Summer Course - Javanese Gastronomy

Course Description

The Department of Food Technology, Faculty of Animal and Agricultural Sciences at Diponegoro University presents the Summer Course on Javanese Gastronomy. This international program provides a unique culinary experience, exploring Javanese cuisine, its preparation, and presentation. Participants gain hands-on experience in traditional food processing and learn about the philosophy behind each dish. The course offers direct interaction with the local community, enhancing cultural immersion. Bringing together participants from different countries, this Summer Course fosters cultural exchange and global networking. It allows participants to interact with peers from various backgrounds, enriching both academic and social perspectives. Conducted in a hybrid format, the program welcomes both online and offline participation. Selected participants receive free hotel accommodation, ensuring a fully immersive experience.Through this initiative, UNDIP aims to promote Indonesian culinary heritage globally while strengthening international academic collaborations. The Summer Course on Javanese Gastronomy is expected to inspire participants interested in the richness of Javanese cuisine.

Course Features

• Admission: Nov 30 -0001 - Nov 30 -0001
• Course: Jul 22 2025 - Aug 1 2025
• Seats Available:
• Faculty / School: FACULTY OF ANIMAL AND ARGICULTURAL SCIENCES
• Time:
• Classes : Hybrid System

Website

Learning Outcomes

• Introduction to Javanese Gastronomy
• Overview of Javanese food culture and history
• The philosophy behind Javanese cuisine
• Ingredients commonly used in Javanese cooking
• Food sustainability and local wisdom
• Traditional Cooking Techniques
• Hands-on cooking: preparing Javanese staple dishes (e.g., gudeg, soto, pecel)
• Traditional methods of food preservation
• Cooking with herbs and spices in Javanese cuisine
• Visiting traditional markets to understand ingredient selection
• Javanese Culinary Art and Presentation
• Food plating and presentation styles in Javanese dining
• The role of Javanese food in traditional ceremonies
• Gastronomic tourism and entrepreneurship opportunities
• Field visit to a local food production site or village
• Fusion and Modern Adaptations
• Fusion dishes: modern takes on traditional Javanese cuisine
• Hands-on session with professional chefs on contemporary Javanese dishes
• Sustainability and innovation in Javanese food
• Final presentation: Participants showcase their learning experience