BASIC CLASSES
In this program, students will be introduced to various kinds of Indonesian basic bumbu (white, yellow, red) and how they are processed with special techniques into the most delectable Indonesian cuisine, such as Soto, Rawon, Pepes and plenty more.
Unit Outlines :
- Learn how to cut a perfect size of vegetables, fish, beef, and chicken
- All knowledge about basic bumbu of Indonesian cuisine
- An introduction to baking (oven) and Sous Vide technique
- All about Wok technique and its application to the featured menu
- Learn marinate process and how to steam a different protein
- All about slow cooking technique (how to boil over low heat)
- A full guide to process meat into beef stock (through special processing)
INTERMEDIATE CLASSES
The intermediate cooking program provides a more complex and challenging menu for students to practice, as well as a further insight into various kinds of Indonesian bumbu. Students are also expected to have a reading recipe comprehension with less supervision.
Unit Outlines :
- An introduction to famous Indonesian cuisine
- All about Indonesian sambal variants
- Complete understanding of meat preparation
- An in-depth knowledge on grilling technique
- An encompassing class all about Sate
- Gain an insight into Canape (Indonesian style)
- Deep dive into the ethnically diverse protein for Tumpeng
- Creativity & Cooking Innovation
CUISINE OPTIONS
Uniform Set
Recipes & Module
Certificate
PREVIOUS ACTIVITIES
Meet The Expert
CHEF PASYA HARDIMAN
Chef Pasya Hardiman or more familiarly called Chef Pasya is an alumni from NHI school in food production section. Because of his proficiency in western and fusion food, then he spread his wings to foreign country. Chef Pasya also have a working experience at Holland American Line Cruise for more than 6 years in fine dining section. Before he joined Arkamaya he once wa a resident chef in one of the cooking school pioneer for more than 4 years.
