Culinary Science and Foodservice Management KMITL

✨CuSfSeM’s Graduate at KMITL Commencement Ceremony🎊

👩🏻‍🎓 Today, our graduates, Miss Kankanit Raksawin (graduated with first-class honor), Mr. Pataradon Srisunthon and Mr. Polpibul Chaiyakul, attended the Commencement Ceremony for 2024 Academic Year, at KMITL on January 12, 2025. 🇹🇭

✨On this memorable Commencement Day, our program proudly celebrates the achievements of our three Bachelor’s degree graduates. Their academic journey reflects dedication, perseverance, and a strong commitment to excellence in both culinary science and foodservice management.🥳

💞To all of you, your journey has been shaped by passion, discipline, and dedication to both culinary excellence and professional management. As you move forward, may you apply your knowledge with creativity, integrity, and leadership.
We are confident that each of you will contribute meaningfully to the food and foodservice industry and uphold the values of professionalism and lifelong learning. Also, we hope you continue to create meaningful experiences, and make a positive impact wherever your path leads.👏🏻

🎉Congratulations on this remarkable achievement. We wish you continued success in all your future endeavors! 🎓

💓We are so happy for you and we really support you on this!! 🥰

Last week, our program committee had a great opportunity to visit B.H.M.S., Switzerland and our students who are currently undertaking an internship in Lucerne and Zurich, Switzerland from 24–27 November 2025.

During this academic visit, our team also visited various B.H.M.S. Switzerland campuses—including the City Campus, Lakeside Campus, Zurich Campus and Limelight Campus—and participated in a series of meetings and learning activities. Highlights included campus tours, academic and internship meetings, fine dining experiences, a chocolate workshop, and cultural visits such as the Christmas Markets.

This visit reflects our ongoing commitment to supporting students abroad, strengthening academic partnerships, and enhancing international learning experiences for our learners.

This journey also provided us with valuable insight into how our students study, live, eat, and work abroad—deepening our understanding of their daily experiences and overall well-being.

We would like to extend our sincere gratitude to B.H.M.S. Switzerland for generously supporting this trip, including travel, accommodation, and meals, and for their continued collaboration in providing valuable opportunities for our students.

We look forward to continuing this strong partnership and creating even greater learning pathways for our future graduates.

✨CuSfSeM Students’ Progress 🇨🇭

👩🏻‍🍳 It's been 4 months after our fourth-year students, Mr. Pornpavit Munikanond, Mr. Alrof Ruengprach, Miss Chanya Ouyta, Miss Noppawan Sattayanukrom, Mr. Neo Patsarak Sumpantharuk, and Mr. Napat Lekawat, went to study abroad at BHMS, Switzerland. To inform them of important information, monitor their progress, and let them share their experience with us, apart from the regular contact and communication through our social media channels, we have scheduled the progress meeting with them every two months. So far, our student got many opportunities to participate in many culinary events there, and their performances are very satisfying. We hope they enjoy their short semester break before coming back to class next week.

Thank you so much for their hard work there and the results went well. 💫

🌟We are learning through projects because in the future we will have to do projects and not read things out of a book and memorize it.🌟

📣 At the end of this semester, our forth-year CuSfSeM students had to present tge results and findings from their senior project research to the committee. Each student did good job on their work. We would like to thank the committee for joining the students’ presentation. We believe that the comments and questions our students got from the Q&A session would definitely be very useful for them to do further research study in the future.

🌟We do our best and the best thing need to be served to "CuSfSeM​ students".🌟

⭐ Welcome to CuSfSeM​ classroom ⭐

We have finished the second semester of 2024 academic year. This semester, our forth year students have a chance to learn more on bakery and pastry under the two elective classes, Bakes and Breads, and Cakes and Creams, from the professional instructors teamed up from Dusit Thani College.

Several topics ranging fom baking and pastry arts to cake decoration and making dessert have been taught. The classes were so lively and fun. The students have learned so many skills from these classes. Even though, the time for teaching these classes was intense, the instructors and students were active and the classes were super interactive.

🔖🔖 Our program do appreciated and thanks the professionsal instructors and the team for giving us an opportunity to learn about baking and pastry in a proper way. We hope to have a collaboration again in the future.

🌟🌟 We do our best and the best thing need to be served to "CuSfSeM​ students".

