Curriculum
Foundation Course in Cullinary Art
Section 1 : Pengantar Dunia Kuliner & Sejarah Kuliner
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Section 2 : Brigade Dapur ( Brigade de Cuisine)
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Section 3 : Logistik & Manajemen Inventaris
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Section 4 : Keselamatan & Higienes Kerja
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Section 5 : Peralatan Dapur Modern
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Section 6 : Menu International
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Section 7 : Kebutuhan Diet Khusus
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Section 8 : Kerja Tim & Tekanan
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Section 9 : Saus Dasar & Dressing
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Section 10 Teknik Potong Dasar ( Knife Skills )
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Section 11 : Metode Memasak
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Interview
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