Bulletin 2017-2018 BUI 2017-2018 - Page 157

Specialized Courses- Requirement ( 42 Credits ) CDI 201 English for Food Service Industry ( 3 Credits )
The course focuses on vocabulary , phrases and idioms used in communication in the food service industry and practicing communication skills in dialogues used in different working scenarios .
CDI 202 English Reading and Writing for ( 3 Credits ) Food Service Industry
The course will study vocabulary , phrases and idioms related to the food service industry and involve technical writing and reading for the food service industry , preparing students to write in professional settings . Writing includes filling forms , taking notes , standard recipes and relevant documents in food service formats .
CDI 203 English for Food Service Business ( 3 Credits ) Entrepreneurship
The course presents English for food service business entrepreneurs through the practice of communication skills , presentations for business proposals as well as writing skills , focusing on marketing and business administration .
CDI 211 Basic Culinary Skills ( 3 Credits )
This course covers basic cooking principles and techniques focusing on both theories and practice .
CDI 212 Basic Food Product Knowledge ( 3 Credits )
The course focuses on culinary background and basic kitchen operations . The material will cover the cooking ingredients , kitchen equipment and tools , ingredient selection , food handling procedures and food storage guidelines .
CDI 213 Culinary Nutrition and Food Science ( 3 Credits )
This course covers the principles of nutrition and its relationship to the food service industry , healthy cooking techniques , weight management , nutritional analysis of menus , and the application of basic nutritional concepts to food preparation and selection .
CDI 214 Entrepreneurship in Food Service Industry ( 3 Credits )
The course aims to cover all aspects of successful entrepreneurship and the process of starting a new business in the food service industry . It introduces students to the role and principles of food-related business operations both domestically and internationally .
CDI 221 Stock , Soup and Sauce Production ( 3 Credits )
This course covers varieties of stocks , soups , and sauces , techniques involved in ingredient selection , preparation , cooking , plate presentation and storing .
CDI 222 Egg , Farinaceous , Vegetable and ( 3 Credits ) Fruit Cookery
This course covers varieties of egg , farinaceous foods , vegetable and fruit including techniques involved in ingredient selection , preparation , cooking , plate presentation and storing .
CDI 223 Meat and Seafood Cookery ( 3 Credits )
This course covers varieties of meat , poultry , fish and seafood including techniques involved in ingredient selection , preparation , cooking , plate presentation and storing .
BANGKOK UNIVERSITY INTERNATIONAL 155
Specialized Courses- Requirement CDI 201 English for Food Service Industry (42 Credits) (3 Credits) CDI 202 English Reading and Writing for Food Service Industry (3 Credits) The course focuses on vocabulary, phrases and idioms used in communication in the food service industry and practicing communication skills in dialogues used in different working scenarios. The course will study vocabulary, phrases and idioms related to the food service industry and involve technical writing and reading for the food service industry, preparing students to write in professional settings. Writing includes filling forms, taking notes, standard recipes and relevant documents in food service formats. CDI 203 English for Food Service Business Entrepreneurship (3 Credits) The course presents English for food service business entrepreneurs through the practice of communication skills, presentations for business proposals as well as writing skills, focusing on m \][[\[\YZ[\][ۋH LH\X[[\H[ ܙY]BH L\XXۛYH ܙY]B\\Hݙ\\X[[\\[X\]Y\\[ۈ[ܚY\[XXKH\H\\ۈ[[\HXܛ[[\X][\][ۜˈHX]\X[[ݙ\H[š[ܙYY[][\]Z\Y[[[ܙYY[[X[ۋ[[Y\\[ܘYHZY[[\˂H L[[\H]][ۈ[Y[B ܙY]B\\Hݙ\H[\\و]][ۈ[]œ[][ۜ\H\XH[\KX[H[X\]Y\ZYX[Y[Y[ ]][ۘ[[[\\وY[\[H\X][ۈو\X]][ۘ[ۘ\\\][ۈ[[X[ۋH M[\[]\\[\XH[\H ܙY]BH\HZ[\ݙ\[\XوX\ٝ[[\[]\\[H\و\[H]\[\š[H\XH[\K][X\Y[HB[[\\و \[]Y\[\\][ۜY\X[H[[\][ۘ[KH H\[]XHX[ۈ ܙY]BH Y\[X[\Y]XH[Z]\H ܙY]BH YX][XY\H ܙY]B\\Hݙ\\Y]Y\و\[]X\X\]Y\[Y[[ܙYY[[X[ۋ\\][ۋ[]H\[][ۈ[ܚ[˂\\Hݙ\\Y]Y\وY\[X[\™Y]XH[Z][Y[X\]Y\[Y[[ܙYY[[X[ۋ\\][ۋ[]H\[][ۂ[ܚ[˂\\Hݙ\\Y]Y\وYX] [K\[XY[Y[X\]Y\[Y[[ܙYY[[X[ۋ\\][ۋ[]H\[][ۈ[ܚ[˂SSUTUHSTUSӐS MM