The Bachelor of Business Administration Program in Professional Culinary Arts has an objective to provide students with knowledge and skills in Western culinary arts, Thai culinary arts and techniques with its distinct flavors and unique tastes and applies the science of Eastern culinary and techniques that are meticulous in cooking and eating.
(Joint Program between Le Cordon Bleu and Dusit Thani College)
The Bachelor of Business Administration Program in Professional Culinary Arts has an objective to provide students with knowledge and skills in Western culinary arts, Thai culinary arts and techniques with its distinct flavors and unique tastes and applies the science of Eastern culinary and techniques that are meticulous in cooking and eating. Graduates of the program will be prepared to work in the hospitality industry with the ability to synthesize knowledge and develop food concepts by applying materials of local regions to the international standards. By enhancing the professional skills based from real world experience received from business establishments in the hospitality industry locally and internationally. It helps preserve the culinary arts and cultures of each region and disseminate the local wisdom about food leading to the prosperous society.
Year I: Fundamentals of Business, Culinary Arts and Life Skills
The first year gives a broad introduction to business, culinary arts, bakery and life studies. Students will gain knowledge and skills of business communication, information systems and digital innovation for business, social manners, service-minded attitude, analytical thinking and professional ethics. Students will acquire basic knowledge and skills in basic food preparation such as mise en place recipe-based calculations, knife skills, Western culinary techniques, and basic food plating and presentation. A study plan for the first year students consists of Business English, Principles of Communication, Thai Usage, Information Technology for Business, Introduction to Hospitality Industry, Hygiene and Sanitation, Nutrition and theoretical and practical skills in basic food, bakery and pastry preparations.
Year II: Principles of Business Management and Intermediate Culinary Arts
A key to success in business operations is to understand the principles of business management. Students will learn the theories of accounting and finance, marketing, human resources management, economics and business laws. Moreover, students will gain knowledge and understanding of restaurant management and practical experiences of bar operations, kitchen skills and intermediate level of bakery. Sophomores will be provided courses such as Business Accounting and Finance, Creative Marketing for Hospitality, Hospitality Human Capital, Principles of Law, Economics for Creative Economy, Fundamentals of Seafood, Poultry and Meat Cookery, Advanced Seafood, Fowl and Meat Cookery, Table d’Hôte and A la Carte Menu Production, Garde Manger for Catering Operations, Yeast Goods, Breads, Viennoiseries and Hot and Cold Desserts.
Year III: Menu Planning, Catering, Restaurant Management, Advanced Bakery Pastry and Supervised Field Training
Menu planning is an essential part in restaurant business operations. Third year students of the program will be provided with an in-depth knowledge in the art and science of kitchen and restaurant operations. Students will learn menu planning, target market analysis, cost control, catering, restaurant management, business ethics and social responsibility. Moreover, students will develop their pastry skills by studying decorative sugar and chocolate work and innovative desserts. Junior students will enhance their skills by enrolling in supervised field trainings in Western Cuisine and in pastry and bakery in the real workplace for 1,000 hours.
Year IV: Strategic Management, Entrepreneurship and Coffee Shop Operations
In a competitive restaurant business world, graduates need to obtain knowledge of strategic management to analyze internal and external environments and plan appropriate solutions for the business. Entrepreneurship course will provide the knowledge of competencies needed for starting a business, handling the business and growing the business. Seniors will apply their knowledge by operating the coffee shop in the campus serving drinks, food and bakery items. They will take the final internships restaurant management and Thai cuisine.