BASIC COOKING PROGRAM

CLASS OUTLINE
 BASIC COOKING PROGRAM

In this program, students will be introduced to various kinds of Indonesian basic

bumbu (white, yellow, red) and how they are processed with special techniques
into the most delectable Indonesian cuisine, such as Soto, Rawon,
Pepes and plenty more.

CLASS INCLUSIVE

Uniform Set Recipes Ingredients

& Modules

Premium Facilities Certificate

What you'll learn:
DAY-O1 Learn on how to handle knife for vegetable, fish, and chicken – based dishes.

DAY-02 Complete course of the basic Indonesian seasoning and spices.

DAY-03 Through lesson on oven baking and Sous Vide (vacuum sealed, water
bath) technique.

DAY-04 Primary technique on how to work with a wok for rice and noodles.

DAY-05 Essential knowledge on how to prepare and create steamed dishes from
scratch (Pepes).

DAY-06 Learn on how to produce slow cooked beef dishes the correct way.

DAY-07 Complete class on how to process meat into beef stock into soups.

C L AS S SCH E D U L E : 09 . 0 0 -1 2 . 0 0
 01 Knife Skill
Learn about vegetable cutting styles.

How to fillet chicken & fish.

Featured menu: Asinan Bogor, Ikan Gurame

Terbang, Ayam Tude.

02 Indonesian Basic Seasoning

and Spices
All knowledge about basic bumbu (Bumbu
Merah, Kuning & Putih) of Indonesian cuisine.

White (Rawon), Red (Ayam Rica), Yellow

(Ayam Kalasan).

The application of all cutting styles learned in

2 previous meeting.

Featured menu: Rawon, Ayam Kuning Goreng

Kalasan, Ayam Rica.

03
Baking & Sous Vide Technique
An introduction to baking (oven) and a vacuum
sealed, water batch technique called Sous Vide.

The application of baking, to Semur Iga

Panggang and Sous Vide, to Ayam
Bumbu Kuning.

Featured menu: Baked Ayam Bumbu Kuning,

Semur Iga Panggang Oven.
04 Wok Technique
All about Wok technique and its application
to the featured menu.

An insight into stronger flavouring

using terasi & ebi.

Learn to make pickle and tuille for garnishing.

Learn further kinds of basic bumbu

(Black, Green, Red).

Featured menu: Nasi Goreng variants; Hitam,

Hijau, Merah, Mie Godok.

05 Steam Technique (Kukus)

An introduction to steam technique.

All knowledge about Pepes, including its bumbu

and how to wrap it with banana leaves.

Learn to make the Balinese signature flavour.

Featured menu: Pepes Ikan Bandeng, Tum Ayam

Bali, Pepes Tahu Rawit.

06 Slow Cook Technique

All about slow cooking technique (how to boil

over low heat).

How to cook Sop Buntut with complete seasoning.

Complete knowledge on barbeque sauce and

making it from scratch.

Featured menu: Sop Buntut+Condiments,

Bistik Lidah Saus BBQ.
07 Beef Stock Technique
A full guide to process meat into beef stock
(through special processing).

Basic methods of meat processing.

How to make santan based soto and iga soup.

Featured menu: Soto Bogor, Soup Iga Asam

Pedas, Tumis Daging Betawi.

*All menus in the featured menu could be modified.

“For me, cooking is an expression of the land where
you are and the culture of that place.”

Wolfgang Puck
 info@arkamayaculinary.com

021 225 399 80/81 or 0811 9233 777 (marketing)

Dipo Business Center

Jl. Jendral Gatot Subroto Kav. 51-52, Ruko A9
Petamburan, Slipi | Jakarta Pusat – 10260

Arkamaya Culinary @arkamaya.culinaryeducation

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