Semester 3

Course name and creditDescription
Culinary Fundamentals (NUM204) - 2 SKS/3.2 ECTSThis course discusses culinary introduction; meaning, purpose and history; food preparations; basic methods/techniques of food processing and practicum; recipes, recipe development, and menus; hospital food forms; practicum form of hospital food; garnishes; archipelago menus/dishes and practicum; continental menu/dish and practicum; oriental menu/dish and practicum, as well as table manner.
Culinary Fundamentals (Practice) (NUM221) - 1 SKS/1.6 ECTSThis course discusses the practice of preparing tools and food; basic methods/techniques of food processing recipe and menu development; hospital food forms; garnishes; archipelago menus/dishes; continental menu/dish; oriental menu/dish and practicum, as well as dish layout and table manner.
Food Science and Technology (NUM222) - 2 SKS/3.2 ECTSThis course discusses about Introduction to Food Science: Basic knowledge of food ingredients with an accentuation on the physical, chemical and physiological characteristics of food ingredients including: cereals, tubers, legumes, poultry meat, livestock meat, fish, eggs, milk, vegetables, fruits and herbs as well; Functional Food.
Food Science and Technology (Practice) (NUM223) - 1 SKS/1.6 ECTS)This course discusses about Introduction to Food Science: Basic knowledge of food ingredients with an accentuation on the physical, chemical and physiological characteristics of food ingredients including: cereals, tubers, legumes, poultry meat, livestock meat, fish, eggs, milk, vegetables, fruits and herbs as well; Functional Food.This course discusses about Introduction to Food Science: Basic knowledge of food ingredients with an accentuation on the physical, chemical and physiological characteristics of food ingredients including: cereals, tubers, legumes, poultry meat, livestock meat, fish, eggs, milk, vegetables, fruits and herbs as well; Functional Food.
Food Microbiology (NUM224) - 2 SKS/3.2 ECTSFood microbiology learning explains and provides an understanding of the concept of microbial interaction with food, control of microbial growth in food, detection and enumeration of microbes, utilization of microbes in food, food spoilage due to microbes, gut microbiota, and synbiotic foods (probiotics and prebiotics).
Food Microbiology (Practice) (NUM225) - 1 SKS/1.6 ECTSFood microbiology explains and provides an understanding of the concept of microbial interaction with food, control of microbial growth in food, detection and enumeration of microbes, utilization of microbes in food, food spoilage due to microbes, intestinal microbiota, and synbiotic foods (probiotics and prebiotics).
Food Security (NUM216) - 2 SKS/3.2 ECTSThis course discusses the concept/paradigm of Food Security, determinant factors, indicators, food security, food security systems, conditions of food security (world and Indonesia) from various aspects: production, availability, distribution, consumption and food security and double nutritional burden), identification of food insecurity, along with measurement of food insecurity; Social capital and coping mechanisms.
Nutrient Analysis (NUM226) - 2 SKS/3.2 ECTSNutrient Analysis learning included: The characteristic of carbohydrates, fat, protein, vitamin soluble fat, vitamin soluble water, macro, and micro minerals. Principal and techniques about groceries qualitative and quantitative analysis
Basic Nutrition Sciences (NUM101) - 2 SKS/3.2 ECTSThis course discusses the meaning and history of nutrition as well as the relationship between nutrition and other sciences, the relationship between food, nutrition and health, various kinds of carbohydrate nutrients; Proteins; Fat; Energy, Fat Soluble Vitamins; Water; Water Soluble Vitamins; Macrominerals; Microminerals; as well as the concept of Nutrient Reference Value (EAR, RDA, UL)
Islamic Religion II (AGI401) - 2 SKS/3.2 ECTSThis course generally provides motivation and initial provision for thoughts, feelings, and practices regarding: Nutrition and Food according to Islam, the Prophet's Diet, Halal and Haram Food, Fasting Nutrition, Food Belief and Food Taboo in an Islamic Perspective, Reproductive Health in an Islamic Perspective, Nutrition for Pregnant and Breastfeeding Women in Islamic Guidance, Child Nutrition in Islamic Guidance, Parenting in Islam, Diseases Related to Nutrition and Curative Efforts in Islam, Problems of Contemporary Medical/Health Fiqh in Islamic Perspective, Social System and Relationship Rules in Islam, Islam as Holistic Life Order
Christian Religion II (AGP401) - 2 SKS/3.2 ECTSThis course discusses, among other things, the identity of Christian Public Health students, vision and motivation, the concept of health and illness, exemplary, responsibility for the environment, prioritization, time management, leadership, effective communication, research ethics, witnessing through family, capita selecta
Hindu Religion II (AGH201) - 2 SKS/3.2 ECTSThis course discusses, among other things, why and how Hindu Religion is taught in universities; how to understand the history of the development of Hinduism, how humans believe in and understand their God; understand the Veda as a source of Hindu law; how to build ethics and morality in life; how Hinduism builds unity in diversity; How does Hinduism face the challenges of modernization and development of science and technology; what is the contribution of Hinduism in the development of world civilization; what are the roles and functions of local culture and in the development of Hindu culture; How is Hinduism in its obligations as part of the Indonesian nation; The Challenges of Hindus in Facing the National Moral Crisis, the Crisis of Exemplary and the Crisis of Identity and Ability to Read the Vedas
Nutritional Sociology (SOS236) - 2 SKS/3.2 ECTSThis course discusses about  the definition and perspective of sociology in nutrition, the concept of social interaction and its role in nutrition, the role of social groups in strengthening people's nutritional status, social and nutritional stratification, the role of the state and political institutions in improving people's nutritional status, religious institutions and relation to nutritional problems, social problems (gender inequality and poverty) and their impact on nutrition, social and cultural changes and their impact on nutritional status.
Nutritional Anthropology (SOA103) - 2 SKS/3.2 ECTSThis course discusses about introduction to nutritional anthropology, development of food system, food habits, food preferences, ethnicity and eating habits, geographical dimensions of food and consumption, food ideology system, adaptive behaviour towards food fulfillment and nutrition, socio-cultural aspects during pregnancy, breastfeeding, infants, children, food ethnography, nutritional anthropological study methods, food consumption: data collection, analysis and interpretation.