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Sekolah Kuliner dan D3 Perhotelan

Surabaya - Graha Tristar
Jln. Raya Jemursari 244 Surabaya.
D3 Tataboga, Perhotelan & Pariwisata

West Campus - Gedung IEU
Raya Dukuh Kupang 157B
S1 International Culinary Business

Kampus B Tristar -
Jl. Kaliwaron 58-60, Surabaya
D3 Tataboga, Perhotelan & Pariwisata
S1 Culinary Business

Informasi
Telp. +62-31 8433224 & 8433225. HP. 08233752227 - 081234506326.
PIN BB: 2A6A1F4E - 2B425821

Jakarta - Kampus Tristar BSD
S1 Culinary Business
S1 Food Technology
S1 Hotel Management
Telp: 021-5380668.
HP: 081286358533. PIN BB: 2A96E298.
Fax: 021-53155652.
Ruko BSD Sektor 7. Blok RL 31-33.
Serpong - Tangerang

Resep Kreasi Mahasiswa
Akpar Majapahit

Pages

Jumat, 05 September 2014

Curriculum S1 Tristar - IEU Culinary Business

Curriculum S1 Tristar - IEU Culinary Business
 
Intro To Management
Basic Cooking
American Business
American Cuisine
European Business
Europe Cuisine
Asian Business
Continental Cuisine
Middle East Business
Middle East Cuisine
Mandarin Language
Chinese Cuisine
Idiology And Statementship
Indonesian Cuisine
Intro to Marketing
Catering Cuisine
Business Information System
Vegetarian Cuisine
Presentation Skills
Bartending
E-Commerce
Food Service
Managership
Food Nutrition
Financial Management I
Basic Baking and Pastry
Cost Accounting
Cup Cake and Muffin
Human Resources Management
Pie and Tartlet
Business Communication
Praline
Organizational Theory and Org. Behavior
Truffle
Taxation
Layer Dough
Marketing Management
Sweet Cake Dough
Business Law and Ethics
Enriched Dough
Indonesian Economic
Indonesian Traditional Cake
Cross Culture Communication
Modern Cake Art
Global Portofolio and Investment
Classic Cake Art
Entrepreneurship
Cookies
Managerial Accounting
Pudding
Market Behavior
Ice Cream
International Business
The Introduction to Culinology
Production and Operation Management
Vegetarian Culinology
Strategic Management and Business Policy
Indonesian Authentic
Financial Management II
Steamed Pastry
Banking Management
Western Food Gastronomy
Budgeting
Bread Advanced
International Finance
Chinese Art Culinology
International Management
All About Chocolate
Financial Statement Analysis
Cheese Product
Feasibility Study
Pudding Art
Export and Import Business
Cruise Introduction
Personal Development and Ethics
Bartending 2

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