Str Operational Culinary Processing Vegetables And Side Dish Course

Mastering knowledge about basic concepts and principles in plant-based food commodities which include classification, characteristics, composition, quality, selection and handling methods, as well as having the skills to plan material requirements according to portion standards required for the food service production process. 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 means of presentations, making written reports, making portfolios, written tests and performance tests.