Course overview

Akademi Kuliner and Patiseri Ottimmo International was founded as a gourmet school and training center dedicated to the development and dissemination of outstanding craft and art of food and beverage preparation in Indonesia. The school was granted by the PERITIA Foundation (*parts of the Italian Gastronomic Culture afficionados) to the built in Indonesia on October 2012 committed to offer high education in specialized food and beverage preparation. The year 2013 also marked the academy’s formal establishment of the Master Gourmet program. A new emphasis on general studies that relates much toward practical experience is also currently introduced into our European standard curriculum. In keeping with our proposed tradition of focusing on the best interest of student and responding to ever changing food and beverage industry, it was determined that students are offered to undertake 3 years education program through specialization or concentrations on the Culinary Arts and Gastronomy as well as the Baking pastry Arts and Science with the reward of Advance Diploma. Akademi Kuliner and Patiseri Ottimmo Internasional will grow in program offerings and physical facilities. While at the same time, the Academy has already gain recognition and prestige from the food and beverage society, government, and education professionals. In 2019 Ottimmo is an accredited. In March we got “B” in culinary arts program accreditation, and in May we had “B” in accreditation from Badan Akreditasi Nasional Perguruan Tinggi (BAN-PT).

What you will learn

What you will learn
Students are offered to undertake 3 years education program through specialization or concentrations on the Culinary Arts and Gastronomy as well as the Baking and Pastry Arts and Science with the award of Advanced Diploma.

Course details

Who is the course for?

Semester I Foundation of Professional Culinary Arts Fundamental of Cooking Techniques Principles of Culinary Arts Food Safety, Hygiene, and Sanitation Strategic Menu Management and Cost Control Managing and Presenting Business Culinary Philosophy of Religion Semester II Mastering European A’la Carte Cuisine Mastering American and Continental A’la Carte Cuisine Mastering Asian A’la Carte Cuisine Entertainment and Event Management in Hospitality Industry English for Business Food and Beverages Service Management Civics and Ideology Nutrition for Culinary Professionals Semester III Principles and Techniques of Bread Productions Mastering Pie and Cookies Mastering Hot, Cold, and Frozen Desserts Food Science and Sensory Analysis Marketing Management in Hospitality Indonesian Food and Beverages Trends Business Communication Culinary Business Information System Semester IV Mastering Classical French and International Pastry Mastering Cake Decoration Techniques and Design Principles and Techniques of Cake and Chocolate Productions Advanced Cake Artistry Food and Processing Packaging Food Styling and Photography Human Resources Management in Hospitality Culinary Innovation and New Product Development Semester V Entrepreneurship Social Innovation Project English Language Proficiency Coffeeology Wine and Liquers Beverages Career Pathways and Employee Industry Professional Standards Industrial Training / Foodpreneurship Semester VI Internship/Foodpreneurship