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Latest News

Utilization of Leftover Egg Whites as a Pastry Product Innovation during the Industrial Internship of a Culinary Education Student from UNESA at Grand Darmo Suite Hotel Surabaya

29 Desember 2025 207 Views

COCONUT SWEET BREAD PRODUCT DEVELOPMENT AS A CONTRIBUTION OF STUDENT INTERNSHIP AT ASTON SIDOARJO CITY HOTEL & CONFERENCE CENTER

29 Desember 2025 182 Views

PROCESSING SWEET BREAD LEFTOVERS INTO DRY BEGEL AT THE SOUTHERN HOTEL SURABAYA

29 Desember 2025 169 Views

SURABAYA

Unesa Undergraduate Culinary Education Student Contributes to Enhancing Menu Presentation Aesthetics Through Plating Innovation at Grand Surya Hotel Kediri

29 Desember 2025 254 Views

UTILIZATION OF LEFTOVER MIX VEGETABLE AS VEGETABLE PAKORA BY STUDENT INTERNS AT FAIRFIELD BY MARRIOT BALI LEGIAN

29 Desember 2025 173 Views

LEGIAN

INNOVATION OF PANNA COTTA DESSERT WITH THE ADDITION OF LEMONGRASS BY STUDENT INTERNS OF THE BACHELOR OF CULINARY EDUCATION, STATE UNIVERSITY OF SURABAYA AT THE MORAZEN HOTEL, SURABAYA

29 Desember 2025 173 Views

SURABAYA

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