curriculum bachelor of science in culinary science and
TRANSCRIPT
Curriculum
Bachelor of Science in Culinary Science and Foodservice Management
(International Program)
Faculty of Agro-Industry King Mongkut's Institute of Technology Ladkrabang
2018
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
Bachelor of Science in Culinary Science and Foodservice Management
(International Program)
Name of Educational Institute: King Mongkut's Institute of Technology Ladkrabang
Faculty/Department: Faculty of Agro-Industry
PART 1: GENERAL INFORMATION
1. Name of the Program
Name of the program (Thai): ลัก ูตรวิทยาศา ตรบัณฑิต าขาวิชาวิทยาศา ตร์การประกอบอา ารและการจัดการการบริการอา าร ( ลัก ูตรนานาชาติ)
Name of the program (English): Bachelor of Science Program in Culinary Science and Foodservice Management (International Program)
2. Name of Degree (Tri le degree)
2.1 From King Mongkut's Institute of Technology Ladkrabang, Thailand:
Full name:
Thai: วิทยาศา ตรบัณฑิต (วิทยาศา ตร์การประกอบอา ารและการจัดการการบริการ อา าร)
English: Bachelor of Science (Culinary Science and Foodservice Management
Abbreviation:
Thai: วท.บ. (วิทยาศา ตร์การประกอบอา ารและการจัดการการบริการอา าร) English: B.S. (Culinary Science and Foodservice Management)
2.2 From Business and Hotel Management School, Switzerland:
Full name: Bachelor Degree in Culinary Arts
Abbreviation: BA Degree Culinary Arts
2.3 From Robert Gordon University, UK:
Full name: Bachelor Degree in Culinary Arts
Abbreviation: BA Degree Culinary Arts
3. Ma or Field
Food Science and Culinary Arts
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
4. Total Credits
120 credits
5. Ty e of the Program
5.1 Level
3+1-Year Bachelor Degree Program
5.2 Type of Curriculum
Undergraduate academic curriculum
5.3 Medium of Instruction
English
5.4 Admission
Thai and/or Foreign students
5.5 Collaboration with Other Institutes
The program is in collaboration between Business and Hotel Management
School (B.H.M.S.), Switzerland and King Mongkut's Institute of Technology Ladkrabang
(KMITL), Thailand according to the memorandum of understanding (MOU) as details in
Appendix I.
5.6 Degree Given to the Graduates (Triple degree)
Bachelor of Science (Culinary Science and Foodservice Management) from
King Mongkut's Institute of Technology Ladkrabang and two Bachelor Degrees in Culinary
Arts from Business and Hotel Management School, Switzerland and Robert Gordon
University, UK.
6. Status of the Program and Consideration for the Authori ation/Agreement
Course begins on August 2019
The academic committee approved the program in the 12/2018 meeting on 18 December 2018
The university council approved the program in the 1/2019 meeting on 30 January 2019
7. Readiness for Publication as Qualified and Standardi ed Program
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
The program is ready for publication as a qualified and standardized program according
to the qualification standard of higher education.
8. Possible Career Path after Graduation
- Technical/Exclusive chef in foodservice units in both national and international levels
- The owner or participant in foodservice units.
- The food researcher and food scientist who develops and solves the problems related
to food products in food research institutes, food industry or other foodservice units.
- The expert or consultant in food area which covers culinary arts and foodservice
technology.
. Name, Surname, ID Number, Position, and Qualification of Instructors Res onsible
for the Program (E ecutive Program Committee)
Name-Surname (Academic Position)
ID Number
Qualification (Degree, Year of Graduation) Education Institute
1. Dr. Supatra Karnjanapartum2820500017076
Ph.D. (Food Science and Technology) M.S. (Marine Science and Technology) B.S. (Food Science
Prince of Songkla University, 2016 Gangneung-Wonju National University, 2011 Chiang Mai University, 2008
2. Assist. Prof. Jiraporn Sirison3240200322519 (Food Science and Technology)
M.S., Food and Nutrition for Development B.S., Food Technology
Mahidol University, 2004 Science Maejo University, 1998
3. Dr. Supeeraya Arsa15799900069459
Ph.D. (Food Science) B.S. (Food Science and Technology)
Kasetsart University, 2017 Kasetsart University, 2008
4. Dr. Pensiri Kaewthong3930700099570
Ph.D. (Food Science and Technology), Prince of Songkla University, 2017 M.S. (Food Science and Technology), Prince of Songkla University, 2011 B.S. (Food Science and Technology), Rajamangala University of Technology Tawan-Ok, 2006
1. Research: (Appendix H)Meat Science and Technology, Food Processing and Culinary Science 2. Textbook
- 3. Teaching obligations12 hours/weekly
5. Assoc. Prof. Kittipong Huangrak3100503953605 (Agro-Industry)
Ph.D. (Nat.Tech. (Food Technology)
M.S. (Bio-Technology) B.S. (Food Technology)
Agricultural University of Vienna, 1996 Chulalongkorn university, 1986 Chulalongkorn University, 1984
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
10. Location of Study
3 years at King Mongkut's Institute of Technology Ladkrabang, Thailand and 1 year at
Business and Hotel Management School, Switzerland
11. E ternal Situation or Develo ment Needed to be Considered for the Planning of the
Program
11.1 Economic Situation/Development
The planning of bachelor degree program in Culinary Science and Foodservice
Management has been operated according to National Economic and Social Development Plan
(2017-2021) which emphasizes on the development of science technology, research, and
innovation in order to reinforce the sustainable growth of the industrial part. The program also
serves Thailand 4.0 policy which emphasizes on integrating emerging technology with current
economy to enhance Thailand development and industrially transform Thai economy, which
will improve economic efficiency and generate new innovation. Therefore, it is necessary to
increase the capacity of food scientists, culinary art and foodservice workforce who
understands the food science technological foundation as well as the art of culinary and food
service management. Our new economy will require a highly-skilled food scientists who can
adapt and transform innovative food science and culinary art with effective management skill
into a working solution that can be applied and enhance economic productivity in order to be
competitive and keep our economy sustainable.
