Major Program in Culinary Arts

About our classes

Discover the pinnacle of culinary education with the Major Program in Culinary Arts, an intensive 14-month journey (32 weeks of advanced training + 6-month internship) into the heart of world gastronomy. This signature program, inspired by Alain Ducasse, blends foundational French techniques and Mediterranean soul, then expands into contemporary European artistry, vibrant Thai & Asian traditions, innovative modern methods, and strategic entrepreneurial vision equipping you to excel as a professional chef or visionary entrepreneur.

70% hands-on practice

20% demonstrations & lectures

10% fieldwork and project work

Regular guest chefs, supplier visits, and market immersion

Upon completion of the Major Program in Culinary Arts, graduates will be able to:

• Master classical and contemporary culinary techniques rooted in French gastronomy, enriched by European, Thai, and Asian culinary traditions.

• Execute professional kitchen operations with precision, discipline, and respect for international standards of hygiene, safety, and organization.

• Apply a wide range of cooking methods and advanced techniques, including modern and innovative approaches, to create refined and expressive cuisine.

• Craft elegant, well-balanced dishes with a strong sense of flavor, texture, and contemporary presentation suitable for fine dining and modern restaurants.

• Demonstrate expertise in menu planning, costing, and culinary concept development aligned with market expectations and creative vision.

• Integrate sustainability, ingredient sourcing, and zero-waste principles into professional culinary practice.

• Lead and collaborate effectively within high-end kitchen environments, demonstrating professionalism, leadership, and teamwork.

• Apply entrepreneurial insight and strategic thinking to develop restaurant concepts and long-term career pathways in the global culinary industry.

Intake

September 2026 – October 2027 

Total Hours: 800 hrs

Duration: 32 weeks +  6 months of internship in France

(5 days a week) Monday to Friday , 8:00 am – 1:00 pm

Hours per day: 5

Suitable for: Amateur, Future Professionals, Retraining & Food Enthusiasts.

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

Certificate of completion by Ecole Ducasse Nai Lert Bangkok

The listed price is inclusive of

• 3 student uniforms
• Cooking Equipment
• Pastry Equipment
• Application fees

Installment options available — please contact our LINE Official Account for details.

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