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Le Cordon Bleu Dusit Culinary School is a French-Thai joint venture. We are the first school in the global network of Le Cordon Bleu schools that is offering a Professional Thai Cooking course. We are very proud of this initiative.

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 - followed by hands-on practice in our practical kitchens for each and every recipe.

The course provides a comprehensive professional Thai Cuisine curriculum with more than 200 recipes of traditional, regional, royal and modern contemporary Thai dishes - with the occasional guest demonstration by well-known contemporary modern Thai cuisine chefs. The programme also includes instruction in the delicate art of fruit and vegetable carving. Our Thai cuisine classes also include basic introductory modules in restaurant management topics which is ideal for those who want to become a Thai cuisine chef or to open a Thai restaurant in Thailand or overseas.

Discover the art of Thai cooking and the secrets of Thai cuisine from our expert Thai Cuisine Chefs. The Diplôme and certificate, accredited by the Thai Ministry of Education, are awarded by Le Cordon Bleu Dusit which is considered to be the international passport to the culinary world.

Classes include a market visit, a cooking demonstration, food tasting, and hands-on activities which will enable you to create exquisite Thai dishes. Dishes include appetizers and snacks, salads, soups, curry and curry pastes, dips & sauces, main courses, rice & noodles and traditional Thai desserts.

Useful Note

Intake: January l April l July l October
Weekday Course:
4 days / week
8 - 9 months
Total Hours: 540 Hours
Hours per Day: 3 - 6 Hours
Language: English with Thai translation in Demonstration Sessions

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  • Course Structure

    — Term 1 —

    • Introduction to Thai cuisine, Background, Evolution and Principle of Ingredient Use in Thai Cuisine
    • Food Styling
    • Hygiene and Food Safety
    • Introduction to Kitchen and Equipment / Basic Knife Skill
    • Fundamental of Thai cooking; Food preparation and production of a range of dishes:

    - Preparing Rice and Thai Stock
    - Boiled and Soup
    - Knowledge about Coconut and Preparation of Coconut Milk / Boiled and Soup
    - Thai Chilli Dips
    - Thai Dips
    - Spicy Salad Part
    - Thai Appetizers
    - Thai Main Dishes
    - Thai Single Dish

    • Fruit and Vegetable Carving
    • Fundamental of Thai dessert; Dessert preparation and production of a range of Thai dessert:

    - Thai Desserts

    • Food Preservation and Thai Herbal Drinks
    • Special Demonstration by Guest Chef

    — Term 2 —

    • Introduction to Food & Beverage Finance
    • Menu Management and Restaurant Concept Development
    • Business Plan Development
    • Regional Thai Cuisine:

    - Northern Thai Cuisine
    - Northeastern Thai Cuisine (Isan)
    - Central Thai Cuisine
    - Southern Thai Cuisine

    • Fruit and Vegetable Carving
    • Banana Leaves Crafting
    • Traditional Thai dessert
    • Lunch Event Introduction
    • Special Demonstration by Guest Chef / Guest speaker

    — Term 3 —

    • Introduction to Kitchen Lay-out
    • Introduction to food and beverages supervisory skill
    • Royal Thai cuisine
    • Advance Traditional Thai dessert
    • Creative Thai cuisine and dessert
    • Restaurant service operation - Thai Lunch
    • Chinese-Thai cuisine, Preparation and production a range of dishes
    • Thai single dish recipe for quick meal service
    • Special Demonstration by Guest Chef
  • Who is the programme for?

    Thai or international students who have a passion for culinary arts.

    1. There is no upper age limit to studying at Le Cordon Bleu Dusit. However, we recommend that you are at least 17 years old by the commencement date of your course.

    2. Applicants must have successfully completed Year 9 or equivalent at secondary level education.

  • What qualification will I gain?

    Diplôme de Cuisine Thaïe
    Awarded by: Le Cordon Bleu Dusit Culinary School
    The course is accredited by the Thai Ministry of Education

Term Dates & Prices

Select a date
Oct 7, 2024 - Jul 4, 2025 ( Standard , in English , Thai )
Jan 13, 2025 - Sep 26, 2025 ( Standard , in English , Thai )
Apr 23, 2025 - Dec 19, 2025 ( Standard , in English , Thai )
The course fees shown above are inclusive of the following fees:
  • Application Fee: THB 3,000 (for Thai students) or THB 5,000 (for International students)
  • Uniform: THB 9,800 (for Weekday students)
  • Tool Kit: THB 55,000
  • Tuition Fee: THB 450,000 (for Thai students) or THB 480,000 (for International students)

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