Foundation Course in Culinary Art

Foundation in Culinary Arts

Instructor

NANANG SUPRIATMAN

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Section 1: Introduction to the Culinary World & Culinary History

1

Definition of "Cook"

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Definition of "Cook"
2

Exploring the World of Cuisine

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Section 2: Kitchen Brigade (Brigade de Cuisine)

3

Kitchen Brigade

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Kitchen Brigade
4

Galley Steward / Galley Assistant

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Galley Steward
5

Assessment Steward

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Assessment Steward

Section 3: Logistics & Inventory Management

6

Logistics & Inventory Management

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Logistics & Inventory Management

Food cost control, FIFO inventory rotation, standardization of meal portions, and financial engineering for culinary operations.

Section 4: Occupational Safety and Hygiene

7

Personal Hygiene: 5-Star & Cruise Ship Standards

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Personal Hygiene: 5-Star & Cruise Ship Standards

Section 5: Modern Kitchen Appliances

8

Giant Kitchen Machines

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Giant Kitchen Machines

Section 6: International Menu

Section 7: Special Dietary Needs

Section 8: Teamwork & Pressure

Section 9: Basic Sauces & Dressings

Section 10: Basic Cutting Techniques (Knife Skills)

Section 11: Cooking Methods

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Enroll in the course Rp.13,000,000

Course Details

Lectures 8

Level Intermediate

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Working Hours

Monday	9:30 a.m. - 6:00 p.m.
Tuesday	9:30 a.m. - 6:00 p.m.
Wednesday	9:30 a.m. - 6:00 p.m.
Thursday	9:30 a.m. - 6:00 p.m.
Friday	9:30 a.m. – 5:00 p.m.
Saturday	Closed
Sunday	Closed