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Enderun and Ducasse Education share a common vision of developing among students the passion and competence to meet the needs of a global industry. To achieve it, the two institutions work together in bringing to Southeast Asia the most adapted cooking program, one that offers European cutting-edge techniques as it revisits the traditions of every terroir -- enabling one to serve the ever-conscious international gourmet.
The program wields the philosophy and teaching methodologies of the two institutions, providing its students with rigorous training in foundational and cutting-edge culinary practices. Students will undergo an intensive level of instruction, under the guidance and scrutiny of the College's culinary arts faculty.
The set of courses that covers different fields of culinary arts. These courses approach instruction with a combination of theory, demonstration, and hands-on practice, while continually supervised by chef instructors.
|Term 1||INTRODUCTION TO CULINARY ARTS / NUTRITION, HYGIENE AND SANITARY SYSTEMS|
|Term 2||BASIC CULINARY ARTS|
|Term 3||BASIC PRINCIPLES OF CONFECTIONERY AND PASTRY / PRACTICUM|
|Term 4||REGIONAL FRENCH CUISINE / KITCHEN MANAGEMENT|
|Term 5||ADVANCED CULINARY ARTS|
|Term 6||INTERNATIONAL HOTEL CATERING|
In this course, students will be made aware of the characteristics of food and nutrition. They will discover the scope of the body's needs through food, different food groups, as well as the notions of portions and the food chart. They will then be introduced to different dietary patterns and preparation methods of nutritionally appropriate menus according to consumers. The students will also be made aware of the regulations that apply to food hygiene. Students will learn about the implementation of HACCP standards in order to control risk factors related to most common food diseases and food poisoning.
This 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 basis. 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 and different types of power supply, as well as specific jargon.
This course will allow students to master the knowledge necessary to make basic preparations of international cooking using meat, poultry, game, fish and shellfish. Students will first learn about cooking types. Then, they will visualize several products, in order to comprehend their quality and freshness criteria, so they can identify them better in terms of tastes and flavors, and therefore improve the contextual approach of their use. The course will cover both preparation and preservation processes of each product and the preparation of basic stocks, corresponding juices and basic soups.
Confectionery holds a dominant position in a kitchen; making quality desserts is a technical, elaborate process that requires learning and mastering basic principles, which will be taught during this course. This course will start with a presentation of both confectionery and bakery history and of the sectors involved in these activities.
This course offers an approach of operations management specific to the kitchen field. Students will first learn general principles of organization, which will allow them to enjoy a concrete vision of chronic organizational constraints that can appear in any kitchen, and find the corresponding and appropriate solutions to these problems.
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 compulsory course aims at initiating students to reinterpreting recipes that already exist throughout the world. 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 course aims at initiating students to the various food services connected to an international hotel. Students will be introduced to the various departments in charge of culinary services within an international hotel and will identify and understand the differences among these services to eventually be able to master preparation as well as logistics and structural needs necessary to each of them.
Optional course, aims at introducing students to Asian food cultures and eating habits. Students will learn about each Asian country's culinary philosophy, and their geographical location and climate, which are closely linked to the raw materials used within these countries. Eventually, students will learn culinary techniques specific to each country studied in this course.
This optional course will serve as an introduction to Mediterranean cuisine. Students will first be made aware of the culinary cultures specific to each country and of the influence of history to these customs and cuisine. In order to improve their knowledge, students must identify and taste commonly used ingredients within these countries and regions during applied technique sessions (demonstration).
This optional course aims at deepening students' knowledge in both culinary and technology fields. Within this course, students will combine traditional cooking basics with new technologies, observing essential food hygiene rules and processes specific to vacuum cooking. This course will first teach students vacuum technology methods including preparation, packaging, cooking and preserving modes, in order for them to better comprehend the various specifications of each product.
This is an optional course that serves to develop and perfect basic pastry-making skills studied in CA 103. The students will first discover the different sectors that exist in advanced pastry-making: hotel management, food service, boutique service, as well as specific characteristics relative to each one of these sectors.
Chef See Cheong Yan is the Culinary Head at Enderun Colleges. He is responsible for overseeing the Culinary Arts department, curriculum development, and spearheading all culinary courses since the school's pre-opening. He graduated from Les Roches in Switzerland with a Diploma in Hotel and Restaurant Management. Chef See also earned his Certificate in Business Administration, with honors, from Washington State University.
In addition to his education credentials, Chef See has over 20 years worth of experience in the field of culinary arts worldwide, having worked at the Kempinski Hotel and Traders Hotel in China and at Bahnhof Buffet SBB Basel in Switzerland, among others. In the Philippines, Chef See has led the kitchen operations of Edsa Shangri-La, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. In summer of 2008, Chef See also underwent training at Ducasse Education in France.
