Faculty members from the Food Innovation and Professional Chef program observed the learning management at the establishment and supervised students undergoing practical training at the Anoma Grand Bangkok Hotel.

On Wednesday, May 14, 2025, faculty members from the Food Innovation and Professional Chef Program, led by Associate Professor Dr. Sirilak Namwong, visited Anoma Grand Bangkok Hotel to monitor the work-integrated learning experience and supervise students undergoing practical training.

They were warmly welcomed by Dr. Wareeporn Yooyen, Human Resources Director, Ms. Sasipatch Rasmee, Secretary Financial Controller, along with Chef Udon Sermbutr, Executive Chef, Chef Samarn Yenpetch, and Chef Chakrit Suwannamalee, who provided insights into the students' real-world performance. The meeting was conducted in a friendly atmosphere and included a delicious cake.

The Food Innovation and Professional Chef Program extends its sincere gratitude to Anoma Grand Bangkok Hotel and all staff members for their exceptional support and guidance of the students. This collaboration allows students to gain valuable real-world experience, with their performance being supervised to meet industry standards, aligning with the program's objectives.

The Faculty of Science and Technology's Food Innovation and Professional Chef Program emphasizes Cooperative and Work Integrated Education (CIWIE), a collaborative learning approach with industry partners. This ensures graduates possess the competencies required by the job market, enabling them to enter the workforce immediately upon graduation. The practical training at Anoma Grand Bangkok Hotel is an integral part of the program's curriculum.