Tristar Institute Batu students successfully made achievements in the culinary field again. On Saturday (19/9/2020) two students of D3 Hotel Management program, Novida Dwi Khumairoh and Anggi Dermawan, took part in the “Rare East Java Cuisine Plating Challenge 2020” competition and succeeded in becoming the General Champion.
Located at Luminor Hotel Jemursari Surabaya, Novida and Anggi participated individually and competed with the other 29 participants to create innovative dishes with the most attractive display of plating. Using the local ingredients, milkfish and purple sweet potato, Novida Dwi Khumairoh from Tristar Institute Batu succeeded to transform the ingredients into dishes which had the best taste and plating presentation compared to all of the other participants. Hence, she won the General Champion title.
Personally, Anggi and Novida feel happy to be able to participate and hone their skills through this competition. Insight and knowledge from the professional and experienced chefs motivated them to learn more and continue to be creative, especially in Plating Skills.
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Let’s follow Novida's footsteps.
Come and Join Our Exclusive Program at Tristar Institute Batu!
Your perfect path to be the next Professional Chef and a foodpreneur.
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For registration and more information contact:
081330350822, 081232539310 (Tutie) 0811-307-2014 (Novi)
Cooking noodles is considered fundamental to learn in Chinese Cuisine as noodles are considered as the essential ingredients and staple too. Many variations of noodles are available according to the origin of the production, ingredients, width, and the manner of their making processes.
Noodles dishes in Chinese Cuisine are not only popular in the home country but also in other parts of the world. Therefore, mastering how to cook Chinese noodles dishes can be beneficial.
Culinary Art students at Tristar Institute Batu regularly learn and practice intensively to make popular noodles dishes in Chinese Cuisine. Both male and female students must learn the skills of using a wok and a high-pressure cooker. Some of the dishes taught are Stir Fry Kway Teow, Shanghai Noodle, I Fu Mie, Cantonese Vermicelli, and Spicy Oriental Noodle.
For registration and more information contact:
081330350822, 081232539310 (Tutie) 0811-307-2014 (Novi)
Having the skills of making various kinds of cookies is certainly very beneficial. Cookies business always becomes a promising business in this country, especially during Eid and Christmas Days. Hence Tristar Institute Batu equips its students with cookies making skills.
We teach Baking and Pastry Art students how to make assorted cookies. Guided by our professional instructor chefs, the students learn how to make popular and basic cookies like Kastangel, Chocochip, Romance cookies, Jan Hagel, Putri Salju, and Pineapple Roll, Chequerboard cookies, Almond Tuiles, Cat’s Tongue cookies, Fancy Cookies, and other trending cookies.
For more information and registration:
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
There are numerous kinds of pudding and frozen desserts taught at the Patisserie Art class at Tristar Institute Batu. Some of them are Fruit Pudding Cake, Klappertart, and Coconut Caramel Pudding. The Klappertart and Coconut Caramel Pudding use coconut as the main ingredient which results in a sweet and savory taste whereas the fruit pudding cake uses several kinds of fruit that give a fresh sensation in a bite. Instructed and guided by a professional chef, the students in our Patisserie Art class showed their enthusiasm and excitement when making those three desserts.
TRISTAR INSTITUTE BATU – Accredited A!
For more information:
Call: 0341 3061525 (office)
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
Knowing the bright prospect of the cookies business in the country, Tristar Institute Batu provides its Baking and Pastry Art students with Cookies materials in the curriculum. Designed in 9 meetings, the students are required to master classic and modern cookies.
The classic and the most-wanted cookies are Kaasstengels, Nastar (Pineapple Tart), Linzer Cookies, Jan Hagel, Jam Thumbprint, Romance Cookies, Semprit Cookies, Cheesy Sagoe Cookies, Meringue Cookies, Chequerboard Cookies, Emping (from Melinjo seeds) Cookies, etc.
The modern and trending cookies are like Chocolate Chip Cookies, Cornflakes Cookies, Almond Tuiles, Cat’s Tongue Cookies, Fancy Cookies, Dip Half Choco Cookies, Choco Crunch Cookies, etc.
Not only those, the lecturer of Baking and Pastry Art, Chef Lily Andayani, S.T. M.Par, also teaches our students the world-trending cookies like Macarons, then Crispy egg Roll Cookies, and Fortune Cookies. The students showed enthusiasm and excitement in making cookies, especially in the cutting, shaping, and decorative processes.
