Professionals, amateurs and gastronomic enthusiasts come to Le Cordon Bleu for a superior culinary education. All instruction is given by Master Chefs. Most of them have earned numerous awards and distinctions through out their careers and judge at international culinary competitions. At Le Cordon Bleu Dusit Culinary School, students at all levels learn from the Chef’s expertise, experience and personal interpretation of the culinary arts.   The unrivalled Le Cordon Bleu teaching methodology combines demonstrations followed by hands-on practical classes.

The Grand Diploma Program   The Grand Diploma, the core of Le Cordon Bleu’s curriculum, is considered to be the most intensive and comprehensive training in classic French cuisine and pastry techniques available to-day, offering as many practical hours in teaching kitchens where each student, under the guidance and supervision of a chef, independently prepares a dish from start to finish.   Our focus on mastering of technique skills give the students the confidence and knowledge to apply whatever they have learnt to any style of cuisine. By working with some of the finest chefs in the World, students are personally encouraged as they move through the course to develop their own creativity and artistic expression.   In approximately 9 months, students advance through Basic, Intermediate and Superior levels in Cuisine and Patisserie. These are progressively structured courses that provide Le Cordon Bleu students with the skills they need to apply French techniques to any cuisine.    Intakes: January/ April/ July/ October

Le Cordon Bleu Classic Cycle   Le Cordon Bleu Chefs teach sophisticated culinary techniques and influence the newest trends in gastronomy. The Le Cordon Bleu Classic Cycle teaches students to progressively discover and ultimately master the basics of French Cuisine and Patisserie in a complete and systematic manner. They consist of two different but contemporary cycles: the Cuisine Cycle and the Patisserie Cycle.   The Le Cordon Bleu Diploma of Cuisine  is awarded to students who have successfully completed Basic, Intermediate, and Superior Cuisine Courses.   The Le Cordon Bleu Diploma of Patisserie  is awarded to students who have successfully completed Basic, Intermediate and Superior Patisserie Courses.   The prestigious Le Cordon Bleu Grand Diploma is awarded after successful completion of all six courses.   Intakes: January/ April/ July/ October

Le Cordon Bleu Classic Cycle- Saturday class   Le Cordon Bleu Dusit is delighted to open its Classic Cycle Patisserie and Cuisine Program on  a part-time basis for people who work are just too busy to do a full-time course.  The program is taught intensively every Saturday from 8am to 7pm. You will have 3 demonstration and/ or practical classes each Saturday but you will be able to complete the Basic stage of the Classic Cycle in just 20 weeks- and the Intermediate stage over another 20 weeks- which means you can finish 2 of the 3 stages of the Classic Cylce in just one year part-time.  Courses:  Basic Patisserie& Cuisine and  Intermediate Pastry & Cuisine   Class Schedule:  1 or 2 demonstration sessions and 1 or 2 practical sessions per week (9 hours per week)   Intakes: January / July 2010     Le Cordon Bleu Professional Development Programme LE CORDON BLEU prides itself on offering specialized programming for industry professionals. Professional Boulangerie  240-hour (1 >2 level) - 2011 Thai Cuisine 540-hour ( one course) - 11 October 2010   Specialized Patisserie and Cuisine Workshops These are one-to four-day session that concentrate on differents topics such as a pastry-making or a basic-cooking class. Workshop participants hands-on under the supervision of a Master Chef.

• 6-hour Thai Cuisine workshops

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      2010 Culinary Discovery Programme

        These Culinary Discovery Programme are designed for our "gourmet enthusiast" and are offered throughout the year. 

        We would like to keep you informed of all developements and we are offering the range of Culinary Discovery Programme:         

• Thai Cuisine Workshops 6-hour
• Boulangerie (The Art of Bread-Making) 25-hour
• Barista (The Art of Coffee-Making) 18-hour

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