About our classes

Learn and apply contemporary pastry arts techniques in this immersive program designed for aspiring professionals and passionate amateurs. This course allows students to acquire essential pastry-making techniques, including preparing doughs, batters, and creams. From receiving ingredients to creating refined plated desserts, students will explore each step of the pastry production process. With a personalized and hands-on approach, all learning takes place in small group workshops for optimal skill development.

 

Learning Outcomes:

At the end of this course, you will be able to

• Demonstrate fundamental pastry techniques used in contemporary French desserts
• Prepare classic and modern doughs, creams, mousses, and glazes
• Apply professional finishing and decoration techniques
• Work efficiently in a pastry kitchen environment
• Understand basic ingredient functionality and sourcing
• Practice mise en place and kitchen hygiene protocols

Intake

September: 27 September – 29 November 2025 | 9:00-17:00

Duration: 10 weekends (Only Saturday)

Total Hours: 70

Hours per day: 7

Remark: Participants should be at least 18 years old at time of application

The listed price is inclusive of

• 1 student uniforms
• Application fees

About the Program:

The Immersive French Modern Cuisine program is designed for culinary enthusiasts, aspiring chefs, and entrepreneurs seeking to acquire essential culinary techniques.This 10-day training will teach you how to master the professional kitchen environment, select and prepare high-quality ingredients, and cook and present refined dishes from starters to main courses. You will apply both traditional and contemporary culinary techniques while uncovering the secrets behind French cuisine. Through practical, hands-on workshops, you’ll gain a strong foundation in modern cooking practices and learn to execute techniques inspired by the culinary philosophy of Chef Alain Ducasse.

 

Learning Outcomes:

At the end of this course, you will be able to

• Apply key cooking methods (roasting, poaching, sautéing, etc.)
• Execute foundational cuts and preparation techniques
• Cook and plate appetizers, main dishes, and garnishes with precision
• Apply both traditional and modern French culinary techniques
• Recreate emblematic dishes from the repertoire of Chef Alain Ducasse
• Demonstrate kitchen hygiene, safety, and mise en place best practices

Intake

September: 27 September – 29 November 2025 | 9:00-17:00

Duration: 10 weekends (Only Saturday)

Total Hours: 70

Hours per day: 7

Remark: Participants should be at least 18 years old at time of application

The listed price is inclusive of

• 1 student uniforms
• Application fees

About our classes

Explore the versatility of cheese in pastry, learning how its creamy texture and unique flavors transform a simple dessert into a luxurious centerpiece.

Learning outcomes:

At the end of this course, you will be able to:

• Balance savory and sweet flavors by understanding the role of different cheeses in desserts.
• Experiment with unique flavor combinations to create distinct cheesecake and other cheese-based desserts.

Menu

• Vanilla crème brulee cheese tart with fruit coulis

Duration: 4 H (9h-13h)

Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.

About our classes

Celebrate the depth and elegance of vanilla in this focused, hands-on pastry class. You’ll create a beautifully balanced Vanilla Tart, combining crisp tart shell, smooth vanilla cream, and delicate finishing elements. Then, explore the art of confectionery with Soft Caramel Vanilla Candies

Learning outcomes:

At the end of this course, you will be able to:

• How to prepare and blind-bake tart shells to perfection , Techniques for making silky vanilla cream and assembling modern tarts , Sugar-cooking methods for caramel with precision and consistency.

Menu

• Vanilla Tart
• Soft caramel Vanilla Candy

Duration: 4 H (9h-13h)

Remark:Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.

About our classes

Bright, zesty, and topped with clouds of golden meringue—this class is your guide to mastering the elegant Lemon Meringue Tart from scratch. Perfect for home bakers looking to elevate their dessert skills, this hands-on class covers everything from creating a crisp, buttery tart shell to crafting a silky, citrusy lemon curd and whipping up the perfect Italian meringue.