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TRISTAR INSTITUTE BATU
For more information and registration:
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
A new recipe is taught to Tristar Institute Batu students in the Culinary Art program this year, Bebek Songkem. Bebek Songkem is traditionally steamed duck meat from Madura region. Madura is well-known for its duck dishes and Bebek Songkem is one of them.
Bebek Songkem is steamed using banana stem for a long time on a traditional stove which gives unique smokey flavors. Historically, Bebek Songkem is a symbol of respect from a student to his/her “Kyai” (a Javanese Islamic expert on Islam). Nowadays, Bebek Songkem is available in steamed and fried versions. This time, our students created Bebek Songkem which is served with Yellow Chili Sauce and Sambal Matah from Bali.
TRISTAR INSTITUTE BATU
For more information and registration:
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
Dessert variations are also taught at Tristar Institute Batu. Some of the desserts studied are pudding & frozen dessert. To be exact, our students at the Patisserie Art learned how to make Panna Cotta, Chocolate Rum Pudding, and Crème Brule.
Each of them has characteristics. Panna Cotta is a dessert known for its softness. Chocolate Rum Pudding is unique with the addition of egg whites in the pudding. While Crème Brule is a dessert with caramel covering its top surface. The students are very enthusiastic about learning to make these three desserts. Through the activity, they become acquainted with various dessert-making techniques.
TRISTAR INSTITUTE BATU – Accredited A!
For more information:
Call: 0341 3061525 (office)
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
The name of this dish sounds interesting right? In the material of Indonesian Cuisine, the Culinary Art students of Tristar Institute Batu learned how to process duck into an interesting dish. Utilizing the traditional seasoning base “Bumbu Kuning” (Yellow seasoning paste) the instructor chef and the students cook the duck into Bebek Bakar Kuah. The dish took a little longer time to process indeed but it resulted into satisfying taste. Three main cooking methods were employed such as sauteing, grilling, and simmering (boiling over low heat). To complement the dish, they also prepared side dishes: sauteed watercress and kaffir leaves rice.
TRISTAR INSTITUTE BATU – Accredited A!
For more information:
Call: 0341 3061525 (office)
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
Who doesn't know these two famous foods? Both of these foods come from the Asian continent. However, there are two striking differences between them. Sate Lilit has a distinctive taste that is savory and rich in spices, while fried wonton has a savory taste and crunchy.
This time the students of Tristar Institute Batu learned about these two dishes. They learned every step of making them, beginning from the preparation, the process of mixing ingredients, shaping and folding, cooking, to arranging them beautifully on serving plates. This activity was very exciting because they learned to combine two different foods in one serving plate.
TRISTAR INSTITUTE BATU – Accredited A!
For more information:
Call: 0341 3061525 (office)
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
Tengkleng and Tongseng are mutton stew dishes that are popularly known in Solo, Central Java. Both of them have distinctive savory tastes and use various spices. Basically, both dishes use Indonesian traditional Yellow Spices (Bumbu Kuning). Yet Tongseng uses additional sauce, sweet soy sauce, to add flavor and color.
In Indonesian cuisine week, our students in the Culinary Art program made both of the dishes, Tengkleng and Tongseng, with mutton meat as the main ingredient. Guided by a professional chef instructor, they successfully cooked the dishes well with the perfect doneness and presented their unique taste.
TRISTAR INSTITUTE BATU – Accredited A!
For more information:
Call: 0341 3061525 (office)
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
Who doesn't know tortilla chips or corn chips? We can find this product in the market easily. It’s one of the most favored snacks and is very common but what happens if we process this chip into a delicious and tantalizing dish? In the material of Continental Hors d’oeuvre, the students of Culinary Art program, Tristar Institute Batu learned to process corn chips into a delicious 5-star class dish, Doritos Casserole. They combined corn chips, beef, smoked beef, sour cream, jalapeno and mozzarella to produce a very delicious dish with the unified taste.
TRISTAR INSTITUTE BATU – Accredited A!
For more information:
Call: 0341 3061525 (office)
WA: 081233752227, 081232539310 (Tutie), 0811-307-2014 (Novi)
Challenge was given to Baking and Pastry Art students in Tristar Institute Batu. The students were assigned to use strawberries in their products. They had to apply their cooking knowledge and techniques they had learned in processing their creations.
