Bulletin 2017-2018 BUI 2017-2018 - Page 162

CDI 408 Independent Studies in Food Service Business (3 Credits) CDI 412 The Art of Tea Making (3 Credits) Prerequisite: CDI 111 The course emphasizes a thorough study of relevant topics or matters in the food service business. Students are able to study and conduct research at overseas or local academic institutions. Individualized study is carried out under faculty supervision. This course provides the fundamental knowledge necessary for establishing a tea house business. The study of tea house styles and organizational chart as well as the types, origin, and manufacturing process of tea will be discussed. Students will be able to develop their skills related to tea making through practical lessons and field trips. CDI 409 Bartending (3 Credits) CDI 413 Entrepreneurship in Caf é Business (3 Credits) CDI 414 Wellness Beverages (3 Credits) CDI 410 Introduction to Wine (3 Credits) CDI 503 Pre-Cooperative Education (3 Credits) Students will explore many types of beverages and mixed drinks, both alcoholic and non-alcoholic. Focus is placed on the study of tools, equipment and ingredient selections, mixing and serving techniques, creativity in new beverage menus, decorations and cost calculations applied to bartending through both theoretical and practical lessons. This course introduces the geography and history of wine as well as the art of wine making and evaluation. Students will have the opportunity to gain knowledge on food pairing, wine keeping, and wine service. A field trip to winery or wine vendors is included. CDI 411 The Art of Coffee Making (3 Credits) This course provides the fundamental knowledge necessary for establishing a caf é business. The study of caf é styles and organizational charts as well as the types, origin, and manufacturing process of coffee beans will be discussed. Students will be able to develop their barista skills through practical lessons and field trips. 160 BANGKOK UNIVERSITY INTERNATIONAL The course aims to cover the fundamental knowledge of successful entrepreneurship in caf é business, the processes of starting a new caf é business including business analysis and evaluation internally and externally and business planning and operations. This course explores the principles and mixing methods and techniques of various healthy beverage menus, ingredient selection and storage as well as designing menus in accordance with customer limitations and beverage deco- ration by emphasizing both theoretical knowledge and practice. This course features concept of cooperative educa- tion and prepares students for work by enhancing essential skills such as preparing documents for job application, choosing establishments, interview techniques, communica- tion skill development including cross-generation communi- cation, communicating in English, cross-cultural communica- tion. Also, this course focuses on creative teamwork skills in different enterprise cultures, psychology of working with