SUBJECT : BASIC CULINARY KNOWLEDGE

Rencana Pembelajaran
:
1. Judul Pelatihan Basic Culinary Knowledge
: Pada akhir sesi pelatihan, peserta pelatihan diharapkan mampu
memahami dasar departemen Culinary serta mampu untuk
2. Tujuan Pembelajaran
memahami materi dasar kuliner, alat, bentuk dapur, dan standar
menu/resep.
: I.55HDR00.037.2
3. Kode SKKNI I.55HDR00.040.2
I.55HDR00.152.2
Lingkungan Pembelajaran
No Tempat Fasilitas Jumlah Keterangan
Classroom, laptop,
Kampus Elizabeth projector, laser
1. Masing – masing satu Baik
International pointer, white board,
board marker

No Topik Pelatihan Tujuan Pelatihan Alat dan Bahan Waktu

1 Module 1 - Introduction Peserta latih mampu Peralatan : 2x45 menit
to Culinary Professional memahami tentang seni
● Timbangan
1.1. Introduction to Culinary.
Culinary Arts ● Gelas ukur
1.2. Culinary Profession
● Telenan

● Pisau

● Peeler

● Chiller

● Freezer
 ● Container/
wadah
● Saringan
Perlengkapan :
● Alat tulis

● Celemek

● Pocket
temperature
● Hand towel

● Tissue
2 Module 2 - Equipments Peserta latih mampu Peralatan : 2x45 menit
and Technology in memahami materi tentang
● High pressure
Professional Kitchen Alat-alat memasak yang
2.1 Cooking Equipment berukuran besar water cleaner
2.1.2 Oven (Equipment). ● Trolley
2.1.3 Broilers and
pengangkut
Salamander
barang
2.1.4 Deep Fryer, Tilting
Skillet ● Container/
wadah
● Chiller garbage
store
● Polisher
machine
● Dishwashing
machine
● Sapu, sikat dan
kanebo
● Vacuum
cleaner
● Moping tile
Perlengkapan :
● Alat tulis

● Bahan kimia
pembersih
● Pocket
temperature
 ● Hand towel

● Tissue

● Buku panduan
Pertolongan
Pertama Pada
Kecelakaan
(P3K)
3 Module 2 - Equipments Peserta latih mampu Peralatan : 2x45 menit
and Technology in memahami materi tentang
● High pressure
Professional Kitchen Alat-alat memasak yang
2.2 Processing berukuran besar lanjutan water cleaner
Equipment yang digunakan untuk ● Trolley
2.3 Holding and Storage memproses makanan dan
pengangkut
Equipment menjaga suhu makanan.
barang
● Container/
wadah
● Chiller garbage
store
● Polisher
machine
● Dishwashing
machine
● Sapu, sikat dan
kanebo
● Vacuum
cleaner
● Moping tile
Perlengkapan :
● Alat tulis

● Bahan kimia
pembersih
● Pocket
temperature
● Hand towel

● Tissue

● Buku panduan
Pertolongan
Pertama Pada
 Kecelakaan
(P3K)
4 Module 2 - Equipments Peserta latih mampu Peralatan : 2x45 menit
and Technology in memahami materi tentang
● High pressure
Professional Kitchen Alat-alat memasak yang
2.4 Pots, Pan, and berukuran kecil. water cleaner
Containers ● Trolley
2.5 Measuring Devices
pengangkut
2.6 Knives, Hand Tools
barang
and Small Equipment
2.7 Hand Tools and ● Container/
Small Equipments wadah
2.8. Personal Protective
Equipment (PPE) ● Chiller garbage
2.9. Maintain Kitchen store
Equipment and Utensil
● Polisher
machine
● Dishwashing
machine
● Sapu, sikat dan
kanebo
● Vacuum
cleaner
● Moping tile
Perlengkapan :
● Alat tulis

