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World-Class Culinary Programmes


Nowadays we offer a wide range of culinary arts, wine, and management. Regardless of your background, by graduating with Le Cordon Bleu Dusit, you’ll become part of a great tradition of excellence, with credentials that will set you apart from the competition in a demanding and changing industry.



Get a scholarship

  • Terms & Conditions
    1. Scholarship THB 10,000 available for culinary arts programme (Basic Cuisine, Basic Patisserie, The Art of Bakery and Professional Thai Cuisine) for present - December 2021 intakes.
    2. To apply for the scholarship, applicants must present completed application form with application fee THB 3,000 – THB 5,000 payment 2 weeks before the courses commence.
    3. The scholarship cannot be combined with others sales promotions.
    4. A student whose application has been accepted cannot defer his / her commencement for the course beyond the registration year.
    5. This scholarship available for new students only.
    6. The school reserves the right to change these terms and conditions at any time without prior notice

Programmes

  • Grand Diplôme®

    An intensive and comprehensive programme in classic French culinary techniques, combining our Diplôme de Pâtisserie and Diplôme de Cuisine, Le Grand Diplôme® is considered the passport to a world of career opportunities.

    PROGRAMME OBJECTIVES

    • Provide a dual training programme in French cuisine and pastry techniques, working with a multitude of products.
    • Teach traditional French culinary techniques and the latest innovative techniques.
    • Expose students to the key facets of the culinary world to allow them to develop their own unique cuisine and pastry style.


    PRACTICAL INFORMATION

    Le Grand Diplôme is composed of the Diplôme de Cuisine and Diplôme de Pâtisserie programmes. After successful completion of Basic, Intermediate and Superior level courses in both Cuisine and Pâtisserie (6 courses), students are eligible to be awarded Le Cordon Bleu Grand Diplôme – a highly acclaimed award and international passport to the culinary world. Students can choose to study cuisine or pâtisserie, or both simultaneously.

    LE CORDON BLEU DUSIT OFFERS SCHOLARSHIP FOR GRAND DIPLÔME® UP TO THB 144,000

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  • Cuisine Programme

    Le Cordon Bleu Dusit Cuisine programme provides 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.

     


    CUISINE PROGRAMME STUDY MODULES

    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 flavors which complement the dishes prepared.

    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

    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.

    Useful Note

    Intake:

    • Weekday Class: January, March, June, August, October
    • Saturday Class: January, July
    Total Hours: 180 hours / Levels

    Duration:
    • Weekday Class: 8 - 10 weeks | 2 months / Levels
    • Saturday Class: 21 - 23 weeks | 6 months / Levels
    Days per week:
    • Weekday Class: 5 days/week
    • Saturday Class: Only on Saturday
    Hours per day:
    • Weekday Class: 6 hrs./day
    • Saturday Class: 08.00 - 19.00 hrs.*

    Language Conducted: English with Thai translation in Demonstration Class
    Maximum Class Size: 16 students
    Remark *The schedule is subject to change.

    LE CORDON BLEU DUSIT OFFERS SCHOLARSHIP FOR DIPLÔME DE CUISINE UP TO THB 36,000

    Ask for a free consultation to speak to our friendly consultants

     

  • Pâtisserie Programme

    Le Cordon Bleu Dusit Pâtisserie programme offers 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.


    PÂTISSERIE PROGRAMME STUDY MODULES

    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.

    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.

    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.


    Useful Note

    Intake:

    • Weekday Class: January, March, June, August, October
    • Saturday Class: January, July
    Total Hours: 180 hours / Levels
    Duration:
    • Weekday Class: 8 - 10 weeks | 2 months / Levels
    • Saturday Class: 21 - 23 weeks | 6 months / Levels
    Days per week:
    • Weekday Class: 5 days/week
    • Saturday Class: Only on Saturday
    Hours per day:
    • Weekday Class: 6 hrs./day
    • Saturday Class: 08.00 - 19.00 hrs.*
    Language Conducted: English with Thai translation in Demonstration Class
    Maximum Class Size: 16 students
    Remark *The schedule is subject to change.

    LE CORDON BLEU DUSIT OFFERS SCHOLARSHIP FOR DIPLÔME DE PÂTISSERIE UP TO THB 36,000

    Ask for a free consultation to speak to our friendly consultants

  • The Art of Bakery

    Le Cordon Bleu Dusit Culinary School offers The Art of Bakery Course – a 240-hour 8 week programme 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 – Diplôme de Boulangerie.


    VARIOUS BREAD PRODUCTS

    • Classic French Breads: French Traditional Baguette, Ciabatta, Country Bread.
    • Sandwich Breads: Rye Sandwich Bread, Whole Wheat Sandwich Bread, Cereal Sandwich Bread, White Sandwich.
    • Soft and Enrich Bread: Milk Bread, Viennese bread, Brioche, Challah bread, Kugelhopf, Hokkaido Brioche.
    • Laminated Dough: Croissant, Pan Aux Chocolate, Almond Croissant, Coffee Croissant, Danish, Puff Pastries,
      Kouign-aman, Palmier
    • Special Bread: Bran Bread, Walnut Rye Bread, Buck Wheat Bread, Sour Dough
    • International Breads: Bagels, Chapati, Pita Bread, Pretzel, Donut, Sangkaya Bun, Scones, Orange Chocolate Bun, Moroccan Bread, Provence bun (Olive, Sundries tomatoes, & Goat Cheese Roll)
    • Cookies: Chocolate Chip Cookies, Spritz Cookie, Granola Cookies, Anzac Biscuits

     

    USEFUL NOTE

    Intake: January, March, June, August, October
    Total Hours: 240 Hours
    Duration: 8 weeks
    Daily Tuition Hour: 6 hours per day (Monday - Friday)
    Morning Session: 08:00 hrs. - 15:00 hrs.
    Language ConductedEnglish with Thai translation
    Maximum Class Size: 16 students
    Remark *The schedule is subject to change.


    Ask for a free consultation to speak to our friendly consultants and start your future success!

     

  • Professional Thai Cuisine

    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.

     

    — 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

     

    USEFUL NOTE

    Intake: January, March, June, August, October
    Total Hours: 540 Hours
    Duration: 6 Months

    • Students required to study 3 terms consecutively
    • The programme is conducted for 5 days per week
    Language Conducted: English with Thai translation in Demonstration Class
    Maximum Class Size: 16 students

    Remark *The schedule is subject to change.


    Ask for a free consultation to speak to our friendly consultants and start your future success

Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute. With over 125 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.

Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.

Alumni in Spotlight

Le Cordon Bleu Dusit programmes start students on a journey that inspires excellence, creativity, innovation and personal enrichment allowing them to embark on to successful careers or personal pursuits.

Over the past 13 years, Le Cordon Bleu Dusit has produced many famous graduates, including Chef Pruek - Sampuntaworaboot, Chef Yong - Anusorn Maneeted, Chef Kaew - Paweenuch Yodpreechawijit and Chef James - Pachara Thakerngkiat, just to name a few.

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