INDONESIAN CUISINE (0/4 Credits)

Learning Outcomes:

On successful completion of this course, student will be able to: LO1 – explain traditional equipment, utensil and local Herbs & Spices; LO2 – apply kitchen skills and knowledge of traditional Indonesian cuisine; LO3 – Demonstrate correct professional preparation, cooking process, and presentation of Indonesian regional dish.

Topics:

1. Introduction to Indonesian cuisine and Aceh Region;
2. Indonesian cooking equipment, cooking method and Sumatera Barat Region;
3. Indonesian Side dish and Sumatera Selatan Region;
4. Indonesian Herbs and spices and Jakarta Region;
5. Various Soto and Jawa Barat Region;
6. Various Indonesian cooking Rice and Jawa Tengah Region;
7. Jawa Timur Region;
8. Bali Region;
9. Kalimantan Region;
10. Nusa Tenggara Barat Region;
11. Manado Dishes;
12. Makassar Dishes;
13. Tumpeng.