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Analysis Of Knowledge About Flour For Readiness Of Pastry Practice Of Students Study Program Diii Hospitality Harapan Bersama Polytechnic In Tegal, Puput Dewi Anggraeni, Tantri Adithia Sabrina

Journal of Indonesian Tourism and Policy Studies

Students of DIII Hospitality Harapan Bersama Polytechnic inTegal are equipped with a number of productive courses, one of which is the Pastry course, where this course learns from the preparation, manufacturing, serving to storage of bread and cake with standard recipe specifications and company practices. But the knowledge of some students is still very low in the material "Flour" so it is feared that it will affect the readiness in the implementation of pastry practices. The purpose of this study was to determine the level of student knowledge related to the understanding of flour, types of flour, flour function, how …