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The programme was established in May 1990 in response to growing demands for well-trained hotel personnel in rank-and-file and lower middle management categories. According to a survey conducted by Mandarin Oriental, the workforce in these categories is regularly impacted by high turnover. Various hotel schools have been created in an attempt to address these issues. However, theories have tended to receive more attention than the practical training required for success at operational levels.

OHAP was launched with an emphasis on practical training at one standard, that of Mandarin Oriental, Bangkok, which has been ranked many times as the ‘Best Hotel in the World’.

Theory is kept to the basics. Seventy per cent of the instructors are highly qualified Mandarin Oriental hotel staff. The rest are specialists invited from various distinguished institutions. The courses available include Front Office, Housekeeping, and Food & Beverage (International Cuisine, Traditional Thai Cooking, Bakery & Pastry, Restaurant Operations and Bartending).

The School of The Oriental Hotel Apprenticeship Programme, as stressed by Mr Kurt Wachtveitl, former General Manager of Mandarin Oriental, Bangkok, “Is a contribution, a response and an invitation towards creating qualified personnel for the hospitality industry in Thailand.”

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Practical Examination for Bakery & Pastry Students, batch 29


OHAP organised final practical examinations for students in the making of Bakery & Pastry products. The students had to make different types of savoury and sweet items in a specified time, including croissants, brioche, macaron, cake, chocolate praline, and ice cream. They also received advice and tips on techniques from Mandarin Oriental, Bangkok’s Pastry Chef, who is an instructor and one of the committee members.


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Practical Examination for International Cuisine students, batch 29


OHAP organised practical examinations for International Cuisine students. The students were required to cook soup, salad and main dishes to serve to the committee members. The school invited the Restaurant Manager and Assistant Restaurant Manager from Mandarin Oriental, Bangkok to be committee members. In addition, students received feedback about the flavours and presentation of their dishes for their future development. 
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Practical Examination for Traditional Thai Cooking students, batch 29


Students in the Thai Traditional course took an examination in fruit and vegetable carving that had to be completed within a set time. The examination enabled students to learn more about time management, planning and the art of decoration. Chef Prasert Sasadeewong, Executive Thai Chef of Sala Rim Nam restaurant, served as a committee member.


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