Student Handbook 2021_(Int'L Program)

IHM2902 Operational Internship 6 credits (1,000 hrs.)

Prerequisite: IHM1213 Food and Beverage Service and Operations

IHM1311 Front Office Operations

IHM1312 Housekeeping Operations

This course is aimed to increase the students’ skills by training in Food and Beverage Service
and Rooms Division workplace as well as to enhance their professional experience and discipline. Skills
in working with others, self management, problem solving, maintaining professional ethics and making
report and presentation of their operations field training experience are also included. This internship
requires a detailed observation and study of an aspect of the operation. It provides the students with an
opportunity to put into practice, to acquire new skills, and to gain first-hand experience.

IHM4902 Managerial Internship 4 credits (800 hrs.)
Prerequisite: Minimum of 105 Credits is required

This course is aimed to develop the students’ supervisory and managerial skills by training in
management level in hotel and resort industry as well as to enhance their professional experience and
discipline. Skills in working with others, self-management, decision-making, problem solving, maintaining
professional ethics and making report and presentation of their supervised field training experience are
also included. It provides an opportunity for the students to use and relate the theoretical and practical
aspects in hospitality management knowledge and skills acquired in school to workplace practices and
environment in the industry.

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ame of Curriculum: Bachelor of Business Administration Program in Professional Culinary Arts
(International Program)

ame of Degree Full name : Bachelor of Business Administration Program
(Professional Culinary Arts)

Abbreviation : B.B.A. (Professional Culinary Arts)

esponsibility Office Department of Culinary Arts and Restaurant Management
Faculty of International Hospitality Industry,
Dusit Thani College

1. Philosophy

The Business Administration in Professional Culinary Arts provides graduates with academic
excellence and professional skills, paving the knowledge of Western culinary education that is
widely recognized globally adding with Thai cuisine that are distinctive in flavors with a unique in
tastes, and applying the science of Eastern culinary that are meticulous in cooking and eating.
The graduates will be prepared to work in the hospitality industry by enhancing the professional
skills based from real world experience in the hospitality industry locally and internationally. It is
the synthesis of knowledge of an entrepreneur and business administration skills with an ability to
develop food concept by applying materials of local regions to the international standards. The
utilization of business knowledge and culinary skills will help preserve the culinary arts and food
cultures of each region, also disseminate the local wisdom about food leading to the prosperous
economy and society.

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2. Significances
2.1 There is a very high demand for graduates who are equipped with culinary arts knowledge
and professional competencies for businesses in hospitality and tourism industry, which now
are having a very good business trends of food production and chances for hospitality
Industry expansion.
2.2 The program encourages graduates to be an entrepreneur or to do a start-up business
responding to the developing and expanding economy of business sectors. It also supports
the changes of consumption behaviors of people and tourists arriving in Thailand.
2.3 The program provides opportunities for those who are interested in Professional Culinary
Arts and would like to pursue a professional career in this field can travel to Thailand to
study about food cultures, learn about local ingredients and the wisdom of each locality that
linked to a better quality of life and the economic development.

3. Objectives
3.1 Demonstrate a proficient level of culinary creativity through food product presentation and
plate presentation with ability to explain and present the concept.
3.2 Integrate academic knowledge and professional practices gained from real world experience
in designing, improving food product presentation, and managing food business with
responsibility that respond to the changes in consumers behaviors.
3.3 Have emotional control and able to make decision to solve specific problems arising from
the work. Exercise analytical skills and communicate effectively to the relevant parties. Food
may be used as a medium to build a good relationship between colleagues.
3.4 Allocate materials and ingredients for use with fairness and morality, based on standard
recipe and principles of healthy nutrition.

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This program is designed to provide graduates to work in the Hospitality Industry, or other
businesses related to restaurants, hotels and resorts, MICE businesses in the Tourism Industry. The
graduates will be qualified to choose a job as per the following functions:

1. Professional chef in food and beverage operations in restaurants, hotels and resorts, cruise
liners or commercial airline businesses.

2. Professional chef in catering business, entrepreneur or business owner.
3. Food operator in any related business of hospitality industry and tourism industry.
4. Food Critique.
5. Menu designer for health and nutrition, or food production for marketing purpose.
6. Consultant for food business operator and cost controller.
7. Academic lecturer in Professional Culinary Arts or related field.

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Total Credits 136 Credits
1. General Education Courses 31 Credits

1.1 Science and Mathematics 6 Credits
1.2 Language Studies 12 Credits
1.3 Humanities 7 Credits
1.4 Social Sciences 6 Credits
2. Professional Courses 87 Credits

2.1 Business Core Courses 26 Credits
2.2 Major Required Courses 55 Credits
2.3 Major Elective Courses 6 Credits
3. Free Elective 6 Credits
4. Supervisory Field Training (2,000 hrs.) 12 Credits

The Bachelor of Business Administration Program in Professional Culinary Arts, Dusit Thani College are
formed by the following manners:

1. Coded symbol : Code symbol is formed by 3 alphabet and 4 Arabic numbers, respectively.

eaning of code symbol: BA = Business Administration
Alphabet; I = International Program HM = Hotel Management
FM = Food Management
MS = Mathematics and Sciences TM = Tourism Management
LA = Language
HU = Humanities
SS = Social Sciences

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eaning of code symbol:

Arabic Number; First Number = year of study
= subject area in each group
Second Number = orders of course in a subject area

Third and Fourth Number

xample : ILA1101 = Thai Usage for Communication
subject for the first year in the International Program
I= International Program;
LA = Language;
1= first year;
1= Thai language;
01 = First course in English Language

2. Credit Hours :
Credit’s hours are arranged with 4 Arabic numbers; first number is in front of parenthesis,
second, third and fourth are inside of parenthesis. The fourth numbers have the following
character;
• First number refers to course credit hours
• Second number refers to lecture hour per week and per semester
(Lecture 1 hour per week per semester equals to 1 credit)
• Third number refers to practice hour per week and per semester
(practice 2 or 3 hours per week per semester equals to 1 credit)
• Fourth number refers to self-study hour per week and per semester
(lecture 1 hour per week equals to 2 hours self-study, practice 2 hours per week equals to
1 hour of self-study)

3. Prerequisite : Prerequisite means a course needs to be passed before taking another course.
4. Co-requisite : Co-requisite means two courses that need to study within the same semester.

