Culinary Apprentice

Learning Objectives Memahami operasional dapur profesional. Mengenal standar hygiene dan food safety. Menguasai dasar persiapan makanan. Materi Pembelajaran Week 1 Company Orientation Culinary Department Introduction Kitchen Hierarchy Week 2 Personal Hygiene HACCP Awareness Food Safety Standards Week 3 Kitchen Equipment Introduction Knife Safety Kitchen Organization Week 4 Basic Mise en Place Ingredient Handling Storage Procedures On-The-Job Training Menyiapkan bahan baku. Melakukan mise en place. Menjaga kebersihan area kerja. Membantu tim kitchen. Assessment ✅ Food Safety Test ✅ Kitchen Equipment Quiz ✅ Mise en Place Evaluation

Learning Objectives Menguasai teknik memasak dasar. Memahami penggunaan bahan makanan. Materi Pembelajaran Week 5 Knife Skills Vegetable Preparation Week 6 Stocks & Broths Week 7 Basic Sauces Seasoning Principles Week 8 Cooking Methods Boiling Steaming Grilling Frying On-The-Job Training Menyiapkan bahan masakan. Membuat stock dan sauce dasar. Membantu persiapan menu harian. Assessment ✅ Knife Skills Test ✅ Sauce Preparation Test ✅ Cooking Technique Practical Exam

Learning Objectives Memahami operasional hot kitchen. Menyiapkan hidangan sesuai standar resep. Materi Pembelajaran Week 9 Recipe Standardization Week 10 Portion Control Week 11 Cooking Timing & Coordination Week 12 Food Presentation Basics On-The-Job Training Membantu produksi makanan. Menyiapkan plating sederhana. Menjaga quality consistency. Assessment ✅ Recipe Knowledge Test ✅ Hot Kitchen Practical Exam ✅ Product Quality Evaluation

Learning Objectives Memahami operasional cold kitchen. Mendukung kebutuhan buffet dan banquet. Materi Pembelajaran Week 13 Salad Preparation Week 14 Appetizer Production Week 15 Buffet Setup Fundamentals Week 16 Banquet Production Planning On-The-Job Training Menyiapkan appetizer. Membantu buffet setup. Mendukung event banquet. Assessment ✅ Cold Kitchen Practical Test ✅ Buffet Setup Evaluation ✅ Banquet Readiness Assessment

Learning Objectives Mengembangkan keterampilan kuliner lanjutan. Memahami efisiensi biaya dan pengendalian bahan baku. Materi Pembelajaran Week 17 Advanced Plating Week 18 Flavor Development Week 19 Food Cost Basics Yield Management Week 20 Waste Reduction Strategies On-The-Job Training Membantu penghitungan food cost. Mengembangkan plating. Mengontrol penggunaan bahan baku. Assessment ✅ Food Cost Exercise ✅ Plating Competition ✅ Waste Reduction Challenge

Learning Objectives Mengembangkan kreativitas kuliner. Mengintegrasikan seluruh pembelajaran ke dalam proyek akhir. Materi Pembelajaran Week 21 Menu Development Week 22 Trend Awareness Local Ingredients Exploration Week 23 Teamwork & Kitchen Leadership Basics Week 24 Final Project Preparation On-The-Job Training Mengembangkan menu baru. Membuat recipe card. Menyusun costing sederhana. Presentasi kepada Chef. Assessment ✅ Signature Dish Project ✅ Final Cooking Practical Exam ✅ Final Presentation & Competency Evaluation