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Diploma in Culinary Arts

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Diploma in Culinary Arts

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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.


THE PROGRAM IS DESTINED FOR

  • Students wishing to launch their chef career who may have a background in pastry and baking but might want to build on the basic foundations of food preparation or further hone their professional patisserie skills
  • Career shifters who wish to venture into the field of culinary arts
  • Entrepreneurs who wish to learn more about Basic, Advance, and French cooking techniques and associated competences necessary to set up their own restaurant business.

SCHEDULE

  • Demo & Lab: Monday, Tuesday, Thursday Friday, 7:00am-1:00pm
  • Lecture: Wednesday, 9:00am-1:00pm

TUITION FEE INCLUSIONS

  • Demos by internationally recognized chefs
  • All recipes and ingredients
  • Job immersion
  • Consultation sessions with Ducasse Education educators
  • Guaranteed local internship
  • 1 set of kitchen uniform, kitchen clogs, and knife set

ADMISSION REQUIREMENTS

  • Completed Application Form
  • Essay 100 words or less “What inspired you to enroll in the culinary diploma”?
  • 2x2 photos (2 pieces)
  • Original Transcript of Records
  • Curriculum Vitae
  • Photocopy of Birth Certificate

For Foreign Students:

  • Passport
  • ESL Evaluation
  • Special Study Permit
    1. iCard
    2. Letter of Acceptance
    3. 2x2 photos (4 pieces)
    4. SSP Fee

Diploma in Culinary Arts - Cook for Anyone


PAYMENT TERMS

  1. Two-term payment must be paid in PDCs (Post Dated Checks)
  2. Payment deadlines that fall on a weekend must be settled on the nearest working day

One time full payment

Php420,000

Two-Term Payment

1st Payment
(Upon registration)
P230,000

2nd Payment
March 5, 2018
P209,000

Note: Inclusive of 10% surcharge

Mode of Payment

  • Cash
  • Cheque
  • Credit Card
  • Bank Transfer
  • PayPal

Other Fees

  • Knife Set – P22,700
  • Kitchen Uniform (per set) - P3,565/set
  • Kitchen Clogs – P2,100

Important:

Full tuition includes a guaranteed local internship. There’s an additional P 50,000 tuition for international placement

Professional Uniform (per set)

  • Male – P7,135
  • Female – P5,775
  • Kitchen Clogs – P2,100
  • Enderun Pin – P265

For Male students only:

  • Enderun cufflinks – P530
  • Necktie – P525
  • Pocket Square – P210

As of April 5, 2018


PROGRAM DETAILS

About Alain Ducasse

Ducasse Education Founder

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.

Hands-on and intensive programs

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.

Flexible education system to accelerate your career

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.

Access to an active professional network

The Ducasse Education community gives access to a wide network of professional Chefs. It opens the doors of the finest restaurants in the world.

Efficient and unique educational tools

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.

Methodology

Ducasse Education’s innovative methodology and pedagogy focuses on intensive hands-on practice in order to optimize skills acquisition.

Hands-on Workshops

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:

  • Discover new techniques step-by-step with the instructor Chef’s demonstration
  • Experiment techniques with the instructor Chef’s assessment
  • Apply techniques to professional recipes
  • Master and validate techniques with the Instructor Chef’s test

Theory Class

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:

  • Benefit from interactive classes with the Instructor Chef
  • Extend knowledge with individual or group research work
  • Learn culinary & associated skills

Course Content

DIP101 - Cutting methods, bases, sauces and condiments

Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments

Learning objectives:
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.

  • Comply with health and safety
  • Clean the work area in accordance with the rules of hygiene and safety
  • Master the basic vocabulary in the kitchen
  • Receive, manage and store goods
  • Knife skills
  • Classify stock, fumets and juices
  • Understand their preparation
  • Offer culinary application for each of them
  • Differentiate between condiments, herbs and spices
  • Understand the principle of emulsion
  • List the quality criteria and egg grading
  • Define the composition of an egg
  • Suggest cooking and Culinary applications adapted to this product
  • Name the butters with quality status
  • Define what is a stuffing
  • Giving stuffing classifications

DIP202 - Cooking Methods

Understand and apply dry and moist cooking methods for all kinds of produce.

