Have you always dreamt of working in a chic patisserie, perhaps around the charming streets of Paris or London? Have you ever wondered how you can concoct exquisite and carefully-crafted desserts for a lavish, catered affair or a simple get together with family and friends?
Then jumpstart your career with Enderun Extension’s Diploma in Pastry Arts! Create specialty breads, desserts, pastries, pâtisserie, and confections in extensive hands-on classes as early as the beginners’ level.
After completing your program in Enderun’s Pastry Arts Diploma Program, you will be able to execute the recipes learnt with much accuracy, precision and confidence. These are the very qualities that you will need as you venture into a new industry where you can satisfy your culinary passion, working in world-renowned hotels, restaurants and bakeries.
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 Alain 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.
Alain 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, Alain 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 Alain Ducasse Education program that will fulfill your expectations and your passion.
The Alain Ducasse Education community gives access to a wide network of professional Chefs. It opens the doors of the finest restaurants in the world.
Alain 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:
“Chefs don‘t become chefs just to earn stars – that‘s not the goal.” – Alain Ducasse
Confectionery holds a dominant position in the kitchen. Creating quality desserts is a technical, elaborate process that requires learning and mastering basic principles. This course will aid the students to lay the basic foundations of pastry arts vis-a-vis entrepreneurial thinking by tackling confectionery and bakery histories and likewise touching on the organizational structure applied and management skills needed in running a kitchen. After acquiring the technical know-how on preparing common pastry products, and experimenting with various recipes, students will begin to employ basic techniques and recipes used in French and international confectionery / bakery.
“The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.” - Alain Ducasse
At the end of the program, the students will be able to discover the management sectors that exist in advanced pastry making such as hotel management, food service, and boutique service alongside the specific characteristics relative to each one of these sectors.
It should be the student’s ultimate goal to master the different combinations of tastes and textures associated with the all kinds of pastries in each sector- entremets, pies, dessert plates and cake assortments. This course also includes building skills on the principal techniques of fruit slicing and carving and food presentation such as aesthetics and visual balance.
“The real evolution is to learn something new every day - it‘s very important for chefs to share what they have discovered.” - Alain Ducasse
It is the aim of this course to help students accelerate their career in pastry arts through the Superior Pastry Program. At the end of the course, the students should acquire the highest level of expertise for each specialty in pastry for hotels, restaurants and boutiques. Acquired skills are developed with 90% time spent in hands-on practical workshops with small group setting that allows personalized, interactive and efficient training.
“With cooking, there‘s always the tangible and the intangible: that which is in the domain of sentiment, of the individual. Alain Ducasse”
|Module 1||Pastry Dough & Batters I|
|Module 2||Pastry Dough & Batters II|
|Module 3||Creams and Sauces|
|Module 7||Midterm Evaluations|
|Module 9||Shortcakes and Cakes|
|Module 11||Pate a Choux|
|Module 12||Laminated Doughs I|
|Module 13||Laminated Doughs II|
|Module 14||Fruit Desserts|
|Module 16||Final Evaluations|
|Module 1||Basic Pastry Review|
|Module 2||Puff Pastry I|
|Module 3||Puff Pastry II|
|Module 4||Breakfast Pastries|
|Module 5||Yeast Raised Breads I|
|Module 6||Yeast Raised Breads II|
|Module 7||Yeast Raised Breads III|
|Module 8||Midterm Evaluations|
|Module 9||Classic French Gateau I|
|Module 10||Classic French Gateau II|
|Module 11||Classic French Gateau III|
|Module 12||Classic French Gateau IV|
|Module 13||Frozen Desserts I|
|Module 14||Frozen Desserts II|
|Module 15||Plated Desserts I|
|Module 16||Plated Desserts II|
|Module 17||Final Evaluation|
It is the aim of this course to help students accelerate their career in pastry arts. At the end of the the Superior Pastry Program, the students should acquire the highest level of expertise for each specialty in pastry for hotels, restaurants and boutiques. Acquired skills are developed with 90% time spent in hands-on practical workshops with small group setting that allows personalized, interactive and efficient training.
|Module 1||Breads and Viennoseries I|
|Module 2||Breads and Viennoseries II|
|Module 3||Best of Alain Ducasse Bistro and Contemporary Desserts I|
|Module 4||Best of Alain Ducasse Bistro and Contemporary Desserts II|
|Module 5||Best of Alain Ducasse Bistro and Contemporary Desserts III|
|Module 6||Best of Alain Ducasse Bistro and Contemporary Desserts IV|
|Module 7||Modern Entremets I|
|Module 8||Modern Entremets II|
|Module 9||Modern Entremets III|
|Module 10||Modern Entremets IV|
|Module 11||Chocolates and Confectionaries I|
|Module 12||Chocolates and Confectionaries II|
|Module 13||Chocolates and Confectionaries III|
|Module 14||Wedding Cake|
|Module 15||Wedding Cake Assembly|
|Module 16||Final Evaluation|