Course Animal and Vegetable Food Commodities

Mastering knowledge about basic concepts and principles in animal and vegetable food commodities which include: characteristics, classification, nutritional content and properties of ingredients, quality, selection, storage and handling methods, as well as having the ability to plan ingredients according to needs for culinary production at the service foods that come from animal and vegetable foods. Learning forms include presentations, discussions and practicums with learning methods in the form of case studies.

Program Objectives (PO)