TEKNIK PENGOLAHAN MAKANAN ORIENTAL D3PH-47-01 [RGM]
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TEKNIK PENGOLAHAN ORIENTAL
Announcements
Karbohidrat
Japanese Rice
categorize Japanese Noodles: Ramen, Udon & Soba, Japanese food
Food Culture In China
ice cold noodles korea
Assigment
Power point
asigment summary
Foto praktikum
Chinese cuisine
chinese cuisine
miso soup
Assigment
Korean cuisine
korean cuisine
gochujang paste
assigment
Japanese Food
Japanese cuisine
sushi
Tempura
Assigment
Thailand cuisine
Thailan cuisine
Tom yum goong
Assigment
Asian cuisine
Asian cuisine rempah - rempah
Asian food noodles
Assigment
Appetizer oriental
Appetizer
Hakau recipe
Working plan
Next
Panel samping
Blog
Recent Blog
Create Blog
How To Blog
Bahasa Indonesia (id)
Bahasa Indonesia (id)
English (en)
Masuk
VHI1K3-D3PH-47-01
Depan
Loncat ke konten utama
Info Kursus
Depan
Kursus
FAKULTAS ILMU TERAPAN (FIT)
PRODI D3 PERHOTELAN (FIT)
2324/2
VHI1K3-D3PH-47-01
Penjelasan
TEKNIK PENGOLAHAN MAKANAN ORIENTAL D3PH-47-01 [RGM]
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RATNA GEMA MAULIDA