Tag: ottimmo international

Seluruh jajaran CASO (Culinary Arts Student Organization) terpilih, periode tahun 2025 telah mengikuti Basic Leadership Training Camp yang diadakan di Kec. Pacet, Kab. Mojokerto tepatnya di The Alit Establishment pada tanggal 5-7 Februari bulan lalu. Diadakannya camp ini mengajarkan berbagai makna penting mengenai kepemimpinan melalui games dan aktivitas yang meningkatkan solidaritas antar satu sama lain sekaligus meresmikan jajaran CASO yang baru.

Dimulai dari hari Rabu, 5 Februari 2025, semuanya berangkat dari OTTIMMO International menggunakan bus didampingi oleh para pembina. Setelah menempuh perjalanan sekitar 2 jam, rombongan sampai di lokasi dilanjutkan kegiatan pembagian kunci kamar, makan siang, serta opening ceremony. Setelah sedikit ice breaking dan pembagian group, kegiatan selanjutnya adalah Yelling Group Competiton, lomba saling beradu yel-yel untuk menentukan mana yang terbaik, para anggota CASO nampak semangat dan antusias. Tidak lupa untuk melepas kepenatan anggota CASO memainkan berbagai games ringan, salah satunya berupa estafet ping pong. Rangkaian kegiatan di hari pertama, diakhiri dengan makan malam bersama di Resto The Alit dan meeting internal membahas penyusunan berbagai proker tiap divisi.

Hari kedua dimulai dengan kegiatan senam pagi, kemudian dilanjutkan dengan sarapan bersama, ice breaking, serta diakhiri dengan senam otak yang menuntut konsentrasi dari masing-masing individu untuk menyelaraskan gerakan tangan maupun jari-jari menyesuaikan instruksi instruktur. Menjelang siang suasana semakin meriah saat final games dimulai, dari lomba menyusun berbagai benda hingga berbentuk stickman, menaruh bola dengan tali ke atas pipa, menahan bola dengan tali di atas gerobak, serta masih banyak lainnya. Hari itu ditutup dengan makan malam dan pentas antar kelompok yang mana puncak kegiatan camp sebab setiap kelompok menampilkan penampilan terbaik mereka, ada yang senam, menyanyi, dan penampilan seru lainnya. Pengumuman pemenang menjadi momen paling ditunggu, begitu pemenangnya terpilih langsung disambut dengan meriah oleh anggota kelompok lain dan tentu tidak lupa apresiasi dari para pembina dan instruktur. Menutup keseruan malam itu para pembina beserta peserta CASO camp berfoto bersama sebagai kenang-kenangan.

Aktivitas susur sungai mengawali kegiatan di hari ketiga. Setelah tenaga terkuras setelah menyusuri sungai, sarapan setelah itu menjadi kunci mengisi tenaga kembali. Lalu mereka dipersilahkan untuk kembali ke kamar untuk bersih diri dan persiapan check-out. Kemudian dilanjutkan dengan kegiatan meeting internal membahas proker setiap divisi.

Melalui camp 3 hari yang dilaksanakan ini, banyak aktivitas seru dan juga bermanfaat bagi anggota CASO. Dari camp ini, para anggota CASO belajar melatih leadership skill, mengenal satu sama lain dan juga meningkatkan solidaritas. Diharapkan setelah ini, para anggota CASO dapat menjalankan tugas dengan baik dan membanggakan bagi OTTIMMO International. Red/CASO

Surabaya, February 26-28, 2025 – PPPK Petra successfully held the Petra Junior Cooking Competition Season 11, an exciting yearly culinary competition, was successfully hosted by PPPK Petra at Pakuwon Trade Center. The event, held from February 26 to 28, attracted both foodies and eager tourists by showcasing the skills of young, aspiring chefs from elementary, junior high, and senior high schools.

• February 26 – Elementary school teams (2 participants per team) had 60 minutes to complete their dish.
• February 27 – Junior high school students competed individually, given 90 minutes to create their plated dessert and beverage.
• February 28 – Senior high school students, also competing individually, faced the same challenge within 90 minutes.

The competition was intense and filled with excitement as participants showcased their creativity, precision, and culinary skills under pressure. Renowned culinary institution OTTIMMO International supported the event as the official judge, evaluating each dish based on presentation, taste, and creativity.

