5,500 USD/semester (44,000 USD for the entire program)

** 180,000 baht/semester (1,440,000 baht for the entire program)

Bachelor Science in

Culinary Science and Foodservice Management

Bachelor of Arts in Culinary Arts from Robert Gordon University

It is the first time for Scientific Chef in Thailand is an international

program in collaboration with the Business and Hotel Management

School (BHMS) which is the integration between science &

cooking together.

Focusing on Thai & international cooking skills. We provide science knowledge on food and practice along with advanced equipment and technology. In addition to providing knowledge and skills in business management and food services as well. The course focuses on the application of

science, nutrition and food, emphasizing practicality. (Problem-Based Learning) for

being a chef who understands the changing behavior of consumers. In addition, students will have the

opportunity to study in Switzerland for 1 year with a bachelor's degree from all 3 institutions, including

Bachelor of Science in Culinary Science & Foodservice Management from KMITL

Bachelor of Arts in Culinary Arts from BHMS

Culinary Science and Foodservice Management

Bachelors of Science in

King Mongkut's Institute of Technology Ladkrabang (KMITL), Thailand

Total 120 credits to complete the degree

General Education 30 credits Major courses 105 credits Free electives 6 credits

Culinary ArtsBachelors of Art in

Business and Hotel Management School, Switzerland

Culinary ArtsBachelors of Art in

Robert Gordon University, United Kingdom

Be an expert or consultant in food area which covers culinary arts and technology.

Be Technical/Exclusive chef in foodservice units.

Be an owner or participant in foodservice units.

Be a food problem solver in food related business

A SCIENTIFIC CHEF

Culinary Science and Foodservice Management

STUDYPLAN

Semester 1 Semester 2

General Education (A.1) General Education (A.1) General Education (A.2) General Education (A.3)

World Gastronomy Thai Cuisine 1

General Education (A.1) General Education (A.3) General Education (A.4) Culinary Food Chemistry

Culinary Food Microbiology Thai Cuisine 2

Year 1

with KMITL

Year 2

with KMITL

General Education (A. 2) General Education (A. 4) Culinary Food Nutrition

Culinary Food Processing and Engineering Art Of Banana Leaf and Fruit-Vegetable Carving

Foodservice Operation

Culinary Food Safety and Quality Control Sensory Evaluation for Culinary

Traditional Thai Dessert International Cuisine

Restaurant Food Preparation and Service Menu Planning

Internship

Year 3

with KMITL & B.H.M.S.

General Education (A. 2) Food Ingredients and Interactions For Culinary

Culinary Media and Presentation Skills Culinary Science and Food Innovation

Western Pastry and Bakery Seminar

Managing Culinary Resources Contemporary Culinary Operations

Foodservice Management Creativity and Entrepreneurship

Culinary Themes and Research + Culinary Arts Project Modern European Cuisines*

*The Course Will Be Conducted By B.H.M.S., Switzerland And Credited Back To KMITL.

Externship Senior Project Free Elective Free Elective

Year 4

with KMITL & B.H.M.S.