Bachelor of Business Administration Program in Professional Culinary Arts
Program
TH : หลักสูตรบริหารธุรกิจบัณฑิต สาขาศิลปะการประกอบอาหารอย่างมืออาชีพ
EN : Bachelor of Business Administration Program in Professional Culinary Arts
Degree
TH : บริหารธุรกิจบัณฑิต (ศิลปะการประกอบอาหารอย่างมืออาชีพ)
TH : บธ.บ. (ศิลปะการประกอบอาหารอย่างมืออาชีพ)
EN : Bachelor of Business Administration (Professional Culinary Arts)
EN : B.B.A. (Professional Culinary Arts)
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The philosophy of the course
Cultivate graduates with academic knowledge and professional skills in the food service industry who possess creativity in designing and cooking high-quality food that meets international safety standards.
Course objectives
1. Cultivate culinary arts graduates who can meet the needs of entrepreneurs in the food service industry and the employment sector, emphasizing a combination of theoretical and hands-on teaching methods, as well as an integrated learning approach in teaching and learning, together with Working Integrated Learning (WIL) experiences.”
2. Cultivate graduates with professional competency in the culinary arts according to the National Occupational Standards for the Thai Culinary Arts profession, as established by the Department of Skill Development, Ministry of Labor.
3. Cultivate graduates with desired skills for the food service industry, in accordance with the new format announced by the Ministry of Higher Education, Science, Research and Innovation in the year 2022.
4. To produce graduates according to the four standards as per the announcement of the Commission on Higher Education Standards about the details of learning outcomes aligned with the Qualifications Framework for Higher Education of 2022.
The strengths or highlights of
the curriculum that foster competitiveness.
The Professional in Culinary Arts program (Revised Curriculum, AD 2024) highlights the following strengths:
1) The curriculum is organized in the form of a modules to enhance knowledge in specific subjects and practice necessary professional skills for students. This approach also allows general individuals interested in accumulating learning units or credit banking for up-skilling and re-skilling purposes.
2) The curriculum adheres to the UK Professional Standards Framework (UKPSF), focusing on individualized student care through subgroup teaching methods and emphasizing hands-on practice to equip students with the readiness to effectively work in the food
service industry.
3) The curriculum incorporates integrated learning with Working Integrated Learning (WIL) in the simulated kitchen environment “Prochef Kitchen” within the university’s culinary training center. Additionally, there’s an 8-month cooperative education program with leading industry partners both domestically and internationally, ensuring students’ employability upon graduation.
4) Students can attain national professional competency standards, including:
a) National Occupational Standards for Thai Culinary Arts Level 1 by the Department of Skill Development, Ministry of Labor.
b) Food Hygiene Standards for
Business Operators and Food Handlers, as per the Ministry of Public Health
regulations on the characteristics of food premises, 2018.
Occupations that can be pursued after the completion of studies
Bachelor of Business Administration in Professional Culinary Arts Able to engage in the following work in both public and private sectors:
1.Entrepreneur in SMEs Foodservice Business.
– Catering business owners
– Food/bakery/candy manufacturers and distributors
– Catering service providers
– Food Stylist
2. Chef de partie
3. Demi-Chef de partie
4. Commis chef
5. Develop and design food lists
6. Career in the hotel and food service industries
– Food and beverage management personnel
– Catering and event personnel
– Food service communication, public relations, and marketing personnel
– Human resource development personnel training and cooking standards
– Food and contemporary food design and creative personnel
7. Food service industry consultant.
8. Occupations in government agencies.
..etc..
Tuition Fees
The tuition fee per semester is 30,100 Baht.
The total tuition fee for the entire program is 240,800 Baht.
Course Structure
Subject category | Course credits revised for academic year 2024 |
1. General education curriculum, not less than. | 26 credits |
2. Specific subjects, not less than | 93 credits |
2.1. Business Core Course | 18 credits |
2.2. Majors Compulsory | 75 credits |
2.2.1. Food Service Specialty | 56 credits |
2.2.2. Special subjects in English for the food service industry | 6 credits |
2.2.3. Co–operative education. | 13 credits |
4. Free Elective Courses, not less than. | 6 credits |
Number of credits Total throughout the course, not less than | 125 credits |