Curriculums

  • Course Duration: 48 weeks
  • Application Dates: 16 January - 31 May 2020

INTERNATIONAL CUISINE

Fundamental Courses

 

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.

Cost Control

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

 

Specific Courses

 

Introduction to Cooking Ingredients

Learn about various ingredients of different origins, including animal: milk and milk products, fats and oils; plants: cereals, vegetables, fruits, herbs and spices; meats: fish, shellfish, meats, games and poultry; and seasonings and flavourings.

Prepating Sauces and Stocks

Study the ingredients and procedures for preparing sauces and stocks.

Preparing Salads, Vegetables, Soups and Hors-D’ Oeuvres

Study the ingredients and procedures for preparing salads, vegetables, soups and hors-d’ oeuvres.

Preparing Meats, Poultry and Games

Study the preparation and cooking methods for meats, poultry and games, including the ingredients used in each.

Preparing Fish and Shellfish

Study the preparation and cooking methods for fish and shellfish, including the ingredients used in each.

Preparing Potatoes, Rice and Pasta

Study the ingredients and procedures for preparing potatoes, rice and pasta.

National Dishes

Study the renowned international dishes of different nations (e.g. Thai, French, Italian, Japanese, Chinese, Indian, etc.), and vegetarian dishes; and the ingredients and procedures for preparing each dish.

Basic Sweet Dishes

Study the ingredients and procedures for preparing popular sweet dishes: cold sweet dishes, hot sweet dishes and frozen sweet dishes.

Dish Preparation À La Minute

Study the mise en place for cooking for à la minute service, including the ingredients and tableware needed, the basic principles of plate presentation, and techniques to add visual appeal to plated foods.

 

Tution Fee

 

Tution Fee : 80,000  baht

Other Learning Meterial : 36,000 baht

Total : 116,000 baht