“Halal Food Business Professional Project Integrating the Art and Science of Professional Halal Food Business Management”

This project integrates coursework and learning activities into real-world practice for students in the Bachelor of Management Program, Faculty of Management Science, Suan Dusit University, Trang Campus.

Activity 1: Learning Principles of Halal Ingredient Preparation and Halal Kitchen Design

This activity involved attending the course Raw Material Selection, taught by Asst. Prof. Saowaphan Palasuwan. Students participated alongside Trang Christian School students as part of an educational pathway linking basic education to higher education. The initiative supports the development of a Credit Bank system between Suan Dusit University, Trang Campus, and Trang Christian School.

The activity took place from January 12 to February 10, 2026, at the International Culinary Training Center, Suan Dusit University, Trang Campus.

Activity 2: Enhancing Thai–European Halal Culinary Entrepreneurship Skills

Students gained hands-on experience in halal food preparation through practical training sessions:
            •           European cuisine: Chicken Cordon Bleu, instructed by Mr. Treechat Chonlathan (culinary specialist), on January 30, 2026
            •           Thai cuisine: Halal Green Curry Chicken, instructed by Ms. Orawan Nuanhom (culinary specialist), on February 5, 2026
These sessions were held at the International Culinary Training Center, Suan Dusit University, Trang Campus.

Activity 3: Field Study of Halal Restaurant and Service Businesses

Students participated in study visits to halal restaurants as external learning resources:
            •           Dinnano Darusslam Restaurant, Khlong Phon Subdistrict, Khlong Thom District, Krabi Province, on January 23, 2026
            •           Haveli “ย้อนกาลเวลา” Indian Fusion Café, Mueang District, Trang Province, on February 6, 2026
Additional Practical Training

Students further developed practical skills at Dusit Serve Café, Trang Campus, through demonstrations and hands-on practice in desserts and beverages, including:
            •           Thai desserts (Tako and Tubtim Krob), instructed by Ms. Wanida Rittima
            •           Bakery items (banana cake, purple rice cookies, and pineapple cookies), instructed by Ms. Suwapat Thongchuay
            •           Coffee and beverages, instructed by Ms. Chanokchon Saengchan

This activity was conducted from January 31 to February 1, 2026, at Dusit Serve Café, Suan Dusit University, Trang Campus.