THAI CULINARY CRAFT-WORK INTERNATIONAL 300 HOURS
Advance
Mon-Fri and /or Sat-Sun
THAI CULINARY CRAFT-WORK BASIC INTERNATIONAL COURSE (150 hours)
Objectives:
- To ensure Thai food personnel with quality, standard, and well recognition to the world
- To instruct from basic home economics in all skills with real practice experiences
- To increase cooking and other home economics skill and bring learning practice to real productivity
Course details:

Thai cooking standard course (49 items) Main dish 25 dishes / Appetizer 9 dishes /dessert 9 dishes / Herb juice 6 drinks

9 days
Fruit and vegetables carving
5 days
Flower decoration
1 day
Art of Napkins
1 day
Banana leaves decoration
1 day
Food theory & Learning ingredients from Thai market
1 day
Garland basic 1
1 day
Skill Testing
1 day
total :
20 days
Certificate at completion of this course:
  - Certificate from Ministry of Education, Thailand
Course deliverables :
- To ensure real experiences and well practices , students shall learn by do individual except cooking in pairs(two person for one set).
- We provide continuous learning schedule. Course can be started any day and continue to advance course on the next day.
Training details:
Number of training days is 20 days for 150 hours.
Learning from Monday to Friday or/and Sat-Sunday Start from 09:30 AM
Students shall attend at least 80% of total training days to be entitled to perform testing and pass this course.
 

 

 

 

 

 
Application details:
5 Pictures 2x2 inches (not older than 6 months)
1 sets of personnel identification or passport copy
Apply everyday from Monday – Sunday from 09:00AM to 5:00PM
 
Course fee: 49,000 Thai Baht (Teach in English Language )
(Including ingredients, utilities, training documents, and one set of practice uniform , carving knife 2 pieces , Wandee’s bag )
 
Payment channel:

- Cash or credit card at Wandee Culinary Thai Cooking School

- Fund transfer to saving account, Kasikorn Bank, Silom Branch

- SWIFT CODE :KASITHBK Account name: Wandee Na-songkhla

- Account number: 001-2-50607-6
- And fax copy of transferring document to Wandee Culinary Thai Cooking School at 02-279-2204
- contact us : 081-655-1273 , 081-349-9906
   
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THAI CULINARY CRAFT-WORK INTERNATIONAL 300 HOURS
Advance
Mon-Fri
THAI CULINARY CRAFT-WORK ADVANCE INTERNATIONAL COURSE (150 hours)
* Prerequisite: Passed Thai Culinary Craft-work basic course (150 hr.)
Objectives:
- To train personnel in Thai food with standard, quality and well recognition to the world
- To concentrate on Thai food and home economics real practice in all skills training and development
- To increase students skill and bring learning practice to real experiences for positive productivity
Course details:

Thai cooking Advance course ( 53 dishes) Main dishes 10 dishes / A la carte 11 dishes Appetizer 17 dishes / desserts 15 dishes

13 days
Fruit and vegetables advanced carving (Carving Advance)
3 days
Thai dessert from eggs
1 day
Carving with machine
1 day
Flower decoration
1 day
Seasoning sauce / Spicy Thai style sausage
1 day
total :
20 days
Certificate at completion of this course:
  - Certificate from Ministry of Education, Thailand (300 hours include 150 hours from basic course)
 
Course deliverables :
- To ensure real experiences and well practices , students shall learn cooking 1 set per 2 persons.
- We provide continuous learning schedule. Course can be started any day and continue to advance course on the next day.
- Keep learning schedules if notify in advance when absence.Able to reschedule in next round.
 

 

 

 

 

 

Training details:
Number of training days is 20 days for 150 hours.
Learning from Monday to Friday Start from 9.30 am.
Students shall attend at least 80% of total training days to be entitled to perform testing and pass this course.
 
