Delivery : English, hybrid system
Course duration : 10 days synchronous + 20 days asynchronous
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.
Curriculum for Summer Course on Javanese Gastronomy
Day 1-2:
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
Day 3-4:
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
Day 5-6:
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
Day 7-9:
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
Coaches & Instructors
The program will be taught by experts in food science, culinary arts, and Javanese culture, including:
Dr. Al-Baarri – Expert in Food Technology & Processing, UNDIP
Dr. Yoga Pratama – Specialist in Food Documentation and Cultural Gastronomy
Dr. Sri Mulyani – Specialist in Javanese Food and Cuisine
Dr. Setya Budi M Abduh – Specialist in Food and Traditional Cooking
Prof. Widayat – Specialist in Halal Food
Chef Special Guest (Local Javanese Chef) – Professional chef specializing in Javanese cuisine
Culinary Entrepreneurs – Owners of traditional and modern Javanese food businesses
Local Community Experts – Traditional market vendors, home cooks, and artisans
For further information and registration please contact us via Whatsapp +628872329255
