AUTHENTIC INDONESIAN CUISINE (4 SCU)
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:
- Introduction to Indonesian cuisine;
- Indonesian Herbs and spice and basic Indonesian Paste;
- Indonesian cooking equipment and cooking method;
- Various Indonesian Appetizer, sambal, Acar and Side dish;
- Various Indonesian Soto and Cooking Rice;
- Java and Madura dishes;
- Sumatra Dishes;
- Sulawesi dishes;
- Papua Dishes;
- Kalimantan dishes;
- Bali and Nusa tenggara Dishes;
- Maluku dishes;
- Tumpeng.
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