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1. General Education Courses (31 credits) Credits Prerequisite

1.1 Science and Mathematics (6 credits) 3(3-0-6) -

Code Course Title 3(3-0-6) -
IMS1302 Information Systems and Digital Innovation for
Credits Prerequisite
Business
IMS2204 Applied Statistics 3(3-0-6) -

1.2 Language Studies (12 credits) 3(3-0-6) -

Code Course Title 3(3-0-6) -
ILA1101 Thai Usage for Communication 3(3-0-6) ILA1601
3(3-0-6)
(For non-native speakers) 3(3-0-6) -
ILA1102 Business Thai Usage (For native speakers) 3(3-0-6) ILA1603
ILA2303 Business English 3(3-0-6)
Select one language from the following (6 credits) * -
ILA1601 Chinese 1 ILA1605
ILA1602 Chinese 2
ILA1603 Japanese 1 Credits Prerequisite
ILA1604 Japanese 2
ILA1605 French 1 1(1-0-2) -
ILA1606 French 2 3(3-0-6) -
3(3-0-6) -
1.3 Humanities (7 credits)
Credits Prerequisite
Code Course Title 3(3-0-6) -
IHU1101 Dusit’s Values and Gracious Hospitality 3(3-0-6) -
IHU3202 Intercultural Studies
IHU3205 Psychology for Quality of Life 109

1.4 Social Sciences (6 credits)

Code Course Title
ISS1101 Principles of Communication
ISS2105 Principles of Law

2. Professional Courses (87 credits)

2.1 Business Core Courses (26 credits)

Code Course Title Credits Prerequisite
3(3-0-6) -
IBA2201 Organization and Management 3(3-0-6) -
IBA2202 Business Accounting and Finance 3(3-0-6) -
IBA2203 Creative Marketing for Hospitality 3(3-0-6) -
IBA2204 Managing Human Capital 3(3-0-6) -
IBA2205 Economics for Creative Economy 3(3-0-6)
IBA3206 Business Research Methodology 3(3-0-6) IMS2204
IBA4207 SSttrraatteeggiicc MMaannaaggeemmeenntt aanndd EEnnttrreepprreenneeuurrsshhiipp ffoorr -
3(3-0-6)
IBA4108 Business Ethics and Social Responsibility 2(2-0-4) -
IHM1102 Introduction to the Hospitality Industry -
Credits
2.2 Major Required Courses (55 credits) 3(2-3-5) Prerequisite
3(3-0-6) -
Code Course Title 2(2-0-4) -
2(2-0-4) -
IHM2101 Introduction to Restaurant and Bar Operations 3(3-0-6) -
IHM3102 Restaurant Business Management 3(2-3-5) -
IFM1101 3(2-3-5)
Hygiene and Sanitation for Food Production 2(1-4-4) IFM1205
IFM1102 2(1-4-4) -
Culinary Nutrition 3(2-3-5)
IFM3103 IFM1201
IFM3104 Menu Planning and Catering Control*
IFM1201
IFM1202 Catering and Banquet Operations*
IFM1203 Introduction to Culinary Arts and Cookery Career
IFM1204 Stocks, Soups and Sauces Production
Salads, Hors d’oeuvre and Sandwiches
Grains, Rice and Pulses
Cheese and Dairy Menu Items
Vegetable Cookery

Remark *Co-requisite (need to study within the same semester)

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Code Course Title Credits Prerequisite
IFM1205 3(2-3-5) IFM1202
Fundamentals of Seafood, Poultry and Meat
IFM1206 Cookery 3(2-4-6) -
Basic Pastry Preparation
IFM2207 Cakes and Gateaux Items 3(2-3-5) IFM1205
IFM2208 Advanced Seafood, Fowl and Meat Cookery 2(1-4-4) IFM1203
Garde Manger for Catering Operations IFM2207
3(2-4-6) IFM2208
IFM2209 Table d’Hôte and A la Carte Menu Production 3(2-4-6)
IFM2210 IFM1206
Yeast Goods, Breads, Viennoiseries
IFM2211 Hot and Cold Desserts 3(2-3-5) -
IFM3212 Arts of Thai Cuisine 3(2-4-6) IFM2210
Decorative Sugar Work
IFM4213 Decorative Chocolate Work 6(2-8-8) IFM2209
Innovative Desserts IFM2210
Coffee Shop Operations

2.3 Major Elective Courses (6 credits)

Code Course Title Credits Prerequisite
IFM4301 3(3-0-6)
IFM4302 Restaurant Financial Accounting 3(3-0-6) IHM3102
IFM4303 Wine Science 3(2-3-5) -
IFM4304 Arts of Thai Dessert 3(2-3-5)
IFM4305 Contemporary Cuisine 3(2-3-5) IFM2211
Advanced Sauce Preparations IFM2209
IFM4306 Arts of Charcuterie 3(2-3-5) IFM1202
IFM4307 World Cuisines 3(2-3-5) IFM1205
IFM4308 Special Dietary Cookery 3(2-3-5) IFM1205
Food Styling and Photography IFM1102

-

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3. Free Elective Courses (6 credits)

Students select 6 credits from any other courses that are offered under the permission of the
academic advisors.

4. Supervised Field Training (12 credits 2,000 hrs.)
All students must undertake supervised field training in industry for a minimum of 2,000 hours.

