FRENCH CUISINE

Le Cordon Bleu Dusit, Bangkok

Le Cordon Bleu Dusit Culinary Arts School Bangkok is one of the leading culinary educational institutions in the Asian region. The school offers the classic Le Cordon Bleu French Cuisine course (DIPLÔME DE CUISINE) – developed exclusively by Le Cordon Bleu Dusit in Bangkok, Thailand. The 9-month curriculum of the French ‘Classic Cycle Programme’ have been designed for students who seek to learn the fundamental skills, techniques and recipes of French culinary arts. It is a perfect way to learn new cooking techniques with our unique hands-on style education taught by world-class chefs. The courses are taught in English with a Thai translation for Thai students.

Chef rodolphe Onno - Technical Director

Chef David Gee - Head of Cuisine Chef Instructor

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Diplôme
de Cuisine

"BASIC TO MASTERY"

Weekday Class
Intake: Jan, Apr, Jul, Dec
Structure: 3 levels, 3 months each
Hours/day: 3 - 6 hrs.

Saturday Class
Intake: Jan, Jul
Structure: 3 levels, 6 months each
Hours/day: 08.00 - 19.00 hrs.

Total Hours: 540 hrs.

Teaching Method: Chef Demonstration, Practical, Theory Class

Le Cordon Bleu Dusit Cuisine Courses teach culinary skills from basic to advanced levels, focusing on equipment use, elaborate dishes, and complex techniques. Students learn through famous recipes, exploring trends and innovations in French cuisine.

EXPLOre DIPLÔME DE CUISINE

Basic
Cuisine

"LEARNING YOUR SCALES"

Weekday Class
Intake: Jan, Apr, Jul, Dec
Duration: 11 - 12 weeks | 3 months
Hours/day: 3 - 6 hrs.

Saturday Class
Intake: Jan, Jul
Duration: 21 - 23 Weeks | 6 Months
Hours/day: 08.00 - 19.00 hrs.

Total Hours: 180 Hours

Basic Cuisine is your preparatory course into the adventures of French cuisine. As the term progresses, techniques are layered upon each other and become more complicated, incorporating aspects of organization, preparation, balance and timing. For both the novice and the more knowledgeable, it lays the foundation on which to build in the following terms.

• Introduction to French cuisine
• Classic knife cuts and culinary techniques
• Food preparation and mise en place
• Palate training

EXPLORE Basic Cuisine

Intermediate
Cuisine

"BUILDING CONFIDENCE"

Weekday Class
Intake: Jan, Apr, Jul, Dec
Duration: 11 - 12 weeks | 3 months
Hours/day: 3 - 6 hrs.

Saturday Class
Intake: Jan, Jul
Duration: 21 - 23 Weeks | 6 Months
Hours/day: 08.00 - 19.00 hrs.

Total Hours: 180 Hours
Prerequisite: Basic Cuisine

Through practice and repetition, you will begin to perform tasks with more ease and instinct, and demonstrations will highlight various presentations from platter to plate. Intermediate Cuisine emphasizes the importance of "mise en place," understanding organization, production, and presentation.

• Regional cuisines of France
• Advanced techniques and presentation
• Appreciation of seasoning and flavours
• Butchery techniques

EXPLORE Intermediate Cuisine

Superior
Cuisine

"THE PLATE AS YOUR CANVAS"

Weekday Class
Intake: Jan, Apr, Jul, Dec
Duration: 11 - 12 weeks | 3 months
Hours/day: 3 - 6 hrs.

Saturday Class
Intake: Jan, Jul
Duration: 21 - 23 Weeks | 6 Months
Hours/day: 08.00 - 19.00 hrs.

Total Hours: 180 Hours
Prerequisite: Intermediate Cuisine

The Superior Cuisine level exposes you to the evolution of cuisine and focuses on contemporary developments. Full menus demonstrated by the chefs are inspired by what can be found in the top kitchens today. The ingredients are richer and more refined. You are now encouraged to be more creative both in taste and presentation.

• Precision and speed in the kitchen
• Recipe development and menu design
• Mastery of classic “haute cuisine”

• Mastery of presentation & decoration

EXPLORE Superior Cuisine

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Duration: Approximately 20 minutes
Fee: FREE

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