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:
One time full payment
Note: Inclusive of 10% surcharge
Mode of Payment
Professional Uniform (per set)
For Male students only:
As of June 2, 2015
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:
It is an introduction to the culinary profession during which students master the basic skills involved in becoming a cook. It mainly aims at teaching students the authenticity of products and the essential rigor needed in learning culinary basics. The course is divided into two major areas of study, An introduction to the Professional world (PART A), and an introduction to the basic ingredients at the core of culinary arts (PART B- vegetables, seasonings, herbs and spices, dairy, eggs, oils and fats, grains and legumes). Students will start the course through an introduction on the evolution and the influential cycles of international cooking. Then, they will be introduced to the environment of a kitchen: organization, premises, equipment, different types of power supply, as well as specific jargon. The theoretical part will be completed through presentation, identification and differentiation of basic culinary products (vegetables, aromatics, spices, dairy products, pasta, eggs) in terms of quality, various criteria, labeling and supply networks.
Students will learn about the basic cooking techniques. The student will also learn about the products of meat, poultry game fish and shellfish to comprehend procurement for their quality and freshness. They will be taught the basics of butchery and fabrication of these products. The proper cooking techniques will be then applied to these ingredients. The combined knowledge should enable them to use these items to best manipulate texture and taste to maximum potential, always keeping in mind the evolving culinary scene and current issues (environmental etc) that accompany the use of each ingredient. The course will cover the preparation and preservation process for each of these products as well as the creation of bases, soups, stocks, corresponding juices and basic soups.
Students will master dressing, cutting, preparation of fillets, and specific cooking types for each product during practical sessions. Classic Preparations shall be executed by each student during each laboratory session.
This is the final class before the elective classes during which students master reinterpreting recipes that already exists throughout the world, according to cooking trends, while respecting the right balance between tradition and evolution.
Both in theory and in practical classes, students will learn and made to understand the Philosophies of Alain Ducasse and the cuisine of AD and the concept of fusion cuisine.
Students will first absorb the concept of deconstruction of a recipe and will then be made aware of the importance of both food design and table setting styles. Then, students will learn to master preparation and cooking methods, specific to this concept.
This is a compulsory course that makes up the foundation of Enderun’s Culinary Arts program. This course is an initiation to French culinary arts, according to the regional particularities (tradition, products and philosophy) that define them. The students will begin the course with an introduction to the different regions in France and the raw ingredients native to each one.
This optional course serves as an introduction to Asian cuisine. The main highlights of this course will be China, Japan, India and Thailand. Students will be made aware of the influence of history, geography and religion of each country on the cuisine, customs, and practices specific to each. The students will then be able to experience and taste commonly used flavors within these countries and their specific regions during applied technique sessions (demonstration and practice). This first approach will allow students to become familiar with culinary specificities of these areas and allow them to experience them.
The student will be able to master culinary specifics during practical sessions and use them in the preparation of most typical and representative dishes, commonly used throughout the world.
Through classes of applied technology (demonstration and actual practice), students will learn basic technical moves, preliminary preparation techniques, vegetable cooking and classic dishes.
This optional course serves as an introduction to Mediterranean cuisine. Students will first be made aware of the influence of history on the cuisine and customs of these countries and regions, and their culinary identities.
To improve their knowledge, the students will identify and taste commonly used ingredients and dishes of these countries and regions during the applied technical sessions(demonstration) and tastings. This first approach will allow students to become familiar with culinary specificities of these areas and their traditional dishes.
Eventually, students will learn culinary techniques specific to each of these countries and regions. Students will need to master these techniques in order to use them during practical sessions for the preparation of the most typical and representative dishes commonly used throughout the world.