The well-appointed Enderun Colleges at The Fort continues to draw students to its culinary programs, which follow the Ducasse education system. Since its inception, Enderun had partnered with the French culinary school, making it the first Ducasse Institute outside of France.
The Ducasse Institute is named after its founder Alain Ducasse, a renowned French chef, restaurateur, educator and entrepreneur.
“He’s one of the chefs with the most Michelin stars under his belt,” says Ducasse Education President David Saedi.
In 2008, Chef Marc Chalopin was handpicked by Ducasse Education to serve as the executive chef of Ducasse Institute Philippines. He brings 25 years worth of experience, notably having worked with celebrated chefs Joel Robuchon and Alain Ducasse.
“Students who take our culinary and pastry certificate programs come from diverse backgrounds. We have housewives, entrepreneurs, lawyers, retirees and other professionals who are willing to allocate their time to learn and develop their techniques and skills in the kitchen,” says Chalopin. “We have career-shifters as graduates who are now working in the professional kitchens of hotels and restaurants. We also have students who are already experienced in the food business but want to enhance what they already know. These certificate courses are for anyone, as long as the drive to learn is there.”
The three-month Pastry Certificate Program, for example, is a comprehensive course that enables students to understand and execute basic and advanced principles in baking and confectionery.
According to Marie Gonzales-Molina, she took the course to elevate her passion for pastry, which merely started when she was pregnant with her son.
“It also helped that the program has the Ducasse name, so I know that I can trust the institution,” adds Molina, who is also a lawyer by profession.
The 15-month certificate program, on the other hand, is the compressed version of the regular culinary degree program of Enderun Colleges, minus the general education and business core subjects.
“This set-up allows students to fast track our regular culinary program, without them waiting for four years,” continues Chalopin. The program also has an internship component, which allows the students access to 254 industry partners of Enderun Colleges all over the world.
One of the graduates of the 15-month Culinary Arts Program is Thaddeus Tham from Singapore. He enthuses, “I learned about Enderun and how they offer overseas internships. The international internships help you grow. There, I learned French, Asian and Mediterranean cuisines.
“My course is an overall working experience. I was able to explore and learn as much as I can,” adds Tham, who took his internship in Le Moulin de la Gorce in France.
Ducasse Institute Philippines at Enderun Colleges is now accepting applicants for the November 2013 intake of the three-month Pastry Arts and 15-month Culinary Arts certificate programs. Both programs provide the students with rigorous training and background on pastry and culinary arts, which will enable them the knowledge and skills to pursue a career in both fields.
For more information, call 856-5000 local 505 or e-mail firstname.lastname@example.org.