Application details:
- 6 Pictures 2x2 inches (not older than 6 months)
- 2 sets of personnel identification or passport copy
- 2 sets of home registry copy
Apply everyday from Monday – Sunday from 09:00AM to 15:00PM
 
Course fee: 59,000 Thai Baht
If you apply for 300 hours course ( basic + advance ) = 99,000 Thai baht
(Including ingredients, utilities, training documents, and one set of practice uniform , carving knife 2 pieces , Thai favourites to world kitchen book )
 
Payment channel:

- Cash or credit card at Wandee Culinary Thai Cooking School

- Fund transfer to saving account, Kasikorn Bank, Silom Branch
- Account name: Wandee Na-songkhla
- Account number: 001-2-50607-6
- And fax copy of transferring document to Wandee Culinary Thai Cooking School at 02-279-2204
- contact us : 081-349-9906
 
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Thai Cooking standard course

49 items (9 days )
Main dishes 25 items
  1. ต้มยำกุ้ง : :SPICY PROWN SOUP
  2. ผัดไทยชาววัง : :THAI STYLE FRIED NOODLES
  3. ยำรวมรส : :SPICY MIXED SALAD
 

4. ไก่ผัดใบกะเพรา :

:STIR FRIED CHICKEN WITH HOLY BASIL
  5. แกงเขียวหวานไก่ : :CHICKEN GREEN CURRY
  6. ปีกไก่สอดไส้ : :STUFFED CHICKEN WITH MINCED PORK
  7. ไก่ผัดเม็ดมะม่วง : :STIR FRIED CHICKEN WITH CASHEW NUTS
  8. ข้าวเหนียวไก่ย่างกะทิสด : :STEAMED STICKY RICE WITH COCONUT MILK GRILLED CHICKEN
  9. ส้มตำไทย : :PAPAYA THAI SALAD
  10. ลาบหมู : :SPICY MINCED PORK WITH ROASTED RICE POWDER
  11. น้ำ พริกลงเรือ : :SPICY PORK DIPPING WITH SALTED EGG
  12. แกงส้มชะอมไข่ : SPICY SOUR SOUP WITH DEEP FRIED EGG & ACACIA
  13. ไข่ลูกเขย : DEEP FRIED EGG WITH TAMARIND SAUCE
  14. ผัดเปรี้ยวหวานปลากะพง : STIR FRIED SOUR-SWEET SAUCE WITH DEEP FRIED FISH
  15. ยำปลาดุกฟู : DEEP FRIED CATFISH SPICY SALAD
  16. แกงเผ็ดเป็ดย่าง : RED CURRY WITH ROASTED DUCK
  17. พะแนงไก่ : CREAMY CHICKEN CURRY
  18. ยำสามกรอบ : THREE CRISPY SALAD
  19. ไก่ห่อใบเตย : CHICKEN WRAPPED WITH PANDAN LEAVES
  20. ห่อหมกปลาช่อน : STEAMED CURRY WITH FISH
  21. กุ้งผัดผงกระหรี่ : STIR FRICE SHRIMP WITH CURRY POWDER
  22. แกงมัสมั่นไก่ : MUSSALIM CURRY
  23. แกงกระหรี่ไก่ : YELLOW CHICKEN CURRY
  24. ต้มข่าไก่ : CHICKEN WITH COCONUT SOUP
  25. ทอดมันกุ้ง : DEEP FRIED SHRIMP CAKE
   

 

 

 

 

Thai Cooking standard course
Appetizer 9 items
  26. ข้าวตังหน้าตั้ง :RICE CRACKERS WITH PORK DIPPING
  27. หมี่กรอบ :CRISPY FRIED NOODLES
  28. ปอเปี๊ยะทอด : SPRING ROLL
  29. ถุงทอง : GOLDEN BAG
  30. หมูสะเต๊ะ : PORK SATAY
  31. ทอดมันข้าวโพด : DEEP FRIED CORN CAKE
  32. กระเบื้องทะเล : DEEP FRIED CRISPY PASTY SHRIMP
  33. สาคูไส้หมู : STUFFED SAKO WITH PEANUT & MINCED PORK
  34. ข้าวเกรียบปากหม้อ : RICE FLOUR WRAPPED WITH PEANUT&MINCED PORK
 

