
Bachelor's Degree Program (2 Year Continuous)
Continuing Bachelor’s Degree
By the collaboration between Saowapa Vocational College and Wandee Culinary Technological College
Bachelor Degree Australia
Hospitality Management
Bachelor of Technology Program in Food and Nutrition Program (Continuing), New Program B.E. 2562
- Continuing education for 2 years (1 day / week with full-time work while studying).
- Students must have completed a vocational certificate (Diploma).
- Focus on producing entrepreneur and international level cook skill.
Work while studying while gaining skills / experience by studying abroad.
- Confer the degree By Princess Maha Chakri Sirindhorn, the Princess Debaratanarajasuda
- The course standard equivalent to the world class hotel management and training institute
- Focusing on integrated teaching and learning
- A fully integrated food laboratory and modern study equipment that is the same as the world-class kitchens
- Encourage learners to gain experience through various activities to increase skills outside of the classroom.
- have the opportunity to work in leading restaurants and hotels in the country and 50 countries around the world under the Memorandum of understanding with our college such as Australia, New Zealand, Malaysia, Japan and China etc.
- Being the first organization to certify a standard for restaurant in Bangkok From Thailand professional qualifications institute in tourism, hotel, restaurant and restaurant professional qualifications
- We are the national skill testing center for the Department of Skill Development under Ministry of Labour
- Ongoing bachelor’s degree (By the collaboration between Saowapa Vocational College and Wandee College of Technology)
Undergraduate Courses
Courses in continuous bachelor’s degree program, 2 years B.E. 2562 B.E.
Course Category: Home Economics
Program: Food Technology and Nutrition
Field of Work: Food and Nutrition
Total number of credits throughout the program: 72 Credits
Semester 1 | 18 Credits |
Life skills course | |
33-4000-1202 Reading and Writing English in Career Work | 3 Credits |
Thinking and problem solving skills group | |
33-4000-1403 Mathematics for Decision Making | 3 Credits |
Professional skills course | |
Specialized vocational skills group | |
33-4402-2004 Health food technology | 3 Credits |
Vocational skills group | |
33-4402-2103 Principles of Cooking in ASEAN 3 (In organization) | 3 Credits |
Specialized vocational skills group | |
33-4402-2002 Safety and Sanitation (In organization) | 3 Credits |
Elective course | |
33-4402-2114 Bar and Beverage Management (In organization) | 3 Credits |
Semester 2 | 18 Credits |
Life skills course | |
33-4000-1213 English for Social and Customer Care | 3 Credits |
33-4000-1508 Modern Management and Leadership | 3 Credits |
Professional skills course | |
Specialized vocational skills group | |
33-4402-2005 Food technology and products | 3 Credits |
Vocational skills group | |
33-4402-2132 Service Business Marketing (In organization) | 3 Credits |
Specialized vocational skills group | |
33-4402-2001 Business Management (In organization) | 3 Credits |
33-4402-2010 Marketing Planning and Promotion (In organization) | 3 Credits |
Semester 3 | 18 Credits |
Life skills course | |
33-4000-1406 Food research and development | 3 Credits |
Professional skills course | |
Specialized vocational skills group | |
33-4402-2006 Food quality control and related laws | 3 Credits |
33-4402-2003 Principle of cooking technology (In organization) | 3 Credits |
33-4402-2008 Food and beverage business management (In organization) | 3 Credits |
Professional Skills Development Program | |
33-4106-8501 Special Program in Food Technology and Nutrition 1 | 3 Credits |
Vocational skills group | |
33-4402-2133 Drinks and customer services (In organization) | 3 Credits |
Semester 4 | 18 Credits |
Professional skills course | |
Specialized vocational skills group | |
33-4402- 2007 Sensory Assessment | 3 Credits |
33-4402-2009 Food presentation | 3 Credits |
Professional Skills Development Program | |
33-4106-8502 Special Program in Food Technology and Nutrition 2 | 3 Credits |
Vocational skills group | |
33-4402-2121 Cost Control of Food and Services (In organization) | 3 Credits |
33-4402-2128 Customer Relationship Management (In organization) | 3 Credits |
Free course | |
33-4402-2145 Coffee, Tea and Cocoa Business Management (In organization) | 3 Credits |