TEKNIK PENGOLAHAN GULA DAN COKLAT D3PH-46-01 [DGI]
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Introduction Basic Confectionery
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB01 - M1 - OPENING
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB01 - M2 - SEJARAH CONFECTIONARY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB01 - M3 - CHOCOLATE COMMODITY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB01 - M4 - SUGAR COMMODITY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB01 - M5 - SUGAR CHOCOLATE UTENSIL BAGIAN 1
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB01 - M6 - SUGAR CHOCOLATE UTENSIL BAGIAN 2
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB01 - M7 - JENIS-JENIS PASTISERI
SLIDE 1 TPGC ( BASIC CONFECTIONERY)
QUIZ Introduction Basic Confectionery
Pastry Brigade
Bakery and Pattiserie
TUGAS Introduction Basic Confectionery
forum Introduction Basic Confectionery
Introduction Knowledge Confectionery
SLIDE TPGC 2 ( KNOWLEDGE CONCEFTIONERY)
Pastry Baking Tools
Kitchen equipment
QUIZ Introduction Knowledge Confectionery
TUGAS Introduction Knowledge Confectionery
Forum Introduction Knowledge Confectionery
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB02 - M1 - OPENING KNOWLEDGE CONFECTIONARY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB02 - M2 - BUAH KAKAO MENJADI COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB02 - M3 - BIJI KAKAO MENJADI COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB02 - M4 - TEKNIK MENCAIRKAN COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB02 - M5 - TEKNIK TEMPERING COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB02 - M6 - KONVERSI SUHU DALAM COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB02 - M7 - TEKNIK PENGOLAHAN GULA
Confectionery Management
SLIDE TPGC 3 ( CONFECTIONERY MANAGEMEN)
Kitchen Management
Management System
Pastry Management
Four principles Lean Management
TUGAS Confectionery Management
QUIZ Confectionery Management
Forum Confectionery Management
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB03 - M1 - MANAGEMENT CONFECTIONERY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB03 - M2 - REKAYASA MENU
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB03 - M3 - PERENCANAAN DLM MEMBUAT MENU
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB03 - M4 - PERENCANAAN DLM MEMBUAT RESEP
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB03 - M5 - PERENCANAAN DLM MENENTUKAN HARGA
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB03 - M6 - MANAJEMEN KONTROL DLM PENJUALAN MAKANAN
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB03 - M7 - FAKTOR - FAKTOR DLM PERHITUNGAN BIAYA
Chocolate Product
SLIDE TPGC 4 ( CHCOCLATE PRODUCT )
How To Make Chocolate Praline
chocolate praline
How to Make Chocolate Bon bon
TUGAS Chocolate Product
QUIZ Chocolate Product
forum chocolate product
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB04 - M1 - PENGANTAR PRODUK COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB04 - M2 - MACAM-MACAM PRODUK DARI COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB04 - M3 - TEKNIK PENCAIRAN COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB04 - M4 - METODE MENCAIRKAN COKELAT MASAK
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB04 - M5 - TEKNIK PENCELUPAN & PELAPISAN DENGAN COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB04 - M6 - TEKNIK MEMBUAT COKLAT BERONGGA & COKLAT SEMPROT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB04 - M7 - TEKNIK DEKORASI COKLAT
Sugar Product
SLIDE TPGC 5 ( SUGAR PRODUCT)
workin with sugar and water
How to Make Caramel
How to Make Marsmellow
TUGAS SUGAR PRODUCT
QUIZ SUGAR PRODUCT
FORUM SUGAR PRODUCT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB05 - M1 - PENGANTAR PRODUK GULA
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB05 - M2 - HARD CANDY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB05 - M3 - PERMEN KUNYAH
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB05 - M4 - GUM AND JELLY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB05 - M5 - TOFFEE ATAU KARAMEL
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB05 - M6 - COTTON CANDY
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB05 - M7 - PROSES PEMBUATAN SUGAR PRODUCT
Sugar and Chocolate for Cake Decort
SLIDE TPGC 6 ( SUGAR AND CHOCOLATE FOR CAKE DECORT)
chocolate decort
caramel decort
Spun Sugar Decoration
chocolate decoration
TUGAS INDIVIDU SUGAR AND CHOCOLATE FOR CAKE DECORT
TUGAS KELOMPOK Sugar and Chocolate for Cake Decort
QUIZ Sugar and Chocolate for Cake Decort
forum Sugar and Chocolate for Cake Decor
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB06 - M1 - DEFINISI & TUJUAN MENGHIAS KUE
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB06 - M2 - DEKORASI KUE BERBAHAN COKLAT
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB06 - M3 - DEKORASI KUE BERBAHAN GULA BAG 1
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB06 - M4 - DEKORASI KUE BERBAHAN GULA BAG 2
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB06 - M5 - PENGETAHUAN DASAR DALAM MEMBUAT KUE
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB06 - M6 - PRINSIP - PRINSIP DALAM MENGHIAS KUE
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB06 - M7 - TEKNIK TEKNIK MENGHIAS KUE
Chocolate Product For Petit Four and Baquet Product
SLIDE TPGC 7 ( CHOCOLATE PRODUCT FOR PETIT AND FOUR BANQUET)
chocolate cake
chocolate Fudge
TUGAS Chocolate Product For Petit Four and Baquet Product
QUIZ Chocolate Product For Petit Four and Baquet Product
FORUM Chocolate Product For Petit Four and Baquet Product
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB07 - M1 - CHOCOLATE PRALINE
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB07 - M2 - CHOCOLATE MOUSSE
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB07 - M3 - CHOCOLATE CAKE
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB07 - M4 - FROZEN DESSERT BAGIAN PERTAMA
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB07 - M5 - FROZEN DESSERT BAGIAN KEDUA
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB07 - M6 - PUDDING
DHH2E3 - TEKNIK PENGOLAHAN COKLAT & GULA - PB07 - M7 - COOKIES
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VHI2L2-D3PH-46-01
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FAKULTAS ILMU TERAPAN (FIT)
PRODI D3 PERHOTELAN (FIT)
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VHI2L2-D3PH-46-01
Summary
TEKNIK PENGOLAHAN GULA DAN COKLAT D3PH-46-01 [DGI]
Teacher:
DENDI GUSNADI