Fundamentals of the Hotel Industry
Study the history and development of the global hotel industry, including hotel categorization, organization, and duties and responsibilities of each department, with an emphasis on the Front Office, Food and Beverage, and Housekeeping; the hotel business in Thailand; and first-class international hotel chains and groups.
English for the Hotel Business
This course is for elementary-level to intermediate students who need to be able to communicate in English with hotel clientele, to be familiarised with technical terms such as the name of the food in the menu, related equipment and tools, etc.
Psychology in the Hotel Business
Study the theories of human behaviour, the self-adaptation required to work in the hotel business, and the customers’ mind-set, including their needs when away from home, in order to provide them with excellent service.
Food Safety and Sanitation
Study the causes of food poisoning and food-borne diseases (e.g. personal hygiene, handling of food and storage techniques, cleaning and sanitizing procedures, and pest control); HACCP system; actions to create and maintain a safe and sanitary working environment to prevent injuries.
Gain a better understanding of cost control in food service operations, including unit costs; recipe costs; purchasing, receiving and issuing procedures; establishing standard portions; waste; sales; and service.
Kitchen Structural Organization, Kitchen Equipment and Utensils, and Hygiene
Study the organizational structural of hotel kitchens, including the duties and responsibilities of each employee; the equipment and utensils used in the kitchen; ingredients, including food handling and storage practices, according to the HACCP; safety and accident prevention; and hygiene.
Introduction to Basic Ingredients
Study ingredients used in Thai dishes (e.g. fresh, dried, vegetables, herbs, spices, fruits, and meats, the different types of meat cuts), as well as the availability of ingredients and substitutions.
Basic Ingredient Preparation
Study methods for preparing ingredients: cutting, slicing, chopping, shredding, peeling, etc., as well as preparing coconut cream and milk, curry pastes, other pastes and dipping sauces, and accompaniments.
Study the methods for cooking foods: grilling, pan- and deep-frying, char-grilling, steaming, par cooking and boiling, etc., as well as timing and determining when food is properly cooked.
Food Presentation and Decoration
Learn how to select dishes, plates and bowls to suit each kind of food; vegetables and condiments to enhance food flavours; and fruit and vegetable carvings for decoration.
Traditional Thai Dishes
Study the ingredients and procedures for preparing traditional Thai dishes both savoury and sweet, and how to use flowers, vegetables and fruits as condiments.
Thai Sweet Dishes
Study the mise en place for preparing Thai sweet dishes, including the methods for preparing and cooking Thai sweets served warm and cold, as well as those served with ice.
Thai Cooking for Catering
Study the mise en place for cooking for catering, including ingredient preparation, food plating, and presentation and decoration techniques.
Preparation and Service À La Minute
Study preparation and cooking procedures for service à la minute, including determining cooking times, selecting suitable service ware, and presenting foods appealingly and appetizingly.
Tution Fee : 80,000 baht
Other Learning Material : 35,000 baht
Total : 115,000 baht