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The Certificate in Restaurant Management and Entrepreneurship program is a specialized course designed for current and aspiring restaurateurs and restaurant operations managers to continually develop their business. It synthesizes and focuses on the principles, concepts, and skills to enhance the fundamental aspects of restaurant operations and management.
|MGT 220||Principles of Management (3 units)|
|F&B 101||Hygiene and Sanitation (3 units)|
|CA 101||Culinary Arts and Sciences (5 units)|
|F&B 120||F&B Service Procedures (5 units)|
|F&B 380||F&B Management and Cost Control (3 units)|
|Electives: (Select at least one)|
|F&B 130||Beverage Management (3 units)|
|F&B 220||Banquet, Functions and Catering Services Procedures (3 units)|
|CA-ADF 151||Basic Principles of Bakery and Confectionery
|F&B 420||Events Management (3 units)|
|MGT220||Principles of Management|
|F&B101||Hygiene and Sanitation|
|F&B120||F&B Service Procedures|
|CA101||Culinary Arts and Sciences|
|F&B380||F&B Management and Cost Control|
|CA-ADF151||Basic Principles of Bakery and Confectionery*|
|F&B220||Banquet, Functions, and Catering Service Procedures*|
|*elective (select at least one)|
This course introduces students to fundamental management principles and theories, with emphasis on the major management functions of planning, organizing, staffing, directing and controlling as they apply to general business processes and activities. A substantial examination of key management topics, including leadership, training, human resource development, motivation, delegation, problem solving, decision making and conflict resolution, from the perspective of the hospitality industry is also incorporated into the discussion.
This course addresses fundamental notions of sanitation, hygiene, and nutrition in food preparation, handling, and storage. Students are introduced to the following major areas: proper food handling and storage techniques and processes, the effects of storage and culinary treatment on food value and taste, kitchen safety, the prudent use of cleaning agents and equipment, sanitation hazards and food contamination, waste disposal and management. A brief portion of the course is also devoted to basic principles of nutrition and nutritive equilibrium as they apply to food preparation and storage.
This is a required course that serves as the foundation for Enderun's Culinary Arts Program. It is an introduction to the culinary profession where students master the basic skills involved in becoming a cook. Student will learn about essential principles, theories and techniques in the food selection, preparation and cooking the modern way. Beginning with a brief introduction to gastronomic culture then continuing to the evolution of the culinary and the foodservice environment, students are introduced to essential topics in the culinary arts such as: (1) identification and use of basic kitchen equipment and utensils, (2) product identification and knowledge, and (3) principles of food handling, preparation and cooking techniques. Other topics covered by the course include knife skills, teamwork, time management, station organization, recipe book and culinary terminologies. This course will be conducted in classroom sessions impart theoretical knowledge and lab sessions for students to practice and verify what have learnt in the classroom.
The course covers theory and practical service types and styles used in the international hospitality industry. The course examines and analyzes the nature of service expected, the markets served by the various sectors of the industry and consumer needs.
It also gives the students an understanding of the demands of the growing global and ever changing hospitality industry. It covers operational know-how of the technical methods and processes and ability in the production and service processes and methods to familiarize students with the aspects of modern and classical service techniques. It focuses on preparing the students for the realities of the industry, on understanding the various resources required for their operation, as well as the decision making process on the appropriateness of various processes and methods to meet the global demands.
Moreover, the course encourages monitoring of guests' needs and satisfaction. It also familiarizes the student with the role of selling, guest service etiquette, waiter psychology and accounting systems. The course will be delivered on the basis of theoretical knowledge combined with practical and hands-on approach.
This course is intended to help the students taking up food service management course to understand the logic and the systems involved with managing the costs in foodservice operations. It further discusses the relationship among foodservice revenue, expenses and profits. It will also present to the students the professional techniques and methods used to effectively purchase, receive and store food products and teach the formulas used to compute the true cost of the food provided to guests by applying the food cost percentage method which is the standard in the foodservice industry.
This course aims to introduce the student to the basic principles behind bar and beverage management. It will expose the student to the world of beverages (alcoholic and non-alcoholic) and beverage service–focusing on their history, production, and significance in the hospitality industry. Also, students will become familiar with the science behind how alcohol affects the human body, and the responsible ways to serve it. Through tastings and guest lecturers, the students will also be able to have a literal "sample" of what they are learning about.
This course provides the students with opportunity to practice skills used during restaurant, bar and functions operations and evaluate various rituals, procedures and techniques commonly found in an operational environment.
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. Students will then get familiar with specific laboratories of each specialization of confectionery.
After learning about common products, and about how to prepare several recipes, students will learn, during practical sessions, basic techniques and recipes of French and international confectionery/bakery.
This course examines the principles of conceptualizing, planning, managing and evaluating meetings, and events and festival management. Topics include the significance of conventions and events in tourism, event design, project management, methods and evaluation, physical requirements, organizing, promotion and sponsorship.