Learning outcomes:

At the end of this course, you will be able to:

• How to make pâte sucrée (sweet shortcrust pastry) with flawless texture
• Techniques for thick, smooth lemon curd with the perfect balance of tart and sweet
• Tips for stable, glossy meringue that toasts beautifully
  Assembly and finishing for a professional presentation

Menu

• Lemon Meringue Tart

Duration: 4 H (9h-13h)

Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.

About our classes

Discover the fascinating world of chocolate in this focused, hands-on class. Learn the history and science behind chocolate-making, from selecting premium cocoa beans to crafting finished products. Gain an understanding of key processes such as roasting, grinding, and conching, while developing skills in tempering and creating chocolate bars with unique inclusions. This class also offers hands-on experience with bean-to-bar equipment and sensory training for chocolate tasting and quality assessment.

Learning outcomes:

At the end of this course, you will be able to:

• Identify and select high-quality cocoa beans based on flavor profiles and sourcing standards.
• Understand and perform key chocolate-making processes, including roasting, winnowing, grinding, and conching
• Conduct sensory evaluations to assess chocolate quality and flavor complexity.

About our classes

Master essential French pastry techniques to create versatile pastries for a coffee shop setting. The class focuses on developing key skills such as dough handling, lamination, and pastry assembly to ensure consistency and quality in every bake.

Learning outcomes:

At the end of this course, you will be able to:

• Master essential French pastry techniques for creating classic and modern pastries.
• Develop skills in lamination, dough handling, and assembling a variety of pastries.
• Understand how to produce high-quality pastries that are consistent, visually appealing, and perfect for a coffee shop menu.

Menu

• Pain au Lait ( Milk bread )
• Foccacia
• Brioche feuilletee
• Plain scones with Jam
• Lemon cake with lemon curd
• Amandine Tartlets
• Red fruits cheese cake
• Vanilla – caramel choux

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About our classes

Start your weekend with the perfect brunch pastries! In this hands-on class, you’ll learn to create flaky, buttery, and sweet treats that pair beautifully with coffee or tea, you’ll master techniques to make bakery-quality pastries at home

Learning outcomes:

At the end of this course, you will be able to:

• Prepare and bake a variety of brunch pastries, from flaky croissants to soft danishes.
• Understand dough techniques, including laminating, proofing, and shaping.
• Master fillings and toppings to create a variety of flavors

Menu

• Strawberry choux
• Brioche nanterre
• Bostock ( Almond Brioche )
• Croissant french toast with berry compote
• Scones with fruit jam
• Sourdough pancake
• Waffles
• Crepe suzette

Duration:  13 – 14 September 2025 2 day ( 9.00-16.00 )
Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.

About our classes

Dive into the world of classic French pastry with this hands-on class dedicated to choux pastry. Learn to master the versatile pâte à choux as you create elegant Chocolate Religieuse, refined Vanilla & Caramel Tonka Choux, and airy, sugar-crusted Chouquettes.

Learning outcomes:

At the end of this course, you will be able to:

• How to prepare and pipe pâte à choux with precision ,techniques for making smooth pastry cream and aromatic infusions ,glazing and finishing methods for a professional presentation
• Tips for storage and serving of choux-based pastries.

Menu

• Chocolate religieuses
• Choux Vanilla & Caramel Tonka
• Chouquettes

Duration: 1 Day (9h-16h)

Remark: Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.

About our classes

Learn the techniques behind creating light, flaky layers that form the foundation of classic French pastries and savory. From mastering the lamination process to crafting iconic treats like Millefeuille, Palmiers, and turnovers,

Learning outcomes:

At the end of this course, you will be able to:

• Master the fundamentals of puff pastry dough preparation and lamination techniques.
• Ability to create many pastry products with puff pastry dough along with a variety of sweet fillings

Menu

• Vanilla and caramel millefeuille
• Sacristan ( Puff sticks )
• Apple turnover
• Palmier

Duration: 1 Day (9h-16h)

Remark:Participants should be at least 17 years old at time of application

Please contact via Line Official Account @ecoleducassebkk to confirm your payment.