Food & Culinary Arts
Bangkok – Chiang Mai – Surrounding Rural Area, Thailand
7 Days / 6 Nights
Participate in Thai cooking classes, farm-to-table experiences, and explore local food markets to understand Thai cuisine and food sustainability.
Student Learning Outcomes
By the end of this program, students will:
1. Understand the cultural and historical roots of Thai cuisine.
2. Learn practical cooking techniques and traditional Thai recipes.
3. Explore the farm-to-table concept through visits to organic farms and markets.
4. Analyze the role of food in community, sustainability, and local economy.
5. Reflect on food systems, waste, and ethical consumption.
By the end of this program, students will:
1. Understand the cultural and historical roots of Thai cuisine.
2. Learn practical cooking techniques and traditional Thai recipes.
3. Explore the farm-to-table concept through visits to organic farms and markets.
4. Analyze the role of food in community, sustainability, and local economy.
5. Reflect on food systems, waste, and ethical consumption.
Package Include:
Local accommodation or resort stay
Ground transportation
Meals (as per itinerary)
Professional facilitator or guide
Collaboration with a local university
Local expert speaker
Sightseeing excursions
All trip logistical arrangements
Packages Itinerary:
Day 1
Arrival in Bangkok & Food Culture Orientation
- Airport pickup and hotel check-in
- Program briefing: Flavors of Thailand
- Food as Culture and Identity
- Welcome dinner at a local Thai restaurant
- Evening visit to a night food market
Outcome: Students are introduced to Thai cuisine and regional food
diversity.
Day 2
Thai Street Food & Market Exploration
- Guided visit to Or Tor Kor Market and Chatuchak food section
- Talk on market economics and sourcing practices
- Street food tasting walk and hygiene briefing
- Cooking demo: Som Tum, Pad Thai, and Mango Sticky Rice
Outcome: Students explore market dynamics and popular local dishes.
Day 3
Traditional Thai Cooking Class
- Hands-on cooking class with a local chef
- Learn about the balance of flavors (sweet, sour, salty, spicy, bitter)
- Visit an herb garden to understand fresh ingredients
- Group lunch using self-prepared dishes
- Evening reflection: Food memory journaling
Outcome: Students gain practical culinary skills and ingredient knowledge.
Day 4
Travel to Chiang Mai & Cultural Dinner Experience
- Flight to Chiang Mai
- Settle in at local guesthouse
- Traditional Khantoke Dinner with cultural performance
- Group discussion: regional differences in Thai cuisine
Outcome: Students compare northern and central Thai culinary traditions.
Day 5
Farm-to-Table & Organic Agriculture
- Visit an organic farm or permaculture project
- Participate in harvesting, composting, and natural farming techniques
- Workshop: Food waste and sustainability in Thai agriculture
- Cook a meal using freshly harvested produce
Outcome: Students understand the journey from farm to plate and food
sustainability principles.
Day 6
Thai Dessert & Fermentation Workshop
- Morning workshop on traditional Thai desserts (e.g., Khanom Krok, Lod Chong)
- Introduction to fermentation and preservation (e.g., fish sauce, pickled vegetables)
- Group challenge: create a sustainable Thai menu using local ingredients
- Closing dinner and cultural appreciation night
Outcome: Students explore food innovation and sustainable techniques in
traditional cooking.
Day 7
Final Reflection & Departure
- Group circle: What food teaches us about culture, sustainability, and connection
- Feedback and certificate presentation
- Airport transfer and departure
Outcome: Students leave with a deep appreciation for Thai cuisine,
sustainability, and intercultural culinary learning.
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