{"id":11868,"date":"2026-04-01T17:35:13","date_gmt":"2026-04-01T10:35:13","guid":{"rendered":"https:\/\/www.dusit.ac.th\/en\/?p=11868"},"modified":"2026-04-01T17:35:13","modified_gmt":"2026-04-01T10:35:13","slug":"trang-education-center-participates-in-academic-council-meeting","status":"publish","type":"post","link":"https:\/\/www.dusit.ac.th\/en\/trang-education-center-participates-in-academic-council-meeting\/","title":{"rendered":"Trang Education Center Participates in Academic Council Meeting"},"content":{"rendered":"\n

On February 10, 2026, Suan Dusit University held an Academic Council Meeting chaired by Asst. Prof. Dr. Pitak Chancharoen, President of the University.<\/p>\n\n\n\n

On this occasion, the Trang Education Center, led by Dr. Sawit Chimrueang, Program Developer, along with Dr. Nuanrat Wattana, Assistant Director of the Trang Education Center, and Ms. Pawinee Jingjit, Professional-Level Educational Service Officer, participated in the meeting via Zoom. They presented a non-degree training program for inclusion in the Credit Bank system.<\/p>\n\n\n\n

Program Title: \u201cHalal Kitchen Design for Standardized Food Production\u201d<\/p>\n\n\n\n

Objectives:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 To enhance the capabilities of personnel in the halal food industry
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 To strengthen Thailand\u2019s halal food supply chain
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 To address technical challenges in kitchen layout design, enabling entrepreneurs to meet certification standards set by the Central Islamic Council of Thailand<\/p>\n\n\n\n

Key Features:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Emphasis on workflow design and zoning to prevent cross-contamination between halal and non-halal elements
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Selection of certified halal materials, equipment, and technologies
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Integration of quality assurance systems (Hal-Q) and food safety standards<\/p>\n\n\n\n

Learning Format:
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Short course totaling 60 hours (30 hours theory, 30 hours practice)
\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u2022\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Credits can be accumulated in the Credit Bank system and transferred toward a bachelor\u2019s degree program in Kitchen and Restaurant Management in the future<\/p>\n\n\n\n

Strategic Alignment:
The program aligns with the university\u2019s strategic framework \u201cThe Power of SDU (2025\u20132028)\u201d, focusing on excellence in food and service industries, and supports the health economy policy in southern Thailand, where there is a significant Muslim population and a high number of tourists.<\/p>\n\n\n\n

This presentation reinforces Suan Dusit University\u2019s role as a leader in food management education and its commitment to promoting lifelong learning opportunities for communities and entrepreneurs in a sustainable manner.<\/p>\n\n\n