{"id":10682,"date":"2024-10-17T10:31:42","date_gmt":"2024-10-17T03:31:42","guid":{"rendered":"https:\/\/agro-industry.rmutsv.ac.th\/ruts\/?p=10682"},"modified":"2024-10-17T10:31:44","modified_gmt":"2024-10-17T03:31:44","slug":"students-in-the-food-management-and-service-program-practice-international-cooking-skills-to-enhance-their-professional-competencies","status":"publish","type":"post","link":"https:\/\/agro-industry.rmutsv.ac.th\/ruts\/en\/2024\/10\/17\/10682\/","title":{"rendered":"Students in the Food Management and Service program practice international cooking skills to enhance their professional competencies."},"content":{"rendered":"
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On October 9, 2024, faculty members from the Faculty of Agro-Industry at Rajamangala University of Technology Srivijaya, led by Assoc. Prof. Dr. Saowanee Chaipet, conducted a practical session on the course “International Cuisine”: Soft Power of Korean Food. The students learned to prepare dishes such as Tteokbokki, Bibimbap, and Bulgogi rice, enhancing their culinary skills and deepening their understanding of food preparation. This experience allows students to better access and appreciate the cultural lifestyles of foreign countries. Additionally, the instructors created a scenario where students dressed according to the cultural context of the dishes they prepared, making the cooking experience enjoyable and enriching their learning experience at the Faculty of Agro-Industry, Rajamangala University of Technology Srivijaya.<\/p>\n\n\n\n

4o mini<\/p>\n\n<\/div>\n\n

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