CDI 408 Independent Studies in Food
Service Business (3 Credits)
CDI 412 The Art of Tea Making
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
CDI 409 Bartending (3 Credits) CDI 413 Entrepreneurship in Caf é Business
CDI 414 Wellness Beverages
CDI 410 Introduction to Wine (3 Credits) CDI 503 Pre-Cooperative Education
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
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