Le Cordon Bleu Dusit Culinary School offers the Art of Bakery Course – a 240 - hour 10 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.
Students are taught how to make a range of bakery products, including 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 is taught by an experienced bakery chef who also adds sweet breads and stuffed breads which are popular in Thailand.
Also included in our Bakery curriculum students will learn about the history of bread making and baking, bread making techniques (manual and by machine), and learn about which equipment they will need. Students are also required to study some basic management modules applicable to the commercial baking industry.
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
- 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, Orange Chocolate Bun, Olives, Sundried Tomatoes and Goat Cheese Roll
Chocolate Chip Cookies, Peanut Butter Cookies, Anzac Biscuit, Brownies, Apple Crumble