Makassar, June 13, 2025 — The Culinary Arts Study Program of Politeknik Pariwisata Makassar reaffirmed its commitment to community engagement by organizing a training program titled “Bread and Packaging Workshop” aimed at the local community, including members of the Dharma Wanita, parents of students, and residents of the Tanjung Merdeka area.
The Community Service Program (PKM) was held at the Culinary Arts Kitchen and conducted intensively over a whole day. The workshop aimed to equip participants with practical skills in preparing bread products such as Peanut Rolls and Garlic Bread, while also introducing them to hygienic and attractive food packaging techniques that meet culinary industry standards.
Vice Director I officially opened the event, Dr. Muhammad Arfin Muhammad Salim, representing the Director of Poltekpar Makassar, followed by welcoming remarks from the Head of the Culinary Arts Study Program, Mr. Faisal Akbar Zaenal, S.ST.Par., MM. In his address, he emphasised that the activity not only serves as a platform for knowledge and skill transfer but also reflects the institution’s commitment to bridging academic expertise with community needs, particularly in fostering culinary-based entrepreneurship.
The training was facilitated by experienced lecturers, including Mr. Faisal Akbar Zaenal, MM., Dr. Syahrial, M.AP., and Dr. Syamsu Rijal, M.Pd. The workshop was divided into three main sessions: an introduction to bread ingredients and fundamental techniques, hands-on bread-making in small groups, and a practical session on product packaging using functional and visually appealing materials designed for market readiness.
A total of 14 participants took part in the training with great enthusiasm. Throughout the sessions, participants received direct guidance from lecturers and lab assistants at every stage—from dough preparation to final packaging. The workshop also included discussions and evaluations, allowing participants to reflect on their work and progress.
Key outcomes of the program include:
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Increased participant knowledge and skills in bread production.
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Greater awareness of the importance of proper packaging in enhancing product value and quality.
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Emergence of interest among participants in developing home-based bakery businesses.
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Strengthened social connections and community engagement between the campus and local stakeholders.
The activity concluded with a reflection and evaluation session, followed by a group photo and the distribution of participants’ final products. This documentation serves as evidence of the program’s implementation and can be used as a reference for future community outreach efforts.
The Culinary Arts Study Program hopes that this initiative will serve as more than just a one-time training, but as a catalyst for the emergence of competitive, home-based culinary entrepreneurs—while also reinforcing the role of the institution as a strategic partner in applied, skills-based community development.