Vision of the Culinary Arts Program
To become a distinguished vocational academic program in Culinary Arts, grounded in commercial kitchen operations and hospitality practices, rooted in gastronomy and local wisdom, reflecting Indonesian identity, entrepreneurially oriented, and globally competitive.
Mission
- Provide vocational education in Culinary Arts grounded in commercial kitchen operations and hospitality practices and rooted in gastronomy and local wisdom, to produce competent graduates who embody Indonesian identity and are globally competitive.
- Advance applied research in Culinary Arts drawing on knowledge, culture, local wisdom, the richness of Indonesian gastronomy, and marine resources to support product innovation and sustainable culinary practices.
- Conduct community service through the application of Culinary Arts knowledge, the empowerment of culinary business operators, and the preservation and utilization of local gastronomy to support the creative economy and sustainable tourism.
- Build strategic partnerships with business and industry in the culinary and hospitality sectors at the local, national, and international levels to support industry-based learning, entrepreneurship, and global competitiveness.
Objectives
- Produce Culinary Arts vocational graduates who are competent in commercial kitchen operations and hospitality practices, rooted in gastronomy and local wisdom, demonstrate professionalism, embody Indonesian identity, possess an entrepreneurial orientation, and have the workforce readiness and competitiveness required at the local, national, and international levels.
- Produce applied research in Culinary Arts that advances product innovation and sustainable culinary practices by drawing on the richness of Indonesian gastronomy, local wisdom, and marine resources.
- Advance the empowerment of culinary business operators and the preservation and utilization of local gastronomy through community service grounded in Culinary Arts knowledge, to strengthen the creative economy and sustainable tourism.
- Strengthen strategic partnerships with business and industry in the culinary and hospitality sectors at the local, national, and international levels to support industry-based learning, entrepreneurship, and the competitiveness of graduates and the academic program.
Targets
- Increase the competence, workforce readiness, and employment outcomes of Culinary Arts graduates in the culinary and hospitality sectors or as culinary entrepreneurs at the local, national, and international levels.
- Increase the relevance and utilization of applied research in Culinary Arts to advance product innovation and sustainable culinary practices by drawing on the richness of Indonesian gastronomy, local wisdom, and marine resources.
- Increase the contribution of community service to the empowerment of culinary business operators and the preservation and utilization of local gastronomy in support of the creative economy and sustainable tourism.
- Increase strategic partnerships and the engagement of business and industry in the culinary and hospitality sectors at the local, national, and international levels in supporting industry-based learning and strengthening the competitiveness of graduates and the academic program.