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OTTIMMO International Repository
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510
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Akademi Kuliner dan Patiseri Ottimmo Internasional

RESEARCH AND DEVELOPMENT FINAL PROJECT BEAN SPROUT POWDER (Utilization of Bean Sprout Powder as a Healthy and Rich of Vitamins for Cooking)
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : KITCHEN IN SHANGRI-LA QARYAT AL BERI ABU DHABI
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Industrial Training Report at French Riviera Dubai
Akademi Kuliner dan Patiseri Ottimmo Internasional
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INDUSTRIAL TRAINING REPORT : Internship at Chamas Vasa Hotel Surabaya
Akademi Kuliner dan Patiseri Ottimmo Internasional
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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF VEGETABLE AS AN ANIMAL MEAT SUBTITUTE

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : The Utilization of eggplant, tofu, oyster mushrooms and enoki mushrooms to make Vegetarian Nugget Analogs

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : MAKING OF NUGGET FROM DUCK MEAT WITH BETUTU SPICES

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : UTILIZATION OF FOOD WASTE (RICE WASHING WATER, PINEAPPLE SKIN & PINEAPPLE FLESH JUICE) FOR MAKING NATA DE PINARI

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT : HIGH FIBER VEGETARIAN RENDANG MEAT MADE FROM YOUNG JACK FRUIT, SOY BEAN & OYSTER MUSHROOM

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CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Duck Gyoza with Cassava flour

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