Total Credits Required for the Entire Program

The total number of credits required for the program is no less than 135 credits.

• General Education Courses – No less than 28 credits
• Core Courses – No less than 98 credits
  - Fundamental Courses – No less than 24 credits
  - Major-Specific Courses – No less than 74 credits
    - Compulsory Courses – No less than 38 credits
    - Language Elective Courses – No less than 18 credits
    - Professional Elective Courses – No less than 18 credits
  
• Professional Internship – No less than 3 credits
• Free Elective Courses – No less than 6 credits

Curriculum Structure

First-Year Curriculum

Hotel and Hospitality Knowledge

• Introduction to hotel operations, tourism, and the service industry.
• Apply acquired knowledge to problem-solving in the hotel profession.

Culinary Knowledge

• Understand principles of cooking, food sanitation, and kitchen operations.
• Prepare Thai cuisine, Thai desserts, international dishes, and food presentation techniques.

Second-Year Curriculum

Hotel Operations Skills

• Perform front office services, housekeeping, food & beverage service, and other hotel operations.
• Plan hotel operations and demonstrate responsibility in assigned duties.
• Apply appropriate digital marketing strategies for the hotel industry.

Culinary Skills

• Execute food preparation and kitchen operations effectively.
• Prepare Thai cuisine, Thai desserts, international dishes, and food presentation techniques.
• Apply appropriate digital marketing strategies for the food industry.

Third-Year Curriculum

Hotel Management Development Planning

• Develop management strategies and workforce planning aligned with industry demands.
• Conduct systematic analysis of costs and revenue in the food and service business.
• Create a business plan for entrepreneurship in the food and hospitality industry.

Culinary Business Management Development Planning

• Plan kitchen operations, food production, and workforce management to meet market demands.
• Conduct systematic analysis of costs and revenue in the food and service business.
• Create a business plan for entrepreneurship in the food and hospitality industry.

Fourth-Year Curriculum

Ethics, Professional Code of Conduct, and Social Responsibility

• Demonstrate discipline, punctuality, and responsibility towards oneself and society while adhering to organizational rules and regulations.
• Uphold professional ethics and standards in both academic and workplace settings.