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Course Description
This course is an examination of the concept and application of various commercial continental cake mixes. The discussion begins with the basic concept of continental cakes, ingredients and tools for making dough, dough classification, the process of making various continental cake doughs, and the finishing process. PBM is carried out by applying a constructivist and practical approach in groups and ends with a competency test.
Program Objectives (PO)
Aktifitas Pembelajaran
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Pertemuan 1 Konsep dasar kue kontinental komersiil di industri jasa boga -
Pertemuan 2 Mengoperasional kan peralatan produksi bakery dan pastry -
Pertemuan 3 Bahan pokok adonan -
Pertemuan 4 Bahan tambahan adonan -
Pertemuan 5 Konsep batter -
Pertemuan 6 Mengolah aneka produk batter -
Pertemuan 7 Konsep biscuit -
Pertemuan 8 Ujian Tengah Semester -
Pertemuan 9 Mengolah aneka produk biscuit -
Pertemuan 10 Konsep cake -
Pertemuan 11 Mengolah aneka produk cake -
Pertemuan 12 Konsep pastry -
Pertemuan 13 Mengolah aneka produk pastry -
Pertemuan 14 Konsep bread dan danish pastry -
Pertemuan 15 Mengolah aneka produk bread dan danish pastry -
Pertemuan 16 Ujian Akhir Semester
References
Lecturer
Difficult Things About Education.
$75$10
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