Thai Culinary Course

DHURAKIJ PUNDIT UNIVERSITY, BANGKOK, THAILAND

 

Program Duration:

10 days

Target:

Restaurant owner, cook

Accommodation:

Twin-sharing room at DPU Place Hotel

Fee:

33,000 Baht per student. The fee includes accommodationat DPU Place, 5 days in Thai cooking classes; explore fresh market, on-hand cooking, sightseeing and shopping time. The fee does not include health insurance, airfare from and to home country, and personal expenses.

Minimum:

10 students (must be confirmed at least 1 month prior to the program’s start date)

(Remark: The exchange rate 1 USD = 33 THB as on 14 October 2014)

 

Day 1

Pick up at Suvannabhumi airport and transfer to DPU Place

Day 2

Introduction to Thai Culinary and four regions of Thai cuisine

Essential ingredients of Thai food

Lecture and practice of preparing basis ingredients

Day 3

Explore fresh market and learn to hand-pick fresh ingredients

Hands-on cooking of famous single dish. Pad Thai, stir fried noodle

Day 4

Making of main chili paste dip and vegetable condiments

Making of chili ion as base for various dishes

Fire controlling techniques and application

Day 5

Make basic stock for categories of soup

Tom Yam and other applications like coconut-based soup and non-coconut based soup

Day 6

Understanding the culture and social value of eating between the meals, rice snack

Ceremonial food and desserts

Day 7

Sightseeing to Grand Palace, WatArun and  Wat Pho and to enjoy traditional Thai massage

Day 8

Day tour to historical Ayudhaya city of world heritage and Ayudhaya Floating market

Day 9

Shopping at Bangkok city center

Day 10

Leave for Suvannabhumi International Airport for departure

The program is inclusive of:

  • 9 nights 10 days at DPU Place with ABF
  • Admission fee at attraction area as stated in itinerary
  • Lunch and dinner are stated in itinerary
  • Transportation services

The program is exclusive of:

  • Airfare
  • Personal expenses
  • Other admission fees which not stated in itinerary