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Lecture, Demo, Laboratory
|Lecture:||Tuesday, Wednesday, Thursday||1pm to 3pm|
|Demo:||Tuesday, Wednesday, Thursday||7am to 10am|
|Laboratory:||Tuesday, Wednesday, Thursday||10am - 1pm|
July 30, 2013
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 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 Schemes:||Cash, Check, or Credit Card|
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.