Culinary Arts and Restaurant Management
Bachelor of Business Administration Program in Culinary Arts and Restaurant Management
Bachelor of Business Administration Program in Culinary Arts and Kitchen Management
Full Title: Bachelor of Business Administration (Culinary Arts and Kitchen Management)
Abbreviated: B.B.A. (Culinary Arts and Kitchen Management)
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
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.
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|