CDI 325 Italian Cuisine ( 3 Credits )
A course in the characteristics of Italian food , assorted ingredients in Italian cuisine and Italian culinary techniques , combining theory and practice .
CDI 326 Korean Cuisine ( 3 Credits )
A course in the characteristics of Korean food , assorted ingredients in Korean cuisine and Korean culinary techniques , combining theory and practice .
CDI 327 Indian Cuisine ( 3 Credits )
A course in the characteristics of Indian food , assorted ingredients in Indian cuisine and Indian culinary techniques , combining theory and practice .
CDI 328 Fusion Food ( 3 Credits )
This course combines theory and practice to teach about the uniqueness of foods from various cultures , with the aim of developing an understanding of how to combine foods from different cultures to become fusion food .
CDI 329 Food for Wellness ( 3 Credits )
The study of general food nutrition , designing menus in accordance with customer limitations , and healthy recipe techniques by emphasizing both theoretical knowledge and practice .
CDI 330 Banquet and Catering Cookery ( 3 Credits )
This course introduces various types and management principles of banquet functions and catering services as well as procedures for operating and planning on-site and off-site banquet functions and catering services including menu designs , ingredient purchasing , ingredients and equipment preparation and cooking techniques for different banquet and catering services .
• Baking and Patisserie Electives CDI 331 Baking Arts I ( 3 Credits )
The study of the knowledge , skills , and techniques necessary in the production and presentation of basic yeast products . The ingredient functions as well as recipe interpretation and development will be discussed . Students will practice on lean yeast dough , enriched yeast dough , and various artisan breads .
CDI 332 Baking Arts II ( 3 Credits )
Prerequisite : CDI 331
The study of the knowledge , skills and techniques necessary in the production and presentation of laminated dough and classic French viennoiserie products . Students will have the opportunity to apply their acquired understanding of basic baking concepts and techniques in Baking Arts I to the preparation of Danish and croissant dough , puff pastry , etc .
CDI 333 Dessert Buffet ( 3 Credits )
The study of the knowledge , skills , and techniques necessary in the production and presentation of basic patisserie products served in banquets , buffets and special occasions . Students will learn about products such as tarts , petit fours , verrines , etc . starting from preparing ingredients , producing the items , storing and serving presentation .
BANGKOK UNIVERSITY INTERNATIONAL 157