FOUNDATION COURSE IN FOOD PRODUCTION (LPIAHK101)

SECTION 1: PENGANTAR DUNIA KULINER & SEJARAH KULINER
- Selamat Datang Calon Chef Profesional!
  - Quiz
SECTION 2: Brigade Dapur (Brigade de Cuisine)
- Brigade Dapur (Kitchen Brigade)
  - Quiz
SECTION 3: Logistik & Manajemen Inventaris
- Logistik & Manajemen Inventaris
  - Quiz
SECTION 4: Keselamatan & Higiene Kerja
- Personal Higiene: Standar Hotel Bintang 5 & Kapal Pesiar
  - Quiz
- Keselamatan & Higiene Kerja
SECTION 5: PERALATAN DAPUR MODERN
- Mengenal Alat Tempur Anda: Alat Masak Kecil (Utensils)
  - Quiz
- Kitchen Equipment
  - Quiz
- Peralatan Dapur Modern
SECTION 6: Menu Internasional
- Menu Internasional
SECTION 7: Kebutuhan Diet Khusus
- Kebutuhan Diet Khusus
SECTION 8: Kerja Tim & Tekanan
- Kerja Tim & Tekanan
SECTION 9: Saus Dasar & Dressing
- The Foundation: Stocks (Kaldu)
  - Quiz
- The 5 Mother Sauces (Ibu Saus)
  - Quiz
- Saus Dasar & Dressing
SECTION 10: TEKNIK POTONGAN DASAR (KNIFE SKILLS)
- Mengenal Sayuran & Buah-buahan
  - Quiz
- Seni Memotong: Knife Skills
  - Quiz
- Teknik Potongan Dasar
SECTION 11: METODE MEMASAK
- Metode Panas Kering (Dry Heat Cooking)
  - Quiz
- Metode Panas Basah (Moist Heat Cooking)
  - Quiz
- Metode Memasak
- Penutup & Kuis
  - Quiz
Section Interview
- Interview