Dozens of strawberry products were created, such as Strawberry Scratch Cake, Strawberry Tiramisu, Tres Leches Strawberry Crumble Cake, Layered Strawberry Cream Cake, Strawberry Pizza, Strawberry Muffin, etc.
Cap Go Meh is celebrated on the 15th day after Chinese New Year by the Chinese descendants in Indonesia. It reflects the assimilation between Chinese immigrants and the local Javanese community. At the celebration, Indonesian Chinese descendants in Java usually gather with their families and serve special dishes called Lontong Cap Go Meh. The dishes are a combination of several fusion dishes of Chinese and Javanese Cuisine.
In Indonesia here are the typical dishes served on Cap Go Meh celebration:
Students of D3 Hotel Management in Tristar Institute Batu had Final Patisserie Examination in January 2019. Micheal, Eric, Maria, Aunur, Vemi, Resa, and Hansvito created 18 patisserie products in four hours. Some of the products were Spicy Chicken Burger, Lasagna Cake, Es Teler Cake, Green Tea Bun, Apple Pie, etc.
The products were assessed by 3 chefs based on certain criteria: hygiene, decoration, taste, texture, plating, and student’s creativity. Thus, students had to prepare well and managed the time efficiently.
Tristar Institute Batu collaborated with Batu Food Security Service held a Food Processing Training for a Joint Women Organization on 11th – 12th December 2019. Around 50 women from the women organizations in the Batu area participated in the event.
On the first day, Instructor Chef from Tristar Institute Batu, Yuda Agustian M.Par talked about the business opportunities in culinary and conducted a cooking demonstration making “Yangnyoem Chicken”, a Korean dish. While on the second day, Chef Yuda Agustian and Chef Lily Andayani taught how to make “Pastel Tutup”, an Indonesian dish.
Food Photography has become popular in recent years. It becomes the ultimate weapon in advertising the food business too. Realizing the importance of this skill, Tristar Institute Batu includes Food Photography as a compulsory course in the curriculum of the D3 Hotel Management program. In the course, our students learn the basic principles of Food Photography using a DSLR camera and mobile phone camera.
Tristar Institute Batu students went to Bali for a study tour and factory visit in October 2019. They visited three companies, Sababay Winery, Kacang Kecak Mama, and Pie Susu Cening Ayu.
In Sababay Winery the students learned about the company’s history, classification of the winery, and how to produce the wines. The wine tasting was also offered for the students who were willing to try. When in Kacang Kecak Mama and Pie Susu Cening Ayu, they learned about the production process and observed their packaging process.
On the occasion, our students had chances of trying typical Balinese food with its authentic tastes. Furthermore, they also had chances to practice their English skills by having direct conversations with foreigners there.
Two groups of Culinary Art students worked together and prepared for the Thanksgiving Simulation. The students learned how to process turkey from Chef Deny Thomas and made it into Roasted Turkey, a typical dish served on Thanksgiving occasion, including a Roasted Turkey. They also learned how to cook some typical American dishes for this feast like Vegetable Mix Salad, Roasted Garlic Bread, Caramelized Corn and Sweet Potatoes, and Apple Pie. In addition, Tristar Institute Batu invited the wife of the Batu city's Vice Major and her staff to participate in the occasion.
Students of D3 Hotel Management academic year 2018 and 2019 learned about Beverages this quarter. Taught by Mr. Joseph, the students learned about the basics of beverages including the classification and their kinds. They also learned some techniques used in preparing the beverages. Not only that, but they were also given the opportunity to practice making cocktails, mocktails, and milkshakes.
At the end of the course, as the final examination, the students created varieties of beverages in the range of cocktails and mocktails that haven’t been taught in the course. Or else they can innovate their own beverages.
Some of the products were: Watermelon Mojito, Summer Sunset Mocktail, Banana Twister, Strawberry Fountain, Lemon Stardust, Sunrise Apple Mango, Rainbow Mocktail, Strawberry Starfruit Mojito, Summer Punch, Vodka Smash, Summer Berry Red Wine Spritzer, etc.
GoFood collaborated with Tristar Institute Batu in giving Entrepreneur Workshop to the wives of Mitra Gojek (Gojek drivers) in Malang and Batu area on the 7th – 8th of February 2020. Sixty participants joined the workshop which was held at Tristar Institute Batu campus. Chef Yuda Agustian, A.Md., S.T. P, M.Par acted as the speaker. He gave insight about the current culinary business prospect and gave 2 cooking demonstrations in two days.
