EDUCATION & CONTEXTUALIZATION OF THEIR INDEPENDENT LEARNING (BEFORE, DURING AND POST PANDEMY)

Seasoning is both a science and an art, so it must be done carefully. The job of spicing requires experience and careful consideration so that nothing goes wrong. Each spice requires a different treatment to produce the best taste and aroma. Therefore, the process of making, processing and adapting the quantity of food ingredients using basic spices will affect the quality of the traditional food itself. Tourists both from within the country and especially abroad / abroad can enjoy authentic food from Indonesia without having to be afraid of food ingredients mixed with very sharp basic spices that can disturb their digestion. Traditional food of an area is a cultural heritage from our nation's ancestors. Visitors or tourists who want to enjoy authentic traditional food from an area will really appreciate it if the restaurant manager wants to adapt the spices for traditional food processing which will be served in the restaurant (restaurant). By paying attention to the adaptation process or techniques for mixing basic spices by paying attention to the quality of the technique, taste, aroma, color and good texture of food ingredients, food production results will be obtained that can be accepted by the wider community, especially tourists visiting tourist destinations. The aim is to modify the mixing of spices with good food processing techniques and to be able to serve traditional food so that visitors (tourists) can enjoy traditional Indonesian food comfortably and comfortably. For this reason, hard efforts are needed so that food has value in the eyes of visiting tourists, so that traditional food will be are the basic needs of tourists visiting Indonesia. Indonesia still has regional specialties, especially aspects of processing and presentation that need to be developed in modern life to attract tourists who want to enjoy things that cannot be experienced in the daily life of these tourists. In general, Indonesian food sold in hotels or restaurants sells more western (continental) food as the main menu. The reason is that many tourists want to get food that is modern and comes from abroad or European food. This is of course very sad, because selling authentic Indonesian food products will increase tourism promotion and the economy of the local community. This will have a positive impact on Indonesian tourism in general. There are many ways to make traditional Indonesian food of good quality, not only for domestic tourists but also for foreign tourists. Several techniques can be applied either by changing the processing technique, mixing spices and food ingredients as well as the way they are served. The food you enjoy not only has a good taste, but in terms of appearance when served it also provides attractive value for money for tourists. Do not forget some ways to further improve the quality of food produced, namely by paying attention to standards of hygiene and good food processing sanitation. This will allow tourists, both domestic and foreign tourists, to enjoy traditional food with satisfaction and safety. For that we need maximum effort and good cooperation between the components involved in the traditional Balinese food processing. This is necessary so that traditional Indonesian food can be famous throughout the world and have good international standards with the characteristics of the ancestral heritage of the Indonesian people.