Balinese Traditional Cuisine as The Functional Food and Beverage (Study Program of Food Science & Technology) (2 weeks)
BACKGROUND
Bali Island is known as
an international destination area for tourism. This island is famous of their
natural scenery, art and culture which based on Hindu religion. It is lack of
attention for cuisine of the indigenous Balinese. This cuisine has potential as
the functional food and beverage. The short course on Balinese traditional
cuisine as the functional foods and beverages provide information more in
detail about Balinese traditional cuisine, experiencing the production onsite
and discussion activity of their potential as the functional foods and
beverages.
OBJECTIVES
1. Provide students with an introductionto Balinese
sustainable tourism
agrotechnology.
2. Provide students with an introduction andexperience to
Balinese
traditional cuisines.
3. Provide students a cultural activity and achance to
contribute in
development workthrough collaborative research plan.
ACTIVITIES
1. Plant and animal production in agrotourism
2. Natural resource management
3. Introduction to Balinese traditional cuisine
4. The Balinese traditional main dishes
5. The Balinese traditional beverages
SUBJECTS
1. Balinese Sustainable To Tourism Agrotechnology
2. Balinese Traditional cuisine
3. The functionality of the Balinese traditional cuisine
UDAYANA UNIVERSITY