Professional Culinary Arts (International Program)

B.B.A. Program in Professional Culinary Arts (International Program)

Lecturers for B.B.A. Program in Culinary Arts and Restaurant Management (International)

Cheewin Kachendecha

Qualification

Master of Science in Nutrition and Dietetics, Mahidol University, Thailand, 2014

B.B.A. Kitchen and Restaurant Management, Dusit Thani College, Bangkok, Thailand, 2004

Certificate/Diploma:

Certificate, Vatel Summer Internship of Hotel and Restaurant Management, Vatel Institute of Hotel Management, France, 2003

Contact:
Tel.
+66(0) 2361-7811-3
Email
cheewin.ka@dtc.ac.th

Cheewin Kachendecha

Master of Science in Nutrition and Dietetics, Mahidol University, Thailand, 2014

B.B.A. Kitchen and Restaurant Management, Dusit Thani College, Bangkok, Thailand, 2004

Certificate/Diploma:

Certificate, Vatel Summer Internship of Hotel and Restaurant Management, Vatel Institute of Hotel Management, France, 2003

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Kristine La Rosa Mangundayao

Qualification

M.Sc.Food Biotechnology, Assumption University, Bangkok, Thailand, 2017

B.S. International Hospitality Management – Cruise Line Operations in Culinary Arts, Lyceum of the Philippines University – Batangas, Philippines, 2013

Certificate/Diploma:
Hospitality Supervisor Certificate, The American Hospitality Academy, USA, 2018

Contact:
Tel.
+66(0) 2361-7811-3
Email
kristine.mangundayao@dtc.ac.th

Kristine La Rosa Mangundayao

M.Sc.Food Biotechnology, Assumption University, Bangkok, Thailand, 2017

B.S. International Hospitality Management – Cruise Line Operations in Culinary Arts, Lyceum of the Philippines University – Batangas, Philippines, 2013

Certificate/Diploma:
Hospitality Supervisor Certificate, The American Hospitality Academy, USA, 2018

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Napat Sriwarom

Qualification

M.A. Hotel and Tourism Management, Silpakorn University, Thailand, 2010

B.A. Management, The University of Thai Chamber of Commerce, Thailand, 2004

Certificate/Diploma:

Diplôme de Pâtisserie, Le Cordon Bleu, Australia, 2007

Diploma, Chocolate Academy Callebaut, Malaysia, 2011

Contact:
Tel.
+66(0) 2361-7811-3
Email
napat.sr@dtc.ac.th

Napat Sriwarom

M.A. Hotel and Tourism Management, Silpakorn University, Thailand, 2010

B.A. Management, The University of Thai Chamber of Commerce, Thailand, 2004

Certificate/Diploma:

Diplôme de Pâtisserie, Le Cordon Bleu, Australia, 2007

Diploma, Chocolate Academy Callebaut, Malaysia, 2011

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Nattawadee Thanamahamongkhol

Qualification

M.Sc. International Management, Henley Business School, University of Reading, United Kingdom, 2017

B.Sc. Food Science and Technology, Mahidol University International College, Thailand, 2013

Contact:
Tel.
+66(0) 2361-7811-3
Email
nattawadee.th@dtc.ac.th

Nattawadee Thanamahamongkhol

M.Sc. International Management, Henley Business School, University of Reading, United Kingdom, 2017

B.Sc. Food Science and Technology, Mahidol University International College, Thailand, 2013

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Pimphattra Vijitbunyanon

Qualification

Master Degree of International Business in Culinary Management, Cesar Ritz College, Le Bouveret, Switzerland, 2015

B.B.A Culinary Arts and Restaurant Management (A joint degree between Le Cordon Bleu and Dusit Thani College), Dusit Thani College, Thailand, 2014

Contact:
Tel.
+66(0) 2361-7811-3
Email
pimphattra.vi@dtc.ac.th

Pimphattra Vijitbunyanon

Master Degree of International Business in Culinary Management, Cesar Ritz College, Le Bouveret, Switzerland, 2015

B.B.A Culinary Arts and Restaurant Management (A joint degree between Le Cordon Bleu and Dusit Thani College), Dusit Thani College, Thailand, 2014

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Stephane Alexandre Monteilhet

Qualification

M.A. Science of Education, Blaise Pascal University, Clemont-ferrand, France, 1997

Bachelor in Science of Education, Blaise Pascal University, Clermont-ferrand, France, 1995

Certificate/Diploma:

Culinary Arts Degree, AFORMAC, France, 2008

Contact:
Tel.
+66(0) 2361-7811-3
Email
stephane.monteilhet@dtc.ac.th

Stephane Alexandre Monteilhet

M.A. Science of Education, Blaise Pascal University, Clemont-ferrand, France, 1997

Bachelor in Science of Education, Blaise Pascal University, Clermont-ferrand, France, 1995

Certificate/Diploma:

Culinary Arts Degree, AFORMAC, France, 2008

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