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7 Days Basic or Professional Thai Cooking Holiday in Thailand

Bangkok Thai Cooking Academy, 1940 Sukhumvit Road, Soi 60, Bang Chak, Phra Khanong, Bangkok 10260, Thailand

Thai Culinary Training and Cooking Vacation in Thailand

This listing has the most popular offer available in Asia & Oceania

Come train in a professional Thai culinary school and learn how to prepare the most popular Thai dishes. Learn from a professional Thai chef, eat so much Thai food, and take home professional recipes. Study at your own chef station in a fully air conditioned chef training classroom, while at night and on weekends you are free to experience southeast Asia's most exotic city.

Meet the instructors

Chayanat
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Highlights

  • 1 market visit
  • 5 days of cooking classes
  • Personal Thai Chef Diploma
  • Learn 25-30 professional Thai dishes
  • Have nights and weekends free to enjoy Bangkok
  • Daily lunches and dinners
  • 6 nights accommodation

Skill level

  • Beginner

Styles


5 days with instruction in English
Spoken languages: Thai, English
The maximum participants in the group is 6
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Accommodation

Check-in Time:
13:00
Check-out Time:
11:00

You will stay in a private room with private bath, air con and wifi.

Program

Professional training for five days

Learn to cook Thai like a Thai. Study with other students wanting to master Thai cooking during five days of professional training at the fully air conditioned and conveniently located culinary school. Watch your head chef demonstrate each dish, make notes on your recipes, duplicate what you were shown. Learn 25-30 professional dishes in five days. Eat lots and lots of great tasting Thai dishes, prepared by you.

The courses will last from Monday to Friday and they start at 09:30 every morning, you will be cooking an average of five dishes a day. You can choose from 8 different weeks of trainings (please see Food section for dishes to learn) and extend for up to 8 weeks to learn all the dishes. Kindly send your inquiry to Bangkok Thai Cooking Academy for details.

Included excursions

  • Visit a Thai fresh market before class

Instructors

Chayanat Boonmeerod

Location

This culinary training takes place in Bangkok, Thailand.

Food

During this culinary vacation, you will eat what you prepare and take to your room what you cannot eat. Ice water, hot tea, and hot coffee are also available at the academy. You will have the chance to learn how to make curry pastes, soups, salads, appetizers, stir fries, desserts, and many other Thai dishes.

Sample menu

Basic Thai Cooking Course

Week 1

Monday

  • Red curry paste (preparation) (Nam Prik Gaeng Phet)
  • Red curry with duck and pineapple (Gaeng Phed Pet Yang)
  • Chinese kale with prawn salad (Yum Kana Goong Sod)
  • Chicken in coconut milk soup (Tom Kha Gai)
  • Stir fried black pepper beef (Nua Pad Pik Thai Dam)
  • Mango with coconut sticky rice (Khao Neaw Moon)

Tuesday

  • Panang curry paste (prepare) (Nam Prik Gaeng Panang)
  • Panang curry with pork (Gaeng Panang Moo)
  • Pomelo salad (Yam Som-O)
  • Crispy fried mussel pancakes (Hoy Tord)
  • Stir fried chicken with cashews (Gai Pad Med Ma-Muang)
  • Bananas in sweet coconut milk (Kluay Bod Shee)

Wednesday

  • Massaman curry paste (prepare) (Nam Prik Gaeng Masaman)
  • Massaman curry with chicken (Gaeng Masaman Gai)
  • Steamed pork with lime sauce (Prepare) (Moo Nung Ma–Now)
  • Stir fried seafood with basil (Talay Pad Kra Pao)
  • Deep fried shrimp in tamarind sauce (Prepare) (Goong Thord Lad Sood Makham)
  • Fried sweet noodles with pork (Pad See Eeaw Moo)

