People Innovation Excellence

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 : Updated

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