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 Ducasse Education 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.
Objectives
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)
Modules
Culinary Arts
I. DIP101 -Cutting Methods, Bases & Condiments
- Complying with health & safety standards
- Cleaning the work station
- Mastering basic vocabulary
- Receiving & storing goods
- Honing knife skills
- Stocks, fumets & juices
- Understanding specific preparation
- Differentiating between condiments, herbs & spices
- Understanding emulsion
- Listing the quality of criteria and egg grading
- Defining the composition of an egg
- Suggesting cooking and culinary applications
- Naming butters and distinguishing quality
- Defining stuffing
- Classifying types of stuffing
II. DIP202- Cooking Methods
- Classifying cooking methods
- Sautéing, roasting, poaching, braising, steaming, boiling & stewing vegetables
- Braising, marinating, confit, roasting, steaming, poaching, sautéing, frying, boiling & grilling aquatic produce
- Steaming, poaching, cooking risotto with cereal
- Cooking methods for egg
III. DIP203 - Vegetables & Cereals
- Classifying vegetable families
- Recognizing six varieties of root, tuber, and bulb vegetables according to season
- Proposing classifications for soup
- Listing the main classic varieties of vegetables
- Recognizing varieties of leafy vegetables, mushrooms, and rhizomes according to seasons
- Differentiating types of olive oils and identifying their uses
- Classifying types of soup
- Identifying pasta, rice, legumes, cereal, and their different uses
IV. DIP204 - Poultry, Meat & Game
- Classifying slaughtered animals and poultry
- Defining cuts and presentations
- Degreasing, deveining, and cleaning meat and poultry
- Preparing, cleaning, and deboning meat: beef, veal, lamb and pork
- Preparing and deboning poultry: chicken, rabbit, duck, pigeon
- Understanding physical and chemical reactions of meat aging
V. DIP205 - Seafood & Shellfish
- Cleaning, cutting, and filleting fish
- Cooking methods for fish
- Cooking methods for shellfish and crustaceans
- Preparing crustacean butter
- Identifying methods of fishing
- Defining cuts and presentation of fish
VI. DIP305 - Basic Pastry Arts
- Classifying basic doughs and their composition
- Identifying the main custards used in pastry
- Identifying the main characteristics of kitchen pastry ingredients
- Mastering the main physical and chemical reactions of gluten, yeast, and gelling
Chef de Partie / Superior Culinary Arts
I. Culinary Essentials Review
- Reviewing basics of Alain Ducasse
- Cooking broths, jus, and other bases
- Preparing a large range of sauces and condiments
II. Tradition & Evolution
- Recognizing and reinterpreting French Cuisine Classics
- Working toward a new vision of classic French brasserie and bistros
- 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
- Creating high-level street food
- Preparing finger food and snacks using new trends and presentation
- Applying techniques from different countries.
VI. Nature
- Preparing recipes with the central approach of Simple, Healthy & Tasty
- Cooking with less salt, fat, and sugar
- Using nutrients in a balanced way
VII. Hotel Catering
- Applying techniques based on fundamental techniques
- Cooking recipes adapted for a buffet or cocktail
- Preparing a hotel breakfast and brunch
VIII. Information Technology & Computer Skills
- Creating simple formats and using excel functions
- Mastering excel and essential IT tools to create schedules and organize work tasks
IX. Business Administration & Management
- Defining main cost principles and managing cost control
- Communicating efficiently with the team and strengthening cooperation
- Applying basic management techniques
Kitchen Management
I. Organization of a Kitchen
- Organization of Premises
- Production Organization & Management
- Recipes & Menu
II. Managing a Kitchen
- Kitchen Budget
- Purchase & Supply
- Restricting Costs
- Human Resource Management
III. Kitchen Management Personnel
- Kitchen Management Principles
- Managing a Kitchen
- Kitchen Staff
Schedule
Program Starts: April 20, 2020
Monday, Tuesday, Thursday, and Friday 7:00 AM to 1:00 PM
Wednesdays 7:00 AM – 3:00 PM (Lecture from 1:00 PM – 3:00 PM)
Disclaimer
Awaiting further announcements on new schedule; regular classes will resume starting April 20.