The workshop was a second event that collaborated with GoJek Indonesia company. Previously in January, the same event was conducted in Tristar Institute Surabaya which invited 100 wives of GoJek drivers.
On Monday, Nov 19th, 2018, Tristar Culinary Institute Batu invited Guest Lecture, Chef Tang Haijie, a Master Chef from Yunnan Galaxy Occupation Training School, Kunming, China to present a cooking demo. Students were excited and enthusiastic learning and gaining new knowledge from the master. Master Chef Tang Haijie taught students of Exclusive Pastry to make Hua Sheng Bing, a chinese peanut cookies. In Indonesia, it is similar to Pia Kacang but Hua Sheng Bing uses edible rose petals, nuts, and brown sugar as filling. Chinese people usually serve Hua Sheng Bing to celebrate Lunar New Year Eve.On Monday, the students just observed the cooking demo but they were given the opportunity to make their own Hua Sheng Bing in the following week.
During the visit of Yunnan Galaxy Occupation Training School, both the students and instructor of Tristar Culinary Institute Batu had chances to learn how to make Chinese iconic foods. After held a cooking demo for the students, Master Chef Tang haijie privately coached Chef Lily Ann to make Giant Sesame Ball, a famous food in China. The Giant Sesame Ball looks like Indonesian Onde-onde, yet it is bigger and has no filling. The ball's diameter is bigger about 15-30 cm and its texture is crispy. Master chef Tang stated that it could stay crunchy for 2 up to 5 days in room temperature. Wow! That's new, isn't it?
Voila! The big project of Exclusive Pastry class is completed. All groups from three classes, morning, afternoon, and evening classes, are ready to present their creations to public. There are 6 different themes of cake decorations. The best creation is decided through voting. All members of Tristar Institute Batu Institute have the right to vote, including the Culinary teams, chefs, instructors, and even the staff.
Cake Decorating is one of the materials taught in Pastry Program. Students must be able to decorate kinds of cake, such as Wedding Cake, Birthday Cake, Halloween Cake, and others. Cake decorating is a big project which requires teamwork, time management, and communication.
Ilmu patiseri memang tidak bisa dinilai hanya dari segi rasa, namun harus juga dilihat dari aspek seninya. Begitu pula dengan Gingerbread, kreasi bread dengan aroma khas jahe yang pembuatanya menuntut keterampilan artistik yang tinggi. Salah satu olahan gingerbread yang paling menarik adalah ginger bread house. Kepingan-kepingan kue jahe tersebut disusun sedemikian rupa didekorasi dengan icing sugar hingga membentuk bentuk rumah lengkap segala pernak-perniknya. Ini jugalah yang dipelajari oleh mahasiswa patiseri Tristar Institute Batu.
Dengan memakan waktu kurang lebih selama empat hari (19/2 – 22/2), empat miniatur rumah komplit dengan dekorasi yang juga terbuat dari produk patiseri berhasil dibuat walau dibutuhkan kesabaran dan ketelitian ekstra. Proses pembuatan yang rumit dan memakan waktu lama bukan menjadi halangan kelas patiseri untuk berkreasi membuat ginger-bread house bertema Natal karena Chef Lili, dosen kelas patiseri yang telah berkompeten sehingga dapat memberikan pengajaran dengan baik dan terarah. Nah, Anda juga tertarik membuat rumah kue jahe Anda sendiri?[ss]
Geliat industri pastiseri khususnya di Indonesia tengah bersemi. Di antara ratus bahkan ribuan kreasi pastry yang ada, muffin dan cupcake bisa jadi yang sedang naik tahta. Bagi orang awam dua kudapan ini memang terlihat serupa. Namun di kelas pastry Tristar Institute Kota Wisata Batu, mahasiswa mempelajari cara pengolahan muffin dan cupcake dari awal sehingga mereka tahu cara perbedaan pun persamaan keduanya.
Secara tampilan, Muffin memiliki bentuk yang cembung ke atas. Varian small quick bread satu ini memiliki tekstur yang lebih padat jadi tak heran kalau sajian ini kerap dijadikan alternatif untuk sarapan. Penambahan fresh milk di muffin juga menambah nilai gizi dan cita rasanya.
