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5,500 USD/semester (44,000 USD for the entire program)
** 180,000 baht/semester (1,440,000 baht for the entire program)
Bachelor Science in
Culinary Science and Foodservice Management
Bachelor of Arts in Culinary Arts from Robert Gordon University
It is the first time for Scientific Chef in Thailand is an international
program in collaboration with the Business and Hotel Management
School (BHMS) which is the integration between science &
cooking together.
Focusing on Thai & international cooking skills. We provide science knowledge on food and practice along with advanced equipment and technology. In addition to providing knowledge and skills in business management and food services as well. The course focuses on the application of
science, nutrition and food, emphasizing practicality. (Problem-Based Learning) for
being a chef who understands the changing behavior of consumers. In addition, students will have the
opportunity to study in Switzerland for 1 year with a bachelor's degree from all 3 institutions, including
Bachelor of Science in Culinary Science & Foodservice Management from KMITL
Bachelor of Arts in Culinary Arts from BHMS
Culinary Science and Foodservice Management
Bachelors of Science in
King Mongkut's Institute of Technology Ladkrabang (KMITL), Thailand
Total 120 credits to complete the degree
General Education 30 credits Major courses 105 credits Free electives 6 credits
Culinary ArtsBachelors of Art in
Business and Hotel Management School, Switzerland
Culinary ArtsBachelors of Art in
Robert Gordon University, United Kingdom
Be an expert or consultant in food area which covers culinary arts and technology.
Be Technical/Exclusive chef in foodservice units.
Be an owner or participant in foodservice units.
Be a food problem solver in food related business
A SCIENTIFIC CHEF
Culinary Science and Foodservice Management
STUDYPLAN
Semester 1 Semester 2
General Education (A.1) General Education (A.1) General Education (A.2) General Education (A.3)
World Gastronomy Thai Cuisine 1
General Education (A.1) General Education (A.3) General Education (A.4) Culinary Food Chemistry
Culinary Food Microbiology Thai Cuisine 2
Year 1
with KMITL
Year 2
with KMITL
General Education (A. 2) General Education (A. 4) Culinary Food Nutrition
Culinary Food Processing and Engineering Art Of Banana Leaf and Fruit-Vegetable Carving
Foodservice Operation
Culinary Food Safety and Quality Control Sensory Evaluation for Culinary
Traditional Thai Dessert International Cuisine
Restaurant Food Preparation and Service Menu Planning
Internship
Year 3
with KMITL & B.H.M.S.
General Education (A. 2) Food Ingredients and Interactions For Culinary
Culinary Media and Presentation Skills Culinary Science and Food Innovation
Western Pastry and Bakery Seminar
Managing Culinary Resources Contemporary Culinary Operations
Foodservice Management Creativity and Entrepreneurship
Culinary Themes and Research + Culinary Arts Project Modern European Cuisines*
*The Course Will Be Conducted By B.H.M.S., Switzerland And Credited Back To KMITL.
Externship Senior Project Free Elective Free Elective
Year 4
with KMITL & B.H.M.S.