French Pastry

LE CORDON BLEU DUSIT, BANGKOK

Students can take the classic French Pastry 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 and have plenty of experience in the world of Pastry.

The training sessions are held in small groups in modern demonstration and practical kitchens where chefs provide personal instruction and feedback to all our students. Apart from teaching all the classic French pastries, the course also encourages students to develop their creativity through the creation and design of chocolate and sugar showpieces at Superior level.

Chef Marc Razurel - Head of Pastry Chef Instructor

Chef Marc Champiré - Pastry Chef Instructor

Chef Niruch Chotwatchara - Pastry Chef Instructor

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Diplôme
de Pâtisserie

"BASIC TO MASTERY"

Weekday Class
Intake: Jan, Apr, Jul, Oct
Structure: 3 levels, 9 months
Hours/day: 3 - 6 hrs.

Saturday Class
Intake: Jan, Jul
Structure: 3 levels, 18 months
Hours/day: 08.00 - 19.00 hrs.

Total Hours: 540 hrs.

Teaching Method: Chef Demonstration, Practical, Theory Class

Le Cordon Bleu Dusit Pâtisserie Courses provide dynamic and engaging lessons where students master classic pâtisserie techniques while exploring all aspects of the kitchen. Students gradually learn to create a diverse range of cakes served in restaurants, pâtisserie shops, and tearooms. The curriculum includes classic and contemporary French desserts, as well as advanced techniques in chocolate and sugar work.

EXPLORE DIPLÔME DE Pâtisserie

Basic
Pâtisserie

"EDIBLE BUILDING BLOCKS"

Weekday Class
Intake: Jan, Apr, Jul, Oct
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 Pastry is designed to give you a strong foundation on which to build the basic skills and knowledge of French Patisserie. This programme teaches students techniques for doughs, basic entremets, piping techniques and traditional cakes and tarts. Techniques will reappear throughout the term in order to familiarize you with their various applications.

• Introduction to French pâtisserie
• Basic doughs and fillings
• Mousses, traditional desserts and cakes
• Classic techniques and basic decoration

EXPLORE BASIC Pâtisserie

Intermediate
Pâtisserie

"PRACTICE MAKES PERFECT"

Weekday Class
Intake: Jan, Apr, Jul, Oct
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 Pâtisserie

As you begin to master fundamental techniques such a making a pastry cream or genoise sponge, your proficiency will allow you to focus more on decoration. Intermediate pastry will also introduce you to gateaux, viennoiserie, restaurant desserts and more advanced chocolate work.

• Refine artistic and decorative skills
• Variations on restaurant desserts
• Introduction to chocolate: tempering and dipping
• Caramel, nougatine and sugar work

EXPLORE INTERMEDIATE Pâtisserie

Superior
Pâtisserie

"THE ICING ON THE CAKE"

Weekday Class
Intake: Jan, Apr, Jul, Oct
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 Pâtisserie

The Superior Pastry combines all the knowledge, techniques & artistic skills earned, and encourages you to personalize every piece of work. You will produce complex and highly decorated creations including a wedding cake, chocolates and a sugar showpiece. You will be encouraged to develop your creative flair using the latest techniques.

• Dessert menus
• Decoration and presentation, flavour, aroma and spices
• Hand-dipped and moulded chocolates

• Sculpture and display in chocolate and sugar

EXPLORE SUPERIOR Pâtisserie

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Duration: Approximately 20 minutes
Fee: FREE

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