11.2 Social and Culture Situation/Development
At present, the social structure of Thailand has undergone a change toward the
society of the elderly. Economic groups have been formed, and the development of Thai local
wisdom has created products of more value in order to compete with other countries. Moreover,
the opening of ASEAN’s free trade area has influenced the migration of labor and entrepreneurs
to countries that offer a better reward. This, consequently, facilitates the flow of tradition and
culture. The production of scholars in culinary science and foodservice management is,
therefore, to create a workforce with the academic knowledge and applicable innovation as
well as good moral and ethics so that they ready to face the challenge happening in both
regional and national parts. By being able to analyze the social and cultural situation to create
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
new innovation which improves the way of living of people in the society. This, in toward the
society of wisdom and life-long learning.
12. Effects from 11.1 and 11.2 on the Develo ment of the rogram and the Relation to
the Mission of the Institute
12.1 Development of the Program
The effects of external factors on the development of Culinary Science and
Foodservice Management program, Bachelor of Science, call for the revision of the program
so that it can support the needs according to ‘enhancing and improving human capital’ as well
as ‘Developing science, technology, research and innovation’ strategy of the 125h national
economic and social development plan (2017-2021) under the principles of ‘sustainable
economy’ in the aspect of developing human resource with quality, ethics and wisdom to foster
the economy of quality, sustainability, righteousness and diversity as well as create strong
foundation for innovation.
12.2 Relation to the Mission of the Institute
The development of the Culinary Science and Foodservice Management
program is related to the strategic advancement of scholar production to create next-generation
scholars with capabilities and flexibility to adapt to the change in the economy, society, and
culture. It also directly reflects the mission of the institute to be the ‘Master of Innovation and
the Corner Stone of Fundamental’ in the aspect of education, research, academic service and
preservation of art and culture. The program also serves the mission of Faculty of Agro-Industry
in producing scholars with academic excellence according to the needs of the country and
society, developing research to build up the body of knowledge for the development of the
country, developing national and international collaboration of academic network, building up
scientific and technological body of knowledge and giving academic service to the society,
supporting the preservation of art and culture, along with developing curricula according to the
standard of the education quality assurance of King Mongkut’s Institute of Technology
Ladkrabang and Business and Hotel Management School, Switzerland, to exploit knowledge
for the sustainable development of the country and society.
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
13. Relation (if any) ith Other Programs O en in the Faculty/Other De artments of the
Institute (i.e. Sub ects O en for the Service of Other Faculties/De artments or to Be
Studied ith Other Faculties/De artments)
13.1 Sub ects/Sub ect Grou s in the Program O en by Other
Faculties/De artments/Programs
- General Education Subjects
- Free Electives
13.2 Sub ect/ Sub ect Grou s in the Program O en and Re uired to be Studied
by Other Faculties/ De artments/ Programs
- Free Electives
13.3 Management
The executive program committee is primarily responsible for the program are
the representatives to coordinate with the faculty, institution, instructors and other programs in
order to assign the teaching strategies and contents along with the assessment of the program
according to the key performance indicator to achieve the objectives of the program and to
successfully produce innovative graduates.
PART 2: SPECIFIC INFORMATION OF THE PROGRAM
1. Philoso hy, Im ortance, and Ob ectives of the Program
1.1 Philoso hy
The Culinary Science and Foodservice Management Program is a Bachelor of
Science program that prepares the students who can be food scientists with culinary and food
service skills for a range of careers in food industries, food service businesses, and catering
establishments in both domestic and international scales.
The degree program provides a systematic and coherent body of knowledge
about culinary science and foodservice management which include the principles of culinary
food science, culinary art and techniques, foodservice management, technology and problem
solving techniques on culinary and foodservice.
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
The students will be able to develop their attitude, operational and academic
skills on culinary science and art through intensive laboratory practice, field internship
experiences and 1 year-abroad work integration program (double degree program). The students
will be able to develop the ability to review, consolidate and apply the knowledge and
techniques in the workplace to become productive participants in all businesses related to the
food business and culinary service with food scientist skill and attitude.
1.2 Im ortance
The Culinary Science and Foodservice Management Program provides in-
depth knowledge in the food science and art of culinary and food service, which promotes high
levels of culinary and foodservice skills with food science technology, especially on Thai food.
The program presents up to date information on technology appropriate to run food service
institutes, in which facilitates successful internships to acquire contemporary industry
experience. Thus student can apply theory to practice and adapt knowledge to new situation.
1.3 Program Education Ob ectives
The objectives of the curriculum are aimed at characterizing the graduates as the
following qualities:
a. To have good morals, service mind and social responsibility according to their
professional ethics.
b. To be academically skilled and having professional skill in the science of culinary
arts and food services, having proper operational and administration skills at a certain level of
work proficiency required by regional or world standard.
c. To be intellectually skilled in analyzing current situations by applying proper
knowledge, logic and consideration when encountering them.
d. To have interpersonal skills and responsibility which enable them to work with
people of all levels effectively, and to continuously develop themselves both on knowledge of
professional skills and ethics.
e. To encourage positive attitude in culinary and food service and self-awareness of
human rights and social responsibility.
2. Develo ment Plan
Develo ment Plan Strategies Evidence/Indicator
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
Enhance the quality of the
curriculum and teaching-
learning activities to that of
international standards.
1. Organize Student Centric
teaching-learning
environments to facilitate and
maximize active learning.
2. Facilitate authentic learning
or work integrated teaching-
learning environments.
3. Incorporate PBL (Problem
Based Learning/Project Based
Learning) techniques into
educational systems.
4. Organize community and
service learning projects for
students.
5. Streamline evaluation
procedures to that of
Outcome-based.
1. Bachelor of Science Program
is designed to qualification
standard of higher education
by Ministry of Education
(MoE).
2. The total number of courses
where at least 50 percent or
more of class time is carried
out through active learning.
3. The total number of courses
with an integrated education
system.
4. The total number of courses
where at least 50 percent or
more of class time takes place
through PBL.
5. The total number of Service
Learning projects
6. The graduates’ satisfaction
rate regarding curriculum
teaching-learning
administration.
The development plan for
food science and culinary art
educations, active learning
21st-century skill-sets, and
characteristics streamlined to
institutional culinary science
set objectives for
undergraduate degree.
1. Adopt New Staff
Workshops to learn about
existing educational systems.
2. Education development and
lecturer and faculty
evaluation.
1. The percentage of new
lecturers trained.
2. The percentage of lecturers
trained.
3. Lecturer evaluation by
students.
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
Student development plan 1. The promotion of integrity,
ethics, service mind, and
volunteerism, as well as
professionalism amongst
students.
2. The fostering of leadership
and cohesion in team settings.
1. The total number of
activities in place to promote
integrity and ethics amongst
students.
