Diploma in Culinary Arts

Learn the essential discipline that molded a culinary icon. Discover foundational and cutting-edge techniques that will help you find your niche in the world of food. Introduce yourself to a whole new range of international cuisine, and master the art of making food a personal experience.

Enroll at Enderun Colleges, one of Asia’s most-distinguished culinary institutions, and be trained under a rigorous program patterned after Alain Ducasse’s undoubtable success. Receive an education that encapsulates the culinary expertise of the man behind École Ducasse, delivered through Enderun’s top-notch culinary teaching facilities.


  • Students wishing to launch their chef career who may have a background in pastry and baking but might want to build on the basic foundations of food preparation or further hone their professional patisserie skills.
  • Career shifters who wish to venture into the field of culinary arts.
  • Entrepreneurs who wish to learn more about Basic, Advance, and French cooking techniques and associated competences necessary to set up their own restaurant business.


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.

Cutting methods, bases, sauces and condiments
Cooking Methods
Vegetables and Cereals
Poultry, Meat and Game
Seafood and Shellfish
Basic Pastry Arts

DIP101 – Cutting methods, bases, sauces and condiments

Understand and apply basic principles of cutting, learn how to make stocks, jus, sauces, bases and condiments

Learning objectives:
As an introduction to the basic principles of cooking, DIP101 serves as a gateway to the building blocks of cooking and the culinary world. The course aims to educate students not only in basic kitchen goods, but also to teach them the standards of the culinary industry from precautions and vocabulary to the grading of ingredients.  Students will start the course with basic skills and understanding, eventually moving on to  learn the innate principles of cooking and their applications.

  • Comply with health and safety
  • Clean the work area in accordance with the rules of hygiene and safety
  • Master the basic vocabulary in the kitchen
  • Receive, manage and store goods
  • Knife skills
  • Classify stock, fumets and juices
  • Understand their preparation
  • Offer culinary application for each of them
  • Differentiate between condiments, herbs and spices
  • Understand the principle of emulsion
  • List the quality criteria and egg grading
  • Define the composition of an egg
  • Suggest cooking and Culinary applications adapted to this product
  • Name the butters with quality status
  • Define what is a stuffing
  • Giving stuffing classifications

DIP202 – Cooking Methods

Understand and apply dry and moist cooking methods for all kinds of produce.

Learning objectives:

This course gives students the opportunity to attain the necessary knowledge used in the preparation of all kinds of produce such as meat, vegetables and other foods. Students will first be educated on the types of foods and their appropriate types of cooking, both dry and moist. These skills will eventually be taken from understanding to application as students are taught to master these different cooking methods, refining on their usage of food preparation skills.

  • Understand cooking method classification (moist heat and dry heat cooking methods)
  • Vegetables: sauteing, roasting, poaching, braising, steaming, boiling, stewing, frying, confit etc.
  • Aquatic produce, meat and poultry: braising, marinating, confit, roasting, steaming, poaching, sauteing, frying, broiling, grilling, etc.
  • Cereals: steaming, poaching, risotto-style, etc
  • Eggs: boiled, poached, mollet, hard, omelet etc

DIP203 – Vegetables and Cereals

Understand how to receive, store, prepare and cook vegetables and cereals.

Learning objectives:

Students will be taught how to receive and handle different kinds of vegetables of cereals in this course, forming a foundation in food handling. The course serves as an initiation into the world of vegetables and cereals, helping students to build up skills of classification and quality identification early within the course, allowing students to master their knowledge and then apply it in the kitchen with finesse.

  • Classify vegetables into families
  • Recognize at least six varieties of root, tuber and bulbs vegetables according to season
  • Define their quality criteria
  • Propose a classification for soups
  • List the main classic varieties of vegetables
  • Classify vegetables into families
  • Recognize at least six varieties of leafy vegetables, mushrooms, and rhizomes according to season
  • Propose a classification for soups
  • Know the different olive oils and their uses
  • List the main pasta, rice, legumes and cereals and their uses
  • Store and cook all kind of vegetables

DIP203 Poultry, Meat and Game

Receive, store, prepare and cook poultry and meat

Learning objectives:

This course serves as a foundation for students to learn the storage and preparation of meat ingredients within the kitchen. Students will be taken into the specifics of meat and their features, as they learn to identify different kinds of meat, their cuts, and how they affect flavour and cooking. These learnings will eventually be taken to the kitchen as students apply what they’ve learned in cooking practicals, allowing them the opportunity to hone their skills from deboning meat to applying different cooking methods to get the most of their ingredients.

