EP Trendy Culinary students learned about food production, menu planning, and cost calculation this week with Mr. Cheewin Kachendecha, Program Director of Professional Culinary Arts (International Program), at Dusit Thani College.

Students realized the importance of a meticulously planned menu in the food service and hospitality industry. Mr. Cheewin emphasized that various restaurants have a specialty menu that they carefully consider, according to the season or occasion. Menu planning includes several factors: availability of ingredients, customers’ personal preferences (especially if the restaurant has many patrons), the recipe’s allocated budget, and nutritional value.

Students cooked their approved menus at the ACSP Culinary room with these things in mind and then brought out their dish's colours and textures to display the concept of elevating food aesthetics.