{"id":15137,"date":"2026-05-11T16:00:37","date_gmt":"2026-05-11T09:00:37","guid":{"rendered":"https:\/\/www.dusit.ac.th\/en\/?p=15137"},"modified":"2026-05-11T16:00:37","modified_gmt":"2026-05-11T09:00:37","slug":"the-school-of-culinary-arts-suan-dusit-university-organized-the-new-breed-graduates-project-non-degree-program-titled-food-design-for-children-batch-2-day-15","status":"publish","type":"post","link":"https:\/\/www.dusit.ac.th\/en\/the-school-of-culinary-arts-suan-dusit-university-organized-the-new-breed-graduates-project-non-degree-program-titled-food-design-for-children-batch-2-day-15\/","title":{"rendered":"The School of Culinary Arts, Suan Dusit University, organized the \u201cNew Breed Graduates Project\u201d (Non-Degree Program) titled \u201cFood Design for Children, Batch 2\u201d (Day 15), featuring a study visit on food service management for children at La-or Uthit Demonstration School, Suphanburi Campus."},"content":{"rendered":"\n

As part of the 2025 academic year initiative, the program aims to develop competencies among educational personnel\u2014particularly teachers and school food service staff\u2014in designing appropriate and nutritionally balanced menus for children.<\/p>\n\n\n\n

On February 23, 2026, from 8:00 a.m. to 6:00 p.m., participants joined a study visit focusing on school lunch service management at La-or Uthit Demonstration School, Suphanburi Campus. The delegation was welcomed by Asst. Prof. Porntavee Thanasambun, Head of the Bachelor of Science Program in Culinary Technology and Service at the Suphanburi Campus.<\/p>\n\n\n\n

The group also attended a lecture on \u201cFood Service Management for Students\u201d delivered by Ms. Chanikarn Niemsorn, a nutritionist from the demonstration school. In addition, Mr. Chanarong Thong-om led a guided tour of the food production process at the Nuchanat Dining Facility.<\/p>\n\n\n\n

Key learning components of the visit included:<\/p>\n\n\n\n

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  1. School lunch service management for kindergarten and primary school students<\/li>\n\n\n\n
  2. Food production laboratories, food processing facilities, and the Food Science Learning Center (More Cheese)<\/li>\n<\/ol>\n\n\n\n

    This activity provided participants with practical insights into effective food service systems for children, reinforcing both theoretical knowledge and real-world application in line with the program\u2019s objectives.<\/p>\n\n\n