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Overview
- Introduction: The Moringa Professional Culinary Arts Program is a unique and innovative program that combines modern international culinary standards with traditional Indonesian culinary techniques. The program is designed to prepare students for successful international careers in the culinary field, while also preserving and promoting Indonesian culinary heritage.
- Curriculum: The Moringa Professional Culinary Arts Program will offer a comprehensive curriculum that covers all aspects of the culinary field. Students will learn about culinary techniques, continental cuisine, Asian cuisine, and Indonesian Nusantara cuisine. They will also have the opportunity to gain hands-on experience in the i3L University’s culinary kitchen.
- Faculty: The Moringa Professional Culinary Arts Program will be taught by experienced and qualified instructors who are experts in both International and Indonesian cuisine. The instructors will share their knowledge and experience with students and help them to develop their professional culinary skills.
- Facilities: The Moringa Professional Culinary Arts Program will be held at the i3L University’s state-of-the-art culinary facility. We design our facilities to resemble the kitchen in a 5 star international hotel. The facility includes a large culinary kitchen, pastry bakery kitchen, a dining hall, and classrooms.
- Cost: The cost of the Moringa Professional Culinary Arts Program is IDR 60,000,000. This includes tuition fees, uniform, knife set, ingredients, and certification fee.
- Application Process: To apply for the Moringa Professional Culinary Arts Program, you must submit an application form, transcripts from your previous school, and letters of recommendation. You will also be required to take an entrance exam.
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Moringa Professional Curriculum
- Food and Kitchen Safety Awareness
- Hazard Analysis and Critical Control Point
- Potentially Hazardous Foods
- Allergens
- Personal Hygiene Checkpoints
- Handling Cuts, Burns and Bandages
- Understanding Cleaning and Sanitizing
- Chemical Handling
- Food Storage Regulation
- Safe Cooking Temperatures
- Setting up a System for Food Safety
- Preventing Hazards
- The Kitchen Brigade
- Kitchen Equipment & Tools
- Professional Kitchen Layout
- Food Flow
- Buiding Menu & Standard Recipe
- Kitchen Inventory Management
- Food Cost Management
- Menu Engineering
- Restaurant Layout & Table Set up
- POS System
- Paperwork in Kitchen Industry
- Staffing & Scheduling
- Basic Principles of Cooking
- Basic Principles of Baking
- Cooking Ingredients Characteristics
- Baking Ingredients Characteristics
- Cooking and Baking Science
- Culinary Measures, Weigths, Yields & Ratios
- Mise en Place and Knife Skill
- Menu Courses
- Cooking for Special Diets
- The Role of Food Components
- Proteins
- Fats
- Carbohydrates
- Vitamins and Minerals
- Understanding RDAs and Dietary Guidelines
- Alternative Diets
- Intensive English Training
- Conversational English
- English for Hospitality Industry
- Practical English Course
- Basic Stock Production
- Five Mother Sauce and Derivatives
- Amuse Bouche, Appetizer, Soup, Main Course from Italian, French, British, American, Spanish Cuisine, and many more
- Japanese Cuisine
- Korean Cuisine
- Indian Cuisine
- Singaporean Cuisine
- Chinese Cuisine
- Nusantara Cuisine
and many more
- Soft Bread (Brioche, Soft Rolls, etc)
- Hard Bread (Baguette, Petit Pain, etc)
- Pastries (Puff Pastry, Croissant, Tart, Choux, etc)
- Italian Bread (Focaccia, Ciabatta)
- Bread Starter (sourdough, biga, poolish, etc)
- Pizza
- Cakes
- Cookies
- Frozen Dessert (Gelato, Ice Cream, Sorbet)
- and many more
- Asian Cakes (steamed & baked)
- Asian Breads (Bakpao, White Toast, etc)
- Asian Desserts (Klepon, Mochi, Nastar, Etc)
- Asian Cookies
- Asian Pastries
- and many more