Code Course Title No. of Hrs. Credits Prerequisite
IFM3901 500 3 IFM2209
Supervised Field Training
IFM3902 (Western Cuisine) 500 3 IFM2210

IFM4901 Supervised Field Training 500 3 IFM2211
IFM4902 (Pastry and Bakery)
Supervised Field Training 500 3 IHM3102
(Thai Cuisine) IFM3103
Supervised Field Training
(Restaurant and Kitchen
Management)

112

irst Semester Credits Prerequisite

Code Course Title 3(3-0-6) -
ILA1101 Thai Usage for Communication (For non-native speakers)
ILA1102 Business Thai Usage (For native speakers) 3(3-0-6) -
ILA …... Chinese 1 or Japanese 1 or French 1 1(1-0-2) -
IHU1101 Dusit’s Values and Gracious Hospitality 3(3-0-6) -
IMS1302 Information Systems and Digital Innovation for Business 3(3-0-6) -
ISS1101 Principles of Communication 2(2-0-4) -
IHM1102 Introduction to the Hospitality Industry 3(2-3-5) -
IFM1201 Introduction to Culinary Arts and Cookery Career 2(2-0-4) -
IFM1101 Hygiene and Sanitation for Food Production
20
Total Credit

Second Semester

Code Course Title Credits Prerequisite
3(3-0-6) -
ILA2303 Business English 3(2-2-5)
ILA …... Chinese 2 or Japanese 2 or French 2 3(3-0-6) Language 1
IBA2201 Organization and Management 3(3-0-6) -
ISS2105 Principles of Law 2(1-4-4) -
IFM1202 Stocks, Soups and Sauces Production 2(1-4-4)
IFM1203 Salads, Hors d’oeuvre and Sandwiches 3(2-3-5) IFM1201
IFM1204 Grains, Rice and Pulses IFM1201
2(2-0-4) IFM1201
Cheese and Dairy Menu Items 21
Vegetable Cookery -
IFM1102 Culinary Nutrition

Total Credit

113

First Semester

Code Course Title Credits Prerequisite
3(3-0-6)
IBA2202 Business Accounting and Finance 3(3-0-6) -
3(3-0-6) -
IBA2203 Creative Marketing for Hospitality 3(3-0-6) -
3(2-3-5) -
IBA2204 Managing Human Capital 3(2-3-5) -
3(2-4-6) IFM1202
IBA2205 Economics for Creative Economy -
21
IHM2101 Introduction to Restaurant and Bar Operations

IFM1205 Fundamentals of Seafood, Poultry and Meat Cookery

IFM1206 Basic Pastry Preparation
Cakes and Gateaux Items

Total Credit

Second Semester

Code Course Title Credits Prerequisite
IMS2204 Applied Statistics 3(3-0-6) -
-
IHU3202 Intercultural Studies 3(3-0-6)
IFM2207 Advanced Seafood, Fowl and Meat Cookery 3(2-3-5) IFM1205
IFM2208 Garde Manger for Catering Operations 2(1-4-4) IFM1203
IFM2207
IFM2210 Yeast Goods, Breads, Viennoiseries 3(2-4-6) IFM1206
Hot and Cold Desserts
3(3-0-6) -
IFM3103 Menu Planning and Catering Control* 3(2-3-5) IFM1205

IFM3104 Catering and Banquet Operations* 20

Total Credit

Remark *Co-requisite (need to study within the same semester)

114

First Semester

Code Course Title Credits Prerequisite
3(3-0-6) -
IHU3205 Psychology for Quality of Life 3(3-0-6)
3(2-4-6) IMS2204
IBA3206 Business Research Methodology 3(2-3-5) IFM2208
IFM2209 Table d’Hôte and A la Carte Menu Production 3(2-4-6)
IFM2211 Arts of Thai Cuisine -
IFM3212 Decorative Sugar Work 3……….. IFM2210
3………..
Decorative Chocolate Work -
Innovative Desserts 21 -
………….. Major Elective Course 1
………….. Free Elective Course 1

Total Credit

Second Semester

Code Course Title Credits Prerequisite
IFM3901 3 IFM2209
Supervised Field Training
IFM3902 (Western Cuisine) 3 IFM2210
Supervised Field Training
(Pastry and Bakery) Total Credit 6

115

First Semester Credits Prerequisite
3(3-0-6) -
Code Course Title
IBA4207 Strategic Management and Entrepreneurship for 3(3-0-6) -
3(3-0-6) -
Hospitality 6(2-8-8) IFM2209
IBA4108 Business Ethics and Social Responsibility IFM2210
IHM3102 Restaurant Business Management -
IFM4213 Coffee Shop Operations -

………….. Major Elective Course 2 3………..
………….. Free Elective Course 2 3………..
Total Credit 21

Second Semester

Code Course Title Credits Prerequisite
IFM4901 3 IFM2211
Supervised Field Training
IFM4902 (Thai Cuisine) 3 IHM3102
Supervised Field Training IFM3103
(Restaurant and Kitchen Management) 6

Total Credit

116

First Semester Credits Prerequisite

Code Course Title 3(3-0-6) -
ILA1101 Thai Usage for Communication (For non-native speakers)
ILA1102 Business Thai Usage (For native speakers) 3(3-0-6) -
ILA …... Chinese 1 or Japanese 1 or French 1 1(1-0-2) -
IHU1101 Dusit’s Values and Gracious Hospitality 2(2-0-4) -
IHM1102 Introduction to the Hospitality Industry 3(2-3-5) -
IFM1201 Introduction to Culinary Arts and Cookery Career 2(1-4-4) IFM1201
IFM1202 Stocks, Soups and Sauces Production 2(1-4-4) IFM1201
IFM1203 Salads, Hors d’oeuvre and Sandwiches 3(2-3-5) IFM1201
IFM1204 Grains, Rice and Pulses
2(2-0-4) -
Cheese and Dairy Menu Items 21
Vegetable Cookery
IFM1101 Hygiene and Sanitation for Food Production

