TOWARD GREEN CAMPUS 
POLTEKBA
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Mata Kuliah |
: Operasional Tata Boga |
Kelas |
: 2 PP 1 |
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Dosen |
: Tri Retno Nugroho S.Pd., M.Par. |
Semester |
: 3 |
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Rencana |
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1 |
06-01-2024 |
1 |
Penjelasan RPS |
Penjelasan RPS dan Kontrak Perkuliahan Review materi Sanitasi dan safety, Tools and equipment, Prinsip dasar pengolahan dan Ilmu pangan, Nutrisi, Mise en Place. |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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2 |
06-01-2024 |
2 |
1. Stocks (ingredients, procedures, reducon and glazes, dan convenience base) |
1. Stocks (ingredients, procedures, reducon and glazes, dan convenience base) 2. Sauces (understanding sauces, roux, other thickenning agents, finishing techniques, sauce families, dan product) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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3 |
06-01-2024 |
3 |
1. Understanding soups (classificaons of soups, dan service of soups) |
1. Understanding soups (classificaons of soups, dan service of soups) 2. Clear Soups (broth, consommé, vegetable soups, other clear soups) 3. Thick Soups (cream soups, puree soups, bisques, danchowders)Speciality soups |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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4 |
06-01-2024 |
4 |
1. Salads |
1. Salads Dressings (ingredients, emulsions in salad dressing, oil-an--vinegar dressings, emulsified dressings, other dressings) 2. Salad (types of salad, ingredients, arrangement dan presentaon, recipes dan techniques) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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5 |
06-01-2024 |
5 |
1. Breads 3. Filling |
1. Breads 2. Spreads 3. Filling 4. Types of sandwiches 5. Making sandwiches 6. Serving Hors D’oeuvers 7. Canapes 8. Cocktails 9. Relishes 10. Dips 11. Miscellaneous Hors d’Oeuvers |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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6 |
06-01-2024 |
6 |
1. The Handling |
1. The Handling and Service of Cold Dishes 2. Aspic and Chaud-Froid 3. Special Forcemeat Dishes 4. Terrines Based on Mousselines 5. Terrines and Other Molds with Gelan, 6. Foie Gras, Liver Terrines, and 7. Rillees |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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7 |
06-01-2024 |
7 |
1. Controlling |
1. Controlling quality changes during cooking 2. Handling vegetables 3. Cooking vegetables 4. Understanding potatoes, Legumes, Grains, Pasta dan other starches 5. Cooking potatoes 6. Dried legums 7. Grains 8. Pasta, Noodles, and dumpling |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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8 |
06-01-2024 |
8 |
UTS : Ujian Tengah Semester |
UTS : Ujian Tengah Semester |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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9 |
06-01-2024 |
9 |
1. Fin fish 3. Cooking fish |
1. Fin fish 2. Shellfish 3. Cooking fish dan shellfish 4. Composion, structure, dan basic quality facors 5. Understanding The basic cuts 6. Cooking and handling meats 7. Cooking Meats and Game 8. Composion and Structure 9. Inspecon and Grading 10. Classificaon and Market Forms 11. Handling and Storage 12. Doneness 13. Trussing Methods 14. Cung Up Chicken 15. Cooking poultry and game birds |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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10 |
06-01-2024 |
10 |
Menyiapkan, mengolah, dan menyajikan produk (Garden Salad, Vegetables clear soup, dan Chicken steak with seasonal vegetables dan puree potato.) |
Menyiapkan, mengolah, dan menyajikan produk (Garden Salad, Vegetables clear soup, dan Chicken steak with seasonal vegetables dan puree potato.) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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11 |
06-01-2024 |
11 |
Menyiapkan, |
Menyiapkan, mengolah, dan menyajikan produk (Fruits Salad With mayo based, Ministrone soup, Tenderloin Steak with Brown Sauce Based, Glazed Vegetables, Roasted Potatoes.) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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12 |
06-01-2024 |
12 |
Menyiapkan, |
Menyiapkan, mengolah, dan menyajikan produk (Caesar Salad with Caesar Dressing Serve With Croutons, Hungarian Goulash Soup serve with Garlic Bread, Seared Sneaper with Tomato Sauce, Sauted Baby Green Beens, Potatoes Anna.) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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13 |
06-01-2024 |
13 |
Menyiapkan, |
Menyiapkan, mengolah, dan menyajikan produk (Greek Salad, Puree Pumpkin Soup with garlic bread, Chicken crodon bleu with mushroom sc, Spinach Timbal, lyonnaise Potatoes) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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14 |
06-01-2024 |
14 |
Menyiapkan, |
Menyiapkan, mengolah, dan menyajikan produk (Mixed Bean Salad with Olives and Tomato, Cream of Mushroom Soup with cheese bread stick, Roasted sirloin with barbeque sc, Vegetables raghout, Potatoes Croquettes.) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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15 |
06-01-2024 |
15 |
Menyiapkan, |
Menyiapkan, mengolah, dan menyajikan produk (Mixed Vegetables Salad with Pasta & Italian Dressing, Cream of Chicken Soup in Puff Pastry, Grilled Dori with Lemon Butter, Ratatouile Casserole, Fettucine Alfredo.) |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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16 |
06-01-2024 |
16 |
UAS : Ujian Akhir Semester |
UAS : Ujian Akhir Semester |
Qolbi Qoyyimah |
Tri Retno Nugroho S.Pd., M.Par. |
13-02-2024 |
Ranti Rustika S.S., M.Sc. |
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Catatan : |
Mengetahui |
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- Harap diisi dengan jelas dan lengkap tanggal, pertemuan dan implementasi - Pengisian ini hanya untuk 1 (satu) mata kuliah saja. - Selesai kuliah/praktek, absen harap diserahkan ke Admin Jurusan. |
Ka. Program Studi, |
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Ranti Rustika S.S., M.Sc. |
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