Learn the essential discipline that molded a culinary icon. Discover foundational and cutting-edge techniques that will help you find your niche in the world of food. Introduce yourself to a whole new range of international cuisine, and master the art of making food a personal experience.
Enroll at Enderun Colleges, one of Asia’s most-distinguished culinary institutions, and be trained under a rigorous program patterned after Alain Ducasse’s undoubtable success. Receive an education that encapsulates the culinary expertise of the man behind Ducasse Education, delivered through Enderun’s top-notch culinary teaching facilities.
For Foreign Students:
After 40 years in the restaurant industry, Alain Ducasse has become a culinary legend ranked among the Chefs with the most Michelin stars in the world. In 1999, Alain Ducasse created Ducasse Education to pass on his vision of cooking and to share his passion, know-how and skills with a single motto in mind: Excellence in Practice.
Ducasse Education programs are intensive, short and hands-on with 85/90% of practical application. Small group settings with a limited number of 10/12 participants also provide personalized, interactive and more efficient training sessions. These programs allow participants to reach the highest standards expected by the professionals.
With the support of the restaurant industry, Ducasse Education has designed a flexible practical education system for students who aspire to become professional Chefs and for practicing professionals who wish to upgrade and strengthen their skills. For every profile, there is a Ducasse Education program that will fulfill your expectations and your passion.
The Ducasse Education community gives access to a wide network of professional Chefs. It opens the doors of the finest restaurants in the world.
Ducasse Education offers a range of efficient and unique educational tools in its Programs: Students Welcome Guide, Program syllabus, theory handbook, recipes, detailed schedules, PowerPoint presentations and evaluation & grading system.
Ducasse Education’s innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.
The pedagogical organization during hands-on sessions is sequenced in such a way that students understand, memorize, reproduce, practice and ultimately master techniques. Main steps for the student include the following:
Relevant theoretical instruction will help students summarize and conceptualize all new data developed during hands-on labs. Main steps for the student include the following:
Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments
As an introduction to the basic principles of cooking, DIP101 serves as a gateway to the building blocks of cooking and the culinary world. The course aims to educate students not only in basic kitchen goods, but also to teach them the standards of the culinary industry from precautions and vocabulary to the grading of ingredients. Students will start the course with basic skills and understanding, eventually moving on to learn the innate principles of cooking and their applications.
Understand and apply dry and moist cooking methods for all kinds of produce.
This course gives students the opportunity to attain the necessary knowledge used in the preparation of all kinds of produce such as meat, vegetables and other foods. Students will first be educated on the types of foods and their appropriate types of cooking, both dry and moist. These skills will eventually be taken from understanding to application as students are taught to master these different cooking methods, refining on their usage of food preparation skills.
Understand how to receive, store, prepare and cook vegetables and cereals.
Students will be taught how to receive and handle different kinds of vegetables of cereals in this course, forming a foundation in food handling. The course serves as an initiation into the world of vegetables and cereals, helping students to build up skills of classification and quality identification early within the course, allowing students to master their knowledge and then apply it in the kitchen with finesse.
Receive, store, prepare and cook poultry and meat
This course serves as a foundation for students to learn the storage and preparation of meat ingredients within the kitchen. Students will be taken into the specifics of meat and their features, as they learn to identify different kinds of meat, their cuts, and how they affect flavour and cooking. These learnings will eventually be taken to the kitchen as students apply what they’ve learned in cooking practicals, allowing them the opportunity to hone their skills from deboning meat to applying different cooking methods to get the most of their ingredients.
Receive, store, prepare and cook seafood and shellfish
This course serves as a gateway into the world of preparing and handling seafood and shellfish, as students will be taught how to identify and utilize the different ingredients. Students will first be taught identification and preparation of fish and other seafood to maximize the effectivity of their ingredients, using their tutelage to use their features to their advantage in their cooking. This knowledge will later be put to the test as part of the course wherein students partake in practical activities that allow them to experience the preparation and handling of their food in a professional culinary environment.
Understand and apply the main techniques of pastry basics
This course serves as an introduction into the techniques and intricacies of pastries in the culinary world, with introductions to pastries and the techniques of their preparation being taught. Students will initially be introduced to the different kinds of doughs and pastries, and then will be taught how to identify and evaluate their pastry ingredients so make the most of them. Furthermore, the course will cover the characteristics of the ingredients used in kitchen pastry, and how these create and influence the pastries used in the kitchen. Finally, students will be put through practicals to master the techniques of pastry basics and apply them in a real world setting.