Diversification of Local Foods Food Course

Students have the knowledge/concept and application of local food diversification which is focused on developing East Javanese food through the use of regional potential and local wisdom with its application in the development of main dishes, sepinggan, cakes and drinks, and processed/preserved foods oriented towards the food service industry with taste universal, aesthetic appearance based on East Javanese food, in a constructivist approach described in problem-based and project-based learning.