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.

Instructors

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.