Course Description

Mastering knowledge and skills about the basic concepts of oriental dishes which include understanding, regional division, influencing factors, knowledge of food ingredients and spices, knowledge of tools, menu patterns, preparation processes, processing, serving and eating procedures from countries in the region. 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.