curriculum bachelor of science in culinary science and

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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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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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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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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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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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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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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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.


with an integrated education

system.


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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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.


in place to promote integrity,

ethics, service mind and

volunteerism, as well as

professionalism amongst

students.


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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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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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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- 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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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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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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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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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




21


08046201 WORLD GASTRONOMY 3 KMITL

08046202 THAI CUISINE 1 3 KMITL

Second Semester (1 credits)

Code Title No. of Credits Institutes




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)


Institutes



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)


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

22


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


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.


Institutes

23


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

117


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


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)


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.

curriculum bachelor of science in culinary science and

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