Course Advanced Culinary Cellular

Course Description

This course is a course that provides students with an understanding of the basic concepts of culinary nutrition which include: special patient food menu processing, bakery pastry and continental food menu patterns. Apart from that, students will also get an overview and understanding of food management in accordance with hospital diet principles and standards for various disease conditions whether given orally, enterally and parenterally. In this course students are given guidance in preparing a daily menu based on various dietary principles.

Program Objectives (PO)

Aktifitas Pembelajaran

Pertemuan 1
Rancangan Pembelajaran Semester pada MK Kuliner Lanjut
Date 9 Februari 2024
Pertemuan 2
Hidangan western tentang main course dan dessert
Date 16 Februari 2024
Pertemuan 3
Konsep dasar kue kontinental
Date 23 Februari 2024
Pertemuan 4
Konsep dasar cake
Date 1 Maret 2024
Pertemuan 5
Biscuit dan batter
Date 8 Maret 2024
Pertemuan 6
Merancang resep, menu Eropa, appetizer, main course dan dessert
Date 15 Maret 2024
Pertemuan 7
Trampil mengolah dan menyajikan appetizer, main course, pelengkapnya dan dessert
Date 22 Maret 2024
Pertemuan 8
UJIAN TENGAH SEMESTER
Date 29 Maret 2024
Pertemuan 9
Bentuk makanan rumah sakit
Date 5 April 2024
Pertemuan 10
Enteral dan Parenteral
Date 12 April 2024
Pertemuan 11
Diet tinggi energi tinggi protein
Date 19 April 2024
Pertemuan 12
Low”Nutrient” Diet (1): Low fat diet, low sodium, low potassium
Date 26 April 2024

Pertemuan 13

Low”Nutrient” Diet (2): Protein, purin, GI Low purin diet: definisi, bahan makanan sumber purin, indikasi diet purin, syarat diet purin, contoh diet rendah purin