Minor Program: Culinary
Introduction:
The Culinary Minor Program provides learning that focuses on Culinary Business. The curriculum design is more of practicums, which aim to make students have the competencies required in the fields of Food Production, Pastry-Bakery, Western Cuisine and Indonesian Cuisine.
Course Distribution:
Minor 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
Minor 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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