FREQUENTLY ASKED QUESTIONS
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[su_spoiler title=”How much experience do I need to attend?” open=”no” style=”fancy” icon=”chevron-circle”]
None as we take you from the very beginning with every dish to completed professional plate. Additionally, training in basic culinary skills is incorporated into each course.[/su_spoiler]
[su_spoiler title=”Are we licensed?” open=”no” style=”fancy” icon=”chevron-circle”]
Thai Chef School is a licensed private culinary school by Thai Ministry of Education. Courses taught are accredited by MOE and taught in English.[/su_spoiler]
[su_spoiler title=”What culinary programs do you offer?” open=”no” style=”fancy” icon=”chevron-circle”]
Thai culinary training
Pan-Asian culinary training (Thai, Chinese, Japanese, Korean, Vietnamese)
Western culinary training
Pastry/bakery training[/su_spoiler]
[su_spoiler title=”Will I receive a diploma or a certificate?” open=”no” style=”fancy” icon=”chevron-circle”]
You will receive both.[/su_spoiler]
[su_spoiler title=”Are your teachers also chefs?” open=”no” style=”fancy” icon=”chevron-circle”]
Yes, our teachers are trained and experienced chefs.[/su_spoiler]
[su_spoiler title=”What kind of visa can I get with your school?” open=”no” style=”fancy” icon=”chevron-circle”]
Tourist visa if coming to study for less than 90 days
Education Visa if planning on joining our internship program for 6 or 12 months[/su_spoiler]
[su_spoiler title=”Do you offer internship in Thai hotels, resorts, and restaurants?” open=”no” style=”fancy” icon=”chevron-circle”]
We have many 5-star partner hotels offering internships to our culinary graduates.[/su_spoiler]
[su_spoiler title=”What culinary skills do you teach?” open=”no” style=”fancy” icon=”chevron-circle”]
Basic culinary skills
Mastery of dish preparation
Authenticity of aromas and flavors
Professional plating
Knowledge of ingredients and cookware[/su_spoiler]
[su_spoiler title=”What if I am denied by student visa by the Thai embassy?” open=”no” style=”fancy” icon=”chevron-circle”]
We will charge 10,000 baht and then return the balance to you.[/su_spoiler]
[su_spoiler title=”Is class full time each day?” open=”no” style=”fancy” icon=”chevron-circle”]
Yes, class starts at 9 AM and ends each day when all demonstrated dishes have been successfully prepared by all students.[/su_spoiler]
[su_spoiler title=”Which days is class?” open=”no” style=”fancy” icon=”chevron-circle”]
Class is normally Monday-Friday.[/su_spoiler]
[su_spoiler title=”Do students work in teams?” open=”no” style=”fancy” icon=”chevron-circle”]
No, each student has his own prep and frying station. We believe in independent work.[/su_spoiler]
[su_spoiler title=”Do teachers demonstrate each dish first?” open=”no” style=”fancy” icon=”chevron-circle”]
Yes, teachers demonstrate in the morning and students prepare dishes in the afternoon.[/su_spoiler]
[su_spoiler title=”Are dishes prepared from scratch?” open=”no” style=”fancy” icon=”chevron-circle”]
We assume you know nothing and therefore you will start with the raw ingredients and prep and cook until the dish is professionally plated.[/su_spoiler]
[su_spoiler title=”Will I receive a training manual?” open=”no” style=”fancy” icon=”chevron-circle”]
Each student receives a personal training manual as well as recipes for all dishes in English. [/su_spoiler]
[su_spoiler title=”What is the dress code?” open=”no” style=”fancy” icon=”chevron-circle”]
When in the kitchen, all students are to wear a chef’s jacket, apron, hat, long pants, and closed-toe shoes.[/su_spoiler]
[su_spoiler title=”What kind of skills training will I receive?” open=”no” style=”fancy” icon=”chevron-circle”]
Knife skills (veggie cuts, deboning, fileting, sharpening)
HACCP
Food measurements
Food costing
Knowledge of ingredients
Knowledge of kitchen equipment and utensils[/su_spoiler]
[su_spoiler title=”Do you test what I learn?” open=”no” style=”fancy” icon=”chevron-circle”]
Every Friday we administer a half day cooking test. You are expected to know the recipes covered during the week.[/su_spoiler]
[su_spoiler title=”What does training consist of?” open=”no” style=”fancy” icon=”chevron-circle”]
Training consists of culinary training at the fryers, classwork, homework, and testing.[/su_spoiler]
[su_spoiler title=”What is the procedure for registration?” open=”no” style=”fancy” icon=”chevron-circle”]
Please click HERE to read more.[/su_spoiler]
[su_spoiler title=”What is your location?” open=”no” style=”fancy” icon=”chevron-circle”]
We are in Bangkok, Thailand. For our exact address, please click HERE to see a map.[/su_spoiler]
[su_spoiler title=”Do you have a Facebook page?” open=”no” style=”fancy” icon=”chevron-circle”]
To view our page, please click on this link: https://www.facebook.com/ThaiChefSchool/[/su_spoiler]
[su_spoiler title=”Is a deposit required to register?” open=”no” style=”fancy” icon=”chevron-circle”]
Yes, a deposit, paid either by using any major credit card or by bank wire transfer is required.[/su_spoiler]
[su_spoiler title=”When is the remaining unpaid balance due?” open=”no” style=”fancy” icon=”chevron-circle”]
Unpaid balance is due first day of class paid either in cash (THB or USD) or by credit card (+3%).[/su_spoiler]
[su_spoiler title=”Do you offer vegan/vegetarian training?” open=”no” style=”fancy” icon=”chevron-circle”]
Most dishes can be prepared in a vegan or vegetarian manner.[/su_spoiler]
[su_spoiler title=”What if I miss a class?” open=”no” style=”fancy” icon=”chevron-circle”]
Missed classes can be made up on Saturdays. A charge of 5,000 baht applies.[/su_spoiler]
[su_spoiler title=”Do you offer reasonably priced rooms?” open=”no” style=”fancy” icon=”chevron-circle”]
Yes, to see these rooms, just click HERE.[/su_spoiler]
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