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Cuisine Programme

Le Cordon Bleu Cuisine Courses provide the students with the fundamental culinary skills from the use of culinary equipment to the planning and execution of elaborate dishes. As the course progresses, techniques are layered upon each other and become more complicated. The demonstrations become more menu oriented, incorporating aspects of organization, preparation, balance and timing. The focus is on teaching the techniques through the famous Le Cordon Bleu recipes.

 

BASIC  CUISINE

Le Cordon Bleu Basic Cuisine Course opens the door to the adventures and traditions of French cuisine. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared.

Study Modules:

  • French culinary terms and definitions
  • Professional knife handling and diverse cuts
  • Food preparation and mise en place
  • Classic French techniques
  • Learning foundations: stocks, sauces, forcemeats and dough
  • Variation on cooking method
  Weekday Class Saturday Class

Terms Start:
Duration:
Total hours:
Weeks:
Language Conducted:
Course Fee:

January/ April/ July/ October
10 weeks (3 months)
180 hours
3 - 4 days (18 hours) per week
English with Thai translation
THB 242,000** (Thai)
THB 274,000** (International)
January/ July
20 weeks (5 months)
180 hours
Saturday, 9 hours per week
English with Thai translation
THB 239,000** (Thai)
THB 271,000** (International)

**Remark: The course fee is inclusive of additional fees as follow:
-
Tool kit THB 50,000
- Uniforms THB 9,000 (THB 6,000 for Saturday Class)
- Application fee THB 5,000 (THB 3,000 for Thai Students)
Those additional fees are required for the first time enrolment only.

 

 

INTERMEDIATE  CUISINE

Introduces you to the heart of French cuisine – classic French regional dishes that reflect and exemplify the more complicated application of the techniques introduced at the basic level. Through practice and repetition, you begin to perform tasks more easily and instinctively.

Study Modules:

  • Product origins and influence on regional cuisine
  • Perfecting professional kitchen skills
  • More advanced technical cuts and presentation
  • Seasonings and flavour appreciation
  • Introduction to colour, taste and texture combination
  Weekday Class Saturday Class

Terms Start:
Duration:
Total hours:
Weeks:
Language Conducted:
Course Fee:

January/ April/ July/ October
10 weeks (3 months)
180 hours
3 - 4 days (18 hours) per week
English with Thai translation
THB 180,000 (Thai)
THB 210,000 (International)
January/ July
20 weeks (5 months)
180 hours
Saturday, 9 hours per week
English with Thai translation
THB 180,000 (Thai)
THB 210,000 (International)

 

 

SUPERIOR  CUISINE

Exposing to the evolution of French cuisine today and its integration into global contemporary cuisine, you will learn the intricacies of dishes required at the highest level of food production for contemporary and haute cuisine menus. Classical and contemporary dishes are included along with traditional and modern cooking methods and presentation, combining seasonal and global contemporary variations and influences.

Study Modules:

  • Precision and efficiency in the kitchen
  • Recipe production with high quality and rare produce
  • Mastery of classic “haute cuisine” and contemporary menu planning
  • Mastery of presentation & decoration and development of personal creativity
  Weekday Class Saturday Class

Terms Start:
Duration:
Total hours:
Weeks:
Language Conducted:
Course Fee:

January/ April/ July/ October
10 weeks (3 months)
180 hours
3 - 4 days (18 hours) per week
English with Thai translation
THB 180,000 (Thai)
THB 210,000 (International)
January/ July
20 weeks (5 months)
180 hours
Saturday, 9 hours per week
English with Thai translation
THB 180,000 (Thai)
THB 210,000 (International)

Remark: Please note that all courses are subject to change without prior notice.

 

 

 

Other Le Cordon Bleu Dusit Programmes:

» The Art of Bakery: International Breads and Baked Goods
» Professional Thai Cuisine


 
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