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Dasar-Dasar Kuliner SMK/MAK Kelas X Semester 2. Kurikulum Operasional Satuan Pendidikan. Bidang Keahlian Pariwisata. Program Keahlian Kuliner.

Buku yang berjudul Dasar-Dasar Kuliner MAK Kelas X Semester 2 ini hadir sebagai penunjang pembelajaran pada Sekolah Menengah Kejuruan bidang keahlian Pariwisata, program keahlian Kuliner. Buku ini berisi materi pembelajaran yang membekali para siswa dengan pengetahuan dan keterampilan dalam bidang pariwisata. Materi yang dibahas dalam buku ini meliputi beberapa hal berikut.
- Prinsip pelaksanaan CHSE (Cleanliness Hygiene Safety and Environment Sustainability) dan HACCP (Hazard Analisis Critical Control Point)
- Tahapan operasional persiapan dasar memasak meliputi pengetahuan alatm bahan, dan metode memasak
- Struktur menu masakan
- Praktik dasar memasak masakan Indonesia, oriental dan continental, serta pastry dan bakery

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Informasi Detail
Judul Seri
-
No. Panggil
641 ZUN d1
Penerbit
Yogyakarta : ANDI.,
Deskripsi Fisik
xviii, 270 hlm. ; ilus ; 25 cm
Bahasa
Indonesia
ISBN/ISSN
978-623-01-2915-5
Klasifikasi
641
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
Ed.I
Subjek
kuliner
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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