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The Art of Bakery:
International Breads and Baked Goods

The Art of Bakery - Weekday Programme
The Art of Bakery - Saturday Programme

 


STUDY  MODULE
  • General Knowledge on bread-making
    - Preparation techniques of bread-making
    - Functions and selection of ingredients in bread-making
  • The Evolution of Making Breads emphasis on French Breads
  • Knowledge of Food Safety
  • The Art of Bread-Decoration for Display
  • Management Module of a Bakery Shop; Marketing, Bakery Operations System, and the Basics of Bakery Numbers

 

 

WEEKDAY PROGRAMME

Le Cordon Bleu Dusit Culinary School offers the Art of Bakery Course – a 240-hour 10 week program offered every term of each year. The course has been designed for those who plan to become Bakery professionals but it is also ideal for those who simply love baking and want a comprehensive program of study. By enrolling in this course you will learn all the essential skills you need for a successful Bread Baking career. Graduates are awarded the Le Cordon Bleu Certificate in Baking – Diplome de Boulangerie.

Students are taught how to make a range of bakery products, including classic French, Italian, German, and American breads as well as a variety of classic French and European baked goods: Puff pastries, Croissants, Danishes, Pretzels, Scones, etc. The course is taught by an experienced bakery chef who also adds sweet breads and stuffed breads which are popular in Thailand.

Also included in our Bakery curriculum students will learn about the history of bread making and baking, bread making techniques (manual and by machine), and learn about which equipment they will need. Students are also required to study some basic management modules applicable to the commercial baking industry.

VARIOUS  BREAD  PRODUCTS
  • Classic French Breads
  • Baquettes, Ciabatta
  • Sandwich Breads
    Rye Sandwich Bread, Whole Wheat Sandwich Bread, Tomato Sandwich Bread, Cereal Sandwich Bread

  • Soften and Sweet Breads
  • Milk Bread, Viennese Bread, Sweet Bread
  • Various Brioches
  • Puff Pastry
  • Danish, Kouign-aman Bread
  • Various Croissants
  • Whole Wheat Croissant, Chocolate Croissant, Almond Croissant, Raisin Croissant, Garnish Croissant
  • Special Breads
  • Bran Bread, Walnut Rye Bread, Buck Wheat Bread
  • International Breads
  • Bagel, Roti, Brazilian Bread, Pretzel, Donut, Custard Bun, Cinnamon Roll, Scones, Orange Chocolate Bun, Olives, Sundried Tomatoes and Goat Cheese Roll
  • Cookies
    Chocolate Chip Cookies, Peanut Butter Cookies, Anzac Biscuit, Brownies, Apple Crumble

 

Qualification:

Diplôme de Boulangerie

Terms Start:

January / April / July / October

Duration:

10 Weeks

Weeks:

The course is conducted for 4 days (24 hours) per week

Total hours:

240 hours

Language Conducted:

English with Thai translation for Thai students

Course Fee:

THB 227,000 (Thai student)
THB 229,000 (International student)

 **Remark: The course fee is inclusive of additional fees as follow:

- Tuition Fee THB 215,000
- Uniforms THB 9,000
- Application fee THB 3,000 (THB 5,000 for International Students)

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

 

 

 

SATURDAY PROGRAMME

Le Cordon Bleu Dusit Culinary School is now offering a new part-time ‘The Art of Bakery’ course in two parts.  The new  part-time Saturday programme has been designed for students who have a busy work schedule and cannot study during the week - thereby providing a more flexible option to gain an internationally recognized qualification in Bakery. 

 

These qualifications are ideal for working people who love baking and want to acquire new skills and knowledge, advance their career, or even make a career change. By enrolling in this course you will learn all the essential skills you need for a successful bread baking career. 

