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DAFTAR ISI
KATA PENGANTAR ..................................................................................................... i
BAB I DESKRIPSI MODUL ........................................................................................... 1
A. PETA KEDUDUKAN MODUL ........................................................... 1
B. DESKRIPSI............................................................................................ 2
C. PRASYARAT ........................................................................................ 2
D. PETUNJUK PENGGUNAAN MODUL .............................................. 3
E. TUJUAN ............................................................................................... 5
F. KOMPETENSI ...................................................................................... 6
G. CEK KEMAMPUAN AWAL ............................................................... 8
BAB II KUE INDONESIA.............................................................................................. 9
A. PETA KONSEP ..................................................................................... 9
B. TUJUAN ............................................................................................... 9
C. URAIAN MATERI ............................................................................. 10
D. VIDEO PEMBUATAN KUE INDONESIA…...….…………….…..…47
E. RANGKUMAN .................................................................................. 48
F. EVALUASI.......................................................................................... 49
G. FORMAT PENILAIAN PRAKTEK.................................................... 55
DAFTAR RUJUKAN ................................................................................................... 57
Kue Indonesia- Novita Mulia Putri/S1 Pendidikan Tata Boga-180543635524/B ii