2. The total number of courses
in place to promote integrity,
ethics, service mind and
volunteerism, as well as
professionalism amongst
students.
3. The total number of courses
that assign group projects to
students to promote teamwork
and team presentation.
Culinary science and
foodservice management
research development plan
1. The arrangement of support
agencies for culinary science
and foodservice management
education and research and
development.
2. Budgetary and resource
support for culinary science
and foodservice management
education education and
research and development.
1. The total number of Culinary
science and foodservice
management research projects.
3. Student Outcomes
The program has the following outcomes which adhere to student learning outcomes
for the culinary science and foodservice management program. Upon successful completion of
the program, the student will be able to:
PLO1 Realize moral and ethical aspects for international culinary and foodservice
businesses
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
PLO2 Use and care for equipment and machines in culinary and foodservice
PLO3 Understand nutrition, food chemistry, food microbiology, food processing and
engineering, food safety, sensory evaluation and food innovation for culinary
and foodservice
PLO4 Prepare and cook traditional Thai cuisine and international cuisine
PLO5 Explain changing and related chemical reactions of food ingredients during
preparing, cooking and serving
PLO6 Manage resources and facilities in culinary, foodservice and related businesses
PLO7 Integrate culinary science, culinary art and management skills for common
issues in culinary, foodservice and related businesses
PLO8 Communicate with consumer, customer and cooperative people through
languages, media and presentation
PLO9 Work independently and cooperatively in team with leadership skill
PLO10 Cooperate in social responsibility according to professional moral and ethics
for culinary, foodservice and management
PLO11 Apply career related mathematics, statistics, media and information technology
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
In the first year, the students study basic courses in mathematics and science and
improve their communication skills. Students will also be introduced to fundamental
programming concepts and the foundation of food science. The first-year program will give
students introduction and basic development of food science, culinary arts and foodservice
management, and hands-on both in house and internship experience in foodservice related
businesses.
In the second year and the first semester of third year, the students will learn advanced
food science concept which serve as the foundation of food science and technologies. The
students also learn to apply food science and foodservice management for solution in culinary
technical areas. The program will give students both in house and internship experience in
foodservice related businesses.
The second semester of third-year and fourth-year students will learn advanced culinary
arts and foodservice management with B.H.M.S., Switzerland. The students undertake
significant culinary arts and foodservice management projects. Student will apply their skills
and knowledge to crate sustainable innovations while being able to apply the required standards
and realistic culinary science constraints. Students may also further specialized in their areas of
interest and prepare for the next step in their careers.
3.1 Curriculum
3.1.1 Minimum Credits Required for Graduation 120 credits
3.1.2 Curriculum Structure (Minimum Credits)
A. General Education Courses 30 credits
- Science and Mathematics 9 credits
- Language Studies 9 credits
- Humanities 6 credits
- Social Sciences 6 credits
B. Professional Courses 84 credits
- Food Science Courses 26 credits
- Culinary Related Courses 25 credits
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
- Foodservice Related Courses 25 credits
- Supervised Field Training 4 credits
- Seminar 1 credits
- Senior Project 3 credits
C. Free Elective Courses 6 credits
3.1.3 Subjects
One academic credit is given to a course offered in a single semester which
- Meets in class for lecture or discussion for 1 hour per week; or
- Contains at least 3 laboratory hours per week.
Most courses are given 3 or credits. For 4 credit course, these courses usually contain
3 hours of lecture or discussion per week. The courses are also accompanied with 1 additional
hour of recitation or 3 hours of laboratory work per week. Students enrolled in the courses are
also expected to spend at least 8 hours outside the class/lab for studying and completing the
coursework.
The instructor-led lecture could be delivered as a traditional lecture or include learning
activities in which the students can actively participate. The recitation is a compliment to a
lecture where students can discuss and ask the recitation leader questions to clarify concepts,
facts, or problem sets from the lecture. The laboratory hours give students the opportunity to
learn from hands-on experience using specialized equipment or software related to the
course’s contents.
A. GENERAL EDUCATION 30 CREDITS
(LECTURE-LAB-SELF STUDY)
A. 1 Science and Mathematics credits
08046001 FOOD SCIENCE IN DAILY LIFE 3(3-0-6)
08046002 PHYSICS FOR DAILY LIFE 3(3-0-6)
08046003 STATISTICS IN DAILY LIFE 3(3-0-6)
08046004 MATHEMATICS FOR THINKING 3(3-0-6)
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
PROCESS DEVELOPMENT
08046005 CONTEMPORARY SCIENCE AND 3(3-0-6)
TECHNOLOGY
08046006 DESIGN METHODS FOR INNOVATIONS 3(3-0-6)
A. 2 Language Studies credits
08046007 ENGLISH FOR PROFESSIONAL PURPOSES 3(3-0-6)
08046008 COMMUNICATION IN THAI FOR CULINARY 3(3-0-6)
PROFESSION*
08046009 GERMAN 1 3(3-0-6)
08046010 GERMAN 2 3(3-0-6)
08046011 WRITING AND SPEAKING IN THE PROFESSIONS 3(3-0-6)
08046012 INTERPRETATION AND ARGUMENTS 3(3-0-6)
*The student takes as non-credit course.
Students must achieve the required English proficiency level (IELTS 6.0) prior going to the B.H.M.S.,
Switzerland on the second semester of the 3rd-year. The requirement could be satisfied using the English
proficiency test scores submitted during the application, or after admitting to the program.
