portions as well as learning how to add value to food
products and operate a business through both theoretical
and practical lessons.
CDI 343 Confectionery Art (3 Credits) CDI 405 The Art of Flower Craft
(3 Credits)
Free Electives
CDI 401 Modern Cooking Techniques (6 Credits)
(3 Credits) Learn the principles of molecular cooking and
hands on learning in the innovative techniques. Both theoretical
and practical learning methods will be emphasized. A study of the history, values and patterns of Thai
flower and leaf arrangement in traditional and contemporary
styles through fine arts such as needlework, flower selection
and preparation, equipment usage and maintenance, cost
calculation for pricing, package design, and value adding.
CDI 402 Vegetable and Fruit Carving (3 Credits) CDI 406 Basic Flower Arrangement
(3 Credits)
CDI 407 Advanced Flower Arrangement
(3 Credits)
A study of confectionery including raw material,
equipment and appliances for creating and designing
confections.
The course aims to introduce students to techniques
and methods of food carving, especially of vegetables and
fruit. Students learn how to prepare materials and gain
hands-on knowledge of equipment, as well as the application
of art in food carving. Theoretical and practical study allows
students to employ the skills and knowledge obtained from
class to real-life dish decorations.
CDI 403 Entrepreneurship in Party Food Business (3 Credits)
This course features food and beverage for parties,
menu design, production volume estimation, cost analysis for
pricing, food and beverage preparation techniques for different
party themes as well as business development skills through
both theoretical and practical lessons.
CDI 404 Entrepreneurship in Commercial
Street Food Business
(3 Credits)
The study of theories, components, principles and
basic knowledge of flower arrangement, characteristics,
mainte