Bachelor of Science in Food and Nutrition
Faculty of Home Economics Technology
Overview
Program in Food and Nutrition. The prevalence of foreign popular culture of foreigners is also increasing. Resulting in the exchange and movement of various cultures, especially food, both domestically and internationally which is an important factor that must promote Thai kitchens to be the kitchens of the world The Western style of consumption causes nutrition problems, and it is necessary to promote nutritional habits. Food product development, research with consideration to environment for providing professional skills that is consistent with the needs of the labor market. To support the free movement of labor and cross-border professions Therefore need to develop cooperation in education, knowledge of food and nutrition in order to create a way to exchange labor with international standards. Our undergraduate program is aimed at a top standard. Focus on quality and can compete internationally. The excellence of the teaching that is based on leadership and career.Duration of Course 4 years
Language of Instruction: Thai
Entry requirements:
- The applicants are required to submit a copy of high school/vocational college/university transcript and test score following university requirements. In addition, the admission committee requires the applicants to submit a CV or resume and a Portfolio for undergraduate applicants.
Course Content
Total of Credit 128 CreditsProgram Structure
1. General Education Course 30 Credits
| 1.1 | Social sciences and humanities | 6 | Credits |
| 1.2 | Language | 12 | Credits |
| 1.3 | Science and Mathematics | 6 | Credits |
| 1.4 | Physical Education or Recreation | 1 | Credit |
| 1.5 | Integrated and Entrepreneurship | 5 | Credits |
2. Specialized Course 92 Credits
| 2.1 | Basic Fundamentals Courses | 13 | Credits |
| 2.2 | Compulsory Professions | 35 | Credits |
| 2.3 | Professional | 37 | Credits |
| 2.4 | Vocational Education Experience | 7 | Credits |
3. Elective Course 6 Credits
Elective Course 6 Credits
Subject
1. General Education Courses 30 credits
1.1 Social sciences and humanities courses 6 credits
1.1.1 Social Sciences Courses 3 credits Choose from the following courses
1.1.2 Humanities course, 3 credits, choose from the following courses
| 01110003-3 | Human Relations | 3 (3-0-6) |
| 01110005-4 | Community and Sustainable Development | 3 (3-0-6) |
| 01110009-1 | Development of Social and Life Quality | 3 (3-0-6) |
| 01110010-1 | Society and Economics | 3 (3-0-6) |
| 01110015-1 | Labor Law | 3 (3-0-6) |
| 01110016-1 | Intellectual Properties Law | 3 (3-0-6) |
| 01210001-3 | Information and Academic Report Writing | 3 (3-0-6) |
| 01210004-4 | Psychology and Daily Life | 3 (3-0-6) |
| 01210005-4 | Applied Psychology to Work | 3 (3-0-6) |
| 01210010-3 | Religions and Thai Culture | 3 (3-0-6) |
1.2 Language course 12 credits
1.2.1 English Language Courses 9 credits Study from the following courses.
1.2.2 Additional courses 3 credits Choose to study from the following courses.
| 01320001-2 | English for Communication 1 | 3 (2-2-5) |
| 01320002-2 | English for Communication 2 | 3 (2-2-5) |
| 01320003-4 | English Conversation | 3 (2-2-5) |
| 01310001-1 | Thai for Communication | 3 (2-2-5) |
| 01310004-2 | Thai for Presentation | 3 (3-0-6) |
| 01310006-2 | Academic Reading and Writing | 3 (3-0-6) |
| 01320007-4 | English for Presentations | 3 (2-2-5) |
| 01330001-2 | Basic Chinese | 3 (3-0-6) |
| 01330002-2 | Basic Chinese Conversation | 3 (3-0-6) |
| 01330006-2 | Basic Japanese | 3 (3-0-6) |
| 01330007-2 | Basic Japanese Conversation | 3 (3-0-6) |
1.3 Science and Mathematics 6 credits
1.3.1 Required course, minimum 3 credits
1.3.2 Elective course, minimum 3 credits
| 09000001-1 | Computer and Information Technology Skills | 3 (2-2-5) |
| 09121005-1 | Introduction to Statistics | 3 (3-0-6) |
| 09210034-1 | General Chemistry | 3 (2-3-5) |
| 09311050-1 | General Biology | 3 (2-3-5) |
| 09410043-2 | Science for Daily Uses | 3 (3-0-6) |
1.4 Physical and recreation courses, minimum credits: 1
| 01610001-2 | Individual Sports | 1 (0-2-1) |
| 01610002-2 | Team Sports | 1 (0-2-1) |
| 01610003-3 | Recreation | 1 (0-2-1) |
