Visitation of the Ambassador of Switzerland to Indonesia
STPB, 6 April 2018 | STP NHI Bandung received a visitation from the Ambassador of Switzerland to...
SENIOR FIRST MEETING APIEM WAS HELD IN BANDUNG
Bandung, March 14th, 2018 | The Asia Pacific Institute for Event Management (APIEM) held the...
Consul General of the Republic of Indonesia in New York as Guest Lecturer at STP NHI Bandung
STPB, March 13th, 2018 | Trie Edi Mulyani, Consul General of the Republic of Indonesia in New...
Student Leadership Basic Training 2018
STPB, February 21st – 22nd, 2018 | 250 students of STP NHI Bandung participate in the Student...
Consul General of the Republic of Indonesia in Shanghai Present as Guest Lecturer at STP NHI Bandung
STPB, February 19th, 2018 | Siti Nugraha Mauludiah, Consul General of the Republic of Indonesia...
Ceu Popong Socialized the Four Pillars of Nationality to STP Bandung Students
STPB, February 9th, 2018 | Member of DPR-RI Commission X for Tourism Sector, Dra. Hj. Popong Otje...
The "Infinite" Courtesy Dinner
Bandung, March 12th, 2017 | Celebrating The 55th Anniversary, STP NHI Bandung organized a...
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Visitation of the Ambassador of Switzerland to Indonesia
Monday, 09 April 2018 13:41 -
SENIOR FIRST MEETING APIEM WAS HELD IN BANDUNG
Friday, 23 March 2018 15:57 -
Consul General of the Republic of Indonesia in New York as Guest Lecturer at STP NHI Bandung
Friday, 23 March 2018 15:57 -
Student Leadership Basic Training 2018
Monday, 19 March 2018 09:00 -
Consul General of the Republic of Indonesia in Shanghai Present as Guest Lecturer at STP NHI Bandung
Monday, 19 March 2018 08:59 -
Ceu Popong Socialized the Four Pillars of Nationality to STP Bandung Students
Monday, 19 March 2018 08:57 -
The "Infinite" Courtesy Dinner
Tuesday, 09 May 2017 09:49
Tata Boga
Food Production - Kitchen (KIT - D1 & FPR - D2)
Program D3 Berjenjang ini bertujuan untuk mendidik dan melatih calon tenaga kerja pada tingkat PELAKSANA (KIT - D1) dan tingkat PENYELIA/SUPERVISOR (FPR - D2) yang profesional dibidang Tata Boga khususnya pada bidang Kitchen.
Waktu Studi :
Diploma-1 : 1 - 2 tahun (2 semester) / 40 SKS
Diploma-2 : 2 - 3 tahun (4 semester) / 80 SKS
Bidang Yang ditangani :
> Pengolahan makanan berdasarkan standar resep hotel
> Pembuatan aneka masakan dan teknik menghias makanan
> Pelaksanaan praktik seni kuliner (Culinary art)
> Pembuatan ukiran patung dari es (Ice carving)
> Pengendalian biaya makanan.
Agenda/Event/Info-link
eBook & eJournal 