Total Credit

Second Semester

Code Course Title Credits Prerequisite
IMS1302 Information Systems and Digital Innovation for Business 3(3-0-6) -
ILA2303 Business English 3(3-0-6) -
ILA ..…. Chinese 2 or Japanese 2 or French 2 3(2-2-5)
ISS1101 Principles of Communication 3(3-0-6) Language 1
IFM1205 Fundamentals of Seafood, Poultry and Meat Cookery 3(2-3-5) -
IFM1206 Basic Pastry Preparation 3(2-4-6)
IFM1202
Cakes and Gateaux Items 2(2-0-4) -
20
IFM1102 Culinary Nutrition -

Total Credit 117

First Semester Credits Prerequisite
3(3-0-6) -
Code Course Title 3(3-0-6) -
IBA2201 Organization and Management 3(2-3-5)
IMS2204 Applied Statistics 2(1-4-4) IFM1205
IFM2207 Advanced Seafood, Fowl and Meat Cookery IFM1203
IFM2208 Garde Manger for Catering Operations 3(2-4-6) IFM2207
IFM1206
IFM2210 Yeast Goods, Breads, Viennoiseries 3(3-0-6)
Hot and Cold Desserts 3(2-3-5) -
IFM1205
IFM3103 Menu Planning and Catering Control* 20

IFM3104 Catering and Banquet Operations*

Total Credit

Remark *Co-requisite (need to study within the same semester)

Code CoursSeeTciotlned Semester Credits Prerequisite
3(3-0-6) -
ISS2105 Principles of Law 3(3-0-6) -
IBA2202 Business Accounting and Finance 3(3-0-6) -
IBA2203 Creative Marketing for Hospitality 3(3-0-6) -
IBA2204 Managing Human Capital 3(3-0-6) -
IBA2205 Economics for Creative Economy 3(2-3-5) -
IHM2101 Introduction to Restaurant and Bar Operations 3(2-3-5) -
IFM2211 Arts of Thai Cuisine
21
Total Credit

118

First Semester

Code Course Title Credits Prerequisite
IFM3901 3 IFM2209
Supervised Field Training
IFM3902 (Western Cuisine) 3 IFM2210
Supervised Field Training
(Pastry and Bakery) 6

Total Credit

Second Semester Credits Prerequisite
3(3-0-6) -
Code Course Title 3(3-0-6) -
IHU3205 Psychology for Quality of Life 3(3-0-6)
3(2-4-6) IMS2204
IHU3202 Intercultural Studies 3(2-4-6) IFM2208
IFM2210
IBA3206 Business Research Methodology 3(3-0-6)
IFM2209 Table d’Hôte and A la Carte Menu Production 3(3-0-6) -
IFM3212 Decorative Sugar Work -
21
Decorative Chocolate Work
Innovative Desserts
………… Free Elective Course 1
………… Major Elective Course 1

Total Credit

119

First Semester

Code Course Title Credits Prerequisite
IFM4901 3 IFM2211
Supervised Field Training
IFM4902 (Thai Cuisine) 3 IHM3102
Supervised Field Training IFM3103
(Restaurant and Kitchen Management) 6

Total Credit

Second Semester

Code Course Title Credits Prerequisite

IBA4207 Strategic Management and Entrepreneurship for 3(3-0-6) -
Hospitality
6(2-8-8) IFM2209
IBA4108 Business Ethics and Social Responsibility IFM2210
IFM4213 Coffee Shop Operations 3(3-0-6)
3(3-0-6) -
IHM3102 Restaurant Business Management 3(3-0-6) -
………… Major Elective Course 2 -
………… Free Elective Course 2 21

Total Credit

120

IMS1302 Information Systems and Digital Innovation for Business 3(3-0-6)

This course highlights the role, importance and impact of technology in business and society.
It covers software; workshops, word processing, presentation, and spreadsheet, digital technology;
immersive technology, industry collaborative clouds, fintech, omnichannel technology, communication
technology, security, innovation and implementation of such technology in business and in the hospitality
context.

IMS2204 Applied Statistics 3(3-0-6)

This course emphasizes the importance and scope of statistics to subjects of business and
economics. It covers data analysis and presentations; descriptive measures; probability concepts;
continuous probability distribution, random variables; sampling techniques and confidence interval and
estimation.

ILA1101 Thai Usage for Communication 3(3-0-6)
(For non-native speakers)

This course covers the study of Thai as a foreign language; the characters and the
phonological system of Thai script. Concentration is placed on developing listening, speaking, reading
and writing skills with special emphasis on speaking and listening for daily conversation.

ILA1102 Business Thai Usage 3(3-0-6)
(For native speakers)

This course covers the basics of Thai language usage: listening, speaking, reading, and
writing skills will be developed. Additionally, emphasis will be placed on the usage of Thai language in
present day media communications.

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ILA2303 Business English 3(3-0-6)

This course is designed to develop the student’s ability to write informal and formal
documentation in modern workplace situations, including memorandums, emails, and reports. Essential
focuses will concentrate on business professionalism with international considerations such as business
ethics and competency development. Special consideration is given to formal business presentations
both oral and written formats.

ILA1601 Chinese I 3(3-0-6)

This course is designed to develop the student’s ability to build up basic skills in listening,
speaking, reading, and writing; comprehension of daily expressions at the elementary level. Major focus
includes vocabulary and fundamental sentence structures in the present and past events. Pronunciation,
grammar, and everyday vocabulary are stressed as indispensable tools for comprehension and
expression. All four language skills will be covered through practice and the use of multi-learning media
and aids.

ILA1602 Chinese II 3(3-0-6)
Prerequisite: ILA1601 Chinese I

A continuation study of Chinese 1 which enables students to build up intermediate skills in
listening, speaking, reading, and writing Chinese; and comprehension of more sophisticated expressions.
It also reviews Chinese grammar emphasizing idiomatic constructions and expressions. Oral discussions
and conversations are based on selected reading passages from related contemporary issues. Students
will be able to demonstrate an ability to apply integrated skills and communicate in Chinese within the
context of a daily life setting.