A. 3 Humanities 6 credits
08046013 PHILOSOPHY OF SCIENCE 3(3-0-6)
08046014 INTRODUCTION TO ETHICS 3(3-0-6)
08046015 WORLD CULTURE 3(3-0-6)
08046016 INDUSTRIAL BUSINESS PSYCHOLOGY 3(3-0-6)
A. 4 Social Sciences 6 credits
08046017 THAI ART AND CULTURE 3(3-0-6)
08046018 PROFESSIONAL SKILLS AND ISSUES 3(3-0-6)
08046019 ENTREPRENEURSHIP 3(3-0-6)
08046020 INTRODUCTION TO PRINCIPLES OF LAWS 3(3-0-6)
IN DAILY LIFE
B. PROFESSIONAL COURSES 84 CREDITS
(LECTURE-LAB-SELF STUDY)
B. 1 Food Science Courses 26 credits
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
08046101 CULINARY FOOD NUTRITION 3(3-0-6)
08046102 CULINARY FOOD CHEMISTRY 4(3-3-8)
08046103 CULINARY FOOD MICROBIOLOGY 3(2-3-8)
08046104 CULINARY FOOD PROCESSING AND 3(2-3-8)
ENGINEERING
08046105 CULINARY FOOD SAFETY AND QUALITY 3(3-0-6)
CONTROL
08046106 FOOD INGREDIENTS AND INTERACTIONS FOR 3(3-0-6)
CULINARY
08046107 SENSORY EVALUATION FOR CULINARY 3(2-3-8)
08046108 CULINARY SCIENCE AND FOOD INNOVATION 4(3-3-8)
B. 2 Culinary Related Courses 25 credits
08046201 WORLD GASTRONOMY 3(3-0-8)
08046202 THAI CUISINE 1 3(2-2-8)
08046203 THAI CUISINE 2 3(2-2-8)
08046204 ART OF BANANA LEAF AND FRUIT-VEGETABLE 3(2-2-6)
CARVING
08046205 TRADITIONAL THAI DESSERT 3(2-2-6)
08046206 INTERNATIONAL CUISINE 3(2-3-6)
08046207 WESTERN PASTRY AND BAKERY 4(3-3-8)
08046208 MODERN EUROPEAN CUISINES 3(2-3-6)
B. 3 Food Service Related Courses 25 credits
08046301 FOODSERVICE OPERATION 3(3-0-6)
08046302 RESTAURANT FOOD PREPARATION AND 2(2-0-6)
SERVICE
08046303 MENU PLANNING 2(2-0-6)
08046304 CULINARY MEDIA AND PRESENTATION SKILLS 3(2-3-6)
08046305 MANAGING CULINARY RESOURCES 3(3-2-8)
08046306 CONTEMPORARY CULINARY OPERATIONS 3(2-3-8)
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
08046307 FOODSERVICE MANAGEMENT 3(3-0-8)
08046308 CREATIVITY AND ENTREPRENEURSHIP 3(3-0-8)
08046309 CULINARY THEMES AND RESEARCH + 3(2-3-8)
CULINARY ARTS PROJECT
B. 4 Su ervised Field Training 4 credits
All students have to undertake supervised field training in foodservice business of
a minimum of 1,000 hours for internship (KMITL).
08046501 INTERNSHIP 1(0-45-8)
08046502 EXTERNSHIP (6 months) 3(0-45-8)
B. 5 Seminar 1 credits
All students have to undertake seminar in culinary science and foodservice
management under supervision of adviser.
08046551 SEMINAR 1(1-0-8)
B. 6 Senior Pro ect 3 credits
All students have to undertake senior project in culinary science and foodservice
management under supervision of adviser.
08046601 SENIOR PROJECT 3(0-45-8)
C. FREE ELECTIVE COURSES 6 credits
Students select 6 credits from the following courses or from any international
programs offered by the institution.
08046401 BAKES AND BREADS 3(2-3-8)
08046402 CAKE AND CREAM 3(2-3-8)
08046403 CHOCOLATE CREATIONS 3(2-3-8)
08046404 CONTEMPORARY THAI CUISINE 3(2-3-8)
08046405 CULINARY OF ASIA 3(2-3-8)
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
Meaning of the Sub ect Codes
Subject Codes are assigned with 8 digits as follows:
1st, 2nd digit: 08 refers to Faculty of Agro-Industry
3rd, 4th digit: 04 refers Culinary Science and Foodservice Management program
5th digit: 6 refers Bachelor Degree
6th, 7th, 8th: 001-100 refers Order of General Education subject
6th, 7th, 8th: 101-200 refers Order of Food Science subject
6th, 7th, 8th: 201-300 refers Order of Culinary Related subject
6th, 7th, 8th: 301-400 refers Order of Food Service Related subject
6th, 7th, 8th: 401-500 refers Order of Free Elective subject
6th, 7th, 8th: 501-550 refers Order of Supervised Field Training subject
6th, 7th, 8th: 551-600 refers Order of Seminar subject
6th, 7th, 8th: 601-650 refers Order of Senior Project subject
3.1.4 Study Plan
Credit Notation: (L-E-S)
L = Lecture/Learning hours, E = Laboratory hours, S = Self-study hours
This study plan shows courses with credits equivalent to 3. However, students can register 4
and 2 credit courses as well. The total number of credits in each subject category will be counted
toward the graduation.
First year (37 credits) ith KMITL
First Semester (18 credits)
Code Title No. of Credits
Institutes
08046xxx GENERAL EDUCATION (A. 1) 3 KMITL
08046xxx GENERAL EDUCATION (A. 1) 3 KMITL
08046xxx GENERAL EDUCATION (A. 2) 3 KMITL
08046xxx GENERAL EDUCATION (A. 3) 3 KMITL
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
08046201 WORLD GASTRONOMY 3 KMITL
08046202 THAI CUISINE 1 3 KMITL
Second Semester (1 credits)
Code Title No. of Credits Institutes
08046xxx GENERAL EDUCATION (A. 1) 3 KMITL
08046xxx GENERAL EDUCATION (A. 3) 3 KMITL
08046xxx GENERAL EDUCATION (A. 4) 3 KMITL
08046102 CULINARY FOOD CHEMISTRY 4 KMITL
08046103 CULINARY FOOD MICROBIOLOGY 3 KMITL
08046203 THAI CUISINE 2 3 KMITL
Second year (35 credits) ith KMITL
First Semester (18 credits)
Code Title No. of Credits
Institutes
08046xxx GENERAL EDUCATION (A. 2) 3 KMITL
08046xxx GENERAL EDUCATION (A. 4) 3 KMITL
08046101 CULINARY FOOD NUTRITION 3 KMITL
08046104 CULINARY FOOD PROCESSING AND ENGINEERING
3 KMITL
08046204 ART OF BANANA LEAF AND FRUIT-VEGETABLE CARVING
3 KMITL
08046301 FOODSERVICE OPERATION 3 KMITL
Second Semester (17 credits)
Code Title No. of Credits
Institutes
08046105 CULINARY FOOD SAFETY AND QUALITY CONTROL
3 KMITL
08046107 SENSORY EVALUATION FOR CULINARY
3 KMITL
08046205 TRADITIONAL THAI DESSERT 3 KMITL
08046206 INTERNATIONAL CUISINE 3 KMITL
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B.S. (Culinary Science and Foodservice Management) Faculty of Agro-Industry, KMITL
08046302 RESTAURANT FOOD PREPARATION AND SERVICE
2 KMITL
08046303 MENU PLANNING 2 KMITL
08046501 INTERNSHIP 1 KMITL
Third year (36 credits) ith KMITL and B.H.M.S.
