Str Operational Culinary Processing Rice Noodles Flour-based Food Course

This course is an examination of the concept and application of various rice preparations and making noodle dough. The discussion begins with the basic concepts of rice and noodles, materials and tools for making dough, classification of dough, the process of making various rice and noodle preparations, and the finishing process. PBM is carried out by applying a constructivist and practical approach in groups and ends with a competency test.

• PLO-5
  Mampu menunjukkan pemahaman konsep manajemen, komunikasi, literasi global, bahan makanan, kesehatan, dan pariwisata
• PLO-8
  Mampu menunjukkan kinerja profesional di dunia kerja/industri, melakukan riset, menyusun dan mempublikasikan karya ilmiah
• PLO-10
  Mampu merancang dan melakukan kegiatan penawaran atau promosi produk/layanan bisnis kuliner dan mampu melakukan pemasaran produk kuliner sesuai perkembangan teknologi di era digital

PO-1
Mampu melaksanakan kegiaran operasional pengolahan Rice, Noodle dan makanan berbahan tepung