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Le Cordon Bleu is considered by many to be the world’s premier culinary arts institute. With over 125 years of teaching experience, Le Cordon Bleu network has remained committed to providing a solid foundation in best practices in Gastronomy, Hospitality and Management.
Graduates become part of a great tradition of excellence, with credentials that will set them apart from the competition in a demanding and changing environment.
An intensive and comprehensive programme in classic French culinary techniques, combining our Diplôme de Pâtisserie and Diplôme de Cuisine, Le Grand Diplôme® is considered the passport to a world of career opportunities.
Le Grand Diplôme is composed of the Diplôme de Cuisine and Diplôme de Pâtisserie programmes. After successful completion of Basic, Intermediate and Superior level courses in both Cuisine and Pâtisserie (6 courses), students are eligible to be awarded Le Cordon Bleu Grand Diplôme – a highly acclaimed award and international passport to the culinary world. Students can choose to study cuisine or pâtisserie, or both simultaneously.
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Le Cordon Bleu Dusit Cuisine programme provides 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.
Basic Cuisine - 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 flavors which complement the dishes prepared.
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
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.
Intake:
Le Cordon Bleu Dusit Pâtisserie programme offers 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, pâtisserie 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.
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.
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.
Intake:
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Le Cordon Bleu Dusit Culinary School offers The Art of Bakery Course – a 240-hour 8 week programme offered every term of each year. The course has been designed for those who plan to become Bakery professionals but it is also ideal for those who simply love baking and want a comprehensive program of study. By enrolling in this course you will learn all the essential skills you need for a successful Bread Baking career. Graduates are awarded the Le Cordon Bleu Certificate in Baking – Diplôme de Boulangerie.
Intake: February, April, June, August, October
Total Hours: 240 Hours
Duration: 8 weeks
Daily Tuition Hour: 6 hours per day (Monday - Friday)
Morning Session: 08:00 hrs. - 15:00 hrs.
Language Conducted: English with Thai translation
Maximum Class Size: 16 students
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.
Intake: February, April, June, August, October
Total Hours: 540 Hours
Duration: 6 Months
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