3-Month Certificate In Pastry Arts

Enderun's campus facilities feature hotel-quality appointments and integrated cutting-edge learning technologies that are in a class of their own.

Class Components:

Lecture, Demo, Laboratory

Class Schedule:

Lecture: Tuesday, Wednesday, Thursday 1pm to 3pm
Demo: Tuesday, Wednesday, Thursday 7am to 10am
Laboratory: Tuesday, Wednesday, Thursday 10am - 1pm

Start of Classes:

April 8, 2013

Application is now on-going

Course Description

The 3-month pastry certificate program is a comprehensive course that combines theory with hands-on practice, which will enable students to understand and execute basic and advanced principles in baking and confectionery. The program will begin with a teaching of fundamental techniques for classic French recipes. Students will be able to reinforce their basic skills as they advance into more complex recipes.

At the end of the program, students have the option to pursue master classes at ADF+Enderun and then eventually take further studies at the distinguished Ecole Nationale Supérieure de la Pâtisserie (ENSP) in France. ENSP, under the management of Alain Ducasse, is the one of the most renowned pastry schools in the world.

Course Content

  • Brief History on the Evolution of Pastry, Baking, and Confectionery
  • Product Orientation and Identification
  • Basic Pastry Doughs (sugar dough, shortbread dough, etc)
  • French Sponges (sacher, genoise, joconde, etc)
  • Creams and Mousses (crème mousseline, chocolate mousse, etc)
  • Fruits and their applications (jams, marmalade, coulis, etc)
  • Yeast Doughs (white bread, country bread, rye bread, brioche, etc)
  • Laminated Products (croissant, puff pastry, etc)
  • Entremets (black forest, fraisier, etc)
  • Pies (chocolate pie, tarte tatin, etc)
  • Mignardises (macaron, financier, etc)
  • Banquet Desserts (baba au rhum, raspberry brownie, etc)
  • Plated Desserts (Louis XV, etc)

Course Fee

Course Fee:Php 155, 000
Inclusions:Total Tuition Fee, 1 Set of Kitchen Uniform, 1 set Kitchen Clogs
Other Fee/s:Pastry Set - Php 18,000
Payment Terms:
  • One time Full Payment
  • 2 Terms (1st Term- Php 77, 500; 2nd Term- Php 79,437.50)
  • Note: 2nd Term payment inclusive of 2.5% interest
Payment Schemes: Cash, Check, or Credit Card

The Faculty

  • Chef Andreas Gillar

    Chef Andreas Gillar

    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.