World-leading cooking teaching curriculum

Le Cordon Bleu Dusit is committed to developing courses in Culinary, Wine and Management to meet the needs of the industry. Graduates of Le Cordon Bleu Dusit are considered part of a culture of excellence. Create a competitive advantage in today’s ever-changing business world.

Courses offered

GRAND DIPLÔME®

The savory and pastry cooking course is intensive and covers French cooking techniques. which is like an important passport to a career

What will be learned from the course

  • Practical practice with a variety of raw materials. To learn both techniques for preparing savory dishes and French pastries.
  • Learn to prepare French food using modern techniques.
  • Teach students important principles about cooking. So that students can create both savory dishes and baked goods in their own style.


CUISINE PROGRAMME

The Savory Cooking Certificate Course (Cuisine Programme) covers teaching from basic cooking skills. Using various tools and equipment, preparing food to creating and designing food items in their own style It focuses on conveying various cooking techniques according to the famous style of Le Cordon Bleu.

  • Course structure

Beginner level – Students will gain experience in French cooking that has been passed down for a long time. They will learn to use and combine various herbs, spices, and seasonings to create flavorful dishes. and make the food more interesting

Subject topic

  • French vocabulary used in cooking
  • Using knives and slicing like a professional
  • Preparation of raw materials and ingredients for cooking
  • Basic principles for making stock, various types of sauces, food fillings, and          flour for cooking.
  • Methods and steps for cooking various types of food

Intermediate Level – Students will learn about the food of the different regions of France. which is considered the heart of French cooking Each type of food requires more complicated cooking techniques. Students will practice various skills learned at the beginner level until they become proficient.

Subject topic

  • History of raw materials and influences on the food of various regions of France
  • Professional kitchen skills
  • Advanced slicing techniques and decorating food plates
  • Condiments and food flavoring
  • Basic knowledge about the combination of colors, flavors and harmony of taste and texture.

Advanced Level – Students will learn about the evolution of French cuisine and the various influences that have made it more diverse and contemporary. Advanced techniques used in contemporary cooking Combining different flavors of food and decorating dishes.

Subject topic

  • Managing and operating the kitchen efficiently
  • Designing food items made from rare ingredients and high quality
  • Advanced cooking and contemporary menu planning
  • creativity and advanced food plate decoration


PÂTISSERIE PROGRAMME

The Pâtisserie Programme focuses on transferring pastry-making techniques in the Le Cordon Bleu style and aims to train students to be proficient in the use of various kitchen utensils and equipment. Students will learn to make Cake and a wide range of French pastries, both traditional and contemporary. that are available in restaurants, bakeries and tea shops, including chocolate making techniques and the advanced art of sugar making

  • Course structure

Beginner level – Students will learn the basic principles of baking. From types of pastries and cakes Combining different components of baked goods to make baked goods more diverse. to techniques for assembling various types of pastries, desserts, and cakes

Subject topic

  • French vocabulary related to baking
  • Basics of making pastry dough
  • Basics of making cream and pastry fillings
  • Techniques for assembling traditional French pastries and cakes and basic decoration
  • Pastry decoration

 

Intermediate Level – Students will learn and develop the skills needed to assemble and decorate traditional and contemporary French pastries.

Subject topic

  • Traditional and contemporary French pastries
  • Products made from yeast
  • Baked goods served hot and cold.
  • Basic Chocolate Making Techniques

Advanced Level – Students will learn to assemble a variety of baked goods sold in restaurants. Chocolate making techniques and the art of sugar making This is the application of knowledge, skills, and various techniques learned from subjects at the early and middle levels. and create different types of desserts by yourself that are unique



THE ART OF BAKERY

Le Cordon Bleu Dusit’s The Art of Bakery Certificate Course is a course that aims to impart professional bread-making knowledge and techniques. Learners will complete 8 weeks or 240 hours of intensive bread-making skills training, ideal for those who love and aspire to become professional bread-makers. Graduates will receive a Diplôme de Boulangerie (Diplôme de Boulangerie) accredited by Le Cordon Bleu Institute and the Ministry of Education.