First Semester (18 credits) ith KMITL
Code Title No. of Credits Institutes
08046xxx GENERAL EDUCATION (A. 2) 3 KMITL
08046106 FOOD INGREDIENTS AND INTERACTIONS FOR CULINARY
3 KMITL
08046304 CULINARY MEDIA AND PRESENTATION SKILLS
3 KMITL
08046108 CULINARY SCIENCE AND FOOD INNOVATION
4 KMITL
08046207 WESTERN PASTRY AND BAKERY 4 KMITL
08046551 SEMINAR 1 KMITL
Second Semester (18 credits) ith B.H.M.S. Code Title No. of Credits Institutes
08046305 MANAGING CULINARY RESOURCES 3 B.H.M.S.
08046306 CONTEMPORARY CULINARY OPERATIONS
3 B.H.M.S.
08046307 FOODSERVICE MANAGEMENT 3 B.H.M.S.
08046308 CREATIVITY AND ENTREPRENEURSHIP
3 B.H.M.S.
08046309 CULINARY THEMES AND RESEARCH + CULINARY ARTS PROJECT
3 B.H.M.S.
08046208 MODERN EUROPEAN CUISINES* 3 B.H.M.S.
*The course will be conducted by B.H.M.S., Switzerland and credited back to KMITL.
Fourth year (12 credits) ith KMITL and B.H.M.S. First Semester (3 credits) ith B.H.M.S.
Code Title No. of Credits
Institutes
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08046502 EXTERNSHIP 3 B.H.M.S.
Second Semester ( credits) ith KMITL Code Title No. of
Credits Institutes
08046601 SENIOR PROJECT 3 KMITL
080464xx FREE ELECTIVE 3 KMITL
080464xx FREE ELECTIVE 3 KMITL
3.1.5 Detail of Each Subject
Course description (Appendix D)
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Course descri tion
1. General Education Courses
1.1 Science and Mathematics
08046001 FOOD SCIENCE IN DAILY LIFE 3(3-0-6)
Prerequisite: NONE
Current situation of processed foods that impact daily life, various types
of processed foods, healthy foods, principle of basic food processing methods, daily- life food
laws, purchasing and consumption of processed foods.
08046002 PHYSICS FOR DAILY LIFE 3(3-0-6)
Prerequisite: NONE
Physics of human body, physics of light and seeing, physics of music,
physics of sports, physics of energy, from atom to computer, physics in the kitchen, nuclear
matters, physics of Universe, physics of disaster, physics of mobile phone.
08046003 STATISTICS IN DAILY LIFE 3(3-0-6)
Prerequisite: NONE
Data, data collection, presentations of data, data analysis, interpretation
of data, probability, sample survey, decision making, trend and index number.
08046004 MATHEMATICS FOR THINKING PROCESS 3(3-0-6)
DEVELOPMENT
Prerequisite: NONE
History of mathematicians and their distinctive mathematical concepts,
evolution of mathematical concepts, thinking processes leading to well-known mathematical
theorems, logics, applications of mathematical thinking process to general problems.
08046005 CONTEMPORARY SCIENCE AND TECHNOLOGY 3(3-0-6)
Prerequisite: NONE
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Discussion of contemporary topics in science and technology including
innovation and technology in modern days, development and integration of science and
technology, novel science and technology concepts, and recent applications of formal, physical,
life, applied and interdisciplinary sciences.
08046006 DESIGN METHODS FOR INNOVATIONS 3(3-0-6)
Prerequisite: NONE
This course consists of structural design process to create innovative
products or services. The students will study the process to gather trends and information such
as global direction, public opinions, technology, business, society and economic; learn how to
extract context of interested area to find opportunities; study the processes used to gather
behaviors, generate intense understanding about areas that lead to innovative concepts, produce
innovative solutions and finally offering innovative products and services.
1.2 Language Studies
08046007 ENGLISH FOR PROFESSIONAL PURPOSES 3(3-0-6)
Prerequisite: NONE
Development of language skills necessary for professional purposes:
reading manuals and technical signs; writing job application letter, resumes, memos, reports,
abstracts, emails, calls for meeting, minutes and proceedings; practicing interviews, job
discussion and work presentation.
08046008 COMMUNICATION IN THAI FOR CULINARY 3(3-0-6)
PROFESSION
Prerequisite: NONE
Thai language; principle of communication ( verbal and non- verbal) ,
importance of communication in food catering and services; essential skills in active listening
and discussion; communication in social network and constructive confrontation; practice in
communication with patients, relatives and colleagues; dealing with the media.
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08046009 GERMAN 1 3(3-0-6)
Prerequisite: NONE
The course is focused around food and beverage as a core theme to help
prepare students for the language they will encounter during a placement in the German
speaking part of Switzerland. Students are introduced to the German alphabet and numbers at
the start of the course and then move to basic introductions of themselves and their personal
background. The remainder of the course builds students’ hospitality oriented vocabulary and
works with the present and past tenses. Role plays and service dialogues form an important part
of classroom activities to build students’ confidence in using German in a service encounter.
08046010 GERMAN 2 3(3-0-6)
Prerequisite: 08046009 GERMAN 1
This module builds on vocabulary and grammar skills. Again particular
attention is paid to the vocabulary of food and beverage and customer/service situations to build
students’ confidence in their use of the German language. The past tense is introduced together
with additional modal verbs. Dialogue skills are developed through exploring adjectives and
creating simple descriptions of social situations, culinary dishes and cultural scenarios.
08046011 WRITING AND SPEAKING IN THE PROFESSIONS 3(3-0-6)
Prerequisite: NONE
Improvement of writing and speaking skills related to areas of
professional activities such as writing business letters, fazes, memos, informal letters, emails,
technical manuals, or routine reports; participating in a meeting; giving a presentation; and
using English in professional settings.
08046012 INTERPRETATION AND ARGUMENTS 3(3-0-6)
Prerequisite: NONE
This course provides the study of interpreting and analyzing written and
visual arguments. Students will learn to identify the underlying values, definitions, and
assumptions in those arguments. The students also learn how to synthesize a multiplicity of
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competing perspectives, and to articulate fundamental disagreements between those
perspectives. Ultimately, students will advance their own contributions to discussions in
engineering, business innovations, and technology studies.
