Culinary Basics Course

Understanding the basic concepts of culinary nutrition 1 which includes: understanding and objectives of culinary nutrition 1, place of implementation, equipment for implementation, procurement and preparation of food ingredients, processing of food ingredients, food presentation, garnishes, processing of Indonesian, Asian and European food ingredients starting from the process of selecting ingredients food, storage and preparation before processing, and processed staple foods. Learning is carried out by applying a constructivist approach. The learning activity ends with practice answering questions by each student in group discussion and reflection activities.