Friday, August 28, 2009

Welcome to Tristar Culinary Institute


TRISTAR CULINARY INSTITUTE is an educational institute producing individuals having culinary skills and professionalism in career.

The teaching methods of Tri Star Culinary Institute focuses more in daily practical activities. Everyday from Monday to Friday the students are given 1 (one) hour theory and 3 (three) hour practice.

The course will mainly stress on the techniques of internationally standard products making and processing.

All the course materials are well prepared by the Tri Star Culinary Institute management. With the support of experienced teaching staff it is expected that the students can be prepared to be qualified new culinary experts.

Students shall join on the job training for 6 months in 4 or 5 star hotels, so that they may get more practical knowledge and the chance of applying the skills they have got during study in the campus.

Tri Star Culinary Institute has 3 programs of Professional Education of 6 months, 1 or 2 years covering :
1. Pâttiseries (Bakery & Pastry)
2. Culinary

Institute of Education & Training Tristar
3 Months Education Culinary & Hospitality Department of Education diploma.
Courses could Departments
Casual Jobs available for Resto & Hotel.
Department:
1. Food & Beverage Service / Bartending
2. Food & Beverage Products
3. Baking & Pastry
4. Chinese Food Specialist

Jln. Raya Surabaya Jemursari 240A
Tel: 031-8415016 -8438913
Flexi 031-81639991-2
Fax: 031-8432050
Email: tristarkuliner@yahoo.co.id

Tristar Culinary Institute
CHEF CULINARY SCHOOL printers
Culinary Education Program D1, D2 D3
System Study: Practice Every Day
Jln Raya Jemursari 234. Surabaya
Phone 031-8433224-25
HP; 0817321024
Fax: 031-8432050.
Surabaya.

Course Tristar Royal Plaza Branch
Royal Plaza Food Court 3rd Floor Block N1-17.
Tel & Fax: 031-8271625:
031-91938824 (Ellis).
031-83109709 (Amay),
Mr. Nunu 031-71724499, 081553874499.

Thursday, August 27, 2009

Food preservative - sodium benzoate Food Grade



Suitable preservative used to preserve syrup, sweets, jam, ketchup, bottled drinks, food acid nature.
Description: Shaped powder or white granule characteristic smell.
Water soluble

Applications: Used As with preservatives, food, drink acidic (low pH).

Dose usage 1gr / 1 kg, may be reduced because the effect of sodium benzoate taste, but if the reduced durability of the products also reduced.

Save on the place closed, cool and dry
To brand: Holland. Available in 200 gram packages, 500 g, 1 kg, 5 kg, 25 kg. Ready stock.

Ice Cream Powder - Soft Ice Cream Mix

Ice Cream Powder Food Grade
Soft Ice Cream Powder Mix
Instant Ice Cream Powder
Raw Ice Cream Powder Ready Serving

Available:
Vanilla Flavor
Chocolate Flavor
Strawberry FlavorAn instant ice cream powder fast food. You can just add boiled water or milk (1kg powder plus liquid from 2.5 to 3 ltr). When Less Sweet Add Sugar Sand. Powder & Water mixed with manually using whisk or mixer may also use cookies. Make sure all dimixer until dissolved, let stand 20 minutes to inflate. If you want better results, the liquid can be cooled in the refrigerator / Chiller 1-12jam, before the ice cream machine included.

Packaging:
1kg
5kg

Save on the place closed, cool and dry.

Available at:

Tristar Chemical Branch Royal Plaza Surabaya
3rd Floor Block N1-17.
Phone / Fax 031-8271625
Mrs. Amey Flexi: 031-83109709
Mrs. Ellis Esia: 031-91938824

Tristar Culinary Institute
Jln Raya Jemursari 234
Telp; 031-8433224-25. Fax 031-8432050
Flexi; 031- 81639992
SMS; 0817321024
Contact Person: Erna Nursia, Rani, & Fembry
Surabaya


Tristar Chemical Center Surabaya.
Jln. Steady Rungkut Raya Blok FA No. 3.
Tel: 031-8704937 - 8721242
Flexi: 031-71871521
SMS: 08123040593

Branch Jakarta:
Flexi: 021-70288024 - 021-68767670
Christrin Tristar: 081905686676
Susanto Tristar: 08888409474
Lenny Tristar: 081,807,492,676.
Jln. West Jelambar III No. 45 Komplek Ruko. 29.
Began in January 2010, Tristar Jakarta office will move to:
Perum Taman Block A2 Dutamas No.12A
Tubagus Angke - West Jakarta.

