Culinary Arts and Kitchen Management

Bachelor of Business Administration Program in Culinary Arts and Kitchen Management

Program Name

Bachelor of Business Administration Program in Culinary Arts and Kitchen Management

Degree Name

Full Title: Bachelor of Business Administration (Culinary Arts and Kitchen Management)

Abbreviated: B.B.A. (Culinary Arts and Kitchen Management)

Program-Specific Information

From the very beginning of the programme, build your understanding of the hospitality industry, through the lens of the culinary arts and through both theoretical study and practical application.

Year I: Introduction to the Hospitality Industry

Introduction to the Hospitality Industry

In your first year, gain a broad understanding of the hospitality industry, including the roles within it and their impact on economic development, as well as the trends in Thailand’s developing sector. Via general education courses, develop the skills you’ll need to succeed.

Dusit Core Values

Alongside your studies, you’ll be introduced to the characteristics and values that Dusit deems crucial for a career in hospitality. Develop your understanding of industry ethics and begin to build a skill set that includes social manners, service psychology, life planning, public spirit and professional ethics.

Year II: Business Elements for the Hospitality Industry and Fundamentals of Cookery

Core Business Knowledge and Fundamentals of Cookery

Business courses play a vital role this year, introducing you to principles of communication, law, accounting, marketing, statistics and computing. Alongside your business skills, you’ll study the fundamentals of cookery with an introduction to bakery, western cuisine and food and beverage services, to begin to build a comprehensive understanding of the hospitality industry.

Year III: Restaurant Management and Development

Restaurant Management and Development

Study in more depth a series of cookery and management modules with practical applications, including Thai cuisine, culinary nutrition, catering services management, restaurant management and development, planning and control for food and beverage operations, and Asian cuisine.

Supervised Field Training: Western Cooking

In this first internship unit, increase your skills by gaining real-life kitchen experience, cooking western food in a hotel or resort. You’re encouraged to use your own contacts and networks or to consult with the faculty to find an appropriate work placement. As you gain professional experience, you’ll build discipline and skills to work with others, self manage, solve problems, present report and maintain professional ethics.

Year IV: Strategic Management

Strategic Management

In your senior year, courses will be focused on business forecasting, strategic management and research methods. You’ll study more intensively the professional practice for culinary arts and select two major elective courses along with another free elective course depending on your interests.

Supervisory Field Training: Asian Cooking

In your final internship unit, you’ll develop supervisory and managerial skills in a hotel or resort kitchen specialising in Asian cuisine. Add to your professional experience as you build on the skills you have gathered throughout the programme.

Program Structure

Number of credits 143 Credits

1. General education courses 32 Credits
- Science and mathematics 9 Credits
- Language studies 12 Credits
- Humanities & social sciences 11 Credits
2. Professional courses 96 Credits
- Core courses 30 Credits
- Major required courses 51 Credits
- Major elective courses 15 Credits
3. Free electives 6 Credits
4. Supervised field training 1,500 hours 9 Credits


4 Years (8 Semesters)

Start Date

1st Semester - 19 August 2019
2nd Semester - 6 January 2020

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