● Bahan kimia
pembersih
● Pocket
temperature
● Hand towel

● Tissue

● Buku panduan
Pertolongan
Pertama Pada
Kecelakaan
(P3K)
5 Module 3 - Food Service Peserta latih mampu Peralatan : 2x45 menit
Industry memahami materi tentang
● Peralatan untuk
3.1 Type of Food Service tata cara pelayanan
Establishment makanan dan minuman. mengakses
3.2 Type of Meal Service informmasi
 3.3. Standard of Food
● Peralatan
Premises
3.4 Type of Kitchen komunikasi
Layout Perlengkapan :
● Sumber-
sumber
informasi
dalam industri
perhotelan
(perpustakaan,
email, google,
buku referensi)
6 Module 4 - Kitchen Peserta latih mampu Peralatan : 2x45 menit
Organizational Structure memahami materi tentang
● Peralatan untuk
4.1 The Basic of Kitchen Alat-alat memasak yang
Organization berukuran kecil. mengakses
4.2 Brigade de Cuisine informmasi
4.1 Etiquette of Kitchen ● Peralatan
Staff
komunikasi
4.2 Coordination of
Perlengkapan :
Kitchen with other
departments ● Sumber-
sumber
informasi
dalam industri
perhotelan
(perpustakaan,
email, google,
buku referensi)
7 Module 5 - Menu and Peserta latih mampu Peralatan : 2x45 menit
Recipes memahami materi tentang
● Peralatan untuk
5.1 Menu Menu dan tipe menu.
5.1.1 Type of Menu mengakses
5.1.2 The Classical Menu informmasi
● Peralatan
komunikasi
Perlengkapan :
● Sumber-
sumber
informasi
dalam industri
perhotelan
(perpustakaan,
email, google,
buku referensi)
8 Module 5 - Menu and Peserta latih mampu Peralatan : 2x45 menit
Recipes memahami materi tentang
● Peralatan untuk
5.1.3 The Modern Menu menu modern.
 5.1.4 Varieties and Menu mengakses
Balance informmasi
● Peralatan
komunikasi
Perlengkapan :
●Sumber-
sumber
informasi
dalam industri
perhotelan
(perpustakaan,
email, google,
buku referensi)
9 Module 5 - Menu and Peserta latih mampu Peralatan : 2x45 menit
Recipes memahami materi tentang
● Peralatan untuk
5.1.5 The Standard standard sebuah resep.
Recipes mengakses
informmasi
● Peralatan
komunikasi
Perlengkapan :
● Sumber-
sumber
informasi
dalam industri
perhotelan
(perpustakaan,
email, google,
buku referensi)
10 Practice Menu Peserta Latih mampu ● Buku resep
Breakfast Dishes: menyiapkan,
masakan
Omelette, Scrambled mengolah, dan
Egg, Egg Benedict, menyajikan Breakfast ● Bowl
Egg Florentine Dishes: Ommelette,
● Whisk
Scrambled Egg, Egg
Benedict, Egg ● Saucepan
Florentine
● Foodtong

● Stove

● Cutting Board

● Knife

● Spoon
 ● Plate

● Wooden
Spatula
11 Practice Menu Peserta Latih mampu ● Buku resep
Gazpacho Andalouse & menyiapkan,
Green Pea Vichyssoise masakan
mengolah, dan
menyajikan Gazpacho ● Bowl
Andalouse & Green Pea
● Whisk
Vichysoise Soup
● Saucepan

● Foodtong

● Stove

● Cutting Board

● Knife

● Spoon

● Plate

● Wooden
Spatula
12 Practice Menu Peserta Latih mampu ● Buku resep
Homemade Spaghetti, menyiapkan,
masakan
Penne, Fettuccine mengolah, dan
with Bolognese menyajikan ● Bowl
Sauce, Carbonara Homemade Spaghetti,
● Blender
Sauce, and Aglio e Penne, Fettucine with
olio Bolognaise Sauce, ● Saucepan
Carbonara Sauce, and
Aglio e olio ● Foodtong

● Stove

● Cutting Board

● Knife

● Spoon

● Plate

● Wood Spatula
13 Practice Menu Peserta Latih mampu ● Buku resep
Beef Burgundy dan menyiapkan,
 Gambas al Pilpil mengolah, dan masakan
menyajikan Beef ● Bowl
Burgundy dan Gambas
ao Pilpil ● Blender

● Saucepan

● Foodtong

● Stove

● Cutting Board

● Knife

● Spoon

● Plate

● Wood Spatula
14 Practice Menu Peserta Latih mampu ● Buku resep
Bacon Wrapped menyiapkan,
masakan
Chicken Roullade mengolah, dan
( Stuffed with menyajikan Bacon ● Bowl
Roasted Red Bell Wrapped Chicken
● Blender
Pepper, Spinach, Roullade ( Stuffed
Cream Mushroom with Roasted Red Bell ● Saucepan
Sauce. Cous-Cous, Pepper, Spinach,
Ratatouille . Cream Mushroom ● Foodtong
Sauce. Cous-Cous,
Grilled Fish Ratatouille . ● Stove
Hollandaise sauce
● Cutting Board
Mashed Potato Grilled Fish
Saute Seasonal Hollandaise sauce ● Knife
Vegetables Mashed Potato
Saute Seasonal ● Spoon
Vegetables
● Plate

● Wood Spatula
15 Practice Menu Peserta Latih mampu ● Buku resep
Chicken Fajitas menyiapkan,
masakan
(Guacamole & Tomato mengolah, dan
Salsa) menyajikan Chicken ● Bowl
Fajitas (Guacamole &
● Blender
Tomato Salsa)
● Saucepan
 ● Foodtong

● Stove

● Cutting Board

● Knife

● Spoon

● Plate

● Wood Spatula
16 Practice Menu Peserta Latih mampu ● Buku resep
Burritos & menyiapkan,
masakan
Quessadilas mengolah, dan
menyajikan Burritos & ● Bowl
Quessadila
● Blender

● Saucepan

● Foodtong

● Stove

● Cutting Board

● Knife

● Spoon

● Plate

● Wood Spatula
Denpasar, 16 Februari 2022,
Mengetahui,

Komang Edi Wiadnyana, HTS

Anak Agung Parmadi, A.Md.Par., HTS Culinary Instructor of Elizabeth International
Director of Culinary of Elizabeth International