Bulletin 2017-2018 BUI 2017-2018 - Page 155

• Baking and Patisserie Electives CDI 331 CDI 332 CDI 333 CDI 334 CDI 335 CDI 336 CDI 337 Baking Arts I Baking Arts II Dessert Buffet Cake and Gateaux Items Restaurant Desserts Basic Thai Desserts Authentic Thai Desserts • Food Design and Decoration Electives 3 3 3 3 3 3 3 CDI 338 Food Styling CDI 339 Plating Design CDI 340 Product Display Design for Food and Beverages CDI 341 The Art of Cake Decoration CDI 342 Chocolate Products and Decorations CDI 343 Confectionery Art Free Electives CDI 401 Modern Cooking Techniques CDI 402 Vegetable and Fruit Carving CDI 403 Entrepreneurship in Party Food Business CDI 404 Entrepreneurship in Commercial Street Food Business CDI 405 The Art of Flower Craft CDI 406 Basic Flower Arrangement CDI 407 Advanced Flower Arrangement 3 3 3 3 3 3 (6 Credits) 3 3 3 3 3 3 3 CDI 408 Independent Studies in Food Service Business CDI 409 Bartending CDI 410 Introduction to Wine CDI 411 The Art of Coffee Making CDI 412 The Art of Tea Making CDI 413 Entrepreneurship in Caf é Business CDI 414 Wellness Beverages CDI 503 Pre-Cooperative Education Professional Internship CDI 501 Internship I CDI 502 Internship II CDI 504 Cooperative Education in Food Service Industry 3 3 3 3 3 3 3 3 (6 Credits) 3 3 6 Course Description Specialized Courses Core Courses CDI 111 Introduction to Food Service Industry (87 Credits) (30 Credits) (3 Credits) This course examines food evolution and food culture as well as types, structure and characteristics of the food service industry. This background knowledge enables students to understand functions and relations of different food service business types and prepare them for advanced study in food service business. BANGKOK UNIVERSITY INTERNATIONAL 153