Thai desserts 9 items

  35. ข้าวเหนียวมูนสังขยา : STEAMED STICKY RICE WITH THAI CUSTARD
  36. ตะโก้เผือก :TARO WITH COCONUT CREAM TOPPING
  37. ขนมเปียกปูนใบเตย : STEAMED PANDAN LEAF FLOUR
  38. กล้วยบวชชี : BOILED BANANA IN COCONUT MILK
  39. เต้าส่วน : STEAMED MUNGBEAN IN SYRUP & COCONUT MILK
  40. บัวลอยสามสี : THREE COLORFUL FLOUR BALL
  41. วุ้นมะพร้าวอ่อน : AGAR WITH YOUNG COCONUT MEAT
  42. ทับทิมกรอบ : WATER CHESTNUT IN COCONUT MILK SYRUB
  43. สาคูเปียกมะพร้าวอ่อน-ถั่วดำ : SAGO AND BLACKBEAN IN COCONUT MILK
     
Herbal Beverage 6 items
 

44. น้ำมะขาม

: TAMARIND JUICE
  45. น้ำตะไคร้ : LEMON GRASS JUICE
  46. น้ำมะตูม : BEL FRUIT JUICE
  47. น้ำข้าวโพด : CORN JUICE
  48. น้ำแห้ว : WATER CHESTNUT JUICE
  49. น้ำขิง : GINGER JUICE
   

 

 

 

 

 

 

 

 

 

Thai Cooking Advance course

53 items (13 days )
Main dishes 10 items
 

1. ยำใหญ่

:THAI ANTIQUE MIXED SALAD
  2. แกงจืดสามกษัตริย์ :CLEAR SOUP WITH PORK, SHRIMP, CHICKEN
  3. ยำหัวปลีทอดกรอบ :SPICY BANANA BLOSSOM SALAD
  4. แกงหมูพริกขี้หนู :SPICY CHILLI PORK CURRY
  5. โรตี :DEEP-FRIED FLOUR
  6. ทอดมันปลากราย :DEEP-FRIED FEATHERBACK FISH CAKE
  7. แกงป่าไก :CHICKEN CURRY WITHOUT COCONUT MILK
  8. ปลาช่อนลุยสวน :DEEP-FRIED SNAKE HEAD FISH WITH SPICY HERBS TOPPING
  9 . หมูอบสับปะรด :STEAMED PORK WITH PINEAPPLE
  1 0. ผัดเผ็ดปลาดุกทอดกรอบ :DEEP-FRIED CATFISH WITH RED CURRY PASTE
     
A LA CARTE 11 ITEMS
 

11. ข้าวผัดต้มยำ

 :SPICY FRIED RICE WITH HERBS
  12. ขนมจีนน้ำยากะทิ :FERMENTED RICE NOODLES WITH LIGHT SPICY FISH CURRY
  13. ขนมจีนน้ำพริก :FERMENTED RICE NOODLES WITH SWEET PEANUT CURRY
  14. หมี่กะทิ :RED NOODLES IN COCONUT SAUCE
  15. หอยแมลงภู่ทอด :FRIED MUSSELS IN BATTER
  16. ข้าวอบเผือก :STEAMED TARO WITH RICE
  17. เส้นจันท์ผัดกุ้ง :RICE NOODLES WITH CURRY SAUCE AND PRAWN
  18. ข้าวคลุกกะปิ :FRIED RICE WITH SHRIMP PASTE
  19. ข้าวอบสับปะรด :STEAMED RICE WITH PINEAPPLE
  20. ข้าวมันไก่ :BOILED CHICKEN WITH STEAMED RICE
  21. ก๋วยเตี๋ยวเรือครัววันดี :WANDEE PORK AND NOODLE SOUP
     