Lampung: Mbak Andrie Tel: 0721784263-085269218299

Balikpapan: Mrs. Karine Tel: 0542-5608080 - 087812136080

Solo: Mr. Tejo. Tel: 0271-631989. Hp; 08122970077

Lecture Expenses

Lecture Expenses Detail D1 (1 year: 3 quarters)

1. Admission fee : Rp 200.000,-
2. Facility fee : Rp 10.000.000,-
3. Quarter fee : Rp 4.000.000,-

Lecture Expenses Detail D2 ( 2 years: 6 quarter)

1. Facility fee : Rp 5.000.000,-
2. Quarter fee : Rp 4.000.000,-

COURSE FEES (Swiss Francs)

The standard room rate of sfr 2000 (20 weeks) is for a sharing room with wash basin and nearby shared bathroom. Subject to availability. HTMi reserves the right to allocate this room type to each student. or students may apply to be upgraded on a -first come. first served- basis and subject to availability. Note all rooms have beautiful views and many have balconies withAl pine views. All rooms have televisions. dial-in telephones. central heating and all students have wardrobe. shelves. and study desk.

Superior room. with bathroom. three students sharing (20 weeks) sfr 300

Superior room with bathroom. two students sharing (20 weeks) sfr 500

Single room, shared bathroom (20 weeks) sfr 750

Single room with bathroom (20 weeks) sfr 1.300

Fee include:
* 1 set of uniform
- Head chef
- Appron
- Necktie
- Safety shoes
* 2 kinds of knifes
* Bartending knowledge
* Text book

Tristar Breaks MURI Record!!!

MURI Record: Decorating Tart by Most early childhood.
Tristar again make Culinay Institute Surabaya excited. This time, 1031 brought the kids early childhood (Kindergarten and Playgroup) to decorate the cake in 1031 at the Atrium City of Tomorrow (Cito), Surabaya, Saturday, January 17, 2009.
This achievement is listed to the Indonesian Record Museum (MURI) for participants to decorate this cake was fantastic and the amount of cake is also decorated in a very large amount.

Image

Children's early childhood, which usually only become the subject of eating the cake, is now involved decorating the finished cake 1500 eggs, 120kg and 200kg flour butter cream, and other baking ingredients.
"We often hold these events in the plaza, plaza, but the majority of new yes this time. Hopefully this is useful, "President Director of Tristar Culinary Institute, Ir Juwono Saroso, the Atrium City of Tomorrow.

Presiden Directur Tristar Culinary Institute Bpk. Ir Juwono Saroso sedang menerima penghargaan rekor dari MURI

Ir.Juwono Saroso
President Director of Tristar Culinary Institute.
Receive Award from MURI (Indonesian Record Museum)

Tristar Culinary Institute For Culinary School in Surabaya, held this event in order to introduce kitchen & cooking to children since early childhood. Cooking is a fun activity. Activities in the kitchen is able to develop the Creative Child.
Children free expression, combining colors & gives the frosting on the cake Tart. Psychomotor smooth train children.
Besides introducing cooking activities, these activities also aim to show that the Professional Chef (Chef) is a profession that can
proud. Many achievements that can be achieved from Cooking Cooking activities.
Participants of this activity is the children early childhood education (early childhood),
from various nursery schools (playgroup). Kindergarten & Elementary School, coordinated by HIMPAUDI Surabaya & Sidoarjo & Hypermart City Of Tomorrow.

Here's some photos of our brothers who come to enliven Event decorating Tart Most held in the City of Tomorrow "on January 17, 09. A chef-style fun little ^

Image

Image

Image

Little Chef's in Action

Image

Image

Image

Subject Definition

1. INTRODUCTION TO HOTELS
(1 CREDIT)


To provide the students with hotels basic knowledge including standards of hotels and hotel classes.