Learning objectives:
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 cooking method classification (moist heat and dry heat cooking methods)
  • Vegetables: sauteing, roasting, poaching, braising, steaming, boiling, stewing, frying, confit etc.
  • Aquatic produce, meat and poultry: braising, marinating, confit, roasting, steaming, poaching, sauteing, frying, broiling, grilling, etc.
  • Cereals: steaming, poaching, risotto-style, etc
  • Eggs: boiled, poached, mollet, hard, omelet etc

DIP203 - Vegetables and Cereals

Understand how to receive, store, prepare and cook vegetables and cereals.

Learning objectives:
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.

  • Classify vegetables into families
  • Recognize at least six varieties of root, tuber and bulbs vegetables according to season
  • Define their quality criteria
  • Propose a classification for soups
  • List the main classic varieties of vegetables
  • Classify vegetables into families
  • Recognize at least six varieties of leafy vegetables, mushrooms, and rhizomes according to season
  • Propose a classification for soups
  • Know the different olive oils and their uses
  • List the main pasta, rice, legumes and cereals and their uses
  • Store and cook all kind of vegetables

DIP203 Poultry, Meat and Game

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.

Learning objectives:

  • Classify slaughtered animals and poultry
  • Give several examples of animal breeds
  • Define cuts and presentations
  • Degrease, devein, and clean meat and poultry
  • Prepare, clean, and debone meat: beef, veal, lamb, pork
  • Prepare and debone poultry: chicken, rabbit, duck, pigeon
  • Prepare terrine
  • Apply different cooking methods to red meat, white meat and poultry
  • Name the variety of meats
  • Understand the physical and chemical reactions of meat aging
  • Apply the principles of aging to get a better quality of meat

DIP205 Seafood and Shellfish

Receive, store, prepare and cook seafood and shellfish

Learning objectives:
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.

  • Cleaning, cutting, filleting fish (round and flat fish, sea, river, and lake)
  • Apply the main cooking methods for fish: enter piece, sections or fillet
  • Apply the main cooking methods for shellfish and crustaceans
  • Prepare a crustacean butter
  • Make a shell fish fumet
  • Propose the classification of aquatic products (fish, shellfish)
  • Name the different methods of fishing
  • Define cuts and presentations of fish

DIP305: Basic Pastry Arts

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.

  • Classification basic doughs and give its composition
  • List the main custards used in pastry, their classification and composition
  • Give the main characteristics of the ingredients in kitchen pastry (flour, butter, cream, eggs, yeast, gelling agents)
  • Master the main physic and chemical reactions of gluten, yeast, gelling

Course Objectives

Culinary Skills Objectives

Receive, Check and store supplies

  • Receive, identify, and check pastry supplies on delivery (quality, weight, expiration date, temperature, etc.)
  • Store products by quality, weight, expiration date, and temperature

Organize

  • 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

Perform preliminary pastry preparation and tasks

  • Weigh and measure out ingredients
  • Wash, peel and cut vegtables and meat
  • Use basic ingredients

Associated Competences


Comply with hygiene and safety regulations

  • Understand and implement mandatory health and safety hazards
  • Set up and maintain a clean work station
  • Learn how to fill out HACCP documents

Communicate and apply a professional code of conduct

  • Learn professional terminology for techniques, ingredients and equipments
  • Use appropriate professional terminology for specific techniques, utensils, and actions
  • Work as a team, as a member of a pastry brigade

Identify and use professional pastry-making equipment

  • Use suitable equipment according to the technique
  • List the main characteristics for each of them

Program Modules

Details

Date:
Monday, Aug 19
Venue
Enderun Colleges, Fort Bonifacio
or
Program Fee:
420,000 PHP with local internship (Payment schemes available)
Class Tags:

Venue

Enderun Colleges, Fort Bonifacio
Enderun Colleges, 1100 Campus Avenue, McKinley Hill, Fort Bonifacio
Taguig City, 1634 Philippines
Phone:
0995 138 9727 loc 543

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