CDI 224 Basic Patisserie
(3 Credits)
This course covers the fundamental knowledge,
skil s, and techniques necessary in basic patisserie preparation.
The theoretical study of basic baking tools and equipment as
well as ingredient functions and product identification will be
emphasized. Students will have the opportunity to produce
bakery products.
CDI 231 Service Systems Design for Food
and Beverages
(3 Credits)
This course features managerial principles and
techniques related to food and beverages that integrate
design knowledge, analyze data to maximize service system
and create new experience among service users to find
innovative business channel or create competitive advantage
among organizations.
CDI 232 Packaging Design for Food and Beverages (3 Credits)
This course features both theoretical and practical
lessons of food and beverage packaging design aiming to
create packaging with qualifications that protect products and
meet consumer needs, complying with the brand in appearance
and image. Emphasis is also placed on marketing strategies
and design identity as well as basic knowledge of how to
systematically manage packaging data.
CDI 233 Product Identity and Branding for Food
and Beverages
(3 Credits)
This course examines up-to-date case studies with
interesting aspects such as design identity related to food
and beverages that conform with the environment, design
156 BANGKOK UNIVERSITY INTERNATIONAL
that reflects thinking, philosophy of life, local wisdom, and
global cultures, design identity of internationally recognized
designers as well as creating personal brands through
personal design identity
Specialized Courses- Electives
• Culinary Arts Electives
CDI 321 Thai Cuisine (15 Credits)
CDI 322 Authentic Thai Cuisine (3 Credits)
CDI 323 Western Cuisine (3 Credits)
CDI 324 Japanese Cuisine (3 Credits)
(3 Credits)
This course will explore the history of Thai cuisine
with the essential flavor profiles, basic preparations and
specific techniques. Student will focus on a variety of cultural
and regional cuisines from throughout the Thailand. Students
will learn how to create dishes using a Thai set menu.
Vegetable craving techniques for plating and garnishing will
also be addressed.
Student will enhance authentic Thai cuisine cooing
skills by studying cooking techniques and cultural aspects
that deal in-depth with the royal Thai cuisine. Classical
cuisine provides an overview of how cooking has evolved
throughout time.
A course in the characteristics of western food,
assorted ingredients in western cuisine and western culinary
techniques, combining theory and practice.
A course in the characteristics of Japanese food,
assorted ingredients in Japanese cuisine and Japanese
culinary techniques, combining theory and practice.