✨CuSfSeM’s Graduate at KMITL Commencement Ceremony🎊

👩🏻‍🎓Last week, our first graduate, Miss Thanyasinee Rattanapol, attended the Commencement Ceremony for 2023 Academic Year, at KMITL on February 27, 2025. 🇹🇭

🎉Congratulations again on her graduation! 🎓
💓Again, to Thanyasinee, we know that being the first and only one CuSfSeM student studying in a very new program is not easy, but you work really hard and always make our classes very interactive. We would like to thank you for your hard work during the past few years and would like to say we are so proud of you. Graduation isn’t the end of a tough journey. It is the beginning of a beautiful one. Start each day believing in yourself and watch the magic happen. Just remember the things may not always go the way you want them to, but life has a way of taking those new directions and turning them into opportunities. All the best and good luck for the future.👏🏻

💓We are so happy for you and we really support you on this!! 🥰

📣Last night, the students of our third cohort, Mr. Altof Ruengprach, Miss Chanya Ouyta, Mr. Napat Lekawat, Mr. Neo Patsarak Sumpuntaruk, Miss Noppawan Sattayanukrom and Mr. Pornpavit Munikanond have already departed from Thailand to Switzerland for continuing their third year at BHMS for six months and doing a paid externship in foodservice industry for another six months.

☀️We hope the new country is welcoming and nice. May you receive more future opportunities over there and experience every single thing in the new country.

💐We are so happy for you and we really support you on this! See you again next year!!

🌟We are learning through projects because in the future we will have to do projects and not read things out of a book and memorize it.🌟

📣 Last semester, our third-year CuSfSeM students had to take a seminar class aiming to preparing themselves readily to conduct the research project for their senior year in the future. Each student has to do a research study relavant to their interest and/or extending from their work and project from the Culinary Science and Food Innovation class. They had to research for the researh articles and conducted a preliminary study, and accordingly, present their research proposal and preliminary results to the committee. Even though it would be their difficult time and it might be some recommendation for revising their research, they did a good job and ready to conduct the reseach project in the future.

🌟We do our best and the best thing need to be served to "CuSfSeM​ students".🌟

🌟We are learning through projects because in the future we will have to do projects and not read things out of a book and memorize it.🌟

📣 Last semester, our third-year CuSfSeM students had to take a Culinary Science and Food Innovation class. Each student had to do a research project to create and develop an innovative food product based on their interest and conduct a product feasibility study and business model for each product. We believe that the students would learn a lot from conducting their projects and use this experience for their further work in the future.

🌟We do our best and the best thing need to be served to "CuSfSeM​ students".🌟

✨CuSfSeM Students’ Progress 🇨🇭

👩🏻‍🍳 Less than 3 months to go for our students for doing their externship and spending time in Switzerland. It's been almost 10 months after our fourth-year students, Miss Kankanit Raksawin, Mr. Polpibul Chaiyakul, and Mr. Pataradon Srisunthon, went to study abroad at BHMS, Switzerland. We had a progress meeting with them to inform them of important information, monitor their progress, and let them share their experience with us. We know that working as a kitchen intern their would definitely not easy, but the experience they got would be memorable and valuable for their future. We hope they enjoy their very short break before
coming back to Thailand in February next year.

Thank you so much for their hard work there. See you all soon in Thailand. 💫

🌟When the theories taught in classes are turned into practice, it is the opportunity to encourage the students to learn the materials and gain experiences in real world contexts.🌟

📣 Last Sunday (November 10, 2024), our third-year CuSfSeM students, Napat Lekawat 🧑🏻‍🍳, Noppawan Sattayanukrom👩🏻‍🍳, and Pornpavit Munikanond 🧑🏻‍🍳, created a spectacular dining experience under the theme of “Journey through the Seasons,” which is inspired by the concept of food along the journey through four seasons of the year. They created the dishes representing each season from spring to winter night as a four-course meal 🍽️ and a complimentary welcome drink.🍸 This dining course is part of the project for the Culinary Media and Presentation Skills class, that aims to motivate the students to apply the foundations in culinary, food science and management to develop simulated restaurant to serve the guests and present those things through the presentation of all possible kinds of media. 📸

🤍 We would like to thank the third-year food science students and all staffs who support us for the cooking and service preparation and help us to facilitate the dining experience to run smoothly. Thank you all for your hard working. This dining course would not be gone this smooth without all of your helps.

🤍 We are also so grateful to all the guests who come to join this dining course and provide us the comments and feedback that are significant and beneficial for the students to improve their performance in the future.

🌟We do our best and the best thing need to be served to "CuSfSeM​ students".🌟