Students will learn techniques for making various types of bread. Whether it’s traditional French bread Italian, German, American bread, French bread that is popular in Europe such as puff, croissant, Danish, pretzels, scones, etc. and bread that is popular in Thailand such as sweet bread and bread with various fillings. which is delivered by an experienced bakery chef who is an expert in bread making. that will give advice and closely monitored throughout the course

Additionally, students will study the history of bread making. General knowledge about equipment used for making bread Techniques for making different types of bread and basic knowledge of management that can be applied to business operations

Bread studied in the course

  • Classic French Breads: French Traditional Baguette, Ciabatta, Country Bread.
  • Sandwich Breads: Rye Sandwich Bread, Whole Wheat Sandwich Bread, Cereal Sandwich Bread, White Sandwich.
  • Soft and Enrich Bread: Milk Bread, Viennese bread, Brioche, Challah bread, Kugelhopf, Hokkaido Brioche.
  • Laminated Dough: Croissant, Pan Aux Chocolate, Almond Croissant, Coffee Croissant, Danish, Puff Pastries,
    Kouign-aman, Palmier
  • Special Bread: Bran Bread, Walnut Rye Bread, Buck Wheat Bread, Sour Dough
  • International Breads: Bagels, Chapati, Pita Bread, Pretzel, Donut, Sangkaya Bun, Scones, Orange Chocolate Bun, Moroccan Bread, Provence bun (Olive, Sundries tomatoes, & Goat Cheese Roll)
  • Cookies: Chocolate Chip Cookies, Spritz Cookie, Granola Cookies, Anzac Biscuits


PROFESSIONAL THAI CUISINE

Le Cordon Bleu Dusit Culinary School is the first school in the Le Cordon Bleu Culinary School Group worldwide to offer classes. Thai Cooking Certificate Program (Professional Thai Cuisine) which is proud to be a part in spreading Thai food to be known around the world.

The Thai Cooking Certificate course has been designed by chefs who are experts in Thai cuisine. Course instruction consists of learning through cooking demonstrations by chef instructors. and cooking practice in the kitchen laboratory which is a teaching style that is typical of Le Cordon Bleu

Students will learn to cook more than 200 Thai dishes, including traditional Thai food. Regional food Royal food and contemporary Thai food. In addition, students will learn to carve fruits and vegetables. and basic restaurant management This course is suitable for those who want to become a chef. or operating a Thai restaurant both domestically and abroad

Graduates of the program will receive a “Diplôme de Cuisine ThaÏe” from the Le Cordon Bleu Institute, accredited by the Ministry of Education. It is like a passport to take you into the international food business world.

The content of the course covers the purchase of raw materials from the market. Cooking demonstrations by chef instructors, food tasting, and hands-on cooking This encourages students to practice their cooking skills. and can convey the meticulous detail into cooking.

 

– Semester 1 –

  • Basic knowledge about Thai cooking, history and principles of using Thai food ingredients.
  •  Basic food preparation, principles and practices regarding sanitation. and food safety
  • Skills in using knives and kitchen utensils
  • Basic knowledge in cooking Thai food, preparing and cooking various types of food.

Cooking rice and preparing stock for Thai food
– Thai food such as boiled soups and soups
– Knowledge about coconuts and coconut milk preparation / boiled foods and soups
– Thai food such as chili paste
– Thai food such as dips
– Thai food such as salad / larb / pla
– Thai food, savory snack type
– Thai food, type of side dish

  • Basic knowledge about Thai sweet food, preparation and cooking of sweet food.
  • Preserving food/beverages and herbal juices
  • Cooking demonstration by special guest chef
  • Basic finance for food and beverages
  • Managing food items and development of restaurant concepts
  • Business plan development
  • Local Thai food according to region - Northern food
  • - Northeastern food (Isaan)
- Central food
- Southern food
  • Carving vegetables and fruit
  • The creation of banana leaf work
  • Preparing traditional Thai desserts
  • Preparation for practical restaurant management training
  • Cooking demonstration by special guest chef/speaker
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