Le Cordon Bleu Dusit Culinary School is now offering a new part-time ‘The Art of Bakery’ course in two parts. The new part-time Saturday programme has been designed for students who have a busy work schedule and cannot study during the week - thereby providing a more flexible option to gain an internationally recognized qualification in Bakery.
These qualifications are ideal for working people who love baking and want to acquire new skills and knowledge, advance their career, or even make a career change. By enrolling in this course you will learn all the essential skills you need for a successful bread baking career.
The LCBD Diplome de Boulangerie is composed of two terms: Certificate de Boulangerie de base (120 hours) and the Certificate de Boulangerie advancée (120 hours) - together they total 240 hours of training. Each certificate is offered on a part-time basis by attending Saturday classes for 20 Saturdays (120 hours). Students who satisfactorily complete the two certificate courses will be eligible for the Le Cordon Bleu – Diplôme de Boulangerie.
Both courses also include 6 hours per term of Bakery management topics which have been designed to assist students in opening and running a Bakery business. Successful completion of these topics is part of the overall assessment of the course and include:Bakery Industry Overview, Bakery Operations and Basics of Bakery Numbers.
Various Bread Products
- Classic French Breads
Baquettes, Country Bread, Classic White Breads
- Sandwich Breads
White Sandwich Bread, Rye Sandwich Bread, Whole Wheat Sandwich Bread
- Soft Breads
Savoury Milk Bread, Viennese Bread, King Dough, Kugelhopf, Cheese Bread
- Various Brioches
- Puff Pastry
- International Breads
Donut, Olive Focaccia, Ciabatta, Bagels, Chocolate and Orange Buns, Brazilian Bread
Spritz Biscuits, Brownie, Orange Biscuits, Quiche,Anzac Biscuits, Florentine Bar