Bakery Technology
Courses
- Code
- TP25-32102
- Load
- 2 credits
- Semester
- 4, 6, 8 (Genap)
- Type
- MK Pilihan Prodi
- Expertise groups
- Food Process Engineering and Processing
- Lecturer
- Food Process Engineering and Processing KK Team
- Open to other study programs
- Ya
- Competency domain
- Rekayasa Proses Pengolahan Pangan
Syllabus
Mata kuliah ini akan membahas mengenai kemampuan dasar untuk bekerja pada bidang bakery, pastry, dan mie. Termasuk di dalamnya adalah bekerja dalam sikap yang aman dan bersih, kerja sama kelompok, membaca resep, pengetahuan tentang bahan baku dan alat, teknik pengukuran, proses pengolahan menjadi produk bakery, pastry, dan mie.
Other courses in the same semester
- WU25-00004Religion2 creditsITERA Compulsory
- TP25-22001Food Analysis3 SKSCompulsory
- TP25-22008Fundamentals of Management and Business2 creditsCompulsory
- TP25-22005Food Component Evaluation2 creditsCompulsory
- WI25-00006KKN (Community Service)2 creditsITERA Compulsory
- TP25-22009Quality Management2 creditsCompulsory
- TP25-32002Research Methods and Scientific Presentation2 creditsCompulsory
- MLPSMLPS / KP / Internship / MKP20 creditsCompulsory
- WU25-00002Pancasila2 creditsITERA Compulsory