| |
| First Year |
| Semester 1 |
| |
| Subject |
| - English composition |
| - Hygiene |
| - Nutrition |
| - Introduction to Cookery Career Basic Food Production |
| - Stock, Glaze and Syrup Preparation Soup and Sauce Preparation |
| - Wet Cookery Methods |
| - Dry Cookery Methods |
| - Cold Larder Preparation Vegetable Preparation |
| - Introduction to Basic Patisserier Basic pastry Preparation |
|
| |
| Supervised Field Training |
| |
| Subject |
| - Supervised Field Training (Pastry and Bakery) |
|
| |
| First Year |
| Semester 2 |
| |
| Subject |
| - Thai Usage (for Non-native Speakers) or Thai Usage (for Native speakers) |
| - English Composition |
| - Sports and Activities for Recreation |
| - Social Science |
| - Humanity |
| - Introduction to Computer |
| - Introduction to the Hospitality Industry |
|
| |
| Second Year |
| Semester 3 |
| |
| Subject |
| - Foreign Language 1 |
| - Food and Wine Philosophy 1 |
- Farinaceous, Grain and Pulse-based Foods Breakfast and Egg-based Menu Items
Cheese and Dairy Menu Items |
| - Table d’Hote Menu Production |
| - Cakes and Gateaux Itme Dessert Production and Presentation |
| - Baked Yeast Goods |
- Banquet Menu Production, Contemporary Buffet Menu Production,
A la Carte Menu Production |
| - Thai Cuisine |
|
| |
| Supervised Field Training |
| |
| Subject |
| - Supervised Field Training (Asian Cuisine) |
|
| |
| Second Year |
| Semester 4 |
| |
| Subject |
| - Foreign Language 2 |
| - Humanity |
| - Basic Mathematics and Statistics |
| - Principles of Management |
| - Principles of Accounting |
| - Major Elective (Thai Dessert) |
|
| |
| Third Year |
| Semester 5 |
| |
| Subject |
| - Business Statistics |
| - Microeconomics |
| - Introduction to Bar and Restaurant Service |
| - Poultry and Feathered Game Cookery, Fish and Shell Fish Cookery |
| - Innovative Bread Items |
| - Vegetarian Cookery, Special Diet Cookery |
| - Specialised Sauce preparation, Restaurant Meat Portions, Specialised Meat Products |
| - Formal Buffet Menu Production, Innovative A La Carte Menu Production |
|
| |
| Supervised Field Training |
| |
| Subject |
| - Supervised Field Training (Western Cuisine) |
|
| |
| Third Year |
| Semester 6 |
| |
| Subject |
| - Business English |
| - Business Law |
| - Computer Program for Business |
| - Principles of Marketing |
| - Macroeconomics |
| - Research Methods |
|
| |
| Fourth Year |
| Semester 7 |
| |
| Subject |
| - Restaurant Systems Technology |
| - Restaurant Financial Accounting |
| - Training and Development |
| - Supervision and Team Development |
| - Managing Restaurant Business |
| - Major Elective |
|
| |
| Supervised Field Training |
| |
| Subject |
| - Supervised Field Training (Kitchen Management) |
|
| |
| Fourth Year |
| Semester 8 |
| |
| Subject |
| - Bulk Cooking Menu Production |
| - Poultry and Feathered Game Cookery 2, Fish and Shellfish Cookery 2 |
| - Decorative Sugar Work, Decorative Chocolate Work, Innovative Desserts |
| - Contemporary Regional and Local Cuisine |
| - Major Elective |
| - Free Elective |
| - Free Elective |
|
| |
| |
