Oriental Food Management Course

Mastering knowledge and skills about the basic concepts of oriental dishes which include understanding, regional division, influencing factors, knowledge of food ingredients and seasonings, knowledge of tools, menu patterns, preparation processes, processing, serving, and eating procedures from other countries. is on the Asian continent. The learning process adapts to the applicable curriculum. The learning strategy is carried out by applying a constructivist approach, learning activities are given theoretically, practically, and by giving assignments individually and in groups. Evaluation is carried out by making written reports, making portfolios, written tests and performance tests.