Thursday

  • Yellow curry paste (prepare) (Nam Prik Gaeng Ka Ri)
  • Yellow curry with chicken (Gaeng Ka Ri Gai)
  • Papaya salad with prawn (Som Tam Goong)
  • Grilled marinated beef with spicy dipping sauce (Prepare) (Seur-Rong-Hai)
  • Spicy salad with fried egg (Yam Khai Dao)
  • Hot and sour prawn soup (Tom Yum Goong)

Friday

  • Green curry paste (preparation) (Nam Prik Gaeng Kheao Wan)
  • Green curry with chicken (Gaeng Kheao Wan Gai)
  • Egg tofu and seaweed clear soup (Tom Juid Tao Hu Khai)
  • Thai style fried rice noodles (Pad Thai)
  • Sweet and sour vegetables with pork (Pad Preaw Wan Moo)
  • Stir fried chicken with ginger (Gai Pad Khing)

Week 2

Monday

  • Chu chi curry paste (preparation) (Nam Prik Gaeng Chu Chi)
  • Shrimp in dried red curry (Chu Chi Goong)
  • Fried spring rolls and sweet chili sauce (preparation) (Por Pie Tord)
  • Glass noodle salad (Yam Wun Sen)
  • Thai-style grilled fish with spicy seafood sauce (Pla Pao)
  • Thai sweet dumpling (Ka Nom Tom Bai Toey)

Tuesday

  • Chicken satay and peanut sauce (preparation) (Gai Satay)
  • Dill soup with pork (Gaeng Om)
  • Spicy crispy mixed salad (Yam Sam Krob)
  • Thai fried rice (Khao Pad)
  • Deep fried bananas (Kluay Tod)

Wednesday

  • Barbecued pork served with rice (Khao Moo Dang)
  • Deep fried chicken wings with sesame (Peek Gai Thot Nga)
  • Spicy minced chicken salad (Laab Gai )
  • Crispy roasted pork belly (Moo Krob)
  • Grilled pork wrapped in wild pepper leaf (Moo Yang Hor Bai Cha-Plu)

Thursday

  • Fish curry paste (prepare) (Nam Prik Khanom Jeen Namya)
  • Noodles with fish curry (Khanom Jeen Namya)
  • Thai fish cakes and sweet cucumber dip (preparation) (Tord Man Pla)
  • Stir-fried eggplant with minced chicken (Pad Ma Kua Yao)
  • Pumpkin custard (Sang Ka Ya Fuk Thong)
  • Stir-fried beef with spicy herbs (Pad Khee Mao Nua)

Friday

  • Thai grilled pork on skewers (Moo Ping)
  • Crispy shrimp with green mango salad (Yam Goong Foo)
  • Stir-fried beef with oyster sauce (Nua Pad Nam Man Hoy)
  • Fried stuffed squid with garlic (Pla Muek Thot Gratiam Phrik Thai)
  • Sweet corn in tapioca and coconut milk (Sa Khoo Piak Khao Pode)

Week 3

Monday

  • Northern curry with pork (Gaeng Hung Lay)
  • Shrimp corn fritters (Tod Mun Khao Pod Goong)
  • Chicken baked in soy sauce with Chinese kale (Gai Ob Tow Jiew)
  • White turmeric spicy salad (Yam Ka Min Khao)
  • Stir-fried young green chilies with chicken (Gai Phad Prik Orn)

Tuesday

  • Hot and sour tamarind curry paste (preparation) (Nam Phrik Gaeng Som)
  • Hot and sour tamarind curry with fish and vegetables (Gaeng Som Pla Pak Ruam)
  • Tom yum flavored spring rolls with dipping sauce (preparation) (Por Pia Tom Yum)
  • Stir fried noodles Phuket style (Kway Teow Phuket)
  • Shrimp with spicy lemongrass salad (Yam Takrai)
  • Thai tea drinks - Roselle, Siam Granita, Thai milk tea

Wednesday - Noodles day

  • Boat noodles with pork (Kway Teow Rua Moo) - half day
  • Pork clear noodles (Kway Teow Moo) - half day

