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Thai Hotel Chain, Dusit, Partners with Le Cordon Bleu to
Operate Culinary School Adjacent to
The Dusit Thani, Bangkok 
BANGKOK - July 10, 2007 - The partnership of Dusit Thani Public Company and Le Cordon Bleu marks the beginning of a new era in training for the hospitality industry in Thailand. Choosing Le Cordon Bleu as its international partner, Dusit has selected the world’s foremost culinary school with an unsurpassed centuries old tradition. 
 
Dusit Thani PLC proudly announces the grand opening [on July 6] of Le Cordon Bleu Dusit Culinary School, which was graciously presided over by Her Royal Highness Princess Maha Chakri Sirindhorn.  Flying in especially for this auspicious occasion was Charles Cointreau, Vice President of Le Cordon Bleu (Asia).
 
As the oldest Thai hotel chain, Dusit has been the forerunner in upgrading local hotel standards to international status.  Today, with the dynamic team-up with Le Cordon Bleu, Dusit is humbly yet highly determined to put food knowledge and expertise on the world map from its home base in Thailand.
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Her Royal Highness Princess Maha Chakri Sirindhorn is shown one of the six kitchens
of Le Cordon Bleu Dusit Culinary School. With her are (from left) Cedric Maton,
Chef de Cuisine; Fabrice Danniel, Master Chef; and Mr Cointreau.
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The partnership of Dusit Thani Public Company and Le Cordon Bleu marks the beginning of a new era in training for the hospitality industry in Thailand. Choosing Le Cordon Bleu as its international partner, Dusit International has selected the world’s foremost culinary school with an unsurpassed centuries old tradition. 
 
Located next to Thailand’s famous five-star hotel, The Dusit Thani, Bangkok, Le Cordon Bleu Dusit Culinary School will conduct industry-focused education to the highest international standards. Training emphasis will be on the teaching of classical French techniques in a Thai context. The school will reflect philosophies already jointly expressed by Dusit International and Le Cordon Bleu for quality, professionalism, innovation and tradition; providing Thais with the opportunity to enroll in courses previously only available in Europe, the Americas and North Asia. Courses in Professional Cuisine and Patisserie, the famed Classic Cycle Courses, together with Professional Culinary Management, Cuisines of the World, Gourmet Courses, Restaurant Food and Beverage Service, Wine Studies, Barista, Food and Wine Philosophy and English for Tourism and Hospitality, will be available at the school. 
 
The courses will provide students with the complete range of skills necessary to successfully enter all service occupations of the hospitality industry. Internationally accredited curricula delivered by a strong team of internationally acclaimed Le Cordon Bleu French Chefs will provide the ultimate in contemporary education and training. The structure of courses will enable a strong commitment to the building of a competent national workplace with the skills, knowledge and confidence to deliver quality and sustainability to the hospitality sector of Thailand’s tourism industry. 
 
The opening of the Le Cordon Bleu Dusit Culinary School marks the arrival in Thailand of the famous Parisian School, which not only teaches the classic culinary skills for French Cuisine, but also encourages excellence in emerging contemporary and international cuisines. 
 
The first classes will begin August 14, 2007, with 60 students accepted into the Basic Cuisine and Basic Patisserie programs.  The language will be conducted in French and translated into Thai by interpreters.  Courses translated into English will be available for international enrollees during the second term in late October 2007.
 
Both Le Cordon Bleu and Dusit International invite you to share our knowledge and passion for culinary arts and look forward to welcoming you on a journey of discovery that will last a lifetime. “Amitiés Gourmandes”.
 
The Programes

Professionals, amateurs and gastronomic enthusiasts come to Le Cordon Bleu for a superior culinary education. All instructions are given by Master Chefs.  Most of them have earned numerous awards and distinctions throughout their careers and have been invited as judges 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 Diplôme Program

The Grand Diplôme, 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 today, 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 the art of technique gives 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 9-12 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.
 
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 Diplôme de Cuisine is awarded to students who have successfully completed Basic, Intermediate, and Superior Cuisine Courses.
 
The Le Cordon Bleu Diplôme de Patisserie is awarded to students who have successfully completed Basic, Intermediate and Superior Patisserie Courses.
 
The prestigious Le Cordon Bleu Grand Diplôme is awarded after successful completion of all six courses.
 
Le Cordon Bleu Professional Culinary Arts Management

The focus of the Diploma of Professional Culinary Management is specifically geared to the international culinary industry. This innovative Le Cordon Bleu course offers comprehensive training in either cuisine or patisserie. Underpinned with academic studies in the fundamentals of front line management, combined with work experience, this course is considered a world leader in culinary education.
 
The Diploma of Culinary Arts Management builds on from the successful completion of the Le Cord Bleu Diplôme Program.
 
Le Cordon Bleu Cuisines of the World

Cuisines of the World provide students with a culinary journey that includes a taste of cuisines from Asia, Europe and the Americas. These courses will be offered at Le Cordon Bleu Dusit Culinary School starting in 2008.
 

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Contact:

Lalana Santos
Director-Corporate Public Relations & Communications
Dusit Hotels & Resorts
Tel: +66 (0) 2200 9999
Email: lalana@dusit.com
 

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Also See: French Chefs Jacques and Laurent Pourcel Partner with the Dusit Thani for New Restaurant Modeled after the Le Jardin des Sens in Montpellier, France / June 2004
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