Professional Culinary and Pastry Arts - Enderun Extension
https://www.enderunextension.com/program/professional-culinary-and-pastry-arts
 

Professional Culinary and Pastry Arts

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Professional Culinary and Pastry Arts

  • This program has passed.

Culinary: 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

Pastry: Modules

Week 1 and Week 2 – Basic doughs
  • Basic Tarts (Lemon tart, Bourdaloue tart, Fruits tart, Tatin tart..)
  • Advance Tarts (Coffee/Lemongrass tart, Mont Blanc Tart, Mango Tart …)
Week 3 and Week 4 – Pâte à choux
  • Basic pate a choux (Choux Vanille, Paris Brest, Swans, Salambos …)
  • Advanced Pâte à Choux (Almond / Cherry Religieuses, Strawberry / Orange Blossom Saint Honoré ….)
Week 5 and Week 6 – Puff Pastry Dough
  • Basic Puff Pastry Dough ( Jalousie, Traditional Millefeuille, Bichon …)
  • Advanced Puff Pastry Dough ( Exotic Millefeuille, Rhubarb/ Strawberry Alllumettes …)
Week 7 – Pâtes Levées
  • Brioche ( Navettes, Chocolate Fondant Brioche, Bugnes …)
  • Donuts, Waffles, French Toast, Pancakes, Bostock …
Week 8 and 9 – Traditional Entremets
  • Opéra, Charlotte aux Poires, Moka, Black Forest, Sacher …
Week 10 – Advanced Mixed Week

A week where we mix all the previous competencies to create an advanced and superior recipes

  • Apple and Back Currant Galette by Christophe Felder
  • Peanut / Caramel / Pineapple Paris Brest
  • Peanut / Caramel / Pineapple Paris Brest
  • Chesnut / Mandarin Choux …
Week 11 and Week 12 - Travel Tea Time Cakes
  • Basics Cookies ( Chocolate Chips Cookies, Amarettis, Rochers Coco, Almond Tuiles ….)
  • Advanced and Superior Cookies ( Macarons: different flavors, Damiers, Hazelnuts Apricot Cake …)
Week 13 and Week 14 – Entremets

More than 10 different kinds of Entremet, Biscuits, Inserts, Filling, and Flavors.

  • Le temps des Cerises by Bruno Moncoudioul
  • Bromélia
  • Calisson
Week 15 – Bakery and Viennoiserie
  • Breads : Pain Courant, Pain aux Ingredients, Pain de Meteil …
  • Vienoisserie : Croissant, Pain aux Chocolat, Pain de Mie …
Week 16 – Themed Cakes
  • Christmas Log (Traditional and Modern)
  • New Year Eve Cake
Week 17 and Week 18 – Plated Desserts
  • Basic Plated Dessert (Ile Flottante, Fruits Gratin, Lava Cake …)
  • Advanced Plated Dessert (Mojito Verrine, 66% Chocolate Soufflé, Chanel Square …)
Week 19 – Chocolates and Confectionery
  • Chocolate (Chocolate Egg, Praliné, Chocolate Bonbons)
  • Confectionery (Differents kinds of Caramel)
Week 20 – Exam and Desserts Buffet
  • 2 days of Final Exam
  • 3 days of Buffet Preparation

Bakery (2 months)

Week 1 – Basic Soft Dough Breads
  • Different kinds of Brioche, Sandwich Breads, Buns
Week 2 – International Breads
  • Pita, Pizza, Bretzel, Ensaymadas, Focaccia
Week 3 – Sweet or Savory Merienda
  • Muffins, Quiche Lorraine, Savory Puffs, Donuts
Week 4 – Viennoiserie
  • Croissants, Bi-color Croissants, Pain au Chocolat, Pains au raisins
Week 5 – Advanced Bread Doughs and Fermentations
  • Different kinds of Natural Starters, Whole Wheat Bread with Liquid Starter
Week 6 – Advanced Bread Doughs and Fermentations
  • Pain de tradition Française, Perfementation, Autolysis
Week 7 – Advanced Bread Doughs and Fermentations
  • Pain de Campagne, Pre-fermentation, Delayed Proofing
SectionWeek 8 – “Mixed” Week and Exam
  • Gluten-Free Breads, Beignets

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

Details

Start:
December 19, 2020 | 8:00 am
End:
December 20, 2020 | 11:59 pm
Venue
Online Course
or
Program Fee:
PhP712,500

Venue

Online Course

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Class Details

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