Thursday

  • Fried prawn on toast (Kanom Pang Na Goong)
  • Northern dip with vegetables (Nahm Prik Ong)
  • Stir-fried Chinese cabbage with shrimp (Pak Kard Khao Phad Goong)
  • Baked seafood and rice in clay pot (Khao Ob Talay)
  • Hot and sour spareribs soup (Tom Sab Si-Krong Moo)

Friday - Fusion day

  • Southern style fried chicken (Gai Thot Had Yai)
  • Spaghetti with chicken in coconut cream sauce (Spaghetti Tom Kha Gai)
  • Sweet potato with spicy beef soup (Tom Jew)
  • Deep fried prawns and herbs salad in taro basket (Goong Thod Katong Pheuak)
  • Steamed salmon with herbs in banana leaf (Hor Mok E-Saan Salmon)

Week 4

Monday - Street foods

  • Stewed pork leg with chili vinegar dip (Khao Kha Moo) - half day
  • Chicken and rice with soybean paste dip (Khao Man Gai)- half day

Tuesday

  • Cucumber salad with boiled egg and prawn (Yum Tang Gwa Goong Sod)
  • Pork belly with spices (Moo Hong)
  • Stir-fried chicken with yellow curry powder and pineapple (Goong Phad Pong Karee Saparod)
  • Hot and sour soup with turmeric (Gai Tom Kamin)
  • Coconut rice pancakes (Kanom Krok)

Wednesday

  • Morning glories with peanut curry (Phra Ram Long Song)
  • Crispy rice salad with soured pork (Yam Naem Khao Thot)
  • Grilled pork sirloin with flossy lemongrass (Moo Yang Takrai)
  • Stir-fried oyster mushroom with egg and minced chicken (Hed Phad Gai)
  • Stir-fried rice vermicelli with tamarind sauce with soybean dip (preparation) (Mee Krati)

Thursday - Vegetarian day

  • Stir-fried rice noodles (Pad Mee Sua)
  • Stir-fried mixed vegetables (Pad Pak Ruam Mit)
  • Fried mixed mushroom dumpling (Hoi Jow Je)
  • Sweet potato ball (Kanom Kai Nok Ka Ta)
  • Fresh spring rolls with spicy chili dip (preparation) (Por Pia Sod)

Friday

  • Egg sheet roll with minced shrimp and pork (Kalawek Sod Sai)
  • Stir-fried dried curry with crispy fish (Phad Prik Khing Pla Foo)
  • Prawn crispy wonton in mushroom gravy (Rad Na Kieaw Krob)
  • Steamed rice with taro chicken and mushroom (Khao Ob Phueak)
  • Steamed rice skin dumpling (Khao Giab Pak Mor)

Advanced Professional Chef Course

Week 1

Monday

  • Grilled long eggplant salad (Yam Ma-Kua Yaw)
  • Chicken wrap with pandan leaves (Gai Hor Bai Toey)
  • Sweet dip (preparation)
  • Steamed fish with ginger sauce (Pla Neung Khing)
  • Deep-fried shrimp in spicy sauce (Phat Khi Mao Goong Thod)
  • Thai layer cake (Ka Nom Chan)

Tuesday

  • Jungle curry paste (preparation) (Nam Phrik Gaeng Pah)
  • Jungle curry chicken (Gaeng Pah Gai)
  • Crispy catfish green mango salad (Yam Pla Duke Foo)
  • Stir-fried clams with Thai chili paste (Hoi Laai Pad Nam Prk Phao)
  • Thai shrimp rolls (Por Pia Goong)
  • Coconut milk custard (Ka Nom Tuay)

Wednesday

  • Shrimp spring rolls (Por Pia Goong Thod)
  • Seaweed wrap with chicken (Gai Hor Sa-Rai)
  • Banana blossom salad (Yam Hua Plee)
  • Crispy spring roll pie (Goong Ka Bueang)
  • Chinese plum sauce (preparation) (Naam Jim Buay)
  • Arayal leaf wrap appetizier (Miang Kham)