   

 

 

 

 

 

 

Thai Cooking Advance course
Appetizer 17 items

22. หรุ่ม

 :MINCED PORK AND SHRIMP WRAPPED IN CRISSCROSS EGG
2 3 . ค้างคาวเผือก :DEEP FRIED FLOUR WITH TARO, SHIITAKE MUSHROOM STUFFED
2 4 . จีบไทยตัวนก :THAI STEAMED DUMBLING IN BIRD SHAPE
25. ช่อม่วง :THAI STEAMED DARK INDIGO FLOUR DUMPLING WITH CHICKEN FILLLINGS
26. กระทงทอง :CRISPY CUP WITH MINCED CHICKEN AND CORN FILLING
27. ปั้นสิบทอดไส้ปลา :LITTLE FISH PUFF
28. กระหรี่พัฟฟ์ไส้ไก่ :CHICKEN CURRY PUFF
29. ไส้ถั่วกวน :BLENDED MUNGBEAN PUFF
30. ก๋วยเตี๋ยวลุยสวน :HERB NOODLES WITH SPICY SAUCE
31. เมี่ยงคำ :WILD PEPPER LEAF/ CRISPY COCONUT/ SHALLOT/ GINGER/ PEANUT WITH SWEET PEANUT GRAVY
32. ข้าวห่อทอด :FRIED CURRY RICE SPRING ROLL
33. สังขยาใบเตย :PANDAN LEAF CUSTARD
34. สังขยาวานิลา :VANILA CUSTARD
 

ซาลาเปาไส้ต่าง ๆ : STEAMED BUN IN DIFFERENT FILLING

35. STEAMED BUN WITH BABECUE PORK FILLING
36. STEAMED BUN WITH MINCED PORK FILLING
37. STEAMED BUN WITH CUSTARD CREAM FILLING
 
DESSERTS 15 ITEMS

3 8 . ขนมชั้นดอกกุหลาบ

 :THAI LAYER MIXED FLOUR WITH DIFERENT COLOR IN ROSE CAKE SHAPE
3 9 . ลูกชุบ :BLENED MUNGBEAN COATED WITH AGAR IN FRUIT SHAPE
40 . ขนมบ้าบิ่น :BAKED ROASTED SCRAPPED COCONUT AND FLOUR
41. ขนมหม้อแกง :BAKED TARO OR EGG OR MUNGBEAN WITH COCONUT CREAM
42. ขนมเปี๊ยะทานตะวัน :SUN FLOWER COOKIES STUFFED WITH BLENDED MUNGBEAN
43. ขนมเทียนไส้เค็ม :STEAMED FLOUR STUFF WITH SALTY BLENDED MUNGBEAN WRAPPED WITH PANDAN LEAF
44. ขนมเข่ง :STEAMED DOUGH IN PANDAN LEAF CUP
45. ขนมสอดไส้ห่อใบตอง: :SWEET COCONUT FILLING WITH COCONUT CREAM FLOUR WRAPPED WITH BANANA LEAVED
46 .ขนมสอดไส้แบบสำเร็จ :SWEET COCONUT FILLING WITH COCONUT CREAM FLOUR SERVE IN CUP
47. หยกมณี :PANDAN LEAF SAGO WITH SCRAPED COCONUT
48. ซ่าหริ่ม :COLOR THREAD IN COCONUT SYRUB
49 ถั่วแปบปากหม้อ :STEAMED FLOUR WRAPPED WITH STEAMED MUNG BEAN, SPRINKLE WITH SUGAR AND SESAME
50. ลอดช่องไทย :PANDAN COCONUT MILK
51. กล้วยแขก :DEEP - FRIED BANANA WITH FLOUR
52. เผือกทอด / มันทอด :DEEP – FRIED TARO AND SWEET POTATO WITH FLOUR
53. ข้าวเม่าทอด :DEEP -FRIED BANANA WITH SCRAPPED COCONUT
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