Culinary Science and Foodservice Management (International program)

Why Choose the International Program Culinary Science and Foodservice Management (International program) Course ?

The Culinary Science and Foodservice Management Program provides in-depth knowledge in the food science and art of culinary and food service, which promotes high levels of culinary and food service skills with food science technology, especially on Thai food. The program presents up to date information on technology appropriate to run food service institutes, which facilitates successful internships to acquire contemporary industry experience. Thus students can apply theory to practice and adapt knowledge to the new situations.

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Why Choose the International Program Culinary Science and Foodservice Management (International program) Course at KMITL ?

The Culinary Science and Foodservice Management Program is a Bachelor of Science program that prepares the students who can be food scientists with culinary and food service skills for a range of careers in food industries, food service businesses, and catering establishments in both domestic and international scales.

The degree program provides a systematic and coherent body of knowledge about culinary science and foodservice management which include the principles of culinary food science, culinary art and techniques, foodservice management, technology and problem solving techniques on culinary and foodservice.

The students will be able to develop their attitude, operational and academic skills on culinary science and art through intensive laboratory practice, field internship experiences and 1 year-abroad work integration program (double degree program).

The students will be able to develop the ability to review, consolidate and apply the knowledge and techniques in the workplace to become productive participants in all businesses related to the food business and culinary service with food scientist skill and attitude.

Job Opportunities

• Technical/Exclusive chef in foodservice units in both national and international levels
• The owner or participant in foodservice units.
• The food researcher and food scientist who develops and solves the problems related to food
• products in food research institutes, food industry or other foodservice units.
• The expert or consultant in food area which covers culinary arts and foodservice technology