Course Description
这一综合性的课程让学生有机会通过挑战和培养他们的技能来发展他们的烹饪技能，从基础水平到高级水平. Enderun与法国杜卡斯学院(Ecole Ducasse)的合作伙伴关系为学生提供了在世界级导师的指导下接受严格培训的机会，以培养他们在全球行业中所需的热情和能力. 杜卡斯学院因其在烹饪艺术和糕点艺术教育方面的卓越表现而受到全球认可. “实践中的卓越”是学校创始人、标志性大厨阿兰·杜卡斯(Alain Ducasse)的理念.
Enderun的专业烹饪艺术文凭通过在5个月的课程中加强有抱负的厨师的关键技能和基础知识，提供模块化学习教学法. 学生可以选择通过参加高级硕士课程和厨房管理模块进一步深造，这将允许他们额外获得3个月的专业烹饪艺术和厨房管理文凭.
文凭项目包括一个可选的实习项目，旨在帮助学生获得真实世界的行业经验.
Certificate in Culinary Arts (5 Months)
Course Details
Duration: 5 months or 20 weeks
Price: PhP 495,000
Schedule: 7:00 AM to 1:00 PM
Certificate: Certificate from Ecole Ducasse
Intake Dates:
- September 15, 2022
Who Should Attend
- 有志于在这一行业发展的烹饪爱好者
- 想要提升自己厨艺的专业人士
Career Opportunities
- Executive Chef
- Head Chef
- Sous Chef
- Chef de Partie
- Restaurant Manager
- Entrepreneur
- Institutional Food Service Manager
- Catering Director
- Food and Beverage Manager
- Private Chef
- Culinary Consultant
- Research and Development Professional
Modules
Module 1: Culinary Arts Foundations
- Bases, sauces, condiments and cutting methods
- Kitchen organization
- Introduction to Culinary Arts
Module 2: Plant-Based Cookery/Vegetables
- Cereals, bulbs, roots, and fruit vegetables
- Rhizomes, leaf, stock, and tubers
- Legumes, cereals, pasta, and rice
- Basics of fats and oils
- Forgotten vegetables and oils
Module 3: Mastering Poultry and Meats
- Meat, poultry and game
- Chicken, duck, various poultry, and rabbit
- Poultry and pork
- Lamb and beef
- Beef and offal
单元4:掌握海产品、甲壳类和软体动物
- Fish, shellfish and mollusks
- Flat and round fish
- Crustaceans (shrimp, lobster, crab)
- Mollusks and cephalopods (squid octopus etc)
Inclusions
- Demos by internationally recognized chefs
- All the recipes and ingredients
- Local internship placement (optional)
- 21-piece knife set from Victorinox
- 1 pair of kitchen clogs
烹饪艺术及厨房管理专业文凭(八个月)
Course Details
Duration: 8 months or 32 weeks
Price: PhP 750,000
Schedule: 7:00 AM to 1:00 PM
Certificate: Diploma from Ecole Ducasse
Intake Dates:
- September 15, 2022
Who Should Attend
- 有志于在这一行业发展的烹饪爱好者
- 希望提升厨艺的专业人士
- 希望学习高级烹饪理念和厨房管理技巧的学生
Career Opportunities
- Executive Chef
- Head Chef
- Sous Chef
- Chef de Partie
- Restaurant Manager
- Entrepreneur
- Institutional Food Service Manager
- Catering Director
- Food and Beverage Manager
- Private Chef
- Culinary Consultant
- Research and Development Professional
Modules
Module 1: Culinary Arts Foundations
- Bases, sauces, condiments and cutting methods
- Kitchen organization
- Introduction to Culinary Arts
- Condiments
- Herbs and spices
- Basic and emulsion sauces
- Stuffings and farces
- Soups
- Dairy Products
- 湿法和干法烹饪方法及其应用
- Combined cooking methods
- Egg cookery
Module 2: Plant-Based Cookery/Vegetables
- Cereals, bulbs, roots, and fruit vegetables
- Rhizomes, leaf, stock, and tubers
- Legumes, cereals, pasta, and rice
- Basics of fats and oils
- Forgotten vegetables and oils
Module 3: Mastering Poultry and Meats
- Meat, poultry and game
- Chicken, duck, various poultry, and rabbit
- Poultry and pork
- Lamb and beef
- Beef and offal
单元4:掌握海产品、甲壳类和软体动物
- Fish, shellfish and mollusks
- Flat and round fish
- Crustaceans (shrimp, lobster, crab)
- Mollusks and cephalopods (squid octopus etc)
Module 5: Advanced Culinary Art
- Tradition and evolution
- Sous-vide technology
- New trends in Culinary Arts
- Nature
- Hotel catering
- Mediterranean cuisine
- Asian cuisine
Module 6: Kitchen Management
- 厨房管理，食谱成本，和商业管理技术
- Organization of a kitchen
- Managing a kitchen
- Kitchen management personnel
Inclusions
- Demos by internationally recognized chefs
- All the recipes and ingredients
- Local internship placement (optional)
- 1 knife set from Victorinox
- 1 pair of kitchen clogs
Gallery
Program Faculty
Chef See Cheong Yan is the Culinary Head at Enderun Colleges. 他负责监督烹饪艺术部, curriculum development, 自学校开课以来，她一直是所有烹饪课程的带头人. 他毕业于瑞士理诺士酒店管理学院，获得酒店和餐饮管理文凭. 他还获得了工商管理证书, with honors, from Washington State University.
In addition to his education credentials, Chef See在全球烹饪艺术领域拥有超过20年的经验, 曾任职于中国的凯宾斯基酒店和贸易商酒店，以及瑞士的banhnhof Buffet SBB Basel, among others. In the Philippines, See主厨曾领导Edsa Shangri-La的厨房运营, Hyatt Regency Manila and Tagaytay Highlands. Truly an international citizen, Chef See speaks English, Bahasa Malaysia, Cantonese, Mandarin, French and Filipino fluently. 2008年夏天，在法国杜卡斯教育学院接受培训. In 2012, 他是菲律宾航空公司“厨师大师”系列的一部分, 在那里，著名的客座厨师用各种国际美食重新设计了飞机上的菜单. 自2006年Enderun欢迎其首批学生以来，他一直在积极教学.
Ecole handpicked French Chef Marc Chalopin 担任杜卡斯大学马尼拉校区的行政总厨, 保持阿兰·杜卡斯的标准，确保哲学, 将烹饪的原则和技巧正确地传授给学生. 他有32年的厨房和教学经验. 他与两位最杰出、最受世界赞誉的厨师合作过, 先是Joel Robuchon，然后是Alain Ducasse在Le Relais du Parc的59 Poincaré. 他又和乔尔·侯布雄一起工作了3年，和路易斯·格隆达一起在德鲁安餐厅工作了6年, 颁发法国龚古尔文学奖的学院每年在哪里聚会. 他还与阿兰·雷克斯在巴黎埃菲尔铁塔的朱尔斯·凡尔纳餐厅工作. After many years of experience in the restaurants, 他决定把自己的经验传授给巴黎的蓝带, and then as its opening executive chef in Seoul, South Korea. Chalopin大厨于2008年加入Ecole Ducasse(原名Ducasse Education)和Enderun，负责马尼拉的烹饪项目, control the quality of instruction and curriculum, teach advanced culinary classes, 以及与供应商合作，以获得最好的产品, materials, and equipment available.
