Dusit and Le Cordon Bleu in joint venture to establish culinary arts education in Bangkok

Dusit and Le Cordon Bleu, one of the world’s largest culinary arts institutes, have set up a joint venture to offer a comprehensive range of quality culinary arts education courses.

Named Le Cordon Bleu Dusit Academy of World Cuisines to be located at the Dusit Thani Building, and offering an international Bachelor’s degree in Business Administration in Professional Chef and Restaurant Management at Dusit Thani College, Srinakarin, this new venture with both Dusit and Dusit Thani College aims to become Bangkok’s most modern and complete culinary training establishment of a scale and scope never before achieved.

This new partnership developed in response to the rapidly increasing demand in Thailand for the finest quality culinary arts education and hospitality training,is also open to non-professionals in the culinary industry who would like to learn how to cook or know about food. 

The Academy will feature courses intended for all who are interested in culinary arts, ranging from studies in cuisine to patisserie; as well as innovative English-language courses intended to supplement and especially enhance service industry standards through improved English skills.

Programs are offered as diploma courses or as workshops. In addition, the Academy also boasts state of the art facilities, a coffee shop and bistro, a cultural centre and a sales outlet of culinary and kitchen products. Construction will get underway soon, with classes commencing in 2006.

Dusit Thani College will cater to those seeking a degree in Professional Chef and Restaurant Management, and the curriculum will be taught entirely in English. 

The following Le Cordon Bleu courses, customized to Thai needs, will initially be offered at the Academy:

• Basic Cuisine (Cuisine de Base)
• Basic Patisserie (Patisserie de Base)
• Intermediate Cuisine (Cuisine Intermediaire)
• Intermediate Patisserie (Patisserie Intermediaire)
• Le Cordon Bleu English for Tourism and Hospitality

Short Course Program

• World Cuisines 
• Wine Studies and Appreciation
• Beverage Service Operations
• Food Service Operations
• Restaurant Food and Beverage Service
• Food and Wine Philosophy (Combining Flavors, Textures, Food and Wine)

Gourmet Program

• Cuisine workshops (2 days)
• Patisserie workshops (2 days)
• Initiation to French Cuisine (4 weeks)/ Initiation to French Patisserie (4 weeks)
• A Taste of Le Cordon Bleu (4 days)
• Patisserie a la Carte (4 days)
• Boulangerie (3 days)
• A Taste of Health Eating (1 day)
• Hygiene and Nutrition (1-2 weeks)
• Les Petits Cordons Bleus (Saturday 3 hours for 8 weeks for children)
• Menu Planning (2 days)
• Catering/Buffet Techniques

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