Thursday

  • Steamed curried seafood (Hor Mok Talay
  • Authentic Thai grilled chicken (Gai Yang)
  • Stir-fried morning glories (Phad Pak Bung Fai Daeng)
  • Fried green papaya salad (Som Tam Tod)
  • Rice seashells with sweet coconut (Krong Krang Nam Ka-Ti)

Friday

  • Chomuang dessert stuffed chicken (Chomuang Muang)
  • Spicy seafood in hot plate (Pla Phat Cha Ka-Ta Roon)
  • Pineapple fried rice (Khao Pad Sapparod)
  • Green curry golden bag (Tung Thong Kheao Wan)
  • Tiny dumplings in sweet coconut milk (Ka Nom Bua Loy)

Week 2

Monday

  • Vegetable soup paste (preparation) (Nam Phrik Kaeng Leang)
  • Vegetable soup (Kaeng Leang)
  • Cone puff pastry stuffed with curry (Gruy Ka Ree)
  • Deep-fried chicken wings (Bpeek Gai Thod Nam Pla)
  • Steamed seabass with lime sauce (preparation) (Pla Kaphong Neung Manow)
  • Steamed banana pastry (Kanom Kluay)

Tuesday

  • Gaeng Khua curry paste (preparation) (Nam Phil Gaeng Khua)
  • Mussel curry with pineapple (Gaeng Khua Sapparod)
  • Winged bean salad (Yam Tua Plu)
  • Tom Yam fried chicken (Khao Pad Tom Yam)
  • Spareribs garlic (Si-Khrong Moo Thod Kra Tium)
  • Water chestnuts in coconut syrup (Tub Tim Grub)

Wednesday

  • Chickien in brown sauce on rice (Khao Na Kai)
  • Deep-fried wrapped pork ball with noodle (Gai Sa-Rong)
  • Green curry fired rice (Khao Pad Gaeng Kheao Wan)
  • Deep-fried fish served with spicy herb salad (Yam Pla Boran)
  • Sweet noodles in coconut milk syrup (Sa-Rim)

Thursday

  • Tay-Pho curry paste (preparation) (Nam Phrik Gaeng Tay-Pho)
  • Tay-Pho curry with pork belly and morning glories (Gaeng Tay-Pho)
  • Stir-fried spare ribs with lemongrass (Si-Khrong Moo Pad Ta-Kri)
  • Deep-fried fish in red curry (Pad Ped Pla Thod Krob)
  • Yello curry crab (Poo Pad Phong Ka Ree)
  • Sweet coconut stuffed dough (Kanom Saide Sai)

Friday

  • Khao soy curry paste (preparation) (Nam Prik Gaeng Khao Soy)
  • Khao soy with chicken (Khao Soy Gai)
  • Deep-fried fish in 3 flavored sauce (preparation) (Pla Thod Sam-Rod)
  • Pork dumpling (Kanom Jeeb Jeen)
  • Stri-fried seafood with shrimp paste (Talay Pad Ka-Pi)
  • Mung bean Thai custard dessert (Maw Kaeng Tua)

Week 3

Monday

  • Fresh spring rolls with 5 spice sauce (preparation) (Por Pia Sod)
  • Fried vermicelli with pork (Wun Sen Phat Khai)
  • Stuffed chicken wings (Bpeek Gai Yut Sai)
  • Soy bean dip (preparation) (Lon Tao Jeow)
  • Thai coconut noodle dessert (Kanom Lot Chong)

Tuesday

  • Crispy fried noodles (Mi Krop)
  • Fried crisp rice sheets and dip (Kao Tang Na Tang)
  • Grilled spricy chicken southern style (Kai Kor Lae)
  • Grilled chicken salad (Yam Gai Yang)
  • Pineapple morsels topped with minced chicken and peanuts (Ma Hor)

Wednesday

  • How to make tofu (Tao Hu)
  • Steamed or deep-fried tofu and prawn sauce (Tao Hu Song Khuang)
  • Deep-fried spicy chicken salad (Laab Tord)
  • Deep-fried fish with tamarind (Pla Thod Khamin)
  • Siamese cupcake (Kanom Pui Fai)

