The Department of Home Economics organized an activity within the training project
to develop students towards excellence in the European Cuisine course for second-year Home Economics students.
The Department of Home Economics organized a training activity under the "Training Project for Student Excellence Development" in the European Cuisine course for second-year Home Economics students. The event featured Mr. Nattapon Khacharat, Sous Chef, as the guest speaker. The chef provided lectures and demonstrations on European cooking techniques, including Sauté, Terrine, Confit, and Sous Vide, along with the ingredients used, serving methods, and dining etiquette. The objective was to provide students with knowledge and direct experience from specialized professionals, enhancing their skills in both theory and practice. The activity took place at Demonstration Room 2521, Building 25, Faculty of Science and Technology.
The dishes taught during this session included:
- Mushroom Soup
- Tuna Tartare
- Pan-Fried Duck Breast with Orange Sauce
- Baked Spinach & Cheese