Minor Program: Culinary
Introduction:
The Culinary Minor Program provides learning that focuses on Culinary, Pastry & Bakery field. The curriculum design is more of practicums, which aim to make students have the competencies required in the fields of Food Production, Pastry & Bakery and Authentic Indonesian Cuisine.
Course Distribution:
Fundamental Courses
| Course | SCU | |
| HTMN6108021 | Food and Beverage Management | 2 |
| HTMN6008021 | Kitchen Operation | 4 |
| HTMN6128021 | Pastry and Bakery Operation | 4 |
| Total SCU | 10 | |
SCU for HTMN6008021, HTMN6128021 are practical
Supporting Courses
| Course | SCU | |
| HTMN6155021 | Indonesian Cuisine | 4 |
| HTMN6125021 | Restaurant Operation | 4 |
| HTMN6154021 | Culinary Tourism | 2 |
| Total SCU | 10 | |
SCU for HTMN6155021, HTMN6125021 are practical
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