Di sisi lain, cupcake memiliki tekstur yang jauh lebih halus karena menggunakan teknik air bubble mixer. Tampilan small cake juga sangat memanjakan visual karena dekorasi frostingnya dapat dikreasikan menjadi berbagai macam bentuk dan warna. [ss]
Menginjak minggu kedua (16/4 - 20/4) para murid mulai berkutat di kitchen untuk berkreasi dengan masakan. Terbagi menjadi dua kelas berdasar konsentrasi yang dipilih, kuliner dan pastry, mereka mulai mengaplikasikan ilmu yang sudah dipetik dari kuliah sebelumnya. Mahasiwa kuliner belajar membuat berbagai sauce, stock, bahkan sampai cutting dan cooking method. Walhasil, di hampir penghujung pekan basic para siswa kelas kuliner mampu menghasilkan bermacam menu breakfast di antaranya Omelette, French Toast, Egg Benedict, dan baked Potato.
Tristar Institute Kota Wisata Batu selalu mengadakan kelas basic di hampir setiap triwulannya. Dalam setiap sesinya, mahasiswa akan diberikan pengetahuan fundamental mengenai bidang yang mereka pelajari-pastry dan kuliner. Tak ingin kalah, mahasiswa pastry juga sukses mengolah beberapa resep yaitu Croissant, Harlequin Roll Cake, French Bread, Fruit Tarlet dan berbagai kudapan legit lainnya. Kreasi-kreasi pastry di atas merupakan representasi dari pengetahuan pastry dasar- pie, cake, dan layered dough.
Dengan rasio teori - praktek yang ideal seperti ini mampu memaksimalkan keahlian praktis siswa tanpa mengabaikan untuk membangun fondasi ilmu siswa di bidang ini. Tristar Institute Kota Wisata Batu telah memformulasikan kurikulum, teori praktek dengan mendalam guna menelurkan chef professional yang kompeten di dunia F&B product.[ss]
Menginjak minggu kedua triwulan dua di tahun 2018 (16/4 - 20/4), para murid mulai berkutat di kitchen untuk berkreasi dengan masakan. Terbagi menjadi dua kelas berdasar konsentrasi yang dipilih, kuliner dan pastry, mereka mulai mengaplikasikan ilmu yang sudah dipetik dari kuliah sebelumnya.
Mahasiwa kuliner belajar membuat berbagai sauce, stock, bahkan sampai cutting dan cooking method. Walhasil, di hampir penghujung pekan basic para siswa kelas kuliner mampu menghasilkan bermacam menu breakfast di antaranya Omelette, French Toast, Egg Benedict, dan baked Potato.
Tristar Institute Kota Wisata Batu selalu mengadakan kelas basic di hampir setiap triwulannya. Dalam setiap sesinya, mahasiswa akan diberikan pengetahuan fundamental mengenai bidang yang mereka pelajari-pastry dan kuliner. Tak ingin kalah, mahasiswa pastry juga sukses mengolah beberapa resep yaitu Croissant, Harlequin Roll Cake, French Bread, Fruit Tarlet dan berbagai kudapan legit lainnya. Kreasi-kreasi pastry di atas merupakan representasi dari pengetahuan pastry dasar- pie, cake, dan layered dough.
Dengan rasio teori - praktek yang ideal seperti ini mampu memaksimalkan keahlian praktis siswa tanpa mengabaikan untuk membangun fondasi ilmu siswa di bidang ini. Tristar Institute Kota Wisata Batu telah memformulasikan kurikulum, teori praktek dengan mendalam guna menelurkan chef professional yang kompeten di dunia F&B product. [ss]
Dunia F&B product dan service adalah dua sisi mata uang yang tak mungkin terpisahkan. Karena itulah seorang calon chef harus mengetahui bagaimana sebuah masakan sampai ke meja tamu. Karena itulah, di Senin (16/4) mahasiwa Tristar Institute Kota Wisata Batu bersemangat menuju ke Golden Tulip Holland Resort Batu guna mengikuti kegiatan table manner. Disambut keramahan Ibu Poppy dan rekan-rekan, para mahasiswa dengan antusias mengikuti acara yang digelar di hotel premium yang juga bagian dari Louvre Hotels Group. Bahkan beberapa personil dari berbagai departemen bersedia meluangkan waktu untuk sharing mengenai bar & hotel knowledge yang sangat esensial.
