Culinary Arts and Kitchen Management

Experience-based Credit Transfer Program - Bachelor of Business
Administration in Culinary Arts and Kitchen Management

Program Structure

Number of credits: 143 credits (complete at least 38 credits, maximum 104 credits transferrable)

Number of credits

143 credits 

Year 1, Semester 1 

  • Food and Beverage Cost Control

  • Financial and Accounting for Hospitality Business

  • Creative Marketing

  • Economics for Hospitality Business

12 credits

  • 3 credits 

  • 3 credits 

  • 3 credits 

  • 3 credits 

Year 1, Semester 2 

  • Business Ethics and Social Responsibility

  • Managing Human Capital

  • Food and Beverage Business Management

  • Nutrition for Cookery

12 credits

  • 3 credits 

  • 3 credits 

  • 3 credits 

  • 3 credits 

Year 1, Extra Semester

  • Brand Communication

3 credits 

  • 3 credits 

Year 2, Semester 1 

  • Kitchen Design and Management

  • Menu Creation and Design

  • Seminar in Hospitality Business

  • Business Research Methodology

12 credits

  • 3 credits 

  • 3 credits 

  • 3 credits 

  • 3 credits 

High Employability Rates
Graduated with a job
0
%
of graduates

are employed within one year after graduation

0
%
of graduates

are employed within six months after graduation

0
%
of employed graduates

are working in the field of their majors

Remark: Based on the employment data of students who graduated in 2019 and attended the survey, which is at 95.66% of the total number of graduates.

For more information

Please contact Admission Department, Dusit Thani College
Working hours: Monday-Friday, 8.30-17.30 hrs. (except public holidays)
Email: marketing@dtc.ac.th | Phone : +662-721-8471-2

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