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Description
| SKU | N/A |
|---|---|
| Category | Gizi |
- Pengantar Ilmu Kulinari : Sejarah kulinari, ruang lingkup profesi kuliner, tren kuliner
- Etika dan Keselamatan Kerja di Dapur
- Pengenalan Peralatan dan Bahan Dapur
- Teknik Pemotongan Bahan Makanan
- Teknik Pengolahan Panas Kering (Dry Heat)
- Teknik Pengolahan Panas Basah (Moist Heat)
- Dasar Pembuatan Kaldu, Saus & Sup
- Pengolahan Bahan Nabati
- Pengolahan Bahan Hewani
- Dasar Pembuatan Makanan Pokok dan Lauk
- Pengolahan Makanan Penutup (Dessert)
- Prinsip Gizi dan Estetika dalam Penyajian
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DASAR KULINARI
Rp150.000
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