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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)
Become the center of educational, train, and development of the best culinary school which could produce professional expert.
1. Provide education and culinary training with good quality.
2. Prepare and produce the student to be an expert in culinary world
1. INTRODUCTION TO HOTELS
To provide the students with hotels basic knowledge including standards of hotels and hotel classes.
2. INTRODUCTION TO BASIC CUISINE (BASIC)
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
To introduce the students with Food ingredients and various techniques of cooking Asian Food..
4. TECHNIQUES OF COOKING INDONESIAN FOODS
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
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
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
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
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.
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
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
To introduce the students with the knowledge of Middle East Foods cooking ingredients and techniques.
12 INTRODUCTION TO PÂTISSERIE
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
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
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
To provide the students with the knowledge about various Indonesian typical cakes from several regions in Indonesia.
16. TECHNIQUES OF CHOCOLATE WORK
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
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
To provide the students with knowledge of various products of patisseries, techniques of processing and products classification.
19. TECHNIQUES OF DOUGH MAKING
To provide the students with the knowledge of raw material characters, process of dough making, dough rising and up to final products
TECHNIQUES OF COOKIES MAKING
To provide the students with the knowledge of various techniques of cookies making.
21. TECHNIQUES OF FRUITS AND VEGETABLES WORK
To provide the students with the knowledge of fruits and vegetables decorationbuah-buahan dan sayuran
To enable students to develop the nationality perspective , devotion to the nation and country.
The students are expected to live in harmony with all religion believers, respecting and tolerating one to another.
24. BASIC CULTURAL SCIENCE
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.
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
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.
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
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
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 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
Admission Term :
1. Senior High School Graduate
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
TRISTAR CULINARY INSTITUTE
Jl. Raya Jemursari 234