CULINARY INNOVATION BASED ON CEREAL TO PROMOTE LOCAL FOOD
Indonesia is blessed with abundant local food resources. However, the lack of reference in processing local food makes this potential not optimally utilized. This situation inspired student of culinary education study program to present “Cereal-Based Culinary Innovation to Encourage the Utilization of Local Food” in 2019 Final Culinary Project Exhibition at Auditorium UNY25/5/2019).