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              Our successful CSR initiatives & activities throughout the 9-year

              le cordon bleu dusit

              Corporate Social Responsibility (CSR) is one of Le Cordon Bleu Dusit Culinary School's main initiatives which aims at raising awareness among employees, students & alumni, as well as business partners, to help provide support funding for special education projects.  Le Cordon Bleu Dusit supports educational opportunities for underprivileged children in both Bangkok and in rural areas of the country through scholarships for future employment and offering skills based training, as well as encouraging healthy eating among children.   

              We have donated many items and supported educational activities with scholarships for various institutions and NGO’s.  We believe it is our responsibility to help children from all backgrounds through pedagogic and monetary support.  Recently we agreed to sponsor 2 Thai-Karen students from Mae-sot, Tak province. The students will study in the Cuisine and Pastry programs from January 2017 which will have a long term benefits for the students and their community in the long run.
               

              DONATIONS TO NUMEROUS CHILDREN’S FOUNDATIONS

              Le Cordon Bleu Dusit Culinary School has embarked on and completed several community development campaigns as part of its CSR initiatives. A few among these successful projects are:

              “Sweet, Care and Share” Fundraising Campaign that Le Cordon Bleu Dusit and Thai Roong Ruang Sugar Group (Lin Sugar) which was run jointly  - which made a big contribution towards the improvement of Wat Thung Hiang School by donating tables and chairs and other materials, as well as providing food and fun learning activities for the children in September 2016.

              Moreover, we were also successful in conducting Corporate Social Responsibility activities which are “Making the best food for Kids at Camillian Home in May 2015”, "Purest Love “Charity Gala – Dinner in March 2015” and “Colour Miles for smiles in April 2015 & 2016”


              SCHOLARSHIPS

              Le Cordon Bleu Dusit Culinary School sponsors 2 Thai-Karen students from Mae-sot, Tak province, “Ms. Supawan Tammapiwat” and “Mr.Kolawat Sri-amphailert”, to pursue rewarding careers in the culinary industry with Le Cordon Bleu Classic Cycle Program.  The students will study in the Cuisine and Pastry programs in January 2017 at Le Cordon Bleu Dusit Culinary School which will have a long term benefits for the students and their communities.   

              From 2010 until now, we have offered In-house Scholarships to employees of Le Cordon Bleu Dusit.  These opportunities strengthen the professional skills and functional competence of our employees which is vitally important - we believe that corporate responsibility begins at home.

              In 2009, Scholarships and a sponsored to “Som-Tum Siam Contest” - a nation-wide competition for Thai vocational education students – awarded four full scholarships to winners to study at Le Cordon Bleu.


              SKILLS DEVELOPMENT & SEMINARS

              New innovation and skills development trends in gastronomy brought us two special insect seminars "Edible Insects in a Gastronomic Context" and “The chef and the bug: Talking about insects. Then eating them” as creativity is to integrate new innovation into tradition.

              Furthermore, we promoted and hosted cross cultural culinary events – world cuisines - with special cooking demonstrations by international Chefs such as “Colombian Chef” - Chef Leo - or Mrs. Leonor Espinosa invited by the Embassy of Colombia” and “Australian Dairy ingredients” hosted by the Australian Government – Austrade - Chef Tim Hollands did a special cooking demonstration in conjunction with the Australian Embassy in Bangkok”.

              These were great opportunities for Le Cordon Bleu Dusit students, alumni and the general public to enjoy cuisine from different cultures across the globe.  Each activity achieved its objective which meant promoting national and global education as well as enhancing human resource development in Gastronomy and Hospitality.

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