CDI 334 Cake and Gateaux Items
The study of the history, elements and techniques
for the assembly and production of cake and gateaux items.
Students will learn both classic French recipes and contem-
porary items, starting from preparing ingredients, producing
and assembling the items, storing techniques and serving
CDI 335 Restaurant Desserts
The study of concepts, creation and item selection
for the dessert menu. Students will acquire knowledge, skills,
and techniques necessary in the production and presentation
of restaurant desserts, starting from preparing ingredients,
producing the desserts, storing and serving presentation.
Basic wine and beverage pairings will be discussed.
CDI 336 Basic Thai Desserts
This course will explore the history and characteris-
tics of Thai desserts. Combining theory and practice,
students will learn the essential ingredients, equipment and
tools, basic preparation and specific techniques.
CDI 337 Authentic Thai Desserts
Students will study knowledge, skills and techniques
of making Thai desserts with authentic recipes. Traditional
Thai desserts will be covered with an overview of how cooking
has evolved throughout time.
• Food Design and Decoration Electives
CDI 338 Food Styling
This course features methods and techniques of
food styling in different cultural context, application of various
158 BANGKOK UNIVERSITY INTERNATIONAL
edible and inedible materials for food and dining table
garnish, food photography techniques, communication through
photos, photo editing and retouching through both theoretical
and practical lessons.
CDI 339 Plating Design (3 Credits)
CDI 340 Product Display Design for Food
and Beverages (3 Credits)
CDI 341 The Art of Cake Decoration (3 Credits)
CDI 342 Chocolate Products and Decorations (3 Credits)
This course features the principles and essential
elements of food and dessert plating such as color balance,
container shapes as well as nutrition focusing on both
theoretical and practical lessons.
This course features the principles and techniques
of food and beverage product display design aiming to
promote sales, focusing on appropriate consumer behavior,
location and types of business that affect design concepts
and communication and designing product displays that are
suitable for product distribution.
A study of cake decoration in contemporary style,
raw material, equipment and appliances focusing on both
theory and practice.
The study of various chocolate products as well as
show pieces and centerpieces made from chocolate. Starting
from the types of chocolate used in the bake shop, their
characteristics, the tempering techniques to the decoration
design, students will develop their artistic talents throughout