Suasana tegang menyelimuti penghujung triwulan pertama di tahun 2018. Seluruh mahasiswa Tristar Institute Kota Wisata Batu sibuk mempersiapkan diri untuk mengahadapi ujian akhir triwulan yang belangsung dari tanggal 26 hingga 29 Maret. Di tiga hari pertama ujian,kelas kuliner triwulan tiga yang dibagi dalam 2 (dua) kloter per harinya berjuang menjadi yang terbaik di triwulan ini. Selain harus membuktikan diri di ujian tertulis, mereka mendapat tantangan untuk menduplikasi hidangan tiga hidangan kreasi dari tiga instruktur.
Ketiga hidangan tersebut mempunyai karakteristik yang berbeda karena merupakan hidangan yang berasal dari daerah yang berbeda. Sebut saja kreasi Hidden Egg in Paradise yang mengadopsi teknik memasak dari daratan Tiongkok,ada pula Sear Beef Ribs Served with Cheesy Mashed Potato yang bisa ditebak dari benua Eropa, serta Sweet Sour Spicy Fish yang terinspirasi dari kayanya bumbu dari Indonesia dan Asia. Tentu saja, sebelum dan ketika ujian praktek mereka tidak diberikan satu pun petunjuk mengenai masakan di hadapan mereka, kecuali beberapa saus yang dipakai. Jadi mahasiswa harus benar-benar mengamati tampilan, bau, dan juga rasa masakan contoh tersebut dan re-produksinya menurut pemahaman dan analisa mereka. Hasilnya? Sebagian besar dari mereka sukses besar dalam karyanya. Ingin lihat hasil karya mereka? Kunjungi saja Instagram kami di sini.[ss]
Keseruan hari keempat ujian akhir triwulan tidak kalah serunya dengan hari pertama dan kedua. Berbeda dengan hari-hari sebelumnya, tantangan di dua hari ini adalah Mystery Box. Dapat ditebak dari namanya, di challenge kali ini para mahasiswa dan mahasiswi diberi topik masakan on the spot. Selanjutnya mereka harus membuat satu full set, dari appetizer, main course, hingga dessert dengan durasi yang ditentukan.
Terdapat tiga topik tidak bisa dipilih oleh mereka, yaitu western cuisine, chinese cuisine, dan Indonesian cuisine. Selain diberi topik, ada ketentuan bahan wajib yang harus dimasukkan ke dalam resep. Pastinya, seluruh bahan, termasuk bahan wajibnya, telah dipersiapkan oleh Tristar Institute Kota Wisata Batu sehingga para murid tak perlu lagi menyiapkan bahan tersebut. Di kurun waktu lima jam masing-masing dari mereka berhasil membuat satu full set komplit dengan minuman. Ingin tahu kehebatan mereka dalam mengreasikan sajian last-minute mereka? Ikuti kami di Instagram. [ss]
Batu - Kelezatan masakan dari dataran Tiongkok memang luar biasa, buktinya Anda dapat menemukan berbagai rumah makan Tiongkok di hampir seluruh belahan dunia. Tidak salah rasanya jika Chinese Food menjadi hal yang wajib dipelajari para pembelajar kuliner, termasuk Mahasiswa Tristar Institute Kota Wisata Batu.
Minggu ketiga bulan Maret (12/3-16/3) 2018 diisi para calon chef dan pebisnis kuliner di Tristar Institute Batu dengan memelajari mengenai persiapan bahan, pengolahan menu, hingga cara penyajian Chinese Food. Menu-menu yang diajarkan sangat bervariasi mulai dari olahan Chicken with Longan, Sweet and Sour Garoupa, Cantonese Vermicelli, Hainan Chicken and Rice hingga dessert pelepas dahaga, Melon with Sago. Di awal pelajaran para dosen dan instruktur melakukan demo agar penjelasan dapat dilakukan lebih detail dan mahasiswa dapat melihat teknik-tekniknya secara tepat. Selanjutnya mahasiswa wajib mepraktekan hal yang telah dipelajari dari instruktur secara langsung. Model pengajaran seperti ini membuat pemahaman dapat diserap oleh siswa lebih sempurna.[ss]
Batu - Klasik dan tak lekang waktu, gambaran tepat untuk es krim. Sejak diciptakan ratusan tahun yang lalu, hidangan penutup ini tak membuat bosan penggemarnya. Sensasi dingin yang diberikan berpadu dengan beragam rasa yang ditambahkan mampu membuat penikmatnya bergoyang lidah. Namun pembuat es krim yang nikmat tak sebanyak jumlah peminatnya. Oleh karena itu, mahasiswa kelas patiseri Tristar Institute Batu wajib mempelajari cara pembuatan es krim dari awal untuk dapat menghasilkan kreasi es krim yang dapat dinikmati banyak orang.
