The Javanese Gastronomy Summer Course 2026 offers an immersive exploration of Indonesia’s rich culinary heritage, with a special focus on traditional Javanese cuisine. Designed as part of an international short course program, this course invites participants to examine the historical, cultural, and philosophical dimensions of food, including its connections to religion, rituals, and local wisdom. Through a combination of lectures, interactive discussions, and hands-on experiences, participants will explore diverse culinary regions in Java, traditional food processing techniques such as fermentation, and the role of jamu in health and wellness. The program also emphasizes sustainability and innovation in food development, equipping participants with a deeper understanding of local ingredients, cooking methods, and their nutritional and functional values. By the end of the course, participants will gain not only academic insight but also meaningful cross-cultural experiences in an engaging international learning environment.
This program is delivered through a blended learning approach, combining both online and limited on-site experiences. The online component consists of synchronous sessions conducted via Zoom, where participants engage in live lectures, discussions, and interactive activities with instructors and peers. In addition, asynchronous learning is facilitated through a MOOCs platform, allowing participants to access course materials, recorded lectures, and assignments at their own pace. To enrich the learning experience, a limited number of selected participants will be invited to join an exclusive on-site program at Universitas Diponegoro, Indonesia. This offline component includes hands-on activities, campus experiences, and direct cultural and culinary engagement, providing deeper immersion in Javanese gastronomy and local context. Please note that on-site participants are required to cover their own travel and personal expenses. The program will provide several facilities, including hybrid MOOCs-based study, accommodation and lunch during the activity on the campuss, campus tours and academic exposure activities, as well as Indonesian culinary experiences featuring a variety of traditional foods.
- Registration: April 21 – June 15, 2026
- Online Course: July 1 – July 31, 2026
- On-site Course*: August 30 – September 4, 2026*
- Open to undergraduate (Bachelor’s), master’s, and doctoral students.
- Must attend all sessions (Zoom and MOOCs).
- Must complete all assignments to receive a certificate.
- Must have a valid passport, national ID, or student ID.
- Must actively participate in course activities.
- Explore the history of Indonesian gastronomy, especially traditional Javanese cuisine.
- Identify key ingredients and cooking methods unique to Javanese food.
- Understand its nutritional value, health benefits, and sustainability.
Registration : https://bit.ly/scjavanesegastronomy
