Le Cordon Bleu Dusit Culinary School

Introduction

Le Cordon Bleu Dusit Culinary School opened in 2007, is a joint venture between Le Cordon Bleu International and Dusit International - one of Thailand's leading Hotel brands.

The school is located in the heart of Bangkok's famous Silom district, next to the Dusit Thani Hotel, and easily accessed by the MRT subway or BTS SkyTrain. The school is a modern state-of-the-art facility offering all the standard Le Cordon Bleu programmes as well as a Professional Thai Cuisine programme unique to Le Cordon Bleu Dusit. All classes are taught in English and the school accepts both Thai and international students from all over the world.

Consider coming to amazing Thailand - the land of smiles - to experience the best of French and the best of Thai culinary arts training.

This school offers programs in:
  • English

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Programs

This school also offers:

Diploma

French Cuisine Diploma Program

Campus Full time Part time 3 - 5 months April 2017 Thailand Bangkok + 1 more

Le Cordon Bleu Cuisine Courses provide the students with the fundamental culinary skills from the use of culinary equipment to the planning and execution of elaborate dishes. As the course progresses, techniques are layered upon each other [+]

Le Cordon Bleu Cuisine Courses provide the students with the fundamental culinary skills from the use of culinary equipment to the planning and execution of elaborate dishes. As the course progresses, techniques are layered upon each other and become more complicated. The demonstrations become more menu oriented, incorporating aspects of organization, preparation, balance and timing. The focus is on teaching the techniques through the famous Le Cordon Bleu recipes. Le Cordon Bleu Basic Cuisine Course opens the door to the adventures and traditions of French cuisine. Students also learn how to use and integrate condiments, herbs and spices into their recipes producing a variety of flavours which complement the dishes prepared. Study Modules: - French culinary terms and definitions - Professional knife handling and diverse cuts - Food preparation and mise en place - Classic French techniques - Learning foundations: stocks, sauces, forcemeats and dough - Variation on cooking method Weekday Class Terms Start: January/ April/ July/ October 
Duration: 10 weeks (3 months) 
Total hours: 180 hours 
Weeks: 3 - 4 days (18 hours) per week 
Language Conducted: English with Thai translation 
Course Fee:
 - THB 242,000** (Thai) - THB 274,000** (International) Saturday Class Terms Start: January/ July 
Duration: 20 weeks (5 months) 
Total hours: 180 hours 
Weeks: Saturday, 9 hours per week 
Language Conducted: English with Thai translation 
Course Fee:
 - THB 239,000** (Thai) - THB 271,000** (International) **Remark: The course fee is inclusive of additional fees as follow: - Tool kit THB 50,000 - Uniforms THB 9,000 (THB 6,000 for Saturday Class) - Application fee THB 5,000 (THB 3,000 for Thai Students) Those additional fees are required for the first time enrolment only. INTERMEDIATE CUISINE Introduces you to the heart of French cuisine – classic French regional dishes that reflect and exemplify the more complicated application of the techniques introduced at the basic level. Through practice and repetition, you begin to perform tasks more easily and instinctively. Study Modules: - Product origins and influence on regional cuisine - Perfecting professional kitchen skills - More advanced technical cuts and presentation - Seasonings and flavour appreciation - Introduction to colour, taste and texture combination Weekday Class Terms Start: January/ April/ July/ October Duration: 10 weeks (3 months) Total hours: 180 hours Weeks: 3 - 4 days (18 hours) per week Language Conducted: English with Thai translation Course Fee: - THB 180,000 (Thai) - THB 210,000 (International) Saturday Class Terms Start: January/ July Duration: 20 weeks (5 months) Total hours: 180 hours Weeks: Saturday, 9 hours per week Language Conducted: English with Thai translation Course Fee: - THB 180,000 (Thai) - THB 210,000 (International) SUPERIOR CUISINE Exposing to the evolution of French cuisine today and its integration into global contemporary cuisine, you will learn the intricacies of dishes required at the highest level of food production for contemporary and haute cuisine menus. Classical and contemporary dishes are included along with traditional and modern cooking methods and presentation, combining seasonal and global contemporary variations and influences. Study Modules: - Precision and efficiency in the kitchen - Recipe production with high quality and rare produce - Mastery of classic “haute cuisine” and contemporary menu planning - Mastery of presentation & decoration and development of personal creativity Weekday Class Terms Start: January/ April/ July/ October Duration: 10 weeks (3 months) Total hours: 180 hours Weeks: 3 - 4 days (18 hours) per week Language Conducted: English with Thai translation Course Fee: - THB 180,000 (Thai) - THB 210,000 (International) Saturday Class Terms Start: January/ July Duration: 20 weeks (5 months) Total hours: 180 hours Weeks: Saturday, 9 hours per week Language Conducted: English with Thai translation Course Fee: - THB 180,000 (Thai) - THB 210,000 (International) [-]

