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Collaboration with Australian Catholic University, FTP Unud Holds Traditional Balinese Cuisine and Gastronomy Classes
The Faculty of Agricultural Technology in the framework of the International Partnership Program and Community Engagement (IPACOE) 2024 has carried out the Balinese Traditional Cuisine & Gastronomy Class on July 10, 2024. This activity was attended by the IPACOE Team, Lecturers and Students from FTP Unud and Australian Catholic University and presented UMKM Made Tea and Samsara Living Museum.
The activity began with a visit to the Traditional Bali Market, namely Pasar Badung to find out and learn the layout, product handling, sanitation pathways and classification of the types of ingredients sold in Traditional Markets in Bali. In addition, training and practice of processing traditional foods such as satay lilit, urap vegetables, laklak cake, klepon and jaja uli are also carried out with basic ingredients that have been purchased at traditional markets during the visit. Explanations related to Gastronomy and Traditional Food Serving Practices by directly making serving utensils from coconut leaves are also carried out as a complement to activities from upstream to downstream, namely from preparing ingredients, processing ingredients into traditional Balinese food products to serving these products.
One of the representatives from the Australian Catholic University, Emma Stirling, said she was happy with this activity and collaboration, besides being able to learn about traditional food, culture and also nutrition from these traditional foods, she also said this collaboration could foster good relations between the two universities. In the future, she hopes that this kind of collaboration will continue both in the fields of Education, Research and Community Service.
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UDAYANA UNIVERSITY