1.3 Humanities
08046013 PHILOSOPHY OF SCIENCE 3(3-0-6)
Prerequisite: NONE
The course provides a study of the thing we call “science”, together with
its nature and methodology. The topics cover the meaning of science, reality, the nature of
scientific observations, scientific theories and their discovery and formation, scientific
explanations and predictions, the problem of induction, scientific rationality, the nature of
scientific knowledge, concepts of truth, hypothesis testing, hypothesis confirmation,
hypothesis falsification, logic of scientific method, and scientific progress.
08046014 INTRODUCTION TO ETHICS 3(3-0-6)
Prerequisite: NONE
A philosophical study of “ the good life” : What constitutes a good life:
“How ought one to live?” Examination and critical analysis of a variety of ethical theories from
classical through the present and their practical application to contemporary issues.
08046015 WORLD CULTURE 3(3-0-6)
Prerequisite: NONE
History of human civilization; western culture and philosophy; eastern
culture and philosophy: Thai history, culture and philosophy; international organization,
collaboration, law and regulation; multiculturalism in Thailand and ASEAN region; effects of
globalization on culture and socioeconomic development.
08046016 INDUSTRIAL BUSINESS PSYCHOLOGY 3(3-0-6)
Prerequisite: NONE
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A study of the efficient applications of knowledge, theories and concepts
and scientific techniques for solving problems in business industry and organizations in order
to improve mental health and work effectively. Human relations development, effective
interpersonal and intergroup adjustment, work motivation, job satisfaction and organization,
including the efficient applications of psychology in several programs such as 5S, KYT, QCC,
TPM, REENGINEERING, JIT, TQC, and SS, based on societies professions, morals,
innovations and work-life.
1.4 Social Sciences
08046017 THAI ART AND CULTURE 3(3-0-6)
Prerequisite: NONE
A study of Thai societies on Thai context, beliefs and Thai tradition,
Thai arts and culture from ancient time to modern time, impact of modernization to Thai arts
and culture, Thai arts and culture in the globalization era, preservation of Thai arts and culture.
08046018 PROFESSIONAL SKILLS AND ISSUES 3(3-0-6)
Prerequisite: NONE
This course introduces the social, ethical, legal, and professional issues
involved in the widespread deployment of information technology. It teaches students to
develop their own, well-argued positions on many of these issues.
08046019 ENTREPRENEURSHIP 3(3-0-6)
Prerequisite: NONE
A study of successful business entrepreneurs, characters of successful
entrepreneur, categories of entrepreneurs, business set- up, business plan writing, operating
strategies, modern techniques in business management and case studies of successful
entrepreneurship.
08046020 INTRODUCTION TO PRINCIPLES OF LAWS IN 3(3-0-6)
DAILY LIFE
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Prerequisite: NONE
A integrative study of basic knowledge about human rights under the
constitution and other laws, legal action, making contract, characteristics and types of contracts
related to daily life as well as basic principles about occupations in different ways, bills,
liability, dealing with government agencies including district police stations and courts, rights
and duties of citizens as taxpayers, and a student of case studies related.
2. Professional Courses
2.1 Food Science Courses
08046101 CULINARY FOOD NUTRITION 3(3-0-6)
Prerequisite: NONE
Meanings, source and role of nutrients, carbohydrates, proteins, fats,
vitamins, minerals, water food consumption behavior, selection and storage of raw materials,
nutrient losses during food preparation and cooking, selection of appropriate cooking and
processing conditions, menu planning for healthy, menu planning for various conditions
persons, food fortification, food exchange and food labeling.
08046102 CULINARY FOOD CHEMISTRY 4(3-3-8)
Prerequisite: NONE
Chemical composition of foods, water, protein, carbohydrate,
physicochemical properties of these composition and their functional properties for food
industry, chemical changes of food composition during processing and storage.
08046103 CULINARY FOOD MICROBIOLOGY 3(2-3-8)
Prerequisite: NONE
The basic knowledge of microbiology, factors affect on microbial
growth in foods, microorganisms used in food processing, food deterioration and food spoilage,
microbial control, food borne pathogens, microbial criteria for various foods.
08046104 CULINARY FOOD PROCESSING AND 3(2-3-8)
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ENGINEERING
Prerequisite: NONE
Principles of cooking method, chemical and physical changes of food
during processing, raw material preparation, size reduction, dehydration, concentration,
sterilization, UHT process, pasteurization, extrusion, baking, frying, chilling, freezing,
emulsification, irradiation, and microwave and infrared in food processing. The application of
basic physics to work in the culinary arts including unit systems, motion, momentum, work,
power, energy, heating, thermodynamic, thermal conductivity, heat transfer, density and radio
activity.
08046105 CULINARY FOOD SAFETY AND QUALITY 3(3-0-6)
CONTROL
Prerequisite: 08046102 Culinary Food Chemistry
08046103 Culinary Food Microbiology
Significance of food safety and sanitation through the consumer health,
food hazard and food allergens, food spoilage, food and water contamination, food sanitation
management, safe food production, food quality control, food related laws and standards.
08046106 FOOD INGREDIENTS AND INTERACTIONS FOR 3(3-0-6)
CULINARY
Prerequisite: 08046102 Culinary Food Chemistry
The characteristics and important properties of food ingredients and
components including carbohydrates, proteins, fats, water, minerals, vitamins and food
additives, structure, physical and interaction changing during preparing and cooking, related
chemical reactions, application of sciences to select source of food ingredients.
08046107 SENSORY EVALUATION FOR CULINARY 3(2-3-8)
Prerequisite: NONE
Fundamental principles related to statistics, probability, sampling,
hypothesis testing, analysis of variance, comparison of mean difference, planning of food
experimental plan, data analysis and data processing through computer program, introduction
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of sensory evaluation, sensory evaluation facilities and controls, basic sensory attributes and
perceptions, factors affected to sensory evaluation, sensory evaluation methods and their
applications, application of basic statistical methods in sensory evaluation analysis.
08046108 CULINARY SCIENCE AND FOOD INNOVATION 4(3-3-8)
Prerequisite: 08046102 Culinary Food Chemistry
Concept of food innovation, using food ingredients and equipment to
produce and develop food appearance, color, odor, taste and texture that meet the consumer
demand. Creating new recipe to promote the development of new food item.
