Students from the Hotel and Restaurant Management Program, Faculty of Liberal Arts, have advanced their professional culinary skills through experiential learning with distinguished industry experts. They attended a lecture on “Kitchen Management” delivered by Chef Wilment, KCG Ambassador Chef.
This initiative aimed to enhance essential knowledge and professional kitchen management skills, including:
- Food safety to ensure hygiene standards for both ingredients and culinary personnel
- Proper ingredient storage methods to extend product freshness and shelf life
- Cost calculation techniques to effectively manage expenses and optimize profitability
- Maintenance of consistency in taste and quality to establish menu standardization
The event was organized by KCG Corporation Public Company Limited (KCG) in collaboration with the Bangkok Metropolitan Administration to cultivate students’ capabilities in kitchen management and the food service industry on a sustainable basis, while preparing them with enhanced experience for future professional careers in the hospitality sector.
