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The Art of Bakery:
International Breads and Baked Goods

The Art of Bakery Course is a new and improved combination of the Basic and Advanced Professional Bakery Courses. LCBD will now offer only one level of Bakery studies each term. This new course is perfect for those who plan to become professionals - or for those who simply love baking and want a comprehensive program of study.

The new course, taught by Chef Guillaume from France, will teach 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 also ads sweet breads and stuffed breads which are popular in Thailand and for the Thai palette.

The new course will also have theory lessons – including the history of bread making and baking - bread making techniques (manual and by machine) and what equipment is required for those who plan to become professional bakers or open their own bakery in the future.

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 of a Bakery Shop

 

VARIOUS  BREAD  PRODUCTS
  • Classic French Breads
  • 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
  • Cookies
    Chocolate Chip Cookies, Peanut Butter Cookies, Anzac Cookies, Brownies, Apple Crumble

 

Qualification:

Diplôme de Boulangerire

Terms Start:

January / April / July / October

Duration:

10 Weeks

Weeks:

The course is conducted for 4 days (18 hours) per week

Total hours:

240 hours

Language Conducted:

English with Thai translation for Thai students

Course Fee:

THB 206,500 (Thai student)
THB 209,000 (Internationa student)

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

- Tuition Fee THB 195,000
- Uniforms THB 9,000
- Application fee THB 2,500 (THB 5,000 for International Students)

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

 

 

Other Le Cordon Bleu Dusit Programmes:

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