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ILA1603 Japanese I 3(3-0-6)

This course is designed to develop the student’s ability to build up basic skills in listening,
speaking, reading, and writing; comprehension of daily expressions at the elementary level. Major focus
includes vocabulary and fundamental sentence structures in the present and past events. Pronunciation,
grammar, and everyday vocabulary are stressed as indispensable tools for comprehension and
expression. All four language skills will be covered through practice and the use of multi-learning media
and aids.

ILA1604 Japanese II 3(3-0-6)
Prerequisite: ILA1603 Japanese I

A continuation study of Japanese 1 which enable students to build up intermediate skills in
listening, speaking, reading, and writing Japanese; and comprehension of more sophisticated
expressions. It also reviews Japanese grammar emphasizing idiomatic constructions and expressions.
Oral discussions and conversations are based on selected reading passages from related contemporary
issues. Students will be able to demonstrate an ability to apply integrated skills and communicate in
Japanese within the context of a daily life setting.

ILA1605 French I 3(3-0-6)

This course is designed to develop the student’s ability to build up basic skills in listening,
speaking, reading, and writing; comprehension of daily expressions at the elementary level. Major focus
includes vocabulary and fundamental sentence structures in the present and past events. Pronunciation,
grammar, and everyday vocabulary are stressed as indispensable tools for comprehension and
expression. All four language skills will be covered through practice and the use of multi-learning media
and aids.

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ILA1606 French II 3(3-0-6)
Prerequisite: ILA1605 French I

A continuation study of French 1 which enable students to build up intermediate skills in
listening, speaking, reading, and writing French; and comprehension of more sophisticated expressions.
It also reviews French grammar emphasizing idiomatic constructions and expressions. Oral discussions
and conversations are based on selected reading passages from related contemporary issues. Students
will be able to demonstrate an ability to apply integrated skills and communicate in Japanese within the
context of a daily life setting.

IHU1101 Dusit’s Values and Gracious Hospitality 1(1-0-2)

This course develops the student’s knowledge, understanding, morality, and ethics in
accordance with the DUSIT Characters as core values to follow in the hospitality industry. It emphasizes
discipline, responsibility, empathy, adaptability, socialization and interpersonal skills, intellect, wisdom and
tact, and tolerance with persistence and perseverance, as well the 21st century skills.

IHU3202 Intercultural Studies 3(3-0-6)

This course equips the students with the basic elements of culture and intercultural
interactions. The emphasis is on the analysis of interrelationship among cultures, contexts,
communication, and their implications to the hospitality industry, including international management
strategies, cross-cultural team management, and customer relationship management.

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IHU3205 Psychology for Quality of Life 3(3-0-6)

This course will focus on what psychology research says about human development. These
factors affecting human development include gender, personality, self-esteem, ability to communicate
effectively, health, experience of stress, changes with aging, and coping processes. Factors also include
topics like social influence and pressure, relationships with others, career preparation, work, and stages
of life. The course objective is for students to use this knowledge to actively take charge of their own
lives, effectively adjusting to an ever-changing world.

ISS1101 Principles of Communication 3(3-0-6)

The course is anchored on the core principles and theories of communication. It deals with
the relevance of communication in different levels: intrapersonal, interpersonal, small group, professional,
intercultural, and public communication. It also covers the interplay of the different elements of
communication with emphasis on source-receiver, channel, meaning, feedback and overcoming barriers
to effective communication. The course equips the students with key concepts and skills on public
speaking and delivering presentations.

ISS2105 Principles of Law 3(3-0-6)

This course covers the structure and function of the international legal system. An overview of
both civil and criminal procedure is provided. It also introduces to the law enforcement of the criminal
justice, with an examination of the history and development of law enforcement, especially in the
international contexts. Legal vocabulary and the process of legal analysis are emphasized. Application to
the various job and career opportunities, real life and issues related to the Hospitality Industry in law
enforcement will be reviewed. This course also covers knowledge law; consumer protection law, food
safety law; hotel law; information technology law as well as intellectual property.

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IBA2201 Organization and Management 3(3-0-6)

This course provides the students with the opportunity to apply basic principles of
management, management theories and functions: planning, organizing, leading and controlling. The
course introduces core managerial skills and roles. This course also enables students to learn to work as
a team and apply communications within and between organizations. An introduction of Management by
Objectives, leadership and motivation, risk management as well as total quality management and quality
assurance are discussed.

IBA2202 Business Accounting and Finance 3(3-0-6)

This course presents the fundamentals of accounting and importance of accounting in
business environment; the analysis, classifying, and recording of business transactions in general journal
according to accounting principles and concepts; the preparation of financial statements and the analysis
of financial statements; vertical, horizontal, common size, ratios & CVP analysis for planning, organizing,
controlling, and decision-making.

IBA2203 Creative Marketing for Hospitality 3(3-0-6)

This course develops an understanding of the business functions of marketing in the digital
era, how marketers deliver value in satisfying customer needs and wants, determine which target
markets the organization can best serve, and decide upon appropriate products, services and programs
to serve these markets. The topics include the environment of marketing with an emphasis on
technology and e commerce, branding and product development, pricing strategies, integrated marketing
communication, distribution channel and service marketing. This course also discusses responsibility and
ethics of marketers.

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IBA2204 Managing Human Capital 3(3-0-6)

This course provides the students with the opportunity to examine the role of human resource
professional as a strategic partner in managing today’s organizations and applying human capital
management; theories, practices and concepts of people management in organization. They learn
effective manpower planning, job analysis, recruitment, selection, training and development, performance
management system, compensation, employee health and safety as well as employee disciplinary
actions. Managing multicultural workforce effectively and international dimension of human capital
management are included. Current issues and best practices of employers of choice are discussed.