In addition to awarding winners with prestigious prizes, OTTIMMO International also provided a special scholarship opportunity for the senior high school champion to pursue further studies at their institution. The lively atmosphere was enhanced by the crowd of mall visitors who came to see the exciting culinary competition. In addition to showcasing the participants’ extraordinary talent, the event encouraged aspiring cooks to pursue their love of cooking.

As an annual event, Petra Junior Cooking Competition Season 11 once again proved to be an unforgettable experience, leaving competitors, judges, and spectators excitedly awaiting the next competition next year.

List of Winners – PJCC Season 11

Cooking Competition Elementary School

1. Michele Gabriella & Arlene Manuella – SD KRISTEN PETRA 9
2. Andrea Marcel & Naomi Angelina – SD KRISTEN PETRA 1
3. Clara Alexandra & Charlene Weidatra – SD KRISTEN PETRA 5
4. Chairyne Estrella & Charmine Joice – SD KRISTEN PETRA 12
5. Filicia Anggraini & Queenly Wibisono – SD KRISTEN PETRA 10
6. Felisha Nataneila & Marvella Alodia – SD KRISTEN PETRA 5

Supporter Competition Elementary School

1. SD KRISTEN PETRA 12
2. SD KRISTEN PETRA 1
3. SD KRISTEN PETRA 9

Cooking Competition Junior High School

1. Lauerene – SMP KRISTEN PETRA 2
2. Chealsea – SMP KRISTEN PETRA 2
3. Tesia – SMP KRISTEN PETRA 5
4. Valeria – SMP KRISTEN PETRA 3
5. Nasya – SMP KRISTEN PETRA ACITYA
6. Anevay – SMP JAC SCHOOL

Supporter Competition Junior High School

1. SMP KRISTEN PETRA 1
2. SMP KRISTEN PETRA ACITYA
3. SMP KRISTEN PETRA 2

Cooking Competition Senior High School

1. Kenneth Steri C. – SMA KRISTEN PETRA 1
2. Agnes Vania S. – SMA KRISTEN PETRA 1
3. Jennifer Daisy – SMA KRISTEN PETRA 1
4. Nathania Christabelle – SMA KRISTEN GLORIA 1
5. Trisha Clara Wibobo – SMA KRISTEN PETRA 4
6. Richie Liessas – SMA KRISTEN PETRA 1

Supporter Competition Senior High School

1. SMP KRISTEN PETRA 1
2. SMP KRISTEN PETRA ACITYA
3. SMP KRISTEN PETRA 2

Congratulations to all the winners! 🎉

In addition to developing students’ culinary and pastry-making abilities, OTTIMMO International supports their pursuit of interests outside of the kitchen. To assist this, OTTIMMO has established two student activity clubs: the Basketball Club and the Badminton Club.

Both organizations give students an enjoyable and interesting approach to stay active by holding practice sessions once a week. In addition to providing to students’ athletic interests, these clubs aim to strengthen connections between students and make the campus community livelier and closer.

By joining these clubs, students have the opportunity to balance their academic and culinary passions with physical activities that promote well-being and teamwork. OTTIMMO believes that a well-rounded student experience contributes to personal and professional growth, making these extracurricular activities an essential part of campus life.

Stay tuned for updates on upcoming events. Let’s stay active and connected!

Surabaya, Indonesia (July 18, 2024) – In a concerted effort to bolster the city’s economy and foster entrepreneurial spirit, the Dinas Koperasi dan UKM Kota Surabaya has joined forces with OTTIMMO International, with the generous support of PT. Ares Kusuma Raya, to empower Surabaya’s Micro, Small, and Medium Enterprises (MSMEs).

Responding to a call from Surabaya Mayor, Mr. Eri Cahyadi, to ignite a passion for entrepreneurship among Surabaya residents, this collaborative initiative aims to equip participants with the skills and knowledge necessary to launch successful MSME ventures.

On July 12 and 18, 2024, a total of 40 aspiring entrepreneurs from various sub-districts across Surabaya gathered at the state-of-the-art baking pastry kitchen of the OTTIMMO International Culinary and Patisserie Academy. The participants underwent intensive training on the art of unyil bread making. Renowned for its delightful sweetness and diverse flavor profiles, unyil bread offers a promising avenue for entrepreneurs to tap into the city’s growing demand for delectable treats.

