Sby. (62-31) 8480821-22.
0813 3200 3300. PIN BB: 2699992D.

Jkt: 021 031-53151389.
08883271088; PIN BB:3298F492.

Sekolah Masak & Akademi Perhotelan

Info: 0813 3200 3300
Pin BB: 2699992D

SEKOLAH TATA BOGA - SEKOLAH KULINER

Program Pendidikan Kuliner
Diploma 1, D2, dan D3.

Sistem Studi : Praktek Setiap Hari.

Jln. Raya Jemursari no. 234. Surabaya.
Telp: 031-8433224-25.
Flexi: 031-70114130.
HP: 0817321024.
Email: tristarkuliner@yahoo.co.id

Jurusan :

1. Patiseri (Baking & Pastry).

2. Tata Boga (Kuliner).

Jenjang Studi lanjutan S1 & S2 di Swiss.
Dengan jurusan : International Hotel and Tourism Management.

*************************************

TRISTAR CULINARY INSTITUTE

Visi & Misi
Stuktur Kurikulum
Kalender Akademik

Fasilitas
Biaya Perkuliahan
Kegiatan Perkuliahan

Kegiatan Extra Kulikuler

Kegiatan Olah Raga


Buku Bahan Tambahan Pangan Sesuai Dep Kes & Balai Pom. Fungsi Bahan & Dosis Pemakaian yang diperbolehkan.

Info: Kursus Tristar 031-71933131 - 081332004197






Informasi:
Kursus Tristar Royal

Cabang Royal Plaza Surabaya

Lantai 3 Blok N1-17.

Telp/Fax 031-8271625

Ibu Amey Flexi: 031-83109709

Esia: 031-91938824


Jadwal Kursus Tristar Royal.


Tarif Kursus Privat di Tristar Cabang Royal Plaza.


Kids Cooking Class bersama Tristar Culinary Institute & TV Anak Spacetoon


Aneka Mesin & Peralatan Home Industry


Hot Cafe - Tristar Royal Plaza

Daftar Menu


Poduct List Tristar Machinery


Anda ingin membuka Cafe?


Ikuti Kursus Cara Membuat Cafe


Kursus Minuman Cafe di Tristar Royal


Peluang Bisnis:


Peluang Bisnis Jagung Bakar di Mall


Kerjasama Kursus Tristar dengan Media TV


Shooting Arek TV
Shootil (Cooking Class Traveling dengan Mobil Cafe Tristar)

Rhamadan Penuh Ceria


Shooting Spacetoon

Kursus Masak Anak Anak - Kids Cooking Class


Surabaya TV

Cooking with the Chef




Anda ingin belajar Home Industry via VCD Tutorial?





Jadwal & Materi Kursus Tristar















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TTA

BUM GIF

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Link - Link

ANEKA KURSUS HOME INDUSTRI
KURSUS BIOETANOL & BIODIESEL
KURSUS ANEKA LILIN HIAS
KURSUS BEBEK PEKING & OVEN APOLLO
KURSUS ANEKA MASAKAN & KUE KUE DI TRISTAR CULINARY INSTITUTE
SEKOLAH KULINER PROGRAM DIPLOMA1, D2 & D3
Kuliah Sambil Bekerja di LPLK Tristar
Cara Produksi Chicken Nugget
Toko Mesin Tristar Harga Promosi
KURSUS BEBEK PEKING
KURSUS KUE & MASAKAN di TRISTAR cabang ROYAL PLAZA
Pelatihan Wira Usaha Tristar
Kursus Industri Sosis & Mesin Industri Sosis
Kursus Pelapisan Logam
Belajar Melukis Di Kaos/Painting on TShirt
Belajar melukis di Gelas & Ceramic/ Ceramic & Glass Painting
WISATA KULINER TRISTAR
TRISTAR MACHINERY
TRISTAR FOOD INGGRIDIENT
Peluang Usaha Bakso
Peluang Bisnis Ice Cream
Peluang Bisnis Keripik Buah
Peluang Bisnis Electroplating
Peluang Bisnis Handicraft & Souvenir
Pelatihan Wira Usaha Tristar
MESIN PRODUKSI MIE
KURSUS KULINER TRISTAR
Program Kursus Kuliner di Tristar.
TRISTAR MACHINERY
TRISTAR CULINARY INSTITUTE
Kursus Wira Usaha

Pages

09 December 2008

TRISTAR CULINARY INSTITUTE - COOKING SCHOOL - BAKING & PASTRY ART - CULINARY ART


When you want to be a Professional Chef.
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
Vision
Become the center of educational, train, and development of the best culinary school which could produce professional expert.
Mision
1. Provide education and culinary training with good quality.
2. Prepare and produce the student to be an expert in culinary world


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.

Lecture Expenses
Lecture Expenses Detail D1 (1 year: 3 quarters)
1. Admission fee : Rp 300.000,-
2. Facility fee : Rp 10.000.000,-
3. Quarter fee : Rp 5.000.000,- (Total = 3X Rp 5.000.000,-/year)
Lecture Expenses Detail D2 ( 2 years: 6 quarter)
1. Facility fee : Rp 5.000.000,-
Quarter fee : Rp 5.000.000, (Total = 3X Rp 5.000.000,-/year

Registration
Admission Term :
1. Senior High School Graduate
2. Sertificate
3. Photograph 4*6 cm (3 pcs)
Diploma 1 & 2 program, not only can be take by senior high school graduate, but also from other university

Contact
TRISTAR CULINARY INSTITUTE
Jl. Raya Jemursari 234
Surabaya
Jawa Timur
Indonesia
Tel. (62)31-8433224-8433225
Fax. (62)31-8432050
Flexi: 031-81639992.
Mobile:(62)081 7321024

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