MK College students’ culinary adventure in Thailand: a trainer’s perspective
In February 2025, 15 students studying Level 3 Beauty Therapy, and 21 Level 3 Professional Cookery students from Milton Keynes College embarked on a once-in-a-lifetime field trip to Thailand. The College was able to secure funding through the Department for Education’s Turing Grant, which gives education providers the opportunity to apply for funding to support their students with study and work placements around the world.
How it all began
Students who wished to participate were given the opportunity to submit a cover letter highlighting their motivation for signing up for the trip and how it would benefit them and influence their future careers. Following an interview, the successful students went on to win a place on the plane. In the weeks prior to the departure, staff and students supported each other in their preparations for the trip in fortnightly Student Readiness meetings. For some of the students who were selected, this was the first longer trip away from their parents.
The culinary adventure, overseen by Julian Vennis, Director at World City Links, involved the opportunity to study at the renowned Suan Dusit International Culinary School while staying in the Suan Dusit Place hotel. Alongside our guide and interpreter Grace, the staff and students spent an action-packed fifteen days in Bangkok. In between learning experiences in the kitchen, the students got to enjoy the good weather and visit local attractions, such as the floating market near Ratchaburi and a visit to the Elephant World sanctuary at Kanchanaburi.
The students participated in lectures throughout the trip and learned the ins and outs of traditional Thai cuisine. This included a lecture on the ‘Edible Foundations of Thai Civilisation’ and an inspirational discussion about the origins of Thai cuisine and its essential links to culture, well-being and family. The students also had the opportunity to participate in a workshop on vegetable carving and garnishes. Both students and staff created intricate carrot flowers, carrot leaves, cucumber flowers and aubergine lotus leaves, achieving “wonderful results.”
During their learning days in the kitchen, the students prepared a variety of dishes, including – but not limited to – Tom Saap (hot and sour pork rib soup), Pad Thai, Tom Yum Goong (spicy river prawn soup), Nam Prik Noom (Northern Thai green chilli dip), Bai Liang Pad Kai (stir-fried malindjo leaves with eggs) and Gang Leung (yellow curry), as well as sweet dishes such as Kanom Kluay (steamed banana cake) and luk chup, sweet mung bean paste moulded into fruit-like shapes.
I consider myself a foodie, and my favourite dishes on the trip was definitely Pad Kra Pao, the taste and simplicity of which were lovely. My second favourite dish of the tour was the Massaman curry, which has great flavours and a wonderful texture. The Yum Nua, a spicy salad accompanied by marinated, sliced tenderloin stake, was exquisite. The Khao Soi, a delightfully tasty curry noodle soup with chicken, crispy noodles, onions, chilli and lime also deserves a special mention – it was so good that I polished off two bowls!
Praise for the students
The praise for the students’ work and enthusiasm was evident from both us, the College staff who accompanied the students and the staff at the Culinary School. Once again, the students have achieved 100%. They collaborated harmoniously, professionally, and enthusiastically. We are incredibly proud of their accomplishments – it is wonderful to watch them grow, learn new techniques and forge new friendships. They have been a credit to both us and MK College as a whole.
On the final day of the students’ kitchen-based learning, the days of practicing culminated in a practical test. After selecting their dishes from “Grace’s magic pot” and planning the night before, the students worked together intelligently, cooperating in their teams effectively and building upon their learning so far. With a Thai Cookery qualification as the prize, the students were eager to impress the judging Cookery School lecturers. Receiving both constructive criticism and praise, the teams did exceptionally well. During the closing ceremony, the students were awarded with certificates and the Cookery School’s branded chef jackets.
The trip was made extra special thanks to our tour guide Grace Siritanapornpan. Grace was with us constantly, acting as interpreter and guiding and supporting us with great effect in the kitchen with a great sense of skill and knowledge. Our success and the Thailand experience would not have been the same without her.
The final days of the trip
With the triumphs of their culinary adventure fresh in their minds, the group had the opportunity to explore more of Thailand in the final weekend of the trip. During the visit to Ko Kret Island just north of Bangkok, we explored its terracotta crafts, fabric workshops, and the important Buddhist temple, Wat Poramai Yikawat. We also had the opportunity to cruise along the Chao Phraya River, taking in the sights and sounds of the surroundings. Visiting the Thonburi and Chatuchak Markets, both staff and students amazed by their sizes, with Chatuchak being host to more than 15,000 stalls and 11,505 vendors.
The final day of the trip was spent on the Bang Saen Beach, recovering from two weeks of walking “here, there and everywhere.” It was an excellent time to reflect on what we had all achieved over the two weeks. The distance travelled not only from the UK to Thailand, but the journey of learning and progress we all made. We will all be leaving Bangkok with unforgettable memories, new friends, and new learning.
To learn more about Catering and Hospitality courses at Milton Keynes College, visit here.