HTM Organizes New Graduate Program to Create "Cultural Food Tourism Experience Designers" Elevating Local to Global Standards
School of Humanities and Tourism Management (HTM) in collaboration with the Thai Food Culture Network organized the course "Integrated Smart Gastronomy Design: Knowledge Enhancement for Sustainable Cultural Food Tourism with Local Foundation" under the New Graduate and Human Resources with Competency Project to Address Production Sector Needs, Non-Degree Certificate Program. This program received support from the Ministry of Higher Education, Science, Research and Innovation.
This course aims to enhance in-depth knowledge and essential skills for entrepreneurs in the cultural food tourism supply chain, focusing on designing and developing innovative products and services that are distinctive, have unique identity, and align with sustainable development approaches. It also supports the strategy to promote Thai food Soft Power to the international level.
Throughout the training period, 40 participants received a total of 285 hours of learning through comprehensive teaching that covered classroom instruction, practical training at business establishments, and online learning from Masters including: Assoc. Prof. Dr. Jutamas Wisansing, President of the Thai Food Culture Network; K. Arus Nawaraj, Managing Director of Sampran Riverside and President of the Thai Organic Consumer Association; K. Panupol Bulsuwon (Chef Black), Chef and Founder of Blackitch Artisan Kitchen; K.Irin Taweekuekulkit, Founder of Taste Inc Asia and Chim Thai; K. Kritsadakorn Sukmool, Independent Film Director; K. Krissada Sukosol Clapp, Founder & Creative Director of The Siam Hotel; Dr.Daranee Artharn, Lecturer and Food Stylist; and Assoc. Prof. Dr. Intawut Sanpavarodsathit, Expert in Flavor Innovation & Sensory.
The course emphasizes developing skills in cultural food tourism experience design through integration of knowledge in culture, lifestyle, and sustainable tourism concepts to create valuable and distinctive experiences, which is the core of Gastronomy Tourism.
The knowledge, skills, and inspiration that participants gained from this training serve as important driving forces for elevating Thai food and local identity through their role as "Cultural Food Tourism Experience Designers" who can apply their knowledge to creative development, addressing new economy challenges, and moving toward stable and sustainable international recognition.
Key Learning Topics of the Course Include:
Sustainable Food Experience Design and Farming Experience and Farm Visit at Patom Organic Farm and RXV Wellness Village
Community-Based Development (Home Cooked and Local Recipe) and Food Culture Design (Boutique Hotel and Local Awake) at The Raweekanlaya Bangkok Wellness Cuisine Resort
Food Gift Makeover and Marketing at Phenix Food Wholesale Hub
Food Innovation and Creativity at King Mongkut's Institute of Technology Ladkrabang
Sustainable Food and Culinary: Best Practices at The Siam Hotel
The certificate presentation ceremony for 40 participants was conducted with Lecturer Joemsuda Manakul, Dean of the Faculty of Humanities and Tourism Management, presenting the certificates and congratulating the participants. This training represents another important step in developing new generation human resources with potential in food culture to support the changing new economy driven by Soft Power and local values, leading to the sustainable elevation of Thailand's tourism industry on the international stage.
