Chef Magazine for Thailand December/January | Page 34

You don’t have to be a full-time student
to experience what Culineur has to
offer. Shorter courses are also available,
providing opportunities for both novice
chefs and experienced professionals
to sharpen their skills in Thai cuisine,
baking, cafe management and more.
Each course is designed to meet the needs
of the future, so no matter what skills
you’re looking to hone, there’s something
there for you.
Culineur leaves traditional teaching
methods behind, instead offering much
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more exciting and effective ways to learn.
Forget the idea of teachers standing in
front of a PowerPoint presentation and
lecturing for hours on end. At Culineur,
things are done completely differently.
The classrooms are small, student-
focused spaces. Each one is named after
an ingredient, with titles like ‘Barley’
and ‘Aubergine’, and colour-coded to
match its namesake. Best of all, they’re
also paper-free and equipped the latest
developments in education technology.
Teachers use interactive electronic
whiteboards and students are given
tablets to access e-books and submit
assignments. Classes limited to twelve
students, so each one is guaranteed to
get the individual attention they need.
When they’re not in class, they can use
the dedicated co-working space to study
or collaborate on group projects.
These aren’t the only learning spaces
that Culineur has to offer. “Everywhere
is a classroom” is one of the institution’s
taglines, and when you look around the
premises, it’s easy to see why. Each kitchen
is a sight to behold on its own, fitted with