DIPLOMA 1 & 2 AT CULINARY AND BAKING & PASTRY
TRISTAR CULINARY INSTITUTE
This program aims to create Diploma 1 & 2 Culinary and Pastry which have qualification, competition, and their own skill to mastered the knowledge of culinary and pastry comprehentionly, and deep known so that they could implant and improved the subject, and finish their collage with lots of condition and changes
No. Code | Course Codes | sks | quarter /10 Weeks | |||||||
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | |||
Professional Development Institutional | ||||||||||
PAG122 | Religion | 2 | 2 | |||||||
PKN 112 | Civics | 2 | 2 | |||||||
Amount | 4 | 2 | 2 | |||||||
Professional Development Program | ||||||||||
PBD 242 | Basic Cultural Science | 2 | 2 | |||||||
SKP 252 | Proffessionalism Development | 2 | 2 | |||||||
Amount | 4 | 2 | 2 | |||||||
Knowledge and Skill Program | ||||||||||
IGP 133 | English | 3 | 3 | |||||||
MTK 263 | Mathematics | 3 | 3 | |||||||
HTL 111 | Introduction To Hotel | 1 | 1 | |||||||
DTM 112 | Intoduction To Basic Cuisine | 1 | 1 | |||||||
DTH 132 | Basic Knowledge of Serving | 1 | 1 | |||||||
NUT 242 | Nutrion Study | 2 | 2 | |||||||
HGS 121 | Higiene Sanitasi | 1 | 1 | |||||||
PSR 242 | Introduction To Patisserie | 2 | 2 | |||||||
Amount | 14 | 2 | 2 | 3 | 2 | 2 | 3 | |||
Advance Program | ||||||||||
TRD 113 | Techniques of Cooking Indonesian Foods | 4 | 4 | |||||||
THA 113 | Techniques of Cooking Chinese Foods | 3 | 3 | |||||||
TAS 133 | Techniques of Cooking Asian Foods | 3 | 3 | |||||||
BAR 112 | Bartending | 2 | 2 | |||||||
TBK 122 | Techniques of Preparing Appetizers | 2 | 2 | |||||||
TKT 123 | Techniques of Food Catering | 3 | 3 | |||||||
TUS 123 | Techniques of Cooking American Foods | 3 | 3 | |||||||
TVG 131 | Vegetarian Food Engineering | 1 | 1 | |||||||
TCO 133 | Techniques of Continental Food Processing | 3 | 3 | |||||||
TTT 131 | Techniques of Middle East Food Processing | 1 | 1 | |||||||
TDR 245 | Techniques of Making Breads | 5 | 5 | |||||||
TPS 255 | Techniques of Patesserie Making | 5 | 5 | |||||||
TKU 265 | Techniques of Cakes Making | 5 | 5 | |||||||
TCK 242 | Techniques of Chocolate Work | 2 | 2 | |||||||
TKA 241 | Processing Techniques of Caramel/Sugar Work | 1 | 1 | |||||||
TKR 241 | Techniques of Cookies Making | 1 | 1 | |||||||
TTR 252 | Techniques of Traditional Cakes Preparation | 2 | 2 | |||||||
TDK 252 | Making various techniques Decorations | 2 | 2 | |||||||
TAD 263 | Techniques of Dough Making | 3 | 3 | |||||||
TBH 263 | Techniques of Fruits and Vegetables Work | 2 | 2 | |||||||
Amount | 53 | 9 | 8 | 8 | 9 | 9 | 10 | |||
MPB ( MATA KULIAH PERILAKU BERKARYA) | ||||||||||
OJT 2784 | On The Job Training | 8 | 4 | 4 | ||||||
Amount | 8 | 4 | 4 | |||||||
Total SKS are available | 83 | 13 | 12 | 11 | 13 | 13 | 13 | 4 | 4 | |
Note: | ||||||||||
The number of SKS that are available | 83 | |||||||||
Recapitulation Total SKS | ||||||||||
MPK Inti | 4 | |||||||||
MPK Institusi | 4 | |||||||||
MKK | 14 | |||||||||
MKB | 53 | |||||||||
MPB | 8 | |||||||||
Amount | 83 SKS |
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