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Academic Guide Book
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Regular D4 Culinary
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Courses
Semester Gasal T.A. 2021/2022
Tourism D4 Program
Regular D4 Culinary
Course categories:
Semester Gasal T.A. 2021/2022
Semester Gasal T.A. 2021/2022 / Tourism D4 Program
Semester Gasal T.A. 2021/2022 / Tourism D4 Program / Regular D4 Culinary
Semester Gasal T.A. 2021/2022 / Tourism D4 Program / Reguler D4 Perhotelan
Semester Gasal T.A. 2021/2022 / Tourism D4 Program / Reguler D4 UPW
Semester Gasal T.A. 2021/2022 / Tourism D4 Program / Alih Jenjang
Semester Gasal T.A. 2021/2022 / Tourism D3 Program
Semester Gasal T.A. 2021/2022 / Tourism D3 Program / Regular D3 Culinary
Semester Gasal T.A. 2021/2022 / Tourism D3 Program / Reguler D3 Perhotelan
Semester Gasal T.A. 2021/2022 / Tourism D3 Program / Reguler D3 UPW
Semester Gasal T.A. 2021/2022 / D1 Hospitality Program
Semester Gasal T.A. 2021/2022 / D1 Hospitality Program / Reguler D1 Perhotelan
Semester Gasal T.A. 2021/2022 / DOUBLE DEGREE PROGRAM
Semester Gasal T.A. 2021/2022 / DOUBLE DEGREE PROGRAM / Culinary Management
Semester Gasal T.A. 2021/2022 / DOUBLE DEGREE PROGRAM / Restaurant Business Management
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PERILAKU KONSUMEN - 5D4K
PENGOLAHAN KUE TRADISIONAL I - 5D4K
PENGETAHUAN MEMASAK EROPA I - 5D4K
PENGETAHUAN MEMASAK INDONESIA II - 5D4K
STORAGE AND PURCHASING - 5D4K
MANAJEMEN USAHA JASA MAKANAN - 5D4K
PERATURAN PERUNDANGAN PARIWISATA - 5D4K
BAHASA INGGRIS PROFESI III - 5D4K
PENGETAHUAN FRUIT AND VEGETABLE CARVING - 5D4K
PENDIDIKAN KEWARGANEGARAAN - 3D4K
BAHASA MANDARIN - 3D4K
BAHASA JEPANG - 3D4K
BAHASA INDONESIA - 3D4K
KEWIRAUSAHAAN - 3D4K
PENGEMASAN PRODUK BOGA & LABELING - 3D4K
PENGETAHUAN DASAR MEMASAK II - 3D4K
PENGAWETAN & FERMENTASI MAKANAN - 3D4K
TEKNIK PEMBUATAN KUE - 3D4K
BAHASA PERANCIS - 3D4K
BAHASA INGGRIS PROFESI II - 3D4K
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