INDONESIAN CUISINE (4 Credits)
Learning Outcomes:
On successful completion of this course, student will be able to: explain traditional equipment; utensil and local Herbs & Spices; apply kitchen skills and knowledge during preparation, cooking process, and presentation of traditional Indonesian dishes; demonstrate correct professional preparation, cooking process, and presentation of Indonesian regional dish; design physical / visual representation and constructive breakthrough of business ideas.
Topics:
- Introduction to Indonesian cuisine and Aceh Region
- Indonesian cooking equipment, cooking method and Sumatera Barat Region
- Indonesian Side dish and Sumatera Selatan Region
- Indonesian Herbs and spices and Jakarta Region
- Various Soto and Jawa Barat Region
- Various Indonesian cooking Rice and Jawa Tengah Region
- Jawa Timur Region
- Bali Region
- Kalimantan Region
- Nusa Tenggara Barat Region
- Manado Dishes
- Makasar Dishes
- Tumpeng
- Introduction to Prototype Development II
- Documentation
- Feedback
- Product / Service Prototype
- Key Partnership
- Finance & Perceptual Map
- Infographic
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