2. INTRODUCTION TO BASIC CUISINE (BASIC)
(2 CREDITS)


This 2 week lesson provides the students with basic concepts, techniques and knowledge of cookery process, and also introduces them theories of classic French cookery including principles of Escoffier recipes and menus.
This unit also focuses on Safety, hygiene and sanitation procedure, knowledge of using knifes and various of cooking techniques, pre-preparation, and procedures and Stock making.

3. TECHNIQUES OF COOKING ASIAN FOODS
(3 CREDITS)


To introduce the students with Food ingredients and various techniques of cooking Asian Food..

4. TECHNIQUES OF COOKING INDONESIAN FOODS
(4 CREDITS)


To provide the students with skills of Indonesian foods cooking and serving, including : basic concepts of cooking Indonesian foods, characteristics of Indonesian regional foods, various Indonesian spices and Indonesian dishes cooking and serving.

5. TECHNIQUES OF COOKING CHINESE FOODS
(3 CREDITS)


This unit provides the students with skills of Chinese Food cooking and serving, including : basic concepts of Chinese Foods, Chinese Food ingredients and spices and various Chinese foods.

6. TECHNIQUES OF FOOD CATERING
(3 CREDITS)


This unit provides the students with skill of how to cook in a large amount. The topics of this subject cover : cooking practice of various menus commonly used for certain events.

7. TECHNIQUES OF PREPARING APPETIZERS
(3 CREDITS)


To provide the students with traditional and modern techniques of how to prepare cold appetizers, such as Entrée, Pates, Terrines, Galantine and Carving.

8. BASIC KNOWLEDGE OF SERVING
(1 CREDIT)


To provide the students with the knowledge that is required to understand and discuss about the concept of service that is usually applied in international food service outlets.
The topics of this subject cover :
Basic concepts of serving, aspects of serving (cookery arts, table manner and etiquettes,basic techniques of table making , banquette , knowledge on beverages and food and beverage service.

9. BARTENDING
(2 CREDITS)


To provide the students with knowledge about bartending. The topics of this subject cover : Beer, Wine, Spirits, Mixed Drinks, Coffee and others.

10. TECHNIQUES OF CONTINENTAL FOOD PROCESSING
(3 CREDITS)


To provide the students with the knowledge and skills of continental dishes processing and serving. The topics of this subject cover : chronology of European food development, patterns of continental food menu and practical skill of processing and serving various appetizers, main courses and desserts.

11. TECHNIQUES OF MIDDLE EAST FOOD PROCESSING
(1 CREDIT)


To introduce the students with the knowledge of Middle East Foods cooking ingredients and techniques.

12 INTRODUCTION TO PÂTISSERIE
(2 CREDITS)


To provide the students with the knowledge of equipment, sanitation and hygiene, an introduction to main ingredients and product processing methods.

13. TECHNIQUES OF MAKING BREADS
(5 CREDITS)


To introduce the students with bread basic ingredients, techniques of bread making, advanced techniques of bread making, yeasting process up to the bread decoration and final products display .

14. TECHNIQUES OF CAKES MAKING
(5 CREDITS)


To introduce the students with the basic ingredients, techniques of anniversary cakes from various countries, cake decoration and display.

15. TECHNIQUES OF TRADITIONAL CAKES PREPARATION
(2 CREDITS)


To provide the students with the knowledge about various Indonesian typical cakes from several regions in Indonesia.

16. TECHNIQUES OF CHOCOLATE WORK
(2 CREDITS)


To introduce the students with chocolates, techniques of chocolate based products making, chocolate based decoration up to final products display .

17. PROCESSING TECHNIQUES OF CARAMEL/ SUGAR WORK
(1 CREDIT)


To provide the students with the knowledge of sugar work and techniques of making sugar based products and the final products display.

18. TECHNIQUES OF PÂTESSERIE MAKING
(5 CREDITS)


To provide the students with knowledge of various products of patisseries, techniques of processing and products classification.