IBA2205 Economics for Creative Economy 3(3-0-6)

The course presents the definitions, roles, and concepts of economics; an overview of market
economies; demand and supply and elasticity concepts; consumer behavior; provision, application and
pricing; long term and short term production; cost and revenue differences among various market
structures; national income; money and banking; employment and inflation; the economic cycle;
international trade and finance; creative economic development and growth; monetary and fiscal policies;
and creativity throughout a whole economy.

IBA3206 Business Research Methodology 3(3-0-6)
Prerequisite: IMS2204 Applied Statistics

This course builds up research methodology to impart education in the foundational methods
and techniques of academic research in social science and hospitality management context. Research
scholars would examine and be practically exposed to the main components of a research framework.
This course also includes hypothesis testing, correlation and sample of regression analysis.

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IBA4207 Strategic Management and Entrepreneurship for Hospitality 3(3-0-6)

This course provides the students with the opportunity to analyze a case focusing on the
process of strategic management: strategic formation, implementation and evaluation. An analysis of
internal and external environments for companies to make a decision on vision, mission, objectives and
business strategies is emerged. This course also introduces different types of business ownership,
explores entrepreneurial opportunities, analyzes market customers, assesses market competitors and
industries, understands and develops a business plan.

IBA4108 Business Ethics and Social Responsibility 3(3-0-6)

This course presents the importance of business ethics and applies the concept of business
ethics; social values impacts on business ethics; philosophical principles related to ethics and social
responsibility; business ethics towards consumers, environment, and society; professional ethics;
hospitality industry ethics; organization ethics development; corporate social responsibility; economic
sufficiency with business ethics; and good governance.

IHM1102 Introduction to the Hospitality Industry 2(2-0-4)

This course provides an overview of the hospitality and tourism industry; an understanding of
the concepts underlying all facets of the hospitality and tourism industry and its interaction in the frame-
work of product and service distribution systems. The course covers history, career opportunities,
organizational structures, and contemporary issues in the hospitality and tourism industry.

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IHM2101 Introduction to Restaurant and Bar Operations 3(2-3-5)

This course equips the students with the knowledge and skills required for an understanding
of the practice of food and beverage service, restaurant service organization and operations, food and
beverage equipment, types of food and beverage menus, food and beverage service sequences and
techniques, safety and sanitation, problem solving skills and the ability to maintain quality customer
service.

IHM3102 Restaurant Business Management 3(3-0-6)

This course develops the students with the ability to construct a business plan, its various
components and interrelationships, and to enable the students to analyze, interpret and apply this
information in the context of operational and current economic conditions. This course also introduces
students to restaurant and kitchen design and the utilization of technology in the restaurant business .

IFM1201 Introduction to Culinary Arts and Cookery Career 3(2-3-5)

This course introduces the students with the understanding of the culinary industry and the
expected behavior of a new entrant, complying cookery codes of ethics, communication and teamwork in
the workplace and performing the roles of a kitchen attendant while providing customer service. This also
includes the introduction of food product knowledge, based-recipe calculations, application of safe and
secured work practices and preparation of food in a hygienic manner. This course develops the students’
basic skills and knowledge on kitchen preparation for menu service including mise en place of basic
recipe ingredients, receiving and storing goods, basic cookery methods and presenting food items.

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IFM1202 Stocks, Soups, and Sauces Production 2(1-4-4)
Prerequisite: IFM1201 Introduction to Culinary Arts and Cookery Career

This course demonstrates the foundation knowledge and technical skills associated with the
preparation, production and storage of quality stocks, soups and sauces to an industry standard. This
course classifies the types of stocks and determines their particular purposes for soups, sauces and
glazes as used by professional chefs in commercial catering operations. The theory and practice of this
course will introduce students an opportunity of integrating and applying in a simulated work environment
such as restaurants and/or hotel establishments.

IFM1203 Salads, Hors d’oeuvre and Sandwiches 2(1-4-4)
Prerequisite: IFM1201 Introduction to Culinary Arts and Cookery Career

This course covers the preparation and storage techniques involved in preparing salads, hors
d’oeuvre, appetizers, canapés and sandwiches. This course requires basic culinary skills on storage of
salad greens, precision vegetable cutting and plate presentation. This encourages students to combine
their imagination, knowledge and skills to create successful presentation of these food items to
acceptable industry standards.

IFM1204 Grains, Rice and Pulses 2(1-4-4)
Cheese and Dairy Menu Items
Vegetable Cookery
Prerequisite: IFM1201 Introduction to Culinary Arts and Cookery Career

Grains, Rice and Pulses

This course covers the food handling practices, skills and techniques for the preparation,
cooking and presentation of farinaceous foods such as rice, grains, pasta, noodle, couscous, polenta and
pulses for menu-based dishes. This course explores these staple foods, their origins and production for
the industry. The roles of these foods in commercial catering as low cost and easy to prepare menu
items are also discussed.

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Cheese and Dairy Menu Items

This course explores the origins, production, selection and storage of cheese and dairy
products, providing a foundation for further development of skills and knowledge into how these unique
food items are used in commercial catering operations. Cookery on cheese and dairy menu items such
as eggs, cream, milk and fermented products is discussed in detail ensuring a familiarity and
understanding of the different dishes and accompaniments common on restaurant menu items.

Vegetable Cookery

This course presents the students with the associated techniques for the selection,
identification and storage of different vegetable groups for cooking. It emphasizes the preparation,
cookery methods and finishing styles of classic side dishes and substantial vegetarian dishes as used by
professional chefs in commercial cookery operations.

IFM1205 Fundamentals of Seafood, Poultry and Meat Cookery 3(2-3-5)
Prerequisite: IFM1202 Stocks, Soups and Sauces Production

This course engages the students in developing their product knowledge and foundation
techniques on handling, storage, butchery, preparation, cooking and presentation of seafood items such
as fish and shellfish dishes, poultry dishes and meat dishes. This discusses food quality control points of
these items acceptable to customer requirements and as used by professional chefs in commercial
catering operations.

