Classifying slaughtered animals and poultry
  2. Defining cuts and presentations
  3. Degreasing, deveining, and cleaning meat and poultry
  4. Preparing, cleaning, and deboning meat: beef, veal, lamb and pork
  5. Preparing and deboning poultry: chicken, rabbit, duck, pigeon
  6. Understanding physical and chemical reactions of meat aging
V. DIP205 - Seafood & Shellfish
  1. Cleaning, cutting, and filleting fish
  2. Cooking methods for fish
  3. Cooking methods for shellfish and crustaceans
  4. Preparing crustacean butter
  5. Identifying methods of fishing
  6. Defining cuts and presentation of fish
VI. DIP305 - Basic Pastry Arts
  1. Classifying basic doughs and their composition
  2. Identifying the main custards used in pastry
  3. Identifying the main characteristics of kitchen pastry ingredients
  4. Mastering the main physical and chemical reactions of gluten, yeast, and gelling

Chef de Partie / Superior Culinary Arts

I. Culinary Essentials Review
  1. Reviewing basics of Alain Ducasse
  2. Cooking broths, jus, and other bases
  3. Preparing a large range of sauces and condiments
II. Tradition & Evolution
  1. Recognizing and reinterpreting French Cuisine Classics
  2. Working toward a new vision of classic French brasserie and bistros
  3. Cooking recipes for hotels in a modern style
III. Sous-Vide Technology
  • Preparing a wide range of produce with the sous-vide techniques
IV. Catering & Banqueting
  • Preparing a wide range of produce for banquets
V. New Trends
  1. Creating high-level street food
  2. Preparing finger food and snacks using new trends and presentation
  3. Applying techniques from different countries.
VI. Nature
  1. Preparing recipes with the central approach of Simple, Healthy & Tasty
  2. Cooking with less salt, fat, and sugar
  3. Using nutrients in a balanced way
VII. Hotel Catering
  1. Applying techniques based on fundamental techniques
  2. Cooking recipes adapted for a buffet or cocktail
  3. Preparing a hotel breakfast and brunch
VIII. Information Technology & Computer Skills
  1. Creating simple formats and using excel functions
  2. Mastering excel and essential IT tools to create schedules and organize work tasks
IX. Business Administration & Management
  1. Defining main cost principles and managing cost control
  2. Communicating efficiently with the team and strengthening cooperation
  3. Applying basic management techniques

Kitchen Management

I. Organization of a Kitchen
  1. Organization of Premises
  2. Production Organization & Management
  3. Recipes & Menu
II. Managing a Kitchen
  1. Kitchen Budget
  2. Purchase & Supply
  3. Restricting Costs
  4. Human Resource Management
III. Kitchen Management Personnel
  1. Kitchen Management Principles
  2. Managing a Kitchen
  3. Kitchen Staff


Monday, May 24
Enderun Colleges, Fort Bonifacio
Program Fee:
PhP 750,000
Class Tags:


Enderun Colleges, Fort Bonifacio
Enderun Colleges, 1100 Campus Avenue, McKinley Hill, Fort Bonifacio
Taguig City, 1634 Philippines
(632) 8856 5000 Local 543 | +63995 138 9727

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