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:

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

 


Published at : Updated

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