Certificate in Pastry Arts

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Class Components:

Lecture, Demo, Laboratory

Class Schedule:

Demo: Wednesdays, Thursdays, Fridays 7:00am-10:00am
Laboratory: Wednesdays, Thursdays, Fridays 10:00am-1:00pm
Lecture: Wednesdays, Thursdays 1:00pm-4:00pm

Start of Classes:

July 30, 2013

Application is now on-going

Course Description

The Certificate in Pastry Arts 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


Dr. Jun Bormate

The Faculty

  • Chef Marc Chalopin

    Chef Marc Chalopin

    Ducasse Education handpicked French Chef Marc Chalopin as the executive chef of Ducasse Institute 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 Ducasse Education 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 Andreas Gillar

    Chef Andreas Gillar

    A native of Austria, executive pastry Chef Andreas Gillar 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 for close to 20 years 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.

  • Chef Mai Ote

    Chef Mai Ote

    Chef Mai Ote is a pastry chef and management consultant. She was the head of pastry at Au Chocolat in Singapore where she conceptualized the recipes for all pastry-related products. She also became a corporate pastry chef of Aalst Chocolate and conducted testing for new chocolate formulas before putting it out in the market. Chef Ote obtained her bachelor’s degree in Home Economics at the University of the Philippines, Diliman and her Associate of Occupational Studies Degree at the New England Culinary Institute in USA.

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