Foundation Course in Cullinary Art

Foundation-Culinary-Art

Instructor

NANANG SUPRIATMAN

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Section 1 : Pengantar Dunia Kuliner & Sejarah Kuliner

1

Cook Definition

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Cook Definition
2

Mengenal Dunia Kuliner

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Section 2 : Brigade Dapur ( Brigade de Cuisine)

3

Brigade Dapur (Kitchen Brigade)

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Brigade Dapur (Kitchen Brigade)
4

Galley Steaward / Galley Utility

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Galley Steaward
5

Assesement Steward

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Assesement Steward

Section 3 : Logistik & Manajemen Inventaris

6

Logistik & Manajemen Inventaris

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Logistik & Manajemen Inventaris

Pengendalian food cost, rotasi persediaan FIFO, standardisasi porsi hidangan, dan rekayasa finansial operasional kuliner.

Section 4 : Keselamatan & Higienes Kerja

7

Personal Higiene: Standar Bintang 5 & Kapal Pesiar

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Personal Higiene: Standar Bintang 5 & Kapal Pesiar

Section 5 : Peralatan Dapur Modern

8

Mesin-Mesin Raksasa Dapur

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Mesin-Mesin Raksasa Dapur

Section 6 : Menu International

Section 7 : Kebutuhan Diet Khusus

Section 8 : Kerja Tim & Tekanan

Section 9 : Saus Dasar & Dressing

Section 10 Teknik Potong Dasar ( Knife Skills )

Section 11 : Metode Memasak

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Course details

Lectures 8

Level Intermediate

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Working hours

Monday	9:30 am - 6.00 pm
Tuesday	9:30 am - 6.00 pm
Wednesday	9:30 am - 6.00 pm
Thursday	9:30 am - 6.00 pm
Friday	9:30 am - 5.00 pm
Saturday	Closed
Sunday	Closed