Diploma in Professional Culinary Arts and Kitchen Management

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Diploma in Professional Culinary Arts and Kitchen Management

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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.


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
    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


    Program Starts: March 16, 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)


    Monday, Mar 16
    7:00 am - 1:00 pm
    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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