 

The LCBD Diplome de Boulangerie is composed of two terms: Certificate Course I (120 hours) and the Certificate Course II (120 hours) - together they total 240 hours of training.  Each certificate  is offered on a part-time basis by attending Saturday classes for 20 Saturdays (120 hours).  Students who satisfactorily complete the two certificate courses will be eligible for the Le Cordon Bleu – Diplôme de Boulangerie. 

 

Both courses also include 6 hours per term of Bakery management topics which have been designed to assist students in opening and running a Bakery business. Successful completion of these topics is part of the overall assessment of the course and include:Bakery Industry Overview, Bakery Operations and Basics of Bakery Numbers. 

 

The Art of Bakery Programmes will be offered in the 2 certificate courses:-

 

CERTIFICATE COURSE I

VARIOUS  BREAD  PRODUCTS
  • Classic French Breads Baquettes, Country Bread, Classic White Breads
  • Sandwich Breads White Sandwich Bread, Rye Sandwich Bread, Whole Wheat Sandwich Bread
  • Soft Breads Savoury Milk Bread, Viennese Bread, King Dough, Kugelhopf, Cheese Bread
  • Various Brioches Chocolate Brioche
  • Puff Pastry Danish, Palmiers
  • Various Croissants
  • International Breads Donut, Olive Focaccia, Ciabatta, Bagels, Chocolate and Orange Buns, Brazilian Bread
  • Choux Chouquettes, Gougéres
  • Cookies Spritz Biscuits, Brownie, Orange Biscuits, Quiche,Anzac Biscuits, Florentine Bar

 

Qualification:

Certificate Course I

Terms Start:

1 August 2015

Duration:

8.30 hrs. - 15.30 hrs. (6 hours)

Weeks:

20 weeks

Total hours:

120 hours

Language Conducted:

English with Thai translation for Thai students

Course Fee:

THB 129,000 (Thai student)
THB 131,000 (International student)

 **Remark: The course fee is inclusive of additional fees as follow:

- Tuition Fee THB 120,000
- Uniforms THB 6,000
- Application fee THB 3,000 (THB 5,000 for International Students)

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

 

CERTIFICATE COURSE II

VARIOUS  BREAD  PRODUCTS
  • Classic French Breads Buckwheat and Autumn breads, Rye Walnut Bread, Feuille des sous-bois bread, Pain d’ Autrofois, Calin du Matin Bread
  • Sandwich Breads White and Cereal Sandwich Breads
  • Soft Breads Apéro Bread, Viennese Bread
  • Various Brioches Chocolate Citrus Brioche, Tiramisu Brioche
  • Puff Pastry Blue Cheese Rye Puff, Kouign-Amann
  • Various Croissants

    Whole Wheat Croissants, Almond Croissant

  • Special Breads

    Bran Bread, Whole Wheat Bread

  • International Breads Pretzels, Lemon Bread, Tomato & Goat Cheese Rolls, Lavash,

    Pita Bread, Salmon Bread, Benoiton, Garlic Ciabatta

  • Cookies Rye Onion Biscuits, Chocolate Diamonds, Peanut Butter Cookies,Chocolate Chip Cookies, Crumble
  • Bread-Decoration Black and White Decoration Dough, Pizza, Rye Decoration Bread

 

Qualification:

Certificate Course II

Terms Start:

16 January 2016

Duration:

8.30 hrs. - 15.30 hrs. (6 hours)

Weeks:

20 weeks

Total hours:

120 hours

Language Conducted:

English with Thai translation for Thai students

Course Fee:

THB 120,000

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

 

To register, please complete and return an Application Form with a copy of bank receipt/ pay-in slip of course fee payment to Le Cordon Bleu Dusit Culinary School via:

- Email: lecordonbleu@dusit.com
- Fax: 66 (0)2 2237 8878
- Walk-in
- Apply Online

Once the applicant pay the full course fees, the seat in that programme is reserved.

More information, please contact 02-237-8877 ext.203

 

Other Le Cordon Bleu Dusit Programmes:

» Boulangerie: The Art of Bread-Making
» Classic Cycle Programme: Patisserie


 
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