19. TECHNIQUES OF DOUGH MAKING
(3 CREDITS)


To provide the students with the knowledge of raw material characters, process of dough making, dough rising and up to final products

20.
TECHNIQUES OF COOKIES MAKING
(2 CREDITS)


To provide the students with the knowledge of various techniques of cookies making.

21. TECHNIQUES OF FRUITS AND VEGETABLES WORK
(1 CREDIT)


To provide the students with the knowledge of fruits and vegetables decorationbuah-buahan dan sayuran

22. CIVICS
(2 CREDITS)


To enable students to develop the nationality perspective , devotion to the nation and country.

23. RELIGION
(2 CREDITS)


The students are expected to live in harmony with all religion believers, respecting and tolerating one to another.

24. BASIC CULTURAL SCIENCE
(2 CREDITS)


To provide the students with the knowledge of man plurality and common status, as individual, social being who understand, respect, has aesthetic and cultural values to maintain a common civilization.

25. MATHEMATICS
(3 CREDITS)


The students are exposed to basic concept of mathematics and its application, including: algebra, logics, row, linear equation and non equation systems, matrix.

26. NUTRITION STUDY
(2 CREDITS)


The students are exposed to the basic concepts of nutrition and its application to keep good health.
The topics of this subject cover the function and role of nutrition in body, food contents and menu preparation for various needs.

27. ENGLISH
(2 CREDITS)


The students are expected to understand in and have the skills of applying English grammar for hotels practical needs. The topics of this subject cover : meaning of sentences, simple conversations, short stories and practice of simple writing.

28. PROFFESSIONALISM DEVELOPMENT
(2 CREDITS)


The students are expected to understand the concept of professionalism character building in its job and profession, Human Resources Management and Manpower affairs.

29. ON THE JOB TRAINING
(8 CREDITS)


The students are trained to implement various theories or concepts of culinary for various culinary industries such as four star or five star hotels.

Kitchen Equipment For Sale

Marketing :

