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GRAND DIPLÔME®

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

CUISINE

Your entrée into the exciting world of professional cuisine! The Le Cordon Bleu Cuisine program is designed for you to master the technical skills and gain the confidence and knowledge to apply what you will learn to any style of cuisine.

PASTRY

Students can take the classic French Patisserie course at Le Cordon Bleu Dusit in order to earn the DIPLÔME DE PÂTISSERIE.
Students will learn from professional French chefs and other international chefs who possess vast experience in multi-cultural environments

THE ART OF BAKERY

The school also offers a unique course for bread lovers called “The Art of Bakery” which is a 240-hour professional course – offered full-time weekdays. The course teaches students how to make authentic French and International breads and develops fundamental skills and techniques

THE PROFESSIONAL THAI CUISINE

This innovative Professional Thai Cooking course has been created by expert Thai Chefs and is taught in the same way that French cuisine is: using the - Watch, Learn & Do method - where students observe a Thai cooking demonstration by our expert Chefs

GOURMET & SHORT COURSES

Le Cordon Bleu Dusit offers a range of Cuisine & Pastry workshops that helps in turning cooking into more of a creative process. You will learn new recipes, enrich your skills and get a wider view of the art of cooking that help make your time in the kitchen exciting.

Testimonials

  • K6

    Le Cordon Bleu Dusit offers classic French culinary techniques which is the basic cooking techniques that can be applied to many other fields of cookery whether it be Japanese Food, Thai Food or Chinese Food. The courses and programs here guide us to keep on improving ourselves, on and on.

    I think the culinary arts can be defined as the art of living because it never ends and the new techniques continually arise. Learning in culinary arts keeps us moving and improving ourselves.

    Anusorn Maneethed, Diplôme de Cuisine
  • Chef-James3
    Le Cordon Bleu is the high standard and world class cooking school. Chefs have fantastic cooking and teaching skills that make students understand easily. My classmates and I were able to follow them step by step. They also taught us to collaborate with each other as teamwork. Chefs always explain every process in detail and especially repeat and highlight special techniques until we clearly understand. All the chefs and staff are friendly and helpful. I really feel warm and cozy every time when I go to school.
    Pachara Thakerngkiat, "Le Grand Diplôme® and Diplôme de Boulangerie
  • K5

    “Without Le Cordon Bleu Dusit, probably without me today.”
    I applied my skills that I learnt from Le Cordon Bleu Dusit during my competition in a TV cooking battle. This is why I confidently believe that Le Cordon Bleu Dusit is one of the best culinary schools in Thailand with the best teaching methodology.

    The school encouraged me to start my career in a food industry from an unorganized kitchen work to be well-prepared and discipline. Also, it changed me from an ordinary home-cooking girl to the first Thailand’s woman chef who won the first season of a famous TV cooking contest and the co-owner of a Chef’s Table.

    Paweenuch Yodpreechawijit, Diplôme de Cuisine
  • LCBD_web4_pock

    I grew up without having any cooking skills at all so I decided to start learning the basic skills at Le Cordon Bleu Dusit Culinary School. I was always interested in baking because it makes me happy. The joy of learning how to bake goes beyond just eating what you create - it is the creative process itself that brings me joy and happiness.

    Baking is a new and wonderful world that encompasses a whole range of skills and joys. Even if you have a career in the business world or in the entertainment industry when you step into the world of culinary arts a new passion is born.

    Piyathida Mittiraroch, Diplôme de Pâtisserie
  • LCBD_web4_phol

    What students will receive from studying from Le Cordon Bleu Dusit, I think.. is more than just about recipes or cooking techniques because when they study with having hands-on experience, students will also learn the skills necessary to become leaders in the kitchen.

    Therefore, graduates not only learn how to work as chefs but they can also work in different disciplines that are related to the food industry.

    Phol Tantasathien, Grand Diplôme
  • Robert3

    The Chef Instructors are very knowledgeable and passionate about their work and that can be seen in the way they demonstrate their skills, teach, encourage and support. The campus has state of the art kitchens and is a beautiful environment to learn in. Once I'm in the kitchen it’s like the rest of the world doesn’t exist.

    My classmates are the people that support me if there are any unexpected obstacles, as well as the Chef Instructors and the Student Services team that are always on hand to help with anything!

    Robert Veitch, Le Grand Diplôme®
  • bebe3

    The Systematic Instruction or Learning Method at the school allows students to learn, understand and put everything into practice effectively. We begin to learn from simple techniques such as how to use the knife, how to make basic cookies, and different types of cakes and gradually developed into producing Sugar Showpiece and Chocolate Showpiece.

    Apiratorn Terdpravat, Diplôme de Pâtisserie
  • Untitled-F6091BD8

    Learning French cuisine and French pastry techniques at Le Cordon Bleu Dusit, we acquired the real cooking techniques and practice on the system thinking. After we graduated, we were able to create the dishes, cake and pastry items by ourselves. All pieces are our signatures.

    I was inspired and I have tried to follow other chefs. I didn’t know how to think or create a thing on my own but learning from this school changed me to become a leader. I design my own food. I am not the follower anymore.

    Vacharobol Sopa, Diplôme de Cuisine and Thaï Diplôme de Pâtisserie
  • Webp25251F17

    I actually think Le Cordon Bleu Dusit has chosen me. I was half awakened half sleeping when I saw an ads about LCBD on television. I’ve felt like it was a must for my life and LCBD ambience can’t get no better. It's friendly environment, respectful colleagues, skillful instructors and staff is prompt on helping.

    Cezar Machado, Professional Thai Cuisine
  • Untitled-8416B695

    I was researching the best Culinary School in Bangkok and came across Le Cordon Bleu Dusit 10 years ago. For the chef instructor, friends, and the learning environment, I would describe them in one word "AWESOME"! I Never felt pushed towards any process other than encouragement by our instructor. The instructor's experience was just "Wow". Imagine your instructor can even tell you after tasting your presentation of cooked items, that there's something wrong with the peeling of the fresh turmeric.

    My classmates came from multicultural and diverse backgrounds. Furthermore, until now, after finishing the course, we still hang out.

    Maryline Rimpa, Professional Thai Cuisine
  • Supachai

    Le Cordon Bleu Dusit is the very first key to shape my life and my career as I am today. They gave me knowledge, tips and tricks, and most importantly ’passion’. I felt grateful that I’d brought myself into one of the most delicate cuisines in the world and also world class food standards. Of course, Thai cuisine is definitely one of them as well.

    I really can’t imagine where and what I would be without this important piece of my life. Whenever I feel my passion is dying out, look back into that very day at school and allow myself to recharge my passion. It works for me.

    SUPACHAI UDOMSATHAPOL, DIPLÔME DE CUISINE
  • P'Jojo3

    In my opinion, Le Cordon Bleu Dusit is the best culinary school. It is the place of professional chefs and excellent cooking. I knew that I would learn a lot and get more experience from this school

    During each term, the things that practiced as a routine everyday was the food storage and food preservation which is very important. I also learnt about menu planning, food preparation and kitchen management. All the chef instructors gave their full support and guidance which allowed me to practice my work and think systemically until I could to plan ahead and gained the ability to solve any problems by myself; skills that I have developed to become successful in

    Chidphong Chonngam, Diplôme de Pâtisserie

News & Events

Open House - All Programmes

Open House - All Programmes

Come and join our 'Open House - All Programmes'. This is the perfect opportunity for you to visit our brand-new school, experience the unique Le Cordon Bleu ...

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