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              Le Cordon Bleu Dusit Culinary School is a French-Thai joint venture. We are the first school in the global network of Le Cordon Bleu schools that is offering a Professional Thai Cooking course. We are very proud of this initiative.

              This innovative Professional Thai Cooking course has been created by expert Thai Chefs and is taught in the same way that French cuisine is: using the - Watch, Learn & Do method - where students observe a Thai cooking demonstration by our expert Chefs - followed by hands-on practice in our practical kitchens for each and every recipe.

              The course provides a comprehensive professional Thai Cuisine curriculum with more than 200 recipes of traditional, regional, royal and modern contemporary Thai dishes - with the occasional guest demonstration by well-known contemporary modern Thai cuisine chefs. The programme also includes instruction in the delicate art of fruit and vegetable carving. Our Thai cuisine classes also include basic introductory modules in restaurant management topics which is ideal for those who want to become a Thai cuisine chef or to open a Thai restaurant in Thailand or overseas.

              Discover the art of Thai cooking and the secrets of Thai cuisine from our expert Thai Cuisine Chefs. The Diplôme and certificate, accredited by the Thai Ministry of Education, are awarded by Le Cordon Bleu Dusit which is considered to be the international passport to the culinary world.

              Classes include a market visit, a cooking demonstration, food tasting, and hands-on activities which will enable you to create exquisite Thai dishes. Dishes include appetizers and snacks, salads, soups, curry and curry pastes, dips & sauces, main courses, rice & noodles and traditional Thai desserts.

              Courses

              • Course Structure

                — Term 1 —

                • The history of Thai Cuisine
                • Introduction to Thai Cuisine & Desserts and Techniques
                • Supervised field trips and market visits
                • Presentation & Utilization of Knife and Equipment Skills
                • Traditional and Common Cutting of Vegetable
                • Basic knowledge of Thai Herbs & Spices
                • Introduction to fruit and vegetable carving
                • Plate decoration with banana leaves craft
                • The Principles and Practices of Food Hygiene and Safety
                • Introduction to Food Styling
                • Food preparation and production of a range of different dishes
                  - Appetizers and snacks
                  - Salads
                  - Stocks, soup, curry and curry pastes
                  - Dips & sauces
                  - Main courses
                  - Rice & noodles
                  - Traditional Thai desserts
                  - Food Preservation: methods & techniques
                  - Traditional Thai desserts- Thai herbal drinks

                — Term 2 —

                • Introduction to Food & Beverage Finance
                • Restaurant Concept Development
                • Business Plan Development
                • Menu Management
                • Introduction to Food Safety
                • Fruit and Vegetable Carving
                • Banana Leaves Craft
                • Food preparation and production of a range of different dishes from Regional Thai Cuisine; Northern, Northeastern, Central and Southern parts of Thailand
                • Regional Thai Cuisine Project #1

                — Term 3 —

                • Food preparation and production of a range of different dishes from Royal Thai Cuisine 
                • Wine with Thai food
                • Introduction to Kitchen Lay-out
                • Food & Beverage Supervisory Skill
                • Chinese-Thai Cuisine
                • Modern Thai Cuisine
                • Fusion Thai Desserts
                • Special guests' cooking demonstrations:- Modern & Fusion Thai Cuisine and Desserts
                • Regional Thai Cuisine Project #2
              • Who is the programme for?

                Thai or international students who have a passion for culinary arts.

                1. 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.

                2. Applicants must have successfully completed Year 9 or equivalent at secondary level education.

              • What qualification will I gain?

                Diplôme de Cuisine Thaïe
                Awarded by: Le Cordon Bleu Dusit Culinary School
                The course is accredited by the Thai Ministry of Education

              • Term dates & Prices

                The fees shown below are to apply for all students who enroll in the Profeesional Thai Cuisine programme started from January 2017 onwards.

                Remark: The 2016 fees only THB 455,500 (local students) and THB 457,500 (international students)

                Term Dates & Prices

                Select a date
                2017
                Jan 9, 2017 - Sep 29, 2017 (Standard)
                ฿ 461,000.00

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