Service Development Guidelines for Short-Term Western Pastry and Bakery Programs in Bangkok’s International Culinary School

Abstract

The purpose of this research article 1) to examine the experiences and challenges of learners regarding the service delivery of Western pastry courses offered at international culinary schools in Bangkok, 2) to analyze learners’ expectations and satisfaction with the service delivery model in order to develop future opportunities, 3) to explore solutions to the obstacles faced by learners concerning the service aspects of the courses, and 4) to synthesize guidelines for improving the service delivery of short-term Western pastry courses to be more effective and aligned with learners’ needs. The research was qualitative in nature, conducted in Bangkok, with key informants consisting of 9 learners enrolled in the courses and supplementary informants including 4 instructors or individuals involved with the programs, selected using purposive sampling. The research instrument was a semi-structured interview designed by the researcher for the target group, and the data were analyzed using content analysis and presented descriptively. The research findings revealed that: 1) learners’ experiences varied depending on their backgrounds and goals, with the main problems being language barriers, management, and limited resources, 2) most learners expressed satisfaction at a good to very good level, though some reported a lack of progress, while their main expectation was the integration of practical training with theoretical knowledge, 3) the courses’ strengths lay in the chefs and recipes, but limitations included high costs and unsuitable ingredients or equipment, suggesting improvement through better alignment of materials and tools, and 4) the courses should establish a strong theoretical foundation integrated with hands-on practice, emphasize learner-centered approaches, and be designed with flexibility. The findings of this research will benefit international culinary schools by providing guidelines to enhance short-term Western pastry courses that effectively meet learners’ needs.