IFM2207 Advanced Seafood, Fowl and Meat Cookery 3(2-3-5)

Prerequisite: IFM1205 Fundamentals of Seafood, Poultry and Meat Cookery

This course builds up the specialized techniques on preparation, food handling skills and
cookery of seafood such as fish and shellfish, fowl such as feathered games and meat items. This
course examines the purchasing and storage requirements, quality indicators, portion sizes and
nutritional guidelines in the production of seafood and fowl items. The knowledge and skills required to
bone, trim, portion and cook prime and restaurant meat cuts according to menu requirements with
attention to hygienic handling and storage will also be demonstrated and practiced.

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IFM2208 Garde Manger for Catering Operations 2(1-4-4)
Pre-requisite: IFM1203 Salads, Hors d’oeuvre and Sandwiches
IFM2207 Advanced Seafood, Fowl and Meat Cookery

This course elaborates the foundation skills of mise en place, sound hygienic practices and
storing of food items and the techniques on decoration, display and presentation in cold and hot buffet
dishes as used by professionals in commercial catering operations.

IFM2209 Table d’hôte and A la Carte Menu Production 3(2-4-6)
Prerequisite: IFM2208 Garde Manger for Catering Operations

This course builds the concepts and principles of preparation, cooking and service of Table
d’Hôte and A la Carte menu items. This course includes specific food handling and storage skills and an
understanding of the importance of balanced menus in accordance with commercial catering operations.
This course aims to develop in students the kitchen production and administration competence
necessary to become a professional cook in commercial catering operations.

IFM2211 Arts of Thai Cuisine 3(2-3-5)

The course focuses on two main specific principles of Thai Cuisine. The first one is general
knowledge about food culture, dining style, kitchen tools and equipment, ingredients, various categories
of Thai food and regional Thai cuisine, menu combination and planning, and basic cooking method. The
second is the practical knowledge, about the preparation of raw materials and ingredients, cooking steps
and techniques, and their effects on nutritional and sensory quality of food as well as garnishing and
presentation of Thai dishes.

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IFM4213 Coffee Shop Operations 6(2-8-8)

Prerequisite: IFM2209 Table d’hôte and A la Carte Menu Production

IFM2210 Yeast Goods, Breads and Viennoiseries Hot and Cold Desserts

This course develops the application of skills and knowledge required to produce specialized
food and beverage items suitable for coffee shop operations, including the mise en place, specific
cooking, food handling skills and storage to produce daily requirements hygienically and
professionally. This course also provides students to demonstrate their competence in operating a
business and serving suitable menu items to customers in a coffee shop environment, including specific
mise en place, cooking processes, food and beverage service, handling and storage skills in a timely
and professional manner, according to a business plan.

IFM1101 Hygiene and Sanitation for Food Production 2(2-0-4)

This course provides students with the knowledge and skills required to apply a high standard
of personal and professional hygiene and sanitation in food service establishments to ensure that
patrons are protected from contaminated food and the risk of food poisoning. This course develops
students understanding of key steps of creating, implementing and managing Hazard Analysis Critical
Control Points (HACCP) plan with regards to its application in the culinary industry.

IFM1102 Culinary Nutrition 2(2-0-4)

This course provides students with an understanding of the principles of nutrition and the
knowledge of special diets including the skills to apply the required principles to meet daily and special
meal requirements and the ability to plan nutritionally balanced menus for catering establishments.

IFM1206 Basic Pastry Preparation 3(2-4-6)
Cakes and Gateaux Items

Basic Pastry Preparation

This course provides students with an understanding of the product knowledge, handling and

hygienic storage techniques of pastry items including the skills to prepare and weight ingredients, bake

and finish a range of pastry items to industry standards for food service establishments 133

Cakes and Gateaux Items

This course provides students with knowledge of the mise en place, handling skills, baking
and finishing techniques to produce and decorate various cakes and gateaux, including an understanding
of the hygienic storage of the finished products to industry standard.

IFM2210 Yeast Goods, Breads, Viennoiseries 3(2-4-6)
Hot and Cold Desserts

Prerequisite: IFM1206 Basic Pastry Preparation Cakes and Gateaux Items

Yeast Goods, Breads and Viennoiseries

This course provides students with an understanding of the product knowledge, preparation
skills, handling and storage techniques to bake and finish a range of simple breads, savory and sweet
yeast goods and pastry items to industry standards for food service establishments.

Hot and Cold Desserts

This course provides students with the product knowledge, preparation skills, handling and
storage techniques including the specific skills required to cook, bake and finish a range of hot and cold
desserts for Table d’hôte and A la Carte menus for premium food service establishments.

IFM3212 Decorative Sugar Work 3(2-4-6)

Decorative Chocolate Work

Innovative Desserts

Prerequisite: IFM2210 Yeast Goods, Breads and Viennoiseries Hot and Cold Desserts

Decorative Sugar Work

This course provides students with the specialized knowledge required for decorative sugar
work including the mise en place and various cooking processes and methods required for confident
handling and garnishing of decorative sugar pieces used to garnish desserts or as centerpieces to
industry standards for premium commercial operations.

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Decorative Chocolate Work

This course provides students with specialized chocolate knowledge and skills including the
mise en place and tempering process to produce chocolate works by various methods. Students also
gain an understanding of the techniques required to handle the product confidently to make decorative
pieces to garnish desserts or presenting as centerpieces to industry standards for premium commercial
operations.

Innovative Desserts

This course provides students with the specialized knowledge of premium desserts including
the skills required for mise en place, cooking or baking processes, specific food handling skills and the
ability to develop innovative and specialty desserts to industry standards for various commercial catering
operations.