Rosa : 088803211729
Dewi : 08883203340
Ferri : 031-70232224, 081330467779

B6 - Soup Kettle
(I/BSP-9SK )
C179 - SS Duck Roaster
( A-HG27 )
C67 - Stainless Steel Gas BBQ Burner ( BBQ 001 ) C68 - Stainless Steel Gas BBQ Burner ( BBQ 002 )
C154-C157 - Stainless Steel Electrical Bain Marie (BM3, 4, 5, 6 ) C144 - Stainless Steel Bain Marie with Food Tray ( BMC 6 ) C145 - Stainless Steel Bain Marie with Food Tray ( BMC 8 ) B111 - 1 Deck Gas Baking Oven + 12 Pans Proofer ( BSP-1B+12PF-G )
B120 - 2 Deck Electric Baking Oven + 8 Trays Proofer ( I/BSP 2B8P-E ) B112 - 2 Deck Gas Baking Oven + 8 Pans Proofer (BSP-2B+8PF-G ) B121 - 2 Deck Eletric Baking Oven + 16 Trays Proofer ( I/BSP 2B16P-E ) - 3 Deck 6 Trays Electric Baking Oven ( BSP 3B6P E )
- 3Deck 12 Trays Electric Baking Oven - BSP 3B12P E - Stainless Steel 1 Door with Humidifier - BSP 16PFH - Stainless Steel 2 Door with Humidifier - BSP 32PF H B92 - Automatic Bun Divider Rounder ( I/BSP-DD120 )
B93 - Semi-automatic Bun ( I/BSP-DDR30 ) B94 - Auto Dough Roller ( I/BSP-DM390 ) B95 - Reversible Dough Sheeter ( I/BSP-DS500 ) B122 - Electric Pizza Oven ( BSP-E-PO22 )
B123 - Electric Pizza Oven ( BSP-E-PO44 ) B124 - Electric Convection Oven ( BSP-E-CO28 ) B125 - Electric Potato & Vegetable Peeler ( BSP-P10 ) B87 - Spiral Dual Direction Mixer 2 Speed ( BSP-SDDM 20M)
B88 - Spiral Dual Direction Mixer 2 Speed ( BSP-SDDM30M ) C27 - Gas Char Broiler Countertop ( CB 3B ) C29 - Gas Char Broiler Free Standing ( CB 3BFS ) C23 - Gas Combination Char Broiler Griddle ( CB 3BGG1B )
C24 - Gas Combination Char Broiler Griddle ( CB 3BGG1BFS) C28 - Gas Char Broiler Countertop ( CB 5B ) C30 - Gas Char Broiler Free Standing ( CB 5BFS ) C62 - SS Electric Contact Toaster _Panini Grill ( CG11 )
C63- SS Electric Contact Toaster _Panini Grill ( CG22) C64 - SS Electric Contact Toaster _Panini Grill ( CG23) ? - Cake Showcase - CKE4,5,6,7,8 c182 - Coconut Mill Machine ( CMM 001 )
C31 - SS Char Rock Broiler Countertop ( CRB 2B ) C33 - SS Char Rock Broiler Free Standing ( CRB 2BFS ) C27 - SS Char Rock Broiler Countertop ( CRB 3B ) C34 - SS Char Rock Broiler Free Standing ( CRB 3BFS )
R30-31 - Stainless Steel Display Cooler ( DC 211 & DC 311 ) C78 - Electric Deep Fryer _Deluxe Model ( DDF 11D6 ) C76 - Electric Deep Fryer _Deluxe Model ( DDF 23D6 ) C77 - Electric Deep Fryer _Deluxe Model ( DDF 126)
C75 - Electric Deep Fryer _Deluxe Model ( DDF 136 ) C72 - Electric Deep Fryer _Premier Model ( DF 11D) C71 - Electric Deep Fryer _Premier Model ( DF 12 ) C69 - Electric Deep Fryer _Premier Model ( DF 13)
C73 - Electric Deep Fryer _Premier Model ( DF 23S1B ) C74 - Electric Deep Fryer _Premier Model ( DF 23S2B ) C70 - Electric Deep Fryer _Premier Model ( DF 23D ) C49 - Four Open Burners with Oven ( DRO4L )
C50 - Six Open Burners with Oven ( DRO6L ) B95 - Reversible Dough Sheeter (I/BSP-DS500 ) C116 - SS Display Warmer ( DW 211 & DW 311) C7 - Stainless Steel Electric Griddle ( EG 3000 )
- Stainless Steel Electric Griddle - EG 3000FS - Electric Griddle _Half Ribbed - EG 3500 12RFS - Stainless Steel Electric Griddle - EG 3500 - Stainless Steel Electric Griddle - EG 3500FS

- Electric Griddle _Half Ribbed - EG 5250 12RFS - Stainless Steel Electric Griddle - EG 5250 - Stainless Steel Electric Griddle - EG 5250FS - Electric Griddle _Half Ribbed - EG 350012R
- Electric Griddle _Half Ribbed - EG 525012R - Electric Rotisserie - ER 001 - Stainless Steel Electric Pao Steamer - ESM 44 - Stainless Steel Electric Pao Steamer - ESM 55
- Stainless Steel Gas Pao Steamer - ESM 66 - Gas Deep Fryer - FSGDF11D - Gas Deep Fryer - FSGDF12 - Gas Deep Fryer - FSGDF23 1B
- Gas Deep Fryer - FSGDF23 2B - Gas Deep Fryer - FSGDF23N 1B - Gas Deep Fryer - FSGDF23N 2B - Electric Deep Fryer - FSSDF12
- Electric Deep Fryer - FSSDF12D - Electric Food Warmer - FW 35, 40, 50, 55 - Gas Deep Fryer - GDF 11D - Gas Deep Fryer - GDF 12
- Gas Griddle Half Ribbed - GG 2B12R - Gas Griddle Half Ribbed - GG 2B12RFS - Gas Griddle - GG 2B - Gas Griddle - GG 2BFS
- Gas Griddle - GG 3B - Gas Griddle - GG 3BFS - Gas Griddle - GG 4B - Gas Griddle - GG 4BFS
- Gas Rottisserie - GR001 - Electric Hot Food Display - HFD 24 & 25 - Electric Hot Top - HT 2 - Electric Hot Top - HT 4
- Planetary Mixer - IBSP BM5 - Planetary Mixer - IBSP BM10N - Planetary Mixer - IBSP BM15N - Planetary Mixer - IBSP BM20N
- Planetary Mixer - IBSP BM30N - Planetary Mixer - IBSP BM40N - Planetary Mixer - IBSP BM60N - Semi Automatic Bread Slicer - IBSP BS31
- Bone Saw - IBSP BSM650 - Coffee Warmer 1 Boiler - IBSP CW1 - Coffee Warmer 2 Boiler - IBSP CW2 - 1 Deck 1 Tray Electric Baking Oven - IBSP E3KW1
- 1 Deck 2 Tray Electric Baking Oven - IBSP E6KW1 - 2 Deck 4 Trays Electric Baking Oven - IBSP E12KW2 - 3 Deck 6 Trays Electric Baking Oven - IBSP E18KW3 - 3 Deck 9 Trays Electric Baking Oven - IBSP E25KW3
- 1 Deck 1 Tray Gas Baking Oven - IBSP G30 - 1 Deck 1 Tray Gas Baking Oven - IBSP G60 1 - 2 Deck 4 Tray Gas Baking Oven - IBSP G120 2 - 3 Deck 6 Tray Gas Baking Oven - IBSP G180 3

