Learning Outcomes:

On successful completion of this course, students will be able to: explain traditional equipment and utensil and local Herbs & Spices; apply traditional cooking methods with using modern equipment in cooking Indonesian regional dishes; demonstrate preparation and cooking process of Indonesian regional dishes and business proposals that utilize the latest technology; design physical / visual representation and constructive breakthrough of business ideas

Topics:

1. Introduction to Indonesian cuisine
2. Indonesian Herbs and spice and basic Indonesian Paste
3. Indonesian cooking equipment and cooking method
4. Various Indonesian Appetizer, sambal, Acar and Side dish
5. Various Indonesian Soto and Cooking Rice
6. Java and Madura dishes
7. Sumatra Dishes
8. Sulawesi dishes
9. Papua Dishes
10. Kalimantan dishes
11. Bali and Nusatenggara Dishes
12. Maluku dishes
13. Tumpeng
14. Introduction to Prototype Development II;
15. Documentation;
16. Feedback;
17. Product / Service Prototype;
18. Key Partnership;
19. Finance & Perceptual Map;
20. Infographic.