INTERMEDIATE

COOKING PROGRAM
CLASS OUTLINE
 INTERMEDIATE COOKING
PROGRAM

The intermediate cooking program provides a more complex

and challenging menu for students to practice, as well as a further insight into
various kinds of Indonesian bumbu. Students are also expected to have a reading
recipe comprehension with less supervision.

CLASS INCLUSIVE

Uniform Set Recipes Ingredients

& Modules

Premium Facilities Certificate

What you'll learn:
DAY-O1 Comprehensive class of how to make the complex Gudeg.

DAY-02 Complete thorough class on how to make many varieties of Sambal.

DAY-03 An advanced method on prepping meats for a complex dish

(Rendang & Ikan Bakar).

DAY-04 An in-depth knowledge on how to make dishes from scratch with an

advanced grilling technique.

DAY-05 A complete class on creating many types Sate with its complementing
sauce from scratch.

DAY-06 Class on how create beautiful plating for a Canape with unique
Indonesian dishes.

DAY-07 Deep dive into how to make Tumpeng with distinct protein taste from
many regions in Indonesia.

DAY-08 A creativity challenge for students to explore their ability by making

any dish with advanced technique.

C L AS S SCH E D U L E : 1 0 . 0 0 -1 6 . 0 0
 01 Beloved Authentic
Indonesian Cuisine

Deep dive into one of the famous Yogyakarta cuisine.

An in-depth knowledge of slow cooking.

Learn additional techniques and to sauté.

How to make Gudeg Komplit with 6 ingredients,

using sauté and slow cooking technique.

Featured menu: Gudeg Komplit.

02 Beloved Authentic
Indonesian Cuisine
All about Indonesian sambal variants.

Knowledge on Tempoyak Durian & Andaliman.

How to make the authentic sambal ijo,

and how to incoorporate Tuna fish in many
types of sambal.

2 The use of Kemangi in sambal.

Featured menu: Tuna Sambal Tempoyak,

Tuna Sambal Andaliman, Tuna Sambal Kemangi,
Tuna Sambal Ijo.

03
In-Depth Class of Beef and
Fish Dishes
Complete understanding of meat preparation.

Learn to make tasty rendang from scratch.

Learn to make grilled fish with variations of

sambal from Makassar.

Featured menu: Rendang, Ikan Bakar Makassar.

04 Grill Technique (Bakar)
All about Nasi Bakar with its seasoning
and how to make it.

A detailed preparation of shrimp and

how to grill it properly.

A detailed preparation of Balinese Sate Lilit.

How to make use of leftovers (Extra ingredients)

for Nasi Bakar.

Featured menu: Udang Bakar Saus Mangga,

Sate Lilit Sambal Matah, Nasi Bakar.

05 Street Food
A thorough class all about Sate.

All about Sate Padang, Maranggi, Taliwang

(The chosen protein, seasoning, and detailed
preparation of each).

How to marinate Sate.

Featured menu: Sate variants; Padang,

Maranggi, Taliwang.

06 Indonesian Canape

Gain an insight into Canape (Indonesian style).

A knowledge on creating unique plating styles.

How to make Gado-Gado wrapped in rice paper.

Learn to mix tempe and meat for burger

patty (slider size).

Featured menu: Gado-gado Roll, Burger Tempe.

*Featured menu might be modified.

07 Tumpeng Nusantara
Deep dive into the ethnically diverse
protein for Tumpeng.

An insight into unique Nasi variants; Nasi kuning,

Nasi hijau, Tutug oncom.

Get to know types of protein from certain regions;

Cakalang rica, Kering tempe Jawa,
Ayam Tangkap Aceh.

Featured menu: Ayam Tangkap, Kering Tempe,

Cakalang Asap, Urap Bali.

08 Creativity & Cooking Innovation

A class round-up from basic to intermediate.

Students may explore their creativity and

create 2 menu items based on what has
been learned throughout the whole program
(Basic-Intermediate).

*All menus in the featured menu could be modified.

“You learn to cook so that you don’t have to be a slave to recipes.
You get what’s in season and you know what to do with it.”

Julia Child
 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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