Through this partnership, Dinas Koperasi dan UKM Kota Surabaya, OTTIMMO International, and PT. Ares Kusuma Raya are committed to nurturing a thriving entrepreneurial ecosystem in Surabaya. By providing practical training and support, the initiative seeks to empower individuals to become job creators rather than job seekers, thereby contributing to the city’s economic growth and development. (Marketing)

OTTIMMO International bekerja sama dengan Jawa Pos menggelar kegiatan kompetisi Dekorasi Sushi Roll pada tanggal 19 November 2023, sebagai wujud dari program Pengabdian kepada Masyarakat. Bertempat di Ciputra World Mall Surabaya, kegiatan ini diikuti oleh anak-anak usia 6 tahun sampai remaja usia 20 tahunan. Dengan adanya acara ini, anak-anak dapat mengisi kegiatan di akhir pekannya sekaligus menyalurkan hobi bagi mereka yang suka memasak. Kegiatan ini bermanfaat melatih keterampilan dan ketelitian anak-anak melalui proses menyusun dan mendekorasi komponen sushi dengan teliti. Setiap peserta diwajibkan membuat 2 menu sushi yaitu uramaki roll dan norimaki roll.

Peserta diajak untuk menuangkan kreatifitasnya dengan beragam cara dengan menggunakan berbagai macam bahan yang sudah disediakan. Didampingi oleh orang tuanya, anak-anak terlihat antusias mengikuti seluruh rangkaian kegiatan mulai dari demo pembuatan sushi, proses perlombaan, penilaian, hingga pengumuman pemenang. Sementara itu, pelaksanaan demo dan penilaian kompetisi ini dilakukan oleh Mahasiswa OTTIMMO. Acara ini tidak hanya menjadi ajang kompetisi, tetapi juga sarana untuk memupuk minat anak dan remaja dalam seni kuliner. Kompetisi dekorasi sushi roll merupakan suatu kegiatan perlombaan mendekorasi sushi yang bukan hanya membutuhkan kecepatan, namun juga membutuhkan ketelitian dan ketekunan. Kegiatan ini diharapkan dapat menumbuhkan kreatifitas dan jiwa berkompetisi sehingga dapat memberikan dampak positif untuk anak-anak kedepannya. (Elma/LPPM)

Merdeka Belajar Kampus Merdeka adalah program dalam dunia pendidikan yang sudah di galangkan oleh Kementerian Pendidikan dan Kebudayaan Republik Indonesia pada Januari tahun 2020. Apa itu program Merdeka Belajar Kampus Merdeka?
Dikutip dalam halaman Harian Kompas, menurut Dirjen Dikti Ristek Prof. Nizam, kebijakan Merdeka Belajar Kampus Merdeka (MBKM) yang diluncurkan Mendikbud Ristek Nadiem Makarim merupakan kerangka untuk menyiapkan mahasiswa menjadi sarjana yang tangguh, relevan dengan kebutuhan zaman, dan siap menjadi pemimpin dengan semangat kebangsaan yang tinggi. Nizam mengaku, Kampus Medeka memberikan hak kepada mahasiswa untuk tiga semester belajar di luar program studinya. Di program Kampus Merdeka, mahasiswa memiliki kesempatan 1 semester atau setara 20 SKS untuk menempuh pembelajaran di luar program studi pada perguruan tinggi yang sama. “Bisa juga paling lama 2 semester atau setara 40 sks menempuh pembelajaran pada program studi yang sama di perguruan tinggi berbeda,” ucap Nizam belum lama ini. Melalui program ini, terbuka kesempatan luas bagi mahasiswa untuk memperkaya dan meningkatkan wawasan serta kompetensinya di dunia nyata sesuai dengan passion dan cita-citanya. Dia meyakini, pembelajaran dapat terjadi di mana saja, tidak hanya di ruang kelas, perpustakaan dan laboratorium, tetapi juga bisa di desa, industri, tempat-tempat kerja, tempat-tempat pengabdian, pusat riset, maupun di masyarakat. Nizam menyebut, ada 9 kegiatan kampus merdeka yang bisa dijalani oleh mahasiswa, yakni kegiatan magang di industri, pertukaran mahasiswa, membangun desa, mengajar di sekolah, penelitian di lembaga riset, pengembangan kewirausahaan, studi independen/proyek mandiri, proyek kemanusiaan, dan bela negara. “Ini kita lakukan (meluncurkan Kampus Merdeka) demi menyiapkan sumber daya manusia (SDM) unggul yang sesuai perkembangan zaman, kemajuan IPTEK, tuntutan dunia usaha dan dunia industri, dinamika masyarakat, dan mampu menciptakan inovasi dan melahirkan produk merah-merah putih,” kata Nizam.