Ducasse Education handpicked French Chef Marc Chalopin as the executive chef of Ducasse Institute Philippines, to maintain the standards of Alain Ducasse and ensure that the philosophy, culinary principles and techniques are properly transmitted to students. Before joining Enderun, he has had 25 years of kitchen and teaching experience. He worked with two of the most exceptional and world-acclaimed chefs, Joel Robuchon first and then with Alain Ducasse at the 59 Poincaré of Le Relais du Parc. He worked again for three years with Joel Robuchon and six years with Louis Grondard in restaurant Drouant, where the academy that confers the French literary award Prix Goncourt converges annually. He also worked with Alain Reix at the Eiffel Tower restaurant Jules Verne in Paris. After many years of experience in the restaurants, he decided to transmit his know-how joining Le Cordon Bleu in Paris, and then as its opening executive chef in Seoul, South Korea. Chef Chalopin joined Ducasse Education and Enderun in 2008 to supervise the culinary program in Manila, control the quality of instructors and curriculum, teach advanced culinary classes, as well as partner with suppliers to get the best produce, materials, and equipment available.
Chef Thomas Wenger is senior culinary arts instructor at Enderun. His industry experience spans over 25 years, including posts as executive sous chef at The Oriental Singapore and Makati Shangri-La, and executive chef posts at Royal Hong Kong Jockey Club, Le Royal Meridien Bangkok, Le Meridien President Bangkok, and prior to Enderun, at Mandarin Oriental Manila.
A native of Austria, executive pastry Chef Andreas Gillar honed his expertise with close to twenty years of international experience. He acquired his education in the School for Pastry and Bakery in Baden, after which he graduated as Master Confectioner at the Master School for Pastry in Vienna. He worked as pastry chef consultant at Hotel Caravelle in Saigon, then as executive pastry chef for Café Wien in Jakarta. He was corporate pastry chef as well of Hashoo Group, which owns and operates two Marriott Hotels and seven Pearl Continental Hotels in Karachi, Pakistan. His most recent post prior to joining Enderun was as executive pastry chef of The Peninsula Manila.
Chef Suzette Montinola co-teaches the College's core courses in Culinary Arts. A Communication Arts major from the Ateneo de Manila University, Chef Suzette then earned her Diploma in Hotel and Restaurant Management from Switzerland's Ecole Les Roches in 1993. She channeled her energies into the hospitality industry, handling food and beverage departments of prominent Manila hotels such as the Mandarin Oriental and the Hotel InterContinental. Since 1999, she has set up and managed her own restaurant in Old Manila, La Cocina de Tita Moning. From 2004 to 2005, she earned her culinary credentials at the Center for Asian Culinary Studies in Manila and the Culinary Institute of America in New York. Chef Suzette also served as a freelance writer for publications such as Mega magazine, Food magazine, and Get Asia Philippines, contributing articles on food, restaurants, recipes, and cooking techniques.
Swiss national Chef Markus Gfeller handles classes in Basic Culinary Arts and Regional French Cuisine for Enderun. He has extensive experience working the menus of hotels and restaurants in Switzerland, Hawaii, and Manila, in various posts such as commis tournant, chef tournant, chef de cuisine, and sous chef. After going through the three-year apprentice program at the Culinary School in Burgdorf, Switzerland, he further enhanced his skills by taking courses in Basic Fine Dining Service and Oenology in Zürich, and obtaining a management diploma at the National Hotel and Restaurant Management School in Bern. At present, he is chair and chief operating officer of Caspian Concepts, a hotel and restaurant concept development firm. He also co-owns CAV, an innovative wine bar located at Fort Bonifacio. High Street.
Enderun's commitment to delivering a world-class educational experience to students and to establishing itself among the world's premier undergraduate management schools is nowhere more evident than in its commitment to developing world-class facilities. The Enderun campus in Fort Bonifacio sets new standards for university design and construction, and promises to become an iconic Philippine architectural landmark. The campus, situated on two lavishly landscaped hectares in the McKinley Hill area of Fort Bonifacio, features academic buildings with more than 7,000 square meters of classroom space. The two buildings, Museum and Embassy, are inspired by Asian colonial architecture, with contemporary interiors that accommodate classrooms, faculty rooms, and administration offices.
As part of Enderun's academic partnership with Alain Ducasse Formation, the two institutions collaborated to build the Enderun Culinary Center, whose design and appointments were carefully studied to conform to the specifications of ADF. Here, students master culinary principles and techniques after foundational training in the classical European tradition. 101, the application restaurant for students' practical classes, delivers a superlative dining experience to place it among Manila's dining destinations.
Admission into Enderun is the result of a selection process to ensure that the students who enroll are truly the best qualified and most highly motivated of the candidates who apply. Upon entry into the College, students can be sure that their class will be made up of individuals who are not just academically strong, but also possess qualities they will appreciate when they need to work together and rely on one another in a variety of situations. Candidates for admission to Enderun Colleges must submit the following documents: