Bulletin 2017-2018 BUI 2017-2018 - Page 159

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
CDI 325 Italian Cuisine (3 Credits) 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. CDI 326 Korean Cuisine (3 Credits) • Baking and Patisserie Electives CDI 331 Baking Arts I (3 Credits) CDI 332 Baking Arts II (3 Credits) CDI 333 Dessert Buffet (3 Credits) A course in the characteristics of Italian food, assorted ingredients in Italian cuisine and Italian culinary techniques, combining theory and practice. 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) CDI 329 Food for Wellness (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. The study of general food nutrition, designing menus in accordance with customer limitations, and healthy recipe techniques by emphasizing both theoretical knowl- edge and practice. CDI 330 Banquet []\[\B ܙY]B\\H[X\\[\\\[X[YKBY[[\\و[]Y][[ۜ[]\[\X\˜\[\Y\\܈\][[[[ۋ\]H[HYHوHۛYK[[X\]Y\›X\\H[HX[ۈ[\[][ۈو\XYX\XˈH[ܙYY[[[ۜ\[\X\H[\KB][ۈ[][Y[[H\\Y Y[[XXHۈX[YX\Y [XYYX\Y [\[\\\[XY˂\\]Z\]NH BHYHوHۛYK[[X\]Y\›X\\H[HX[ۈ[\[][ۈو[Z[]YY[\X[Y[\\YHXˈY[[]HHܝ[]H\HZ\X]Z\Y[\[[›و\XZ[ۘ\[X\]Y\[Z[\HH\\][ۈو[\[ܛ\[Y Y\K]˂HYHوHۛYK[[X\]Y\›X\\H[HX[ۈ[\[][ۈو\Xœ]\\YHX\Y[[]Y]Y][XX[\[ۜˈY[[X\X]XX\\]]\\[\]ˈ\[H\\[[ܙYY[X[H][\ܚ[[\[\[][ۋSSUTUHSTUSӐS MM