Culinary Arts D3 Study Program

VISION

Becoming a superior and international standard study program and producing graduates who are creative, with character, and have entrepreneurial skills who are experts in their fields

MISION

1. Organizing education, research, and community service in the field of culinary arts to produce professionals and entrepreneurs in the culinary field
2. Organizing educational activities in the form of research to utilize unused materials is a great opportunity
3. Develop various adaptive, productive and collaborative learning strategies with various industries

1. Study Program Objectives To produce entrepreneurs and experts who are creative, innovative, and with character

SUPERIORITY

Diploma three culinary arts study programs have the opportunity to become entrepreneurs and experts in the culinary field who have character, have high integrity, discipline and commitment, complemented by a learning process for technology-based culinary development activities and entrepreneurial assistance.

LEARNING ACHIEVEMENT

ATTITUDE :

1. Fear of God Almighty and able to show religious attitude;
2. Uphold human values in carrying out duties based on religion, morals and ethics;
3. Contributing to improving the quality of life of society, nation and state and progress of civilization based on Pancasila
4. Act as citizens who are proud and love their homeland, have nationalism and a sense of responsibility to the nation and state;
5. Appreciate the diversity of cultures, views, religions and beliefs, agree or find other people’s original findings;
6. Cooperate and have social sensitivity and concern for society and the environment;
7. Obey the law and discipline in social and state life;
8. Internalizing academic values, norms and ethics; i. Demonstrate a responsible attitude towards work in the field of expertise independently;
9. Internalize the spirit of independence, struggle, and entrepreneurship;
10. Internalize the values of integrity and a responsive, trusted, professional attitude in accordance with the global code of Ethics of Tourism with an Indonesian personality in carrying out their duties

KNOWLEDGE:

1. Mastering theoretical concepts about nutrition, food science, and tourism in general;
2. Mastering theoretical concepts, principles, methods and application techniques of food processing technology, especially food processing;
3. Mastering the theoretical concepts of management functions, planning, implementing, directing, monitoring, evaluating and controlling in food processing in general;
4. Mastering general concepts, principles and techniques of reading, modifying, and making Indonesian, oriental, and continental recipes;
5. Mastering general concepts, principles and techniques for storing food and cooking products, as well as calculating expiration dates;
6. Mastering general concepts, principles and techniques for implementing food hygiene and safety, occupational health and the environment (K3L) in food processing;
7. Mastering general concepts of cultural anthropology related to the culture of eating and serving food;
8. Mastering general concepts, principles and processing techniques of Indonesian, oriental and continental cuisine;
9. Mastering the general concepts and evaluation techniques of the food product business, especially in the sustainability of small and medium scale businesses;
10. Mastering the principles and techniques of effective communication to work in teams, persuasive communication to market food products in Indonesian and at least in one international language;
11. Mastering the principles of entrepreneurship in the food product business sector including concepts and techniques for reading market opportunities, calculating production costs and profits for small and medium scale food processing businesses, seeking small business credit, and marketing products;
12. Mastering general concepts of financial management and accounting and their application in small and medium scale food processing businesses;
13. Mastering factual knowledge about the types and regulations of the food business in the local scope;
14. Mastering factual knowledge about the design and layout of food processing kitchens;
15. Mastering factual knowledge about labor regulations;
16. Mastering the concept of academic integrity in general and the concept of plagiarism in particular, in terms of types of plagiarism, consequences of violations and efforts to prevent them.

SPECIAL SKILL:

1. Able to design, plan, create, present and store Indonesian, oriental and continental food products in accordance with standard recipes that meet aesthetic values and by implementing Occupational Health and Safety and the Environment (K3L) in the work environment including abilities;
2. Translate menus, read and modify recipes;
3. Identify, use, prepare raw materials and processed materials;
4. Identify, use, store and maintain food processing equipment;
5. Storing ingredients and food products in accordance with the expiration date;
6. Able to work and independently manage small-scale production kitchens (kitchen units) in accordance with applicable procedures;
7. Able to work in a team effectively and efficiently in a large-scale production kitchen (mass production) in accordance with applicable procedures;
8. Able to evaluate the quality of food products based on food quality standards (appearance, taste, aroma, color, texture, nutrition, and food safety);
9. Able to make new recipes, modify existing recipes in accordance with product quality standards, food hygiene standards, fulfill aesthetic values;
10. Able to design, manufacture and present archipelago, oriental and continental food products for specific needs (halal, vegetarian and diet) in accordance with product quality standards, food hygiene standards, and have aesthetic values;
11. Able to compile food production reports;
12. Capable of entrepreneurship in the field of food processing in a small and medium business environment, including the ability to:
    • Reading market opportunities;
    • Calculating production costs and profits, as well as preparing a budget plan;
    • Marketing cooking products by utilizing information technology; 4) Manage finances using a general accounting system;
    • Conduct self-evaluation in improving sustainability (sustainability)
13. Able to communicate effectively using at least one international language, as well as with language skills at the B1 level (common European Framework of reference for languages);

GENERAL SKILLS:

4. Able to complete a broad scope of work and analyze data with a variety of appropriate methods, both those that have not been opened and those that have been opened;
5. Able to demonstrate quality and measurable performance;
6. Able to solve work problems with the nature and context according to the field of applied expertise based on logical thinking, being innovative, and being responsible for the results independently;
7. Able to prepare reports on results and work processes accurately and validly and communicate them effectively to other parties in need;
8. Able to work together, communicate and innovate in his work
9. Able to be responsible for the achievement of group work results and supervise and evaluate the completion of work assigned to workers who are under responsibility;
10. Able to carry out the process of self-evaluation of work groups that are under responsibility, and manage the development of work competencies independently;
11. Able to document, store, secure and retrieve data to ensure validity and prevent plagiarism;
12. Able to adapt, cooperate, create, contribute, and innovate in applying knowledge to social life and able to play a role as citizens with a global outlook
13. Able to uphold academic integrity in general and prevent the practice of plagiarism;
14. Able to use information technology in the context of scientific development and implementation of areas of expertise;
15. Able to use at least one international language for oral and written communication;

Curriculum D3 Culinary Arts

1. Basic Culinary 2 credits
2. Kitchen Management & Work Safety 2 credits
3. Food Safety 2 credits
4. Culinary Gastronomy 4 credits
5. Food Preneur 4 credits
6. Cost Control 2 credits
7. Healthy Food and Nutrition 2 credits
8. Western Food 3 credits
9. Traditional Food & Asian Culinary 4 credits
10. Food & Beverage Technology 2 credits
11. Sanitation & K3 2 credits
12. Food Photography & Aesthetic 2 credits
13. Pastry and Bakery 4 credits
14. Culinary Heritage 2 credits
15. Food Solution Marketing 2 credits
16. Internship 8 credits
17. Final Project 8 credits
18. Character Building & Leadership 3 credits
19. English For Culinary 2 credits
20. Engineering Supervision 2 credits