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:

Fundamental Courses

Course		SCU
HTMN6078021	Advanced in Pastry and Bakery	4
HTMN6050021	Culinary Business Event	2/2
HTMN6048021	Western and French Cuisine	2/4
HTMN6046021	Authentic Indonesian Cuisine	2/4
Total SCU		20

Supporting Courses

Course		SCU
HTMN6049021	Restaurant Service	4
HTMN6068021	Café and Bar Operation	2/4
Total SCU		10

Published at : 21 June 2022 Updated at : 21 November 2023

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