2.2 Culinary Related Courses
08046201 WORLD GASTRONOMY 3(3-0-8)
Prerequisite: NONE
Knowledge and ideology of global civilization including Western,
Eastern, South East Asian civilization, which relates to beliefs, living and food culture from
the past to the present. Emphasizing comparative analyses with Thai civilization, especially
Thai cuisine.
08046202 THAI CUISINE 1 3(2-2-8)
Prerequisite: NONE
The important ingredients, components and cooking methods,
characteristics and usage of ingredients, equipment and tools in Thai cuisine that are popular.
The menu setting, serving and practical session on Thai cuisine menu.
08046203 THAI CUISINE 2 3(2-2-8)
Prerequisite: 08046202 THAI CUISINE 1
The important, identity, culture and categories of traditional Thai foods,
technical terms in Thai cuisine based on regional cuisines. Ingredients, components and
cooking methods, tools and equipment used in cooking, side dishes on traditional Thai food
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cooking in accordance with cultural consumption of North, North-East, Central and South of
Thailand, menus setting and practical session.
08046204 ART OF BANANA LEAF AND FRUIT-VEGETABLE 3(2-2-6)
CARVING
Prerequisite: NONE
The definition, importance and background of banana leaf art and fruit-
vegetable carving. Techniques for removing the seeds, peeling and carving the fruit-vegetable
for setting menu, decoration are included. General knowledge of banana leaf functions for food
container and specific events are introduced.
08046205 TRADITIONAL THAI DESSERT 3(2-2-6)
Prerequisite: NONE
The history of traditional Thai desserts, categories, raw materials, tools
and equipment using in preparation and cooking, decoration and serving Thai dessert based on
cultures and practical session on traditional Thai dessert.
08046206 INTERNATIONAL CUISINE 3(2-3-6)
Prerequisite: NONE
This module further enhances students’ knowledge, preparation and
presentation skills in the area of classic dishes from around the world. Students learn about the
key influences on the cuisine of different countries, before learning the preparation techniques
and producing the items for service in the restaurant. Typical countries and dishes learned in
this module include:
Argentina: empanadas, roast beef, grape mousse
Japan: sushi, sashimi, green tea ice-cream
North America: Caesar salad, sweet potato fritters, burger, salmon steak
with maple syrup, blueberry cupcakes,
Australia: corn soup with rabbit, roast lamb, pavlova
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Malaysia: Curry laksa, nasi goreg, chicken stay
08046207 WESTERN PASTRY AND BAKERY 4(3-3-8)
Prerequisite: NONE
Various types of ingredients, equipments are included in the principle
and techniques of pastry and bakery products, which cover cakes, cookies, pie, tarts, chocolate,
toppings and fillings such as ganache, meringue, pastry cream, glazes, icing and various
creams. Learn different garnishing techniques, packaging serving styles, standard recipe
development, industrial pastry production, packaging and storage technology and practical
sessions.
08046208 MODERN EUROPEAN CUISINES 3(2-3-6)
Prerequisite: NONE
Students undertake the preparation of a variety of complex dishes to
develop advanced culinary techniques, including molecular science, and contemporary
presentation skills. Students also understand the fundamental of Western cooking including,
salad/appetizer, main course, cooking of vegetables, grains, poultry, seafood, and meats using
different techniques such as moist-heat, dry-heat, combination heat, sautéing, frying, roasting,
baking, broiling, grilling, braising, poaching, curing and smoking techniques for meat
preparing of Western lunch and dinner menu. The type of Western foods, preparation and
cooking techniques, holding of prepared food, serving style and culture with the practical
session on Western dishes.
2.3 Food Service Related Courses
08046301 FOODSERVICE OPERATION 3(3-0-6)
Prerequisite: NONE
The module introduces students to the front of house restaurant
operations, starting with expected standards of grooming, and personal hygiene. The module
then teaches students various table settings, and use of various cutlery and plates for an
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operational student restaurant. Students learn how to lay cloths, clear and carry plates and the
accepted ordering system with the kitchen. Practice in tray carrying, clearing of tables,
crumbing down and re-setting is also gained. Overview of the planning, development and
feasibility aspects of designing a restaurant or renovating a food service facility in the
restaurant. Application of principles of work and flow analysis, spatial relationships, and
equipment selection as they relate to overall layout and design.
08046302 RESTAURANT FOOD PREPARATION AND SERVICE 2(2-0-6)
Prerequisite: 08046301 FOODSERVICE OPERATION
Basic principles of food preparation in commercial operations. Topics
include kitchen safety, the care and use of equipment, the use of standard recipes, food service
and the preparation of foods used in commercial food operations. Various types of table setting
and service style will be covered.
08046303 MENU PLANNING 2(2-0-6)
Prerequisite: NONE
Students examine the basic elements of menu planning. Topics include
ordering, recipe conversion, various types of menus and food preferences and nutrition receives
special emphasis. Students also learn culinary team role allocations and team briefings of the
menu and preparation methods.
08046304 CULINARY MEDIA AND PRESENTATION SKILLS 3(2-3-6)
Prerequisite: NONE
Students will study how they are composed and manipulated food
components to create the best visual for use in media and to enhance culinary artistic skills. The
course will also focus on food styling, the development of photography skills and the necessary
skills and tools to succeed as a food product creator, developer, presenter, advertise and
marketer. Students will develop creative presentation skills to advertise and market their own
food product or service through use of personalized branding and marketing. Students will also
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be able to identify the target market audience, design, messages and negotiate for the
appropriate media. Delivering message to achieve the desired communication and presentation
results in attract revenue-generating streams and opportunities.
08046305 MANAGING CULINARY RESOURCE 3(3-2-8)
Prerequisite: NONE
The module explores the practice of hospitality management in both
social and commercial contexts. Students explore a range of disciplines concerning the
management of finance, human resources, suppliers and the physical product, and the impact
of government legislation and agencies on operations. Social expectations in the areas of
sustainable practice, design, and trends such as slow food are explored from both the prescribed
and USP perspectives. Students will develop their financial capabilities through the analysis of
financial statements, cash flow and working capital for food service businesses. Pricing
strategies, yield management, profit planning, performance measurement and risk analysis are
also examined.
08046306 CONTEMPORARY CULINARY OPERATIONS 3(3-2-8)
Prerequisite: NONE
Students undertake the preparation of a variety of complex dishes to
develop advanced culinary techniques, including molecular science, and contemporary
presentation skills. Menu planning, ordering, culinary team role allocations and team briefings
of the menu and preparation methods are integrated into the weekly lab classes. Students also
examine the various leadership styles and effective communication and support approaches
common to a kitchen environment to develop professional skills in leading culinary teams.
