Explore the rich tapestry of Indonesian culinary traditions through a comprehensive course that delves into regional specialties, cooking techniques, and cultural wisdom. Master fundamental ingredients essential to Indonesian cooking, learn traditional frying methods, and develop professional vegetable cutting skills used in authentic dish preparation. Journey through Western, Central, and Eastern Indonesian regional cuisines while understanding how local wisdom influences cooking practices. Gain hands-on experience with popular Indonesian dishes and discover the diverse culinary heritage that makes Indonesian cuisine unique. Perfect knife skills through dedicated vegetable cutting sessions that emphasize precision and efficiency in food preparation.
Overview
Syllabus
- Course Profile
- Session 1: Knowledge of the basic ingredients of Indonesian cuisine
- Session 2: Cooking Techniques (By Fried / Oil) Indonesian Cuisine
- Session 3: The technique of cutting vegetables in Indonesian Cuisine
- Session 4: Popular Indonesian Cuisine
- Session 5: The cuisine of Indonesia in the Western Region
- Session 6: Vegetable cutting method
- Session 7: Indonesian cuisine in the Central Region
- Session 8: The cuisine of Eastern Region Indonesia
- Session 9: Indonesian cuisine based on Local Wisdom
- Final Exam
Taught by
Chef Rahmat Kusnedi, SST.Par., M.Par.
