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