Bachelor of Science Program in Food Science and Culinary Technology
The Bachelor of Science Program in Food Science and Culinary Technology (new curriculum, B.E. 2567) has been developed to produce culinary technologists who meet the demands of the job market. These graduates will play a vital role in driving the economic and social development of the country. Graduates will possess the skills to navigate their careers with awareness of evolving knowledge and modern technologies, as well as stay attuned to global trends.
They will be capable of adapting to and learning new technologies, both in theory and practice, in food preparation, prototype food design, and innovative food creation. They will understand changes in food quality and be able to scale up production to large-scale food manufacturing while maintaining consistent quality. Additionally, the program emphasizes the development of business and service skills for entrepreneurs and professionals in the food industry within a multicultural societal context.
Graduates will be instilled with a strong sense of morality, ethics, and professional conduct, along with good values and social responsibility. They will be well-prepared to enter the workforce, both domestically and internationally, ready to contribute effectively to the food industry and beyond.
Philosophy and Significance of the Program
The Bachelor of Science Program (Food Science and Culinary Technology) at Khon Kaen University is dedicated to producing graduates who are skilled culinary technologists (chef technologists). These graduates will possess in-depth knowledge and expertise in culinary arts, food design, and innovative food creation, with a particular focus on Thai cuisine. The program emphasizes the integration of knowledge and skills in food science and technology, culinary arts, and related disciplines, applying them appropriately within the economic, social, cultural, and wisdom contexts at both regional and international levels.
The curriculum is designed to align with educational transformations, adopting an Outcome-Based Education (OBE) approach. It emphasizes practical learning both inside and outside the classroom, focusing on a learning paradigm that prioritizes student-centered education. The program employs diverse teaching methods, such as the Flipped Classroom and Experiential Learning, to ensure students gain comprehensive knowledge, skills, and expertise.
The program aims to meet the needs of employers, fulfill the objectives of the curriculum, and contribute to the development and competitive capabilities of the nation. Graduates will be well-equipped to excel in the food industry, driving innovation and sustainability while preserving and promoting cultural heritage.
Objectives
The Bachelor of Science Program in Food Science and Culinary Technology (New Curriculum, B.E. 2567) aims to produce Chef Technologists with the following qualifications:
(1) Possess knowledge and skills in culinary professions, particularly in Thai cuisine, for diverse food production and service settings, as well as in various organizations both domestically and internationally.
(2) Apply knowledge and skills in food science and culinary technology, along with related disciplines, to create innovative food, design and present dishes, and scale up production to large-scale operations while ensuring safety, consistent quality, and compliance with relevant standards and regulations.
(3) Integrate knowledge and skills in food science and culinary technology to contribute to the country’s economic development and promote the sustainability and global recognition of Thai culinary culture.
(4) Demonstrate a positive attitude, strong moral principles, ethics, and professional conduct as a culinary technologist.
(5) Exhibit teamwork skills, communicate effectively at an international level, and continuously seek knowledge to advance their professional careers.
The Food Science and Culinary Technology program is offered in curricula
Career Opportunities After Graduation
Graduates of the program will become Culinary Technologists (Chef Technologists), specializing in Thai cuisine. They will be equipped to apply their knowledge and skills in food science and technology, as well as related disciplines, to work in various sectors of the food industry. Career opportunities include roles in:
1.Large-scale food production and/or service establishments – Such as industrial kitchens, catering services, and food manufacturing facilities.
2.Specialized settings – Including airline kitchens, cruise ships, hotels, educational institutions, hospitals, and other organizations, both domestically and internationally.
3. Food design and innovation – Graduates can work as Food Stylists, creating visually appealing food presentations, or as innovators developing new recipes, food products, culinary techniques, and food ingredients.
With their expertise, graduates will be well-prepared to contribute to the food industry through creativity, innovation, and a deep understanding of culinary science and technology.
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