Welcome to Le Cordon Bleu Dusit Culinary School (LCBD)
New students are required to complete this online orientation, which prepares you for taking culinary classes and introduces a whole new learning environment, resources and facilities to you. You will also receive academic advising and other important information to help you successfully transition to an LCBD student.
The online orientation consists of a series of slide presentations and videos that are designed to take you through all of essential information you will need to prepare for and commence your study journey. We highly encourage you to complete each task well in advance of your following term commencement:
New Student Orientation:
To assist you in getting ready for the start of the term, below are video tutorials for the Kitchen Induction, How to Wear the Uniform, and Toolkit Checklist.
How to wear Uniform: https://youtu.be/qd-tT0L-tjA
How to tie your neckerchief: Cuisine and Patisserie https://youtu.be/nwCG4EvzoaM
How to tie your neckerchief: Thai Cuisine https://youtu.be/vFkoL0z8d3k
Kitchen Induction - French Cuisine and Thai Cuisine: https://youtu.be/otL2Nazu-HU
Kitchen Induction - Patisserie: https://youtu.be/LSoc-Px1oVk
Kitchen Induction - The Art of Bakery: https://youtu.be/60j1UQK8AKY
Toolkit - Classic Cycle/ Thai Cuisine Programme: https://youtu.be/CM9dvnHqShI
Toolkit - The Art of Bakery: https://youtu.be/swRJnTpeWB8
An assessment schedule gives the breakdown of how marks are calculated to give an overall result for a course. You must attempt and submit ALL assessment activities set out in assessment schedule for your course and achieve a minimum of PASS in all components
| Assessment Activity | Classic Cycle (BIS Cuisine and Pastry) | Professional Thai Cuisine + The Art of Bakery |
| Session Evaluation | 50% | 45% |
| Written Examination | 20% | 20% |
| Final Examination | 30% | 35% |
Final Assessment and Grades
| Classic Cycle Programme: Cuisine or Pâtisserie | ||
| Percentage range | Grade Code | Grade |
| 85-100% | A | High Distinction |
| 75-84% | B | Distinction |
| 65-74% | C | Credit |
| 55-64% | P | Pass |
| Below 55% | Fail | Fail |
Withdrawn: Student has officially withdrawn from the course with/without penalty
Incomplete: Student has failed to complete all components of the course
Final Assessment and Grades
| Professional Thai Cuisine and The Art of Bakery |
||
| Percentage range | Grade Code | Grade |
| 85-100% | A | High Distinction |
| 75-84% | B | Distinction |
| 65-74% | C | Credit |
| 60-64% | P | Pass |
| Below 60% | Fail | Fail |
Withdrawn: Student has officially withdrawn from the course with/without penalty
Incomplete: Student has failed to complete all components of the course
Recording LATE attendance
| Demonstration Class times | Practical Class times | |||||
| Time Slot | Late | Absence | Time Slot | Late | Absence | |
| 08:00 - 11:00 hrs. | 08:01 - 08:15 hrs. | 08:16 onwards | 08:00 - 11:00 hrs. | 08:01 - 08:15 hrs. | 08:16 onwards | |
| 12:00 - 15:00 hrs. | 12:01 - 12:15 hrs. | 12:16 onwards | 12:00 - 15:00 hrs. | 12:01 - 12:15 hrs. | 12:16 onwards | |
| 16:00 - 19:00 hrs. | 16:01 - 16:15 hrs. | 16:16 onwards | 16:00 - 19:00 hrs. | 16:01 - 16:15 hrs. | 16:16 onwards | |
Students who are unavoidable detained must notify Student Services before the class starts so that the chef instructor may accept your late attendance. Chef Instructors may accept students into class within the first 30 minutes consideration will be given on a case by case basis.
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