Sejak Senin (12/3) sekitar 16 siswa kelas patiseri mulai menyiapkan dan mengolah bahan-bahan yang digunakan untuk membuat es krim dari bahan dasar yang berupa egg yolk, fresh cream, fresh milk hingga bahan untuk perasa. Perasa yang dipakai juga bukan sekedar perasa sintetis tapi dari bahan asli. Misalnya strawberry ice cream yang berasal dari buah stroberi segar. Stroberi yang dipakai juga sangat istimewa karena buahnya dipetik langsung dari perkebunan stroberi yang juga berada di Kota Batu. Lokasi kampus Tristar Institute Kota Wisata Batu memang terletak di daerah pegununungan yang memungkinkan untuk mendapat bahan-bahan segar dengan kualitas terbaik. Jadi rugi bukan kalau belajar masak tidak di kampus ini? [ss]
Bisnis kuliner memang tengah menjadi primadona di kalangan pelaku usaha. Modal yang minimal dengan potensi hasil yang menggiurkan membuat bisnis kuliner dilirik banyak orang. Salah satu faktor penting ini menjadikan kompetisi bisnis kuliner makin ketat ke depannya. Karena hal inilah, para pelaku usaha maupun calon usahawan di bidang kuliner wajib untuk memberikan nilai jual lebih pada produknya agar meningkatkan minat konsumen.
Di sisi lain, ketika banyak pengusaha kuliner sibuk menaikan nilai jual ada hal yang sering dilupakan yaitu aspek kesehatan dan gizi produk yang akan mereka jual. Padahal jika dilihat lebih jeli aspek gizi dan kesehatan mampu menjadi salah satu nilai tambah suatu produk makanan maupun minuman. Buktinya, bisa dilihat dengan tren healthy food yang menanjak serta melonjaknya peminat beras, sayur, buah organik, garam rendah sodium, susu rendah lemak, gula jagung atau juga penyedap rasa tanpa MSG.
Meski demikian, tidak semua bisa mengolah bahan makanan sehat tersebut secara optimal. Dibutuhkan teknik memasak khusus untuk menghasilkan menu yang sehat dan bergizi tanpa perlu mengorbankan kelezatan rasa masakan. Di samping itu dalam proses pengolahan makanan dan minuman juga tidak bisa dilakukan secara sembarangan agar higenitas makanan tetap bisa terjaga.
Untuk itulah Professional Program Healthy Food hadir sebagai program keahlian pengolahan makanan dan minuman sehat dan penuh gizi. Tristar Institute Kota Batu mengemas pelatihan ini secara intensif selama 3 (tiga) bulan. Dalam jangka waktu tersebut peserta akan dibekali dengan berbagai skill dan pengetahuan mengenai:
Professional Program Healthy Food ini sangat direkomendasikan bagi pengusaha kuliner yang ingin meningkatkan omset penjualan dan menaikkan nilai jual produk.
Seluruh petugas instalasi gizi rumah sakit ataupun petugas kesehatan pada umumnya juga sangat dianjurkan untuk mengikuti pelatihan ini, karena akan banyak manfaat yang bisa didapatkan dan diaplikasikan secara pribadi maupun secara professional.
Peserta yang mengikuti Professional Program Healthy Food akan mendapat 2 (dua) sertifikat resmi yang berupa
Selain itu semua yang mengikuti program yang ditelurkan Tristar Institute Kota Wisata Batu ini, akan mendapatkan fasilitas lengkap dari seragam chef (chef jacket), safety shoes, knife, hingga asrama. Dan yang paling penting instruktur Tristar Institute Kota Wisata Batu terdiri dari praktisi kuliner, bisnis, serta gizi yang telah berpengalaman bertahun-tahun di bidangnya. Pastikan Anda segera mendaftar pelatihan ini karena kuota terbatas. Kami juga menerima pelatihan kuliner, baking, serta patiseri bagi instansi dan perseorangan.[ss]