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Indonesian Cuisine


BINUSx

Free

Enrollment in this course is by invitation only

Course Description

This course will introduces students about traditional cooking of Indonesian Cuisine.  The course will covers all keys area of traditional equipments and utensil, Indonesian Herbs and spices, traditional cooking methods and Indonesian regional dish. 

Bachelor Degree

Credit: 4 

Prerequisite course: no

Total learning durations: 180 hours

Course Pacing: Self-Paced

Textbook:

1. William Wongso (2016), Flavor of Indonesian, Wiliam Wongso’s Culinary, Wonder, ISBN13 978979892632

2. Sri Owen. (2015). The Indonesian Food. Pavilion Books, ISBN13 9781910496718.

3. Sri Owen (2008). Indonesian Regional Food & Cookery. Frances Lincoln. ISBN-13: 978-0711212732

4. Hayatinufus A.L Tobing & Cherry Hadibroto, Dapur Indonesia ISBN 978-602-03-0813-5

5. Suryo S. Negoro Upacara Tradisional Jawa, ISBN 978-602-60692-1-4

6. Rima Sjoekri SeniRasa  A Recipe Companion to Indonesian Cooking ISBN 978–602–03–2264-3

7. Mjurdijati Gardjito, Lila Muliani, Chairunisa Chayatinufus Kuliner Minangkabau, Pustaka Nenek Moyang Yang Pantas Disayang ISBN 978–602–06–3238-4

8. Reno Andam Suri (2019) Rendang: Minang Legacy to the World ISBN-10: 6026990046

9. Murdijati Gardjito, Lila Muliani, Chairunisa Chayatinufus (2019) Kuliner Minangkabau, Pusaka nenek moyang yang pantas disayang. ISBN: 978-602-06-3238-4


Learning Outcomes

On successful completion of this Course, students will be able to:

1. Identify traditional equipment and utensil and local Herbs & Spices

2. Apply traditional cooking methods and various Indonesian regional dish.

3. Demonstrate preparation and cooking process of Indonesian regional dish.


Evaluation

Evaluation

Bobot

Post-test 50%
Final Assignment 50%

Instructor Name

Farah Levyta, SST.Par., M.Par., CHE

Email : [email protected]

Farah Levyta is a lecturer at Hotel Management Bina Nusantara, Her expertise is in Indonesian Cuisine Theory and practice, Pastry and Bakery, and also Indonesian gastronomy. In addition to teaching, she is interested in doing research in the field of gastronomy tourism. She has publications in several nationally accredited to international journals in areas of gastronomy tourism. She also holds an Certified Hospitality Educator from the American Hotel and Lodging Association (AHLA).

 

 

Course's Feedback

5.0/5

4 assessment(s)

  1. Course Number

    HTMN6019
  2. Enrollment Start

  3. Enrollment End

    Jun 30, 2024
  4. Class Start

  5. Class End

    Dec 28, 2024
  6. Estimated Effort

    6:00
  7. Language

    English
  8. Course Type

    Self Paced
  9. Quota

    None
  10. Price

    Free
  11. Level

    Beginner
  12. Culinary and Food Science
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