About this course
Course Description
Through this course, students will learn about the definitions, concepts, classifications, and methods used in the kitchen (kitchen department) regarding Indonesian culinary cuisine. This course will provide students with the knowledge and skills needed to become professional cooks.
Credit: 3
Degree: Bachelor
Learning Outcomes
Students are able to explain:
Concept of Indonesian Cuisine
Indonesia Basic Ingredients
Cooking Method for Indonesian Cuisine
Indonesian cuisine by Region
Indonesian cuisine by local wisdom
Syllabus
Session 1: Students are able to explain and explain knowledge of the basic ingredients of Indonesian cuisine
Session 2: Students are able to understand cooking techniques (By Fried / Oil) Indonesian cuisine
Session 3: Students are able to understand the technique of cutting vegetables in Indonesian cuisine
Session 4: Students are able to understand and process Popular Indonesian cuisine
Session 5: Students are able to understand and process the cuisine of Indonesia in the Western Region
Session 6: Vegetable cutting method
Session 7: Students are able to understand and process Indonesian cuisine in the Central Region
Session 8: Students are able to understand and process the cuisine of Eastern Region Indonesia
Session 9: Students; are able to understand and process Indonesian cuisine based on Local Wisdom
Course Team
Chef Rahmat Kusnedi, SST.Par., M.Par.
Executive pastry chef in 5 stars hotels such as Sari Pan Pacific, Borobudur, Four Seasons, and many more
Product manager and Corporate Chef at Aero catering service and Bread life Indonesia
Winner of various prestigious domestic and international pastry competitions
Active in organizations such as being a President of Indonesia Pastry Alliance, member of WACS, Steering committee in Vocational school Minister of educational and culture.
Judge for domestic and international pastry competitions