Our Vision, Mission and Purpose
Vision
To equip student with skills and knowledge that they need to became professional chef in Indonesia Industry within 1 year
Vision
To equip student with skills and knowledge that they need to became professional chef in Indonesia Industry within 1 year
Mission
To produce alumni who professional and competent, maximise student potential and excellent to became entrepreneur
Our Curriculum
- Food Hygiene & Sanitary (theory class)
- Knife Skill, Cutting Technique & Identification of Ingredients
- Priciples of Cooking
- Vegetables and Potatoes
- Stock and Basic Sauces
- Basic Soups
- Eggs
- Fish and Shell Fish
- Beef and Poultry
- Plated Dessert
- Assessment
- Food Preparation & Techniques (theory class)
- Buffet and Staff Meals
- Complex Sauce
- Food Preservation and Vinaigrette
- Force Meat and Process Product
- Game and Lamb
- Indonesia Cuisine
- Thai Cuisine
- Plated Dessert
- Modern French Pastries
- Assessment
- Cost Control & Menu Planning (theory class)
- Basic Moleculer and Sous Vide
- Classic French Cuisine
- Fusion Cusine
- Italian Cusine
- Japanese Cusine
- Tapas / Amuse Bush
- Savory Canape
- Progressive Cuisine
- Plated Dessert
- Indonesia Sweets and Pastries
- Advance Diploma Examination