In 2023, the Culinary Arts program at Politeknik Pariwisata Makassar commenced the implementation of Curriculum 2023, an ASEAN-based curriculum that adheres to the Mutual Recognition Arrangement on Tourism Professionals (MRA-TP). This curriculum, which requires students to complete a three-year study period, is aligned with regional standards, ensuring that graduates possess the competencies required in the tourism and hospitality industries across ASEAN member states.
The 2023 curriculum emphasizes competency-based learning, industry relevance, cultural and linguistic competence, and advanced technology. Furthermore, it highlights ethical conduct and sustainability, equipping students with the skills to meet the evolving demands of the culinary field.
By integrating the MRA-TP framework, Curriculum 2023 facilitates regional mobility, ensures alignment with global culinary trends, and strengthens partnerships with the industry. Thus, it offers students enhanced opportunities for career advancement within the ASEAN region and beyond.
SUBJECT
SEMESTER 1
- Food Hygiene, Sanitation, and Occupational Health and Safety (OHS) (2 credits)
- Basic Hospitality English (2 credits)
- Tourism and Hospitality (2 credits)
- Hospitality Administration and Service (2 credits)
- Basic Cooking Techniques (2 credits)
- Soup and Sauce Preparation Technique (2 credits)
- Cold and Hot Kitchen Preparation Techniques (4 credits)
- Basic Patisserie and Dessert Techniques (2 credits)
- Bread Processing Technique (2 credits)
- Pancasila (2 credits)
SEMESTER 2
- Basic Digital System (2 credits)
- Food Preparation (2 credits)
- Commercial Kitchen Operationalization (2 credits)
- Food Procurement System (2 credits)
- Advanced Patisserie Techniques (2 credits)
- Oriental Food Preparation Techniques (4 credits)
- Religion (2 credits)
- Indonesian Language (2 credits)
- Citizenship (2 credits)
- Anti-Corruption and Drugs (2 credits)
SEMESTER 3
- Industrial Internship 1 (20 credits)
SEMESTER 4
- Advanced Digital System (2 credits)
- Guest Complaint Handling (2 credits)
- Hospitality Marketing (2 credits)
- Culinary Decorative Arts (2 credits)
- Culinary Supervision (2 credits)
- Advanced Hospitality English (2 credits)
- Food Service Entrepreneurship (2 credits)
- Basic Food Cost Control (2 credits)
- Advanced Dessert Technique (2 credits)
- Indonesian Food Preparation Techniques (2 credits)
- Nutrition Application (2 credits)
SEMESTER 5
- Industrial Internship 2 (2 credits)
SEMESTER 6
- Menu Planning and Engineering (2 credits)
- Financial Management of Culinary Business (2 credits)
- Human Resource Management (2 credits)
- Seafood Culinary Preparation (4 credits)
- Applied Research Methods (2 credits)
- Final Project (2 credits)
COURSE DESCRIPTION
This course discusses the basic principles of hygiene and sanitation that are important in food management and the application of occupational safety and health (OHS) in the food industry.
Learning Objectives:
- Understanding Hygiene and Sanitation Concepts: Students will learn the various factors that affect food hygiene, including controlling biological, chemical, and physical contamination.
- Sanitation Practices: Identify and implement proper sanitation procedures at various stages of food production, from storage to serving.
- OHS in the Food Industry: Develop and implement safety policies to protect workers and consumers from risks associated with the food production process.
- Regulations and Standards: Understand the regulations and standards in the food industry, including government policies and health organizations.
This course aims to equip students with the English language skills necessary to communicate effectively in the hospitality and tourism environment. Students will learn vocabulary, phrases, and sentence structures often used in daily interactions in this sector.
Learning Materials:
- Fundamentals of English:
- Introduction to basic grammar
- Common vocabulary in hospitality
- Everyday expressions used by hotel staff
- Oral Communication:
- Conversation techniques with guests and colleagues
- Simulation of a customer service situation
- Handling of complaints and problems that may occur
- Written Communication:
- Professional email writing
- Compile a simple report
- Completion of forms and related documents
- Culture and Ethics in Hospitality:
- Understand the norms and customs that apply in the industry
- Service ethics and interaction with guests from various backgrounds
- Field Practice:
- Role-playing to deal with real situations in hotels
- Visits to local hotels or tourist attractions to observe the use of English
This course aims to provide an in-depth understanding of the tourism and hospitality industry, including its basic concepts, development, and challenges. Students will learn about the various aspects that affect the sector and how to manage quality services.
Learning Materials:
- Basic Concepts of Tourism:
- Definition and history of tourism
- Types of tourism (natural, cultural, medical, etc.