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DAFTAR ISI
KATA PENGANTAR ................................................................................................................ i
DAFTAR ISI .............................................................................................................................. ii
DAFTAR GAMBAR ................................................................................................................ iv
BAB I PENDAHULUAN .......................................................................................................... 1
BAB II PEMBELAJARAN ....................................................................................................... 4
NEGARA CHINA ..................................................................................................................... 4
A. Kemampuan Akhir: ......................................................................................................... 4
B. Tujuan pembelajaran:...................................................................................................... 4
C. Deskripsi materi: ............................................................................................................. 4
D. Gambaran Umum ............................................................................................................ 5
E. Karakteristik Hidangan ................................................................................................... 6
F. Pengolahan Makanan .................................................................................................... 14
G. Pola Makan ................................................................................................................... 27
H. Contoh Hidangan .......................................................................................................... 30
I. LKM (Lembar Kerja Mahasiswa) ................................................................................. 52
J. Lembar Evaluasi ........................................................................................................... 53
NEGARA KOREA .................................................................................................................. 66
A. Kemampuan Akhir: ....................................................................................................... 66
B. Tujuan pembelajaran:.................................................................................................... 66
C. Deskripsi materi: ........................................................................................................... 66
D. Gambaran Umum .......................................................................................................... 66
E. Karakteristik Hidangan ................................................................................................. 68
F. Pengolahan Makanan .................................................................................................... 73
G. Pola Makan ................................................................................................................... 82
H. Contoh Hidangan .......................................................................................................... 87
I. LKM (Lembar Kerja Mahasiswa) ............................................................................... 101
J. Lembar Evaluasi ......................................................................................................... 102
NEGARA JEPANG ............................................................................................................... 115
A. Kemampuan Akhir: ..................................................................................................... 115
B. Tujuan pembelajaran:.................................................................................................. 115
C. Deskripsi materi: ......................................................................................................... 115
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