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 Remi Bouiller - Pastry Chef Instructor

Chef Soyoun Park - 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.

Weekend Intensive Class (Sat & Sun)
Intake: Jul, Oct
Structure: 3 levels, 9 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.

Weekend Intensive Class (Sat & Sun)
Intake: Jul, Oct
Duration: 11 - 12 weeks | 3 months
Hours/day: 08.00 - 19.00 hrs.

Total Hours: 180 Hour

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.

Weekend Intensive Class (Sat & Sun)
Intake: Jul, Oct
Duration: 11 - 12 weeks | 3 months
Hours/day: 08.00 - 19.00 hrs.

Total Hours: 180 Hours
Prerequisite: Basic Pâtisserie

EXPLORE INTERMEDIATE PÂTISSERIE

Superior Pâtisserie

"THE ICING ON THE CAKE"

EXPLORE SUPERIOR PÂTISSERIE

Visit Our School

Duration: Approximately 20 minutes
Fee: FREE

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