Professional Thai Cuisine Diploma Program

Campus Full time 9 months April 2017 Thailand Bangkok

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 [+]

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 Chef – Chef Rapeepat Boriboon. Chef Rapeepat won the bronze medal in fruit and vegetable carving at the “Thailand Battle of the Chefs 2006” and contributed many authentic Thai recipes for “A Symphony of Taste” which was voted the Best Fundraising Cookbook in Asia – including the Best Cookbook Design at the Gourmand World Cookbook Awards in Paris in 2009. The Diploma and certificate, accredited by the Thai Ministry of Education, are awarded by Le Cordon Bleu which is considered to be the international passport to the culinary world. Each cooking class includes 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. ... [-]

Pâtisserie Diploma Program

Campus Full time 3 - 9 months April 2017 Thailand Bangkok

Le Cordon Bleu Pâtisserie Courses offer a vigorous and exciting lesson allowing the students to master the techniques of classic pâtisserie while being introduced to all aspects of the kitchen. The students progressively learn to prepare [+]

Le Cordon Bleu Pâtisserie Courses offer a vigorous and exciting lesson allowing the students to master the techniques of classic pâtisserie while being introduced to all aspects of the kitchen. The students progressively learn to prepare a wide selection of cakes served in restaurants, pâttisserie shops and tearooms through the classic and contemporary French desserts, advanced techniques in chocolate and sugarwork. BASIC PÂTISSERIE This exciting course introduces the various combinations, properties and applications of Pâtisserie as students progressively learn to prepare a wide selection of cakes, desserts and pastries. Study Modules: - French pastry terms and definitions - Basic dough - Introduction to creams and fillings - Traditional desserts and cakes, classical techniques and basic decoration - Masking and glaçage Weekday Class Terms Start: January / April / July / October Duration: 10 weeks (3 months) Total hours: 180 hours Weeks: 3 - 4 days (18 hours) per week Language Conducted: English with Thai translation Course Fee: - THB 242,000** (Thai) - THB 274,000** (International) Saturday Class Terms Start: January / July Duration: 20 weeks (5 months) Total hours: 180 hours Weeks: Saturday, 9 hours per week Language Conducted: English with Thai translation Course Fee: - THB 239,000** (Thai) - THB 271,000** (International) **Remark: The course fee is inclusive of additional fees as follow: - Tool kit THB 50,000 - Uniforms THB 9,000 (THB 6,000.- for Saturday Class) - Application fee THB 5,000 (THB 3,000 for Thai Students) Those additional fees are required for the first time enrolment only. INTERMEDIATE PÂTISSERIE Students are assisted by the Chefs to develop artistic skills necessary to prepare and decorate a variety of French desserts and pastries. This course allows students to prepare variations on a range of classical and contemporary French desserts. Study Modules: - Classic and contemporary French desserts - Traditional desserts, cakes and yeast goods - Hot and cold restaurant desserts - Chocolate – basic techniques Weekday Class Terms Start: January / April / July / October Duration: 10 weeks (3 months) Total hours: 180 hours Weeks: 3 - 4 days (18 hours) per week Language Conducted: English with Thai translation Course Fee: - THB 180,000** (Thai) - THB 210,000** (International) Saturday Class Terms Start: January / July Duration: 20 weeks (5 months) Total hours: 180 hours Weeks: Saturday, 9 hours per week Language Conducted: English with Thai translation Course Fee: - THB 180,000** (Thai) - THB 210,000** (International) SUPERIOR PÂTISSERIE Superior Pâtisserie is separated into specialized areas: Restaurant Desserts, Chocolate Work and Decorative Sugarwork. It combines the knowledge, techniques and artistic skills of the Basic and Intermediate levels and encourages students to personalize their work and to be more artistic. Study Modules: - Gateaux, tarts and contemporary cakes - Petits fours and cakes - Chocolate – advance techniques - Sugarwork – cooking, colouring, pulling and blowing - Decoration and presentation Weekday Class Terms Start: January / April / July / October Duration: 10 weeks (3 months) Total hours: 180 hours Weeks: 3 - 4 days (18 hours) per week Language Conducted: English with Thai translation Course Fee: - THB 180,000** (Thai) - THB 210,000** (International) Saturday Class Terms Start: January / July Duration: 20 weeks (5 months) Total hours: 180 hours Weeks: Saturday, 9 hours per week Language Conducted: English with Thai translation Course Fee: - THB 180,000** (Thai) - THB 210,000** (International) [-]