Thursday

  • Lemongrass wild pepper leaf wrap (Miang Takrai Bai Chaplu)
  • Spicy minced chicken spring rolls (Por Pia Laab)
  • Crispy baked fish with herbs (Pla Op Samoonpri)
  • How to make sih balls (Look Chin Pal)
  • Fish balls with hot chili (Look Chin Pla Pad Prik Kee Noo)
  • Sweet taro with coconut filling (Takoh Pheuak)

Friday

  • Fruit and vegetable carving

Week 4

Monday

  • Steamed porn in noodle sheet roll with rich flavorful sauce (Kuay Teow Lord)
  • Fried rice balls with spicy shrimp paste (Khao Tord Nam Prik Ka-Pi)
  • Spicy shrimp paste (preparation)
  • Deep-fried crabmeat with chili pepper (Nua Poo Pad Prik Leong)
  • Thai-style salted black olive fried rice (Khao Pad Nahm Liap)
  • Black sesame dumpling in ginger tea (Bua Loy Naam Khing)

Tuesday

  • Three kings soup (Kaeng Jid Sam Ka-Sat)
  • Stuffed nutria omelets (Kai Yut Sai)
  • Stir-fried squid with salted egg yolks (Pla-Meuik Pad Kai Kem)
  • Fried scallops (Hoy Sheel Ja)
  • Ray Rai dough press (Kanom Ray-Rai)

Wednesday

  • Vietnamese pancake (Kanom Beuang Yuan)
  • Fried crab and chicken stuffed shells (Poo Ja)
  • Deep fried pork with sesame (Moo Tord Nga)
  • Bake prawns and mung bean noodles (Goong Oob Wun Sen)
  • Thai coconut cake (Kanom Ba Bin)

Thursday

  • Stuffed cucumber soup (Gaeng Jued Tang Gua Yud Sai)
  • Thai style chicken biryani with green sauce (Khao Mok Gai)
  • Crispy swamp cabbage salad (Yam Pak Bung Thod Krob)
  • Stir-fried Chinese kale with salted fish (Khana Pla Ken)
  • Mung bean flour and coconut dessert (Kanom Luerm Gruen)

Friday

  • Fruit-shaped mung beans (Look Choop) - half day
  • Thai chili paste (Nam Prik Phao) - half day

The following meals are included:

  • Lunch
  • Dinner

The following dietary requirement(s) are served and/or catered for:

  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

Things to do (optional)

  • For some real action, it is hard to beat Muay Thai Kickboxing at night.
  • From high-end malls to possibly the largest market in the world-Chatuchak Weekend Market, shopping in Bangkok can be world class or incredibly cheap.
  • Make a day trip to Ayutthaya, the former capital of Thailand and home to many Unesco Heritage sites, or visit the Bridge on the River Kwai for a bit of World War II history.
  • Take a half day foodie tour of Bangkok, visit some food stalls, and taste the local cuisine.
  • Visit Lumphini Park and see the monitor lizards sunning on its watery banks.
  • Visit Pattaya Beach and see the Gulf of Thailand, or if you haven't had enough cooking yet, take another cooking class.

What's included

  • 1 market visit
  • 5 days of Thai cooking classes
  • 6 nights accommodation
  • Basic Thai cooking diploma awarded upon satisfactory completion
  • Daily lunches and dinners
  • Ingredients, market tour, recipes, ice water, hot tea, and hot coffee
  • Learn 25-30 professional Thai dishes

What's not included

  • Airport transfers

How to get there

Recommended Airports

Arrival by airplane

Please book your flight to arrive at Suvarnabhumi Airport (BKK). Transfer from and to the airport is not included.

Arrival by taxi

Public taxi is easy at the airport with cost being around 400 THB maximum.

Cancellation Policy

  • A reservation requires a deposit of 25% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid on arrival.
7 days / 6 nights
from --
Availability

This holiday is available all year round with arrival on Sundays and departure on Saturdays. 

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