| 01610008-3 | Social Dances for Health | 3 (2-2-5) |
1.5 Integration and Entrepreneurship Sciences, minimum credits: 5
1.5.1 Required course, minimum 3 credits
1.5.2 Elective courses, minimum 2 credits
| 01000001-1 | Social Skills | 3 (3-0-6) |
| 01010009-2 | Learning Skill for Success | 2 (2-0-4) |
| 01010010-1 | Personality Development | 3 (3-0-6) |
| 01010016-1 | Man and Decent Life | 2 (2-0-4) |
| 06060008-1 | Arts of Living | 2 (2-0-4) |
| 11110012-1 | Home Health Care | 2 (1-3-3) |
2. Specialized courses 92 credits
2.1 Professional Foundation Courses 13 credits
| 06211103-2 | Food for the Family | 2 (1-3-3) |
| 06211109-1 | Equipment and Kitchen Management | 2 (1-3-3) |
| 06211112-1 | Practical Knives Usage | 1 (0-3-1) |
| 06212101-3 | Introductory Nutrition | 2 (2-0-4) |
| 06213101-2 | Food Preparation Science | 3 (2-3-5) |
| 06213103-1 | Food Sanitation | 2 (2-0-4) |
| 06215401-1 | Seminar in Food and Nutrition | 1 (0-2-1) |
2.2 Mandatory professional groups 35 credits
| 06211107-1 | Thai Cuisine 1 | 2 (1-3-3) |
| 06211209-1 | International Cuisine | 3 (2-3-5) |
| 06211214-1 | Bakery Products | 3 (1-6-4) |
| 06212203-2 | Diet Therapy | 3 (2-3-5) |
| 06212305-1 | Human Nutrition | 3 (2-3-5) |
| 06213207-2 | Food Preservation | 3 (2-3-5) |
| 06213211-1 | Food Science | 3 (2-3-5) |
| 06213305-2 | Experimental Design and Sensory Evaluation | 3 (2-3-5) |
| 06213313-1 | Industrial Food Quality Control | 3 (2-3-5) |
| 06214201-1 | Restaurant Operations | 3 (2-3-5) |
| 06215403-2 | Special Projects in Food and Nutrition | 3 (2-3-5) |
| 06216301-1 | English for Food and Nutrition Professions | 3 (3-0-6) |
2.3 Profession choose 37 credits
| 06211009-1 | Art of Coffee and Tea | 3 (2-3-5) |
| 06211011-2 | Vegetarian Food | 2 (1-3-3) |
| 06211014-2 | Halal Food | 2 (1-3-3) |
| 06211017-1 | ASEAN Food | 3 (2-3-5) |
| 06211019-2 | Snacks and Beverages | 2 (1-3-3) |
| 06211023-2 | Contemporary Chinese Cuisine | 2 (1-3-3) |
| 06211027-2 | Cake Decoration | 2 (0-6-2) |
| 06211029-1 | Food for Commerce | 3 (1-6-4) |
| 06211030-1 | Quantity Cookery Management | 3 (2-3-5) |
| 06211033-1 | Conservative Thai Food | 2 (1-3-3) |
| 06211036-2 | Ice cream and Beverage | 3 (2-3-5) |
| 06211108-1 | Thai Cuisine 2 | 1 (0-3-1) |
| 06211202-1 | Stocks, Soups and Sauces | 3 (1-6-4) |
| 06211207-1 | Baking Dishes | 3 (2-3-5) |
| 06211213-1 | Art of Food Designs and Table Decoration | 3 (1-4-4) |
| 06211226-1 | Carving for Catering | 2 (1-3-3) |
| 06211303-2 | Menu Planning and Cost Control | 2 (1-3-3) |
| 06211304-1 | Bakery Product Management | 3 (2-3-5) |
| 06211313-1 | Restaurant Cuisine and Banquet | 3 (2-3-5) |
| 06211315-1 | Food for Advertisement | 3 (2-3-5) |
| 06212011-1 | Medical Nutrition Therapy | 3 (2-3-5) |
| 06212015-1 | Nutrition Assessment | 3 (2-3-5) |
| 06212307-1 | Community Nutrition | 3 (2-3-5) |
| 06212309-1 | Food for Health | 3 (2-3-5) |
| 06212310-2 | Elderly Nutrition | 3 (2-3-5) |
| 06212312-1 | Nutrition for Weight Control | 3 (2-3-5) |
| 06212413-2 | Nutrition Counseling | 3 (2-3-5) |
| 06213209-2 | Meat and Meat Products | 3 (2-3-5) |
| 06213309-1 | Food Microbiology | 3 (2-3-5) |
| 06213315-1 | Nutritional Biochemistry | 3 (2-3-5) |
| 06214003-3 | Food Presentation Technique | 3 (1-6-4) |
| 06214008-1 | Food Services Safety | 3 (2-3-5) |
| 06214012-1 | Food Services in Industries | 3 (2-3-5) |
| 06217005-2 | Food Law and Regulations | 3 (3-0-6) |
2.4 Enhance Professional Experience 10 credits following course
2.4.1 Required course, minimum 1 credit
2.4.1 Elective courses, minimum 6 credit
2.4.1.1 Cooperative education course
2.4.1.2 Internship course
2.4.1.3 Others course
| 06000001-1 | Preparation for Professional Experience | 1 (0-2-1) |
| 06000002-1 | Cooperative Education | 6 (0-40-0) |
| 06000003-1 | International Cooperative Education | 6 (0-40-0) |
| 06000004-1 | On-the job Training | 3 (0-40-0) |
| 06000005-1 | International On-the job Training | 3 (0-40-0) |
| 06000006-1 | Workplace Special Problem | 3 (0-6-3) |
| 06215407-1 | Practice on Professional Areas | 3 (0-6-3) |
| 06000007-1 | International Experience | 3 (0-6-3) |
3 . Elective Course 6 Credits
Elective Course
Elective Course 6 Credits