BAB 1 : konsep dasar seni kuliner, prinsip dan unsur desain serta implementasinya
BAB 2 : konsep tentang unsur dan prinsip desain
BAB 3 : konsep seni merangkai bunga
BAB 4 : merangkai bunga dengan baik sesuai dengan model yang ditunjukan
BAB 5 : membuat garnish
BAB 6 : mengukir buah
BAB 7 : wadah sajian hidangan dengan hiasan lipatan daun
BAB 8 : menyusun parcel hantaran
BAB 9 : konsep dekorasi kue
BAB 10 : hiasan dasar dekorasi kue
BAB 11 : Membuat food model dari clay
TATA BOGA
SENI KULINER
Price range: Rp150.000 through Rp300.000
BAB yang tersedia 1,2,3,4,5,6,7,8,9,10,11
| Weight | 500 g |
|---|
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