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              Le Cordon Bleu Dusit Pâtisserie Courses offer a vigorous and exciting lesson allowing the students to master the techniques of classic pâtisserie while being introduced to all aspects of the kitchen. The students progressively learn to prepare a wide selection of cakes served in restaurants, pâtisserie shops and tearooms through the classic and contemporary French desserts, advanced techniques in chocolate and sugarwork.


              • Course Structure

                Basic Pâtisserie

                This exciting course introduces the various combinations, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries.

                Study Modules:

                • French pastry terms and definitions
                • Basic dough
                • Introduction to creams and fillings
                • Traditional desserts and cakes, classical techniques and basic decoration
                • Masking and glaçage

                Intermediate Pâtisserie

                Students are assisted by the Chefs to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries. This course allows students to prepare variations on a range of classical and contemporary French desserts.

                Study Modules:

                • Classic and contemporary French desserts
                • Traditional desserts, cakes and yeast goods
                • Hot and cold restaurant desserts
                • Chocolate – basic techniques

                Superior Pâtisserie

                Superior Pâtisserie is separated into specialized areas: Restaurant Desserts, Chocolate Work and Decorative Sugarwork. It combines the knowledge, techniques and artistic skills of the Basic and Intermediate levels and encourages students to personalize their work and to be more artistic.

                Study Modules:

                • Gateaux, tarts and contemporary cakes
                • Petits fours and cakes
                • Chocolate – advance techniques
                • Sugarwork – cooking, colouring, pulling and blowing
                • Decoration and presentation
              • Who is the programme for?
                Thai or international students who have a passion for culinary arts.
                There is no upper age limit to studying at Le Cordon Bleu Dusit. However, we recommend that you are at least 17 years old by the commencement date of your course.
                Applicants must have successfully completed Year 9 or equivalent at secondary level education.
              • What qualification will I gain?
                Diplôme de Pâtisserie
              • Term dates & Prices

                The fees shown below are to apply for all students who enroll in the Diplôme de Pâtisserie programme started from January 2017 onwards.

                Remark: The 2016 fees only THB 602,000 (local students) and THB 694,000 (international students)

                Term Dates & Prices

                Select a date
                Jan 9, 2017 - Sep 29, 2017 (Standard)
                ฿ 607,500.00
                Apr 24, 2017 - Dec 22, 2017 (Standard)
                ฿ 607,500.00

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