IFM3103 Menu Planning and Catering Control 3(3-0-6)

This course covers the principles and concepts on planning menus for various catering
establishments including the basic planning, designing, preparation and control of menu-based catering
within established enterprise systems. This course focuses on the application of catering control
principles for the purchasing, ordering, receiving, storage and the production of the food to minimize
wastage and to establish and monitor the costs involved in operating a food service operation.

IFM3104 Catering and Banquet Operations 3(2-3-5)

Prerequisite: IFM1205 Fundamentals of Seafood, Poultry and Meat Cookery

This course provides the students with the skills and knowledge required for the catering
requirements of special events including menu planning, food preparation and service, hygienic food
handling, staffing and other organizational and supervisory skills

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IFM4301 Restaurant Financial Accounting 3(3-0-6)
Prerequisite: IHM3102 Restaurant Business Management

This course covers the managerial techniques and integrated knowledge required to analyze
and apply financial accounting information and budgeting for commercial catering operations.

IFM4302 Wine Science 3(3-0-6)

This course is a comprehensive study of wines: it will develop the students’ understanding of
the principles of wine, wine tasting and evaluation, factors influence the growth and quality of the grapes.
Additional focus will be given to how wine is made in the winery as this will affect the type and style of
the wine. It will cover the most important grape varieties and their characteristics as well as the specific
regions where these are grown. Students will be able to interpret the labels of the major wines. Through
sensory evaluations students are exposed to the various varietal characteristics and components of wine,
in order to give basic guidance on appropriate selection and service on a hospitality situation.

IFM4303 Arts of Thai Dessert 3(2-3-5)

Prerequisite: IFM2211 Arts of Thai Cuisine

This course provides students with the knowledge on mise en place of Thai dessert menu
items in an a la carte and buffet style. This also includes skills of fundamental preparation, ingredients,
special tools and equipment, cooking techniques, plating techniques and standard practice in both pro-
duction and presentation of Thai classical and contemporary desserts.

IFM4304 Contemporary Cuisine 3(2-3-5)
Prerequisite: IFM2209 Table d’hôte and A la Carte Menu Production

This course practices the latest food production techniques and discusses the benefits of
associated modern cookery concepts. This provides the students with an understanding of the latest
specific principles practiced in catering business which may include sous-vide, molecular and well-being
cuisine. This course also deals with the skills and knowledge associated with the techniques,
competence and flair to build attractive dishes for service including the basic presentation, principles of
color, flavor, texture, plate design, composition and aesthetics

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IFM4305 Advanced Sauce Preparations 3(2-3-5)
Arts of Charcuterie
Prerequisite: IFM1202 Stocks, Soups and Sauces Production
IFM1205 Fundamentals of Seafood, Poultry and Meat Cookery

Advanced Sauce Preparations

This course provides the students with the skills required for the advanced preparation,
cooking and finishing techniques, food handling and storage skills required to produce refined modern
sauces, dips, chutneys and jams to accompany selected dishes for commercial catering operations.

Arts of Charcuterie

This course provides the students with the knowledge and skills of preservation techniques
necessary to prepare specialized meat, seafood and poultry products such as small goods for menu
requirements such as smoked, cured, marinated, salted meats and charcuterie.

IFM4306 World Cuisines 3(2-3-5)

Prerequisite: IFM1205 Fundamentals of Seafood, Poultry and Meat Cookery

This course provides students with the skills and knowledge required to cook and present a
range of menu items from specialized cuisines, including the preparation, different cookery methods and
service styles of a range of country specific ethnic dishes which may include European, American, Asian,
Middle Eastern, Mediterranean and Pacific Rim cookery.

IFM4307 Special Dietary Cookery 3(2-3-5)
Prerequisite: IFM1102 Culinary Nutrition

This course presents the in-depth knowledge of the techniques and skills to prepare, cook
and present food items suitable to meet special dietary and allergy requirements and understanding of
food quality control.

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IFM4308 Food Styling and Photography 3(2-3-5)

This course focuses on the knowledge, skills and techniques on the key principles of
photography relevant when creating food pictures, styling the food effectively and using props to
enhance images. This module will also enable students to develop their skills on food media including
food writing for social media, magazines, cookbook writing and food marketing.

IFM3901 Supervised Field Training (Western Cuisine) 3 credits (500 hrs.)

Prerequisite: IFM2209 Table d’hôte and A la Carte Menu Production

Supervised field training at workplace in the field of western cuisine is aimed to increase the
students' skills as well as to enhance their professional experience, and discipline. Skills in working with
others, problem solving, maintaining professional ethics and making report and presentation of their
supervised field training experience are also included.

IFM3902 Supervised Field Training (Pastry and Bakery) 3 credits (500 hrs.)
Prerequisite: IFM2210 Yeast Goods, Breads and Viennoiseries
Hot and Cold Desserts

Supervised field training at workplace in the field of pastry and bakery management is aimed
to increase the students' skills as well as to enhance their professional experience, and discipline. Skills
in working with others, problem solving, maintaining professional ethics and making report and presenta-
tion of their supervised field training experience are also included.

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IFM4901 Supervised Field Training (Thai Cuisine) 3 credits (500 hrs.)
Prerequisite: IFM2211 Arts of Thai Cuisine

Supervised field training at workplace in the field of Thai Cuisine is aimed to increase the stu-
dents' skills as well as to enhance their professional experience, and discipline. Skills in working with
others, problem solving, maintaining professional ethics and making report and presentation of their su-
pervised field training experience are also included.

IFM4902 Supervised Field Training 3 credits (500 hrs.)
(Restaurant and Kitchen Management)

Prerequisite: IHM3102 Restaurant Business Management
IFM3103 Menu Planning and Catering Control

Supervised field training at workplace in the field of restaurant and kitchen management is
aimed to increase the students' skills as well as to enhance their professional experience, and discipline.
Skills in working with others, problem solving, maintaining professional ethics and making report and
presentation of their supervised field training experience are also included.

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