  • Classify slaughtered animals and poultry
  • Give several examples of animal breeds
  • Define cuts and presentations
  • Degrease, devein, and clean meat and poultry
  • Prepare, clean, and debone meat: beef, veal, lamb, pork
  • Prepare and debone poultry: chicken, rabbit, duck, pigeon
  • Prepare terrine
  • Apply different cooking methods to red meat, white meat and poultry
  • Name the variety of meats
  • Understand the physical and chemical reactions of meat aging
  • Apply the principles of aging to get a better quality of meat

DIP205 Seafood and Shellfish

Receive, store, prepare and cook seafood and shellfish

Learning objectives:

This course serves as a gateway into the world of preparing and handling seafood and shellfish, as students will be taught how to identify and utilize the different ingredients. Students will first be taught identification and preparation of fish and other seafood to maximize the effectivity of their ingredients, using their tutelage to use their features to their advantage in their cooking. This knowledge will later be put to the test as part of the course wherein students partake in practical activities that allow them to experience the preparation and handling of their food in a professional culinary environment.

  • Cleaning, cutting, filleting fish (round and flat fish, sea, river, and lake)
  • Apply the main cooking methods for fish: enter piece, sections or fillet
  • Apply the main cooking methods for shellfish and crustaceans
  • Prepare a crustacean butter
  • Make a shell fish fumet
  • Propose the classification of aquatic products (fish, shellfish)
  • Name the different methods of fishing
  • Define cuts and presentations of fish

DIP305: Basic Pastry Arts

Understand and apply the main techniques of pastry basics

Learning objectives:

This course serves as an introduction into the techniques and intricacies of pastries in the culinary world, with introductions to pastries and the techniques of their preparation being taught. Students will initially be introduced to the different kinds of doughs and pastries, and then will be taught how to identify and evaluate their pastry ingredients so make the most of them. Furthermore, the course will cover the characteristics of the ingredients used in kitchen pastry, and how these create and influence the pastries used in the kitchen. Finally, students will be put through practicals to master the techniques of pastry basics and apply them in a real world setting.

  • Classification basic doughs and give its composition
  • List the main custards used in pastry, their classification and composition
  • Give the main characteristics of the ingredients in kitchen pastry (flour, butter, cream, eggs, yeast, gelling agents)
  • Master the main physic and chemical reactions of gluten, yeast, gelling

The Faculty

Chef See Cheong Yan

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 École Ducasse in France. In 2012, he was part of Philippine Airlines’ Master Chef series, where renowned guest chefs restyled the in-flight menu with a variety of international cuisines.

Chef Marc Chalopin

École Ducasse handpicked French Chef Marc Chalopin as the executive chef of École Ducasse 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 École Ducasse 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

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.

Chef Suzette Montinola

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 serves as a freelance writer for publications such a Mega magazine, Food magazine, and Get Asia Philippines, contributing articles on food, restaurants, recipes, and cooking techniques.


Enderun’s commitment to deliver a world-class educational experience to students and establish itself among the world’s premier undergraduate management schools is nowhere more evident than in its commitment to develop world-class facilities. The Enderun campus in Fort Bonifacio sets new standards for university design and construction, and has become an iconic Philippine architectural landmark.

The campus, situated in two-lavishly landscaped hectares in the McKinley Hill area of Fort Bonifacio, features academic buildings with more than 7,200 square meters of classroom space. The four buildings are more than just beautiful structures with a unique learning environment that serves as a breeding ground for future industry leaders.

The Hotel Administration, College of Business, Technology, and Entrepreneurship buildings are inspired by Asian colonial architecture with contemporary interiors that accommodate classrooms, faculty rooms, and administration offices. The Titans Hall, the newest addition to the campus, houses Enderun’s library, dance studio, gym, and basketball court. École Ducasse Philippines, with its design and appointments carefully studied to conform to the specifications of École Ducasse, was built as part of Enderun’s academic partnership with École Ducasse. It boasts 4 kitchens, a culinary amphitheater, and a bookstore. 101, the application restaurant for students’ practical classes, delivers a superlative dining experience to place it among Manila’s dining destinations.


  • Completed application form
  • Original Transcript of Records from last school attended
  • Essay 300 words or less “What made you decide to take a culinary program?
  • Photocopy of birth certificate
  • Two recent 2×2 photos

For Foreign Students:

  • Passport
  • ESL Evaluation
  • Special Study Permit
  • iCard
  • Letter of Acceptance
  • 2×2 photos (4 pcs)
  • SSP Fee