Global Artisan Bakery & Modern Viennoiserie Programme
Explore the World of Artisan Bakery
Over 11 intensive weekends, you will work hands-on with real doughs, real fermentation, and real results — from the laminated layers of a French Croissant to the deep tang of a slow-fermented Sourdough.
Master the fundamentals of flour, gluten development, fermentation, lamination, and sourdough methodology — building the technical foundation to understand not just what you are making, but why every step matters.
Structured across 11 weeks of guided, progressive learning, the curriculum moves from classic European breads and laminated pastries to Asian-inspired creations and modern fusion techniques — giving you a diverse, professional-level repertoire that reflects the full breadth of contemporary artisan baking.
Led by Chef Damien Lien — 16 years of experience across five-star properties including Singapore Marriott Tang Plaza and Bangkok Marriott Marquis Queen’s Park — bringing expertise in artisan bread, sourdough, and modern viennoiserie that began in his father’s bakery in Malaysia.
Delivered at The Food School Bangkok — a Tripadvisor Travellers’ Choice award-winning culinary institution, and nominee for Asia’s Best Culinary Training Institution 2026.
A hands-on programme built to develop confidence, creativity, and baking skills that last.
Class Schedule
Opening intake
- October 2026
Duration
- 11 weeks on every Saturday
Days per week
- 1 day/week
Hours per day
- 8 hours/day
Total hours
- 88 hours
Delivery language
- English with translation
Qualified age
- Minimum 18 years old
Suitable for
- Amateur, upskillers, reskillers and bakery enthusiasts
Menu Highlight
- Croissant
- Danish Mango Sticky Rice
- Sourdough
- French Baguette
- Pistachio Raspberry Supreme Roll
- 40+ recipes across 11 weeks of hands-on learning
Academic Details
You will learn
- Gain an overview of the art of crafting bread and baked goods
- Participate in hands-on training and learn to make over 47 items from Eastern and Western countries
- Learn the art of adding both sweet and savoury toppings to your baked goods
- Master essential techniques to perfect your baked goods and recipes
Course outcome
- Gain knowledge of dough-preparation and bread usage
- Understand the art of adding complementary toppings, both sweet and savoury
- Explore the science behind bread-making techniques
Achievement
- Certificate of Completion by The Food School Bangkok
Fees
Course fee
- THB 120,000
Application fee
- THB 1,500 per level – Thai students
- THB 2,500 per level – International students
Uniform
- THB 3,250 per set (Chef Jacket, Chef Cap, and Apron)
Toolkit
- Free of charge (Toolkit will be provided for in-class usage.)
*REMARK*
- 0% instalment plan on local credit card is applicable up to 10 months
FAQs
What languages are the courses taught in?
The International Bread and Bakery Intensive Weekend Programme is taught in English, with translators available for Thai language support upon request. Languages of short courses may depend on the guest instructor of each course, and details will be provided on each page of the course.
Are the tools, such as knives, provided, or do we have to bring our own?
You’re welcome to bring your own but if not, The Food School is here to support. Our kitchens come fully-equipped with cooking tools sourced from our trusted partner Allied Metals for our students to use in our classes.