- 3 Deck 9 Tray Gas Baking Oven - IBSP G270 3 - Commercial Gas Rice Cooker - IBSP GRC 40 & 60 - Ice Shaver 100kg - IBSP IS100 - Ice Shaver Machine - IBSP ISC10
- Meat Slicer Floor Standing - IBSP MM 75 AFS - Meat Mincer Floor Standing + - IBSP MM 75 FS - Meat Mincer & Slicer Floor Standing - IBSP MM S300 A - Popcorn Machine - IBSP PC 15
- Meat Slicer - IBSP SM250, 300 - Spiral Mixer 1 Speed Manual Control - IBSP SM 30M - Spiral Mixer 2 Speed Manual Control - IBSP SM 40M - Spiral Mixer 2 Speed Manual Control - IBSP SM 50M
- Toaster 4 Slots - IBSP T4 - Toaster 6 Slots - IBSP T6 - Conveyor Toaster - IBSP TT300 - Countertop Warmer - IBSP W77
- Electric Insect Killer - IK30 & IK40 - SS Infra Red Heating Lamp - IR 519, 810, 1000 - Juice Dispenser Single Bowl - JD 118 JET 25 - Juice Dispenser Single Bowl - JD 118 MIX 25
- Juice Dispenser Double Bowl - JD 218 JET 25 - Juice Dispenser Double Bowl - JD 218 MIX 25 - Juice Dispenser Three Bowl - JD 318 JET 25 - Juice Dispenser Three Bowl - JD 318 MIX 25
- Gas Kebab Machine - KM 2B, 3B - Electric Kebab Machine - KM 2H, 3H - Gas Kebab Machine - KM 3B - SS Charcoal Lamb Roaster - LR47
- SS Gas Meat Griller with Char Rock - MG - Electric Food Warmer - MIR 11 - Electric Meat Mincer - MM 12 - Electric Meat Mincer - MM 22
- Deluxe Range Oven with Open Burner - OB2GG1BWOL - Deluxe Range Oven with Open Burner - OB4GG1BWOL - Open Burner - OB 2 - Open Burner - OB 2 _S_
- Open Burner - OB 2 FS - Open Burner - OB 4 - Open Burner - OB 4 FS - Combination Open Burner Griddle - OB 4 GG 1B
- Combination Open Burner Griddle - OB 4 GG 1BFS - Open Burner - OB 6 - Open Burner - OB 6 FS - Gas Salamander - SALA11
- Gas Salamander - SALA22 - Electric Deep Fryer - SDF 12 - Electric Deep Fryer - SDF 12D - Gas Stock Pot - SP 1 HP
- Gas Stock Pot - SP 2H - Gas Tilting Pan - TP3237 - Electric Water Urn - U 20, 30, 40, 50