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Le Cordon Bleu Dusit invites all prospective students to find out more about our programmes by joining our Open House.
Lining a tart mold correctly is an essential step in making any tart. The correct technique ensures that the tart will bake evenly and look perfect.
Malaysian Le Cordon Bleu graduate Yong Voon Cheng (David) was thrilled to receive his Dux award for the Advanced Diploma of Hospitality Management. In an animated...
In the first week of May, Le Cordon Bleu was delighted to welcome President and CEO, M. André J. Cointreau for his Australian visit. M. Cointreau attended Le Cordon...
Come and meet Chef On Nha Hue, Le Cordon Bleu’s Alumni Chef in Patisserie. She will be conducting cooking demonstrations for you at HCMC, Vietnam.
Come and join our next 'OPEN HOUSE' on Friday, 26 May 2017 experience the unique Le Cordon Bleu teaching techniques
The graduation ceremony for our first term was held on 23 March 2017 at Dusit Thani Hotel.
Le Cordon Bleu Dusit welcomed Ms.Delphine Waller, School Director and Project Manager - the Hospitality and Catering Centre (HCTC) in Mae Sot on her school visit...
Le Cordon Bleu Dusit Culinary School and Dusit Thani Hotel Bangkok were so pleased to be the host food and catering services of the Photography Exhibition organized...
Le Cordon Bleu Dusit Culinary School was honored to have a visit of MOF Chef – Chef Yann Brys shared his expertise in preparing and baking pastry recipes for our...
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