Course Description

This course will introduces students about traditional cooking of Indonesian Cuisine.  The course will covers all keys area of traditional equipments and utensil, Indonesian Herbs and spices, traditional cooking methods and Indonesian regional dish. 

Bobot sks: 4 sks

Course Pacing: Self-Paced

Textbook:

1. William Wongso (2016), Flavor of Indonesian, Wiliam Wongso’s Culinary, Wonder, ISBN13 978979892632

2. Sri Owen. (2015). The Indonesian Food. Pavilion Books, ISBN13 9781910496718.

3. Sri Owen (2008). Indonesian Regional Food & Cookery. Frances Lincoln. ISBN-13: 978-0711212732

4. Hayatinufus A.L Tobing & Cherry Hadibroto, Dapur Indonesia ISBN 978-602-03-0813-5

5. Suryo S. Negoro Upacara Tradisional Jawa, ISBN 978-602-60692-1-4

6. Rima Sjoekri SeniRasa  A Recipe Companion to Indonesian Cooking ISBN 978–602–03–2264-3

7. Mjurdijati Gardjito, Lila Muliani, Chairunisa Chayatinufus Kuliner Minangkabau, Pustaka Nenek Moyang Yang Pantas Disayang ISBN 978–602–06–3238-4

8. Reno Andam Suri (2019) Rendang: Minang Legacy to the World ISBN-10: 6026990046

9. Murdijati Gardjito, Lila Muliani, Chairunisa Chayatinufus (2019) Kuliner Minangkabau, Pusaka nenek moyang yang pantas disayang. ISBN: 978-602-06-3238-4

Learning Outcome

Evaluation

Instructor Name

Farah Levyta, SST.Par., M.Par., CHE

Email : [email protected]

Farah Levyta As a theoretical and practice lecturer in the Department of Hotel Management at BINUS University, She have worked in the hospitality industry. Diploma (D4) from the Hospitality Program, and Masters Program in Tourism, minor in culinary, and now study further at STP Trisakti Jakarta. Course advisor for Indonesian Cuisine and Pastry Bakery. Furthermore, she is a Faculty Member Structural as Head of Hotel Management Laboratory at Binus University.