08046307 FOODSERVICE MANAGEMENT 3(3-0-8)
Prerequisite: NONE
The module explores a variety of food service operations from two key
perspectives: the consumer and the manager, and the key elements which ensure satisfaction
and business success. Expectations, influences, controllable variables and responding to non-
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controllable variables are explored. Target markets, understanding your customer and cultural
variations provide a background to creating successful concepts, before students examine the
key areas of design, operating systems, and quality management systems. Staffing
requirements, key competencies, training practices and business culture are also evaluated,
leading students to the proposal of a well-conceptualized management concept for a catering
operation of their choice.
08046308 CREATIVE AND ENTREPRENEURSHIP 3(3-0-8)
Prerequisite: NONE
Entrepreneurship theory and traits of the 'entrepreneur'. Creativity in
business and the generation of new product ideas. Criteria and processes for successful product
development. Creative- thinking tools and food product concepts. Idea generation, target
markets, strategic concepts. Developing the prototype products (recipes, equipment, packaging)
and conducting market research. Social networks and social media platforms. Analysis of
feedback and product improvements. Feasibility studies and the business plan.
08046309 CULINARY THEMES AND RESEARCH + 3(2-3-8)
CULINARY ARTS PROJECT
Prerequisite: NONE
This is an individual research project, in conjunction with Workplace
externship, which links knowledge and skills gained from the taught modules to the study and
analysis of culinary concepts within an industry specific context. During the pre- internship
workshops, students will review a wide range of potential topics, from the creation of new
dishes to the analysis of service quality systems. The associated research processes which could
be applied to these different topics to produce a project of academic rigor are explored. Students
will apply a range of research methods to examine the impact of both internal and external
influences on their chosen topic. Data analysis techniques and evaluation of the project findings
form the latter focus of the workshops and are further supported by the placement tutors during
the final writing stage.
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2.4 Su ervised Field Training
08046501 INTERNSHIP 1(0-45-8)
Prerequisite: NONE
Practicing of cooking and service skills in food service unit in the food
business partner under supervision by supervisor, evaluating and recording in field experience
portfolio.
08046502 EXTERNSHIP 3(0-45-8)
Prerequisite: 08046108 Culinary Science and Food Innovation
The work integrated learning as full-time paid participant in food service
business that approved by the university or the food business partner and conducts the Culinary
Arts and Foodservice Management related project under supervise by supervisor, evaluating
and recording in field experience portfolio.
2.5 Seminar
08046551 SEMINAR 1(1-0-8)
Prerequisite: NONE
Literature review and seminar presentation on research information in
food science and foodservice related to the proposed topic of senior project, writing and
presentation of research proposal.
2.6 Senior Pro ect
08046601 SENIOR PROJECT 3(0-45-8)
Prerequisite: 08046502 Externship
Researching on Culinary Science by extending the project conducted at
B.H.M.S. or work from the externship assignment or the preparation course.
3. Free Elective courses
08046401 BAKES AND BREADS 3(2-3-8)
Prerequisite: NONE
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This course is designed to educate students in the art of Baking and
Pastry Arts. Students will learn the basics of mixing, shaping and baking for several baked
goods including quick breads, cakes, pastry doughs, mousses, sauces, glazes, cookies, candies
and confections. Plated desserts, international baked foods, chocolate work and decorated cakes
are highlighted. In addition, students will be introduced to decorating techniques.
08046402 CAKE AND CREAM 3(2-3-8)
Prerequisite: NONE
This module covers a range of cakes, sponges, biscuits, meringues,
mousses, icings, fillings and coatings for dessert items. Recipes covered within the module
include:
Cold sponge cake batters: for example Swiss roll (jelly roll), cream and
fruit filled sponge cake roll ( Rouladenbiskuit) with decorated finish, Charlotte Royal and
Charlotte Russe.
Warm sponge cake batters: Génoise sponge for gateaux - for example
Black Forest gateaux, Fraisier cake- and decorated petit fours with ganache coating and piped
decorations, madeleines.
Cakes – for example Pineapple upside-down cake, lemon drizzle cake,
brownies.
Meringues - French, Swiss, Italian - piped meringue nests and shapes,
chocolate macaron.
Cold desserts - Bavarian cream, crème caramel, panna cotta, raspberry
mousse, chocolate mousse, vanilla crème, yoghurt cream, pears poached in portwine, floating
islands with caramel decoration.
Hot desserts – for example Crêpes Suzette, chocolate fondant, vanilla
soufflé/Grand Marnier soufflé, Saxon pudding, clafouti.
Frozen desserts - Parfaits, frozen soufflé glace.
Biscuits for afternoon tea – for example Cantucci, tuile, brandy snap,
piped biscuits - Viennese, sablés à la poche.
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08046403 CHOCOLATE CREATIONS 3(2-3-8)
Prerequisite: NONE
Introduction to chocolate, chocolate processing and chocolate
products.
Cold chocolate desserts and sauces - chocolate creams, white and dark
chocolate mousse, panna cotta, Bavarian cream, chocolate coffee mousse with cappuccino
cream. Chocolate tempering for piped decorative shapes and finishes for desserts.
Warm and frozen chocolate desserts - baked white chocolate soufflé,
chocolate fondant, parfait, soufflé glace and frozen mousse with chocolate. Chocolate
decorations produced to finish the desserts.
Cakes, torte, biscuits/ cookies, chocolate fillings and coatings -
Sachertorte, chocolate pear cake, chocolate tarts, brownies, florentines, chocolate macaron,
tempered chocolate layers with piped ganache.
Chocolate production - truffles (milk, dark, rum), filled chocolate hollow
shells, pralines, chocolate creations, ganache, chocolate cups, poured chocolate for moulds.
08046404 CONTEMPORARY THAI CUISINE 3(2-3-8)
Prerequisite: NONE
The contemporary Thai food that is popular in domestic and aboard,
recipes, ingredients, components and cooking methods, the application of using alternative raw
materials for food replacement, menu setting, serving and practical session on following
contemporary menus.
08046405 CULINARY OF ASIA 3(2-3-8)
Prerequisite: NONE
History of Asia food culture, principles of cooking in various categories
of Asian cuisines from China, Japan and Korea, Equipment and tools using techniques for raw
materials preparation and cooking, dishes decoration, presentation and practical sessions.