Dalam rangka mendukung program pemerintah terkait program MBKM tersebut, Akademi Kuliner dan Patiseri OTTIMMO International mengadakan kegiatan yaitu berupa edukasi gizi untuk pencegahan anak stunting. Kegiatan kolaborasi antara Prodi, Humas, dan LPPM ini diadakan sebagai perwujudan praktik dari beberapa mata kuliah seperti Food Nutrition, Bahasa Indonesia, PPKN dan Kewarganegaraan. Tidak hanya itu saja, di sisi lain agar mahasiswa dapat mengerti akan kandungan gizi dalam suatu makanan secara teoritis dan dapat juga diimplementasikan melalui edukasi gizi. Kegiatan ini dilaksanakan pada hari Rabu, tanggal 13 Desember 2023, bertempat di Sekolah Dasar Negeri Wiyung 1 Surabaya. Acara dibuka dengan kata sambutan oleh Kepala Sekolah SDN Wiyung 1 Surabaya dan Ibu Camat Wiyung, setelah itu di lanjutkan dengan briefing teknis pelaksanaan, dan setelahnya para mahasiswa menyebar di beberapa kelas yang telah ditentukan. Adapun jumlah kelompok yang yang mengikuti edukasi gizi kali ini total ada 6 kelompok terdiri dari kelas 5 dan kelas 6. Rangkaian dalam kegiatan tersebut selain diadakannya edukasi gizi melalui media banner, brosur dan gambar, juga ada games, pembagian snack dan diakhiri dengan foto bersama. semua anak yang mengikuti kegiatan tersebut terlihat senang.
Red. Marketing dan Prodi

Hygiene and sanitation are two things that are closely related to each other. Hygiene is a health effort by maintaining and protecting the cleanliness of the subject, such as washing hands with clean water and soap to protect hand hygiene, washing dishes to keep the plates clean, throwing away damaged parts of food to protect the integrity of the food as a whole. Meanwhile, sanitation is a health effort by maintaining and protecting the environmental cleanliness of the subject, for example providing clean water for washing hands or providing rubbish bins to collect rubbish. Sanitation also has several other goals, namely improving, maintaining and restoring human health, maximizing production efficiency and producing products that are healthy and safe from various influences that can cause disease in humans.

Likewise, food must be clean and processed properly. In food management, there are 6 principles that must be considered, namely the condition of food ingredients, how to store food ingredients, the processing process, how to transport cooked food, how to store cooked food and how to serve cooked food. Food and drink equipment that can be used, such as plates, glasses, bowls, spoons or forks, must also be clean. Several things that must be paid attention to are that the shape of the equipment is intact, not damaged, deformed, cracked or has uneven grooves. Clean equipment is prohibited from being held in places where food or drink is placed or placed in the mouth because microbial contamination will occur through the fingers. Apart from that, equipment that is cracked, chipped or broken apart from causing accidents (injuring hands) is also a source of dirt collection because it will not be washed properly and we are not allowed to reuse equipment that is designed for single use only.

Seeing the importance of this, the OTTIMMO International Culinary and Patisserie Academy through food hygiene and sanitation courses conducted industrial visits for first year students. The aim of this activity is so that students can understand the standards for the process of storing and making food in a clean manner in accordance with five-star hotel standards. The activity which will take place on November 29 2023 will take place at the FairField By Marriott hotel. Around 61 students followed and listened to explanations from professional chefs at the hotel, starting from cleanliness standards in the kitchen, how to store food, ideal temperatures for food storage areas, restaurant rooms, to ballroom capacity standards at events. In this course, each student is required to make a report explaining what they learned during their field trip.

Our hope is that after students take the field trip class, they will be able to understand better and provide more knowledge about hygiene standards in the kitchen and how to maintain clean food, because everything will return to health for everyone who consumes it. Health is something that the body absolutely needs. Without health, humans cannot move and work. When you are sick, you really feel the importance of health for a person. So, let’s work together to maintain health, starting from the smallest things, namely paying attention to the cleanliness of the food and drinks we consume every day.

Red.Marketing

Graduation usually refers to the formal completion of an educational program, usually at the end of a particular level or program of study. It is a ceremony or event that marks the successful completion of academic requirements, and often involves the conferral of a degree, diploma, or certificate. Graduation ceremonies are commonplace in various educational institutions, such as high schools, colleges and universities. During graduation ceremonies, students are often presented with their academic credentials and may wear academic attire, such as a cap and gown, as a symbol of their accomplishments. Graduation is an important milestone that marks the culmination of a period of learning and a transition to a new phase, be it further education, work, or other life endeavors. OTTIMMO International Culinary and Patisseries Academy on Thursday, November 30, 2023 held the 7th graduation ceremony for class of Bologna for 69 graduates at the Ballroom of The Westin Pakuwon Surabaya.

The theme carried in this graduation activity is “Youth, Success, and Strong Character in Digital Civilization”, that is, we hope that young graduates with high enthusiasm are a reflection of today’s graduates. Success at a young age is not impossible in this digital era. Moreover, with a young spirit and strong perseverance, the opportunities for success will be increasingly wide open. With youthful enthusiasm, strong character, and supported by good digital civilization, success can be achieved earlier. Apart from graduates, the event was attended by parents of students and several invited guests, such as companies that have collaborated with OTTIMMO International. Not only that, government agencies also attended and gave welcoming remarks, such as representatives from the East Java Provincial Government, namely Mr. Haryanto from the East Java Provincial Culture and Tourism Service who gave welcoming remarks to all graduates, and also the Minister of Tourism and Creative Economy also gave congratulations to graduates via video that has gone through the recording process.

It is an annual agenda that at every graduation activity the best graduate is always announced, namely the graduate with the highest achievement index, as well as the Most Outstanding Graduate, namely the graduate with high grades and is always active in every Academy activity. This year the title of Best Graduate was given to by Gladys Triana Tanri with a cumulative assessment index of 3.96, and the winner of Most OutStanding was Jason Ricardo Salim. Apart from these two awards, what is most eagerly awaited is the announcement of the winners of the culinary challenge. Culinary Challenge is a competition held by OTTIMMO International for students in each generation. The competition lasted for almost one semester while they were still studying, and the top three were selected. After that, one person is selected who gets the highest score and becomes the first winner, where the first winner will get sixty million rupiah. The finalists were Cecilia Sasongko, Christian Budiono, and Ervina, the one who won the prize was Ervina. All the audience applauded Ervina’s success.

The graduation ceremony closed with a prayer led by Miss Elma Sulistya, and afterwards ended with a group photo. Graduation is not the end, but the first step towards your future, congratulations to all Bologna graduates.

Red.Marketing

Photo Credits by SURYA.CO.ID/Ahmad Zaimul Haq

OTTIMMO International Culinary and Patisserie Academy Students created a healthy meal plan with the people of Wiyung – Surabaya, packaged with a cooking demonstration. This activity is an effort to prevent stunting in Surabaya. Heni Adhianata as Head of the OTTIMMO International Culinary Arts Study Program said that this activity was the final assignment of the culinary nutrition course she taught. In this activity, it is hoped that students will be able to create menu information that has nutritional value that can be disseminated to the public. On the other hand, Heni also stated that this cooking demonstration and educational activity was a form of OTTIMMO’s active role in reducing the stunting rate in Surabaya. Even though there is a decrease in monthly figures, it is hoped that the public will receive additional information and insight regarding preparing healthy menus for stunted children.

Students were divided into four groups and they were required to make a meal plan using raw materials based on animal and vegetable protein. Meal plans are not only made based on the composition of the ingredients, but also the nutritional value is taken into account. Apart from that, students use raw materials that are easily found on the market. From these ingredients, we also separate ingredients that can provide high protein, because stunted children need adequate protein intake. It is hoped that this off-campus learning activity can be a positive lesson for students to be more courageous in appearing in public to present the results of their research and demonstrate the menu processing process that has been created. Apart from that, the hope for the community is that they can gain additional information and insight about preparing healthy menus for stunted children, as well as get an overview of the processing and presentation of food menus through the cooking demonstrations provided.

In the dynamic industry of culinary arts, you must master the preparation of hot and cold appetisers. This important course is very crucial to the diner; in fact, it is an introduction to your menu. Usually, people who order appetisers are very hungry and can be a little impatient. It is even more critical on how quickly it is served, as well as the taste and presentation. Let OTTIMMO Culinary Academy in Surabaya instruct you on how to execute hot and cold appetisers with accuracy and perfection. 

What is the Difference Between Hot and Cold Appetisers?

The most obvious difference between the two is the temperature at which they’re served. Another factor differentiating the two is that the cold appetiser is usually offered first; one of the main reasons is that it can be prepared quickly. The cold starter is intended to thrill the taste buds with a preview of your menu. 

On the other hand, the hot appetiser shouldn’t duplicate or clash with the menu. There are so many options, it is usually the preferred selection. Whatever appetiser is chosen, it should only be limited to bite-sized portions; this will hold the diner over until the main course.

Popular Cold Appetisers

Canapes

Canapes are small, open sandwiches that are only three to four centimetres square, and are referred to as finger food. They are a decorative appetiser typically made of cheese, meat, bread, or puff pastry. Garnishing is very important for the aesthetic and presentation of this small course.

Pate

The French word pâte means “paste”, indicative of its smooth consistency. Traditionally made with beef liver, but can also be made with chicken, pork, or more recently, vegan alternatives. Serve it with thinly sliced, crunchy bread or crackers.

Aspic Jelly

Aspic jelly was originally developed to preserve meats, the gelatin shields the meat from air to prevent it from spoiling. Made with a meat stock, chunks of meat, seafood, vegetables, or eggs. When sliced, this visually stunning appetiser shows a cross section of the ingredients.

German Potato Salad

The German potato salad is a well-loved cold starter. Made with boiled potatoes and mixed with a dressing, it includes boiled eggs for creaminess and raw vegetables. This is a hearty cold appetiser, so limit the amount to only a couple of scoops.

Rice paper rolls

Rice paper rolls originated in Vietnam, where ingredients are wrapped in soaked rice paper (bánh tráng). The most common combinations include meat or seafood; trending vegan options can be utilised.

Charcuterie

Charcuterie is another French innovation dating back to the 15th century. This can be as creative as you like with the selection of cured meats, cheese, olives, pickles, fruits, bread, or crackers. A preferred presentation is on a wooden platter or cutting board.

Popular Hot Appetisers

Dumpling

The dumpling is a beloved appetiser worldwide. A wide variety of cooking styles can be employed, such as baking, boiling, frying, steaming, or simmering in a broth. The ingredients can be as versatile as well; try meat, fish, vegetables, cheese, tofu, or sweets. Be creative and unique!

Fritters

Fritters are locally known as “bakwan,” a lightly breaded snack surrounding a variety of sweet or savoury ingredients that is deep-fried. Typical ingredients are tempeh, tofu, bananas, cassava, corn, or jackfruit. It can be served with a sweet, spicy, or creamy sauce.

Samosa

Samosas are an Indian pastry stuffed with diced potatoes, onions, green peas, lentils, ginger, spices, and green chilli. They are typically vegetarian but can be filled with any type of meat. Served hot, accompanied with a green chutney, yoghurt, tamarind paste, and garnished with green onion and cilantro. As long as it’s delicious, there are no rules.

Por Pia Thord

Por pia thord has been recently popularised in Hong Kong; these deep-fried Thai spring rolls are filled with crab and chicken and cooked until golden brown. Preferably served with a sweet and spicy chilli sauce.  

Oxtail Soup

Oxtail soup is a perfect example of using humble ingredients and elevating them to form a fine dining experience. This dish is known as “sop buntut” in Indonesia and is made with fried or barbecued oxtail and vegetables in a clear broth.

     

Main Characteristics of an Appetiser

• Big flavour in a small bite
• Light and tasty
• Hunger inducing
• Beautiful presentation
• Pairs great with a cocktail

Often overlooked, the appetiser is an essential part of menu planning and execution. Like a great introduction to a story, the appetiser introduces you to the main entrees and dessert. It establishes the tone and mood for the rest of your meal. The professional chefs at OTTIMMO Culinary Academy are here to harness and develop your skills for this vibrant business. This is one of the many subjects students will learn about in theory and through hands-on kitchen experience.