Le Cordon Bleu, the world-class hospitality and culinary school from France, has just celebrated its 125^th anniversary this year. Now, Le Cordon Bleu has branches in many cities all over the world including Bangkok, Thailand, opened in 2007 under the name ‘Le Cordon Bleu Dusit’

Besides French Cuisine Programme, French PâtisserieProgramme and Short Course and Workshop, we’re excited when informed that it just opened a Professional Thai Cuisine Programme under the supervision of chefs and experts in Thai Cuisine who have experiences in the industry in Thailand and foreign countries.

A Professional Thai Cuisine is a 9-month programme, consisted of 3 semesters (3-4 days per week.) Students will learn 200 Thai recipes through in-depth details under the international teaching environment, using English language with support from a translator during chef demonstration. The teaching method is Le Cordon Bleu’s unique style, the same method inherited through its 125 years of culinary profession. Students first learn each recipe from chef demonstration by watching, listening and taking note. Then it’s their turn to cook in a real kitchen with close guidance from professional chef.

During the first semester, students will learn about basics Thai cooking and authentic Thai recipes, popular Thai dishes, and ingredients and techniques using in Thai cuisine. In the 2^nd semester, students will learn the bigger picture of Thai cuisine, they will learn about the 4 of Thai regional cuisines which are Northern Thai cuisine, North-Eastern Thai cuisine, Central Thai cuisine plus Eastern and Western Thai cuisine, and Southern Thai cuisine. In the 3^rd semester, when students have higher skills, they will learn about Royal Thai cuisine and Ancient Thai cuisine, which are meticulously detailed, and also the influence of foreign food to Thai cuisine, such as Chinese cuisine and Thai Fusion cuisine.

In each semester, students will learn a few dessert recipes along the way, such as gold egg yolk desserts series, namely Thong Yip, Thong Yod and Foi Thong.

Moreover,in order for students to fully understand Thai ingredients, there are field trips to markets where students will learn how to pick for the best under the instruction of chef, ‘Shopping with Chef.’ These field trips cover both wholesale and retail markets so students learn as many as possible about fruits, vegetables and other ingredients of Thailand. Students also have to learn about Food Styling for Photographer and Wine-Pairing for Thai food to keep up with the latest trend in gastronomy world.

Le Cordon Bleu Dusit located at 17-19^th floor of Central Tower @ CentralWorld. It is considered the most modern campus in ASEAN with a spacious area of over 3,000 sqm.

For more information about the Thai Cuisine Programme, please visit : https://www.cordonbleu.edu/thailand/professional-thai-cuisine/th
Tel 02237-8877
LINE ID: @lecordonbleudusit

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