Bulletin 2017-2018 BUI 2017-2018 - Page 158

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.