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THE ORIENTAL, BANGKOK LAUNCHES 'ORIENTAL PROFESSIONAL THAI CHEF PROGRAMME' FROM 1 OCTOBER, 2002
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8 July 2002

The Oriental, Bangkok, in its pioneering tradition, is to launch its latest project in the form of "Oriental Professional Thai Chef Programme", a three-month curriculum combining theory and practice on all aspects of Thai cuisine, and is accredited by the Ministry of Education.

"Since 1986 The Oriental Hotel has been one of the pioneers in promoting Thai cuisine to the world through our famous Thai Cooking School and our Thai promotional trips overseas," says General Manager, Kurt Wachtveitl. "Today Thai cuisine is without doubt firmly established as one of the world's major cuisines. Its exotic taste and distinctive blend of flavours have a universal approach. Furthermore, the increasing worldwide popularity of Thai cuisine can be seen in the number of Thai restaurants in nearly all the major capitals of the world."

In view of this, The Oriental, Bangkok decided to launch The Oriental Professional Thai Chef Programme which is aimed at all cooks of Thai cuisine who wish to improve their cooking skills and/or wish to work overseas, and is designed to certify these cooks as Thai chefs which would enable them to prepare Thai dishes to the internationally-acclaimed high standards of The Oriental, Bangkok. Classes are conducted in Thai.

Limited to a maximum of 20 students, a special introductory fee of Baht 50,000 per student per course is on offer to the first group who sign up. 

Amongst the lecturers are outstanding academic figures including Professor Nisarat Suk-em, Head of Food and Nutrition, Rajabhat University.

Details of the Oriental Professional Thai Chef Programme are as follows: 

Course Description

· Course duration:

3 months (300 school hours) / 3 courses per year
5 days per week (Monday-Friday from 13.00 - 18.00 hrs.)
Monday: Fundamental Thai Cuisine Theory
Tuesday: Carving
Wed/Thurs/Fri: Cooking Class: 3 dishes per day/9 dishes per week
A total of 72 dishes in 3 months

· Tuition:

3-month course @ Baht 60,000 per student
(Special introductory offer of Baht 50,000 per student for the first group in October 2002)

· Applicant Qualifications

Between the age of 25 - 40
Interest in culinary arts and service
At least 3 years experience in cooking

Mandarin Oriental is the award-winning owner and operator of some of the world's most prestigious hotels. In total, the Group operates 18 luxury hotels in key business and leisure destinations, with three additional hotels under development, including New York (opening late 2003), Washington D.C. (opening 2004) and Tokyo (opening 2006). Mandarin Oriental now operates some 7,000 rooms in eleven countries with nine hotels in Asia, six in The Americas and three in Europe.

THE ORIENTAL PROFESSIONAL THAI CHEF PROGRAMME

1. Title of certificate 

"Certificate of The Oriental Professional Thai Chef Programme" 

2. The Abbreviation

(OPTC) 

3. Mission 

To create professional "Oriental Thai Cooks and Future Chefs" to take on Thai Chef positions overseas and to ultimately become ambassadors of Thai cuisine.

4. Course Outline / Structure 

1. Fundamental Subjects 
1.1. Psychology in the Hospitality Industry
1.2. English for Food Service Business
1.3. Cross-Culture Studies 
1.4. Hygiene, Sanitation and Nutrition
1.5. Information Technology in the Food Industry for Chefs
1.6. Cost Control
2. Specific Subjects 
2.1. Principles of Thai Cooking
2.2. Traditional Thai Desserts
2.3. Thai Vegetarian Dishes 
2.4. Thai Snacks and Beverages 
2.5. Food Presentation and Decoration 
2.6. Fruit and Vegetable Carving and Banana Leaf Craftsmanship
2.7. Know-How of Various Types of Cuisine Equipment 

5. Course Description

· Duration: 3 months (12 weeks)
3 courses per year 
· Theory in parallel with practice:
5 School days per week as follows:
Monday Fundamental subjects
Tuesday Carving
Wednesday/Thursday/Friday Cooking Classes
3 dishes per day
9 dishes per week 
72 dishes per 3 months 
Saturday-Sunday Day off
· 5 school hours per day: 13:00-18:00 hrs. 
· School hours summarised as follows: 
25 hrs/ week
100 hrs/ month
300 hrs/ course 

6. Tuition 

The programme contains a comprehensive study covering various aspects of Thai cuisine and is designed to enable the students to develop as well as improve their skills and abilities. The programme offers a combination of theoretical classes and practical training, with emphasis on modern equipment usage coupled with the high standards. Students will therefore be able to the knowledge learned in their chosen professional career in the Thai cuisine industry.
Fees are Thai Baht 60,000 per course (3 months).

7. Programme Completion Requirements 

Students are required to have no less than 80% attendance and are required to pass the exams at the required level for all subjects in both theory and practice. The grading specifications are as follows:

Level Denotes: Score
HP High Pass 91-100
P Pass 60-90
F Fail Lower than 60
Incomplete 

8. Applicant's Qualifications

Candidates should have the following criteria:
· No less than 3 years experience in cooking/ able to pass the entrance exam
· Good health 
· Age between 25-45
· Strong interest in culinary arts and service 

9. Selection and Admission

· Written exams 
· Interview exams 
· Professional Test (cooking demonstration) 

10. Target Groups 

· Local Thai cooks sponsored by themselves 
· Local Thai cooks sponsored by restaurant or hotels 
· Thai cooks based overseas sponsored by owner of restaurant or hotel overseas
· Ex-OHAP (Oriental Hotel Apprenticeship Programme) students who want to go overseas 

11. Number of Students 

15 to 20 persons per batch 

12. Committee

1. Professor Nisarat Suk-em, Head of Food and Nutritions, Rajamangala Institute of Technology, Chotivej Campus.
2. Ajarn Penpan Sittitrai
3. Ajarn Charan Wanaratana
4. Chef Vichit Mukura, Executive Thai Chef, The Oriental Hotel
5. Chef Yupa Sontisub, Sous Chef, The Oriental Hotel
6. Chef Sumate Sumpanichanyanont, Sous Chef, The Oriental Hotel
7. Chef Tussanee Puthaew, Chef de Partie, The Oriental Hotel
8. Mr Werasak Choonhajak, Human Resources Director, The Oriental Hotel
9. Ms Benjama Olarnsakul, Assistant Human Resources Director, The Oriental Hotel
10. Mr Prasert Faisaikram, Training Manager, The Oriental Hotel
11. Ms Sujaree Pureepatpong, OHAP Manager, The Oriental Hotel
12. Ms Tanika Peerakum, Assistant Development Centre, The Oriental Hotel

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