AUTHENTIC INDONESIAN CUISINE (4 Credits)

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 in cooking Indonesian regional dishes; demonstrate preparation and cooking process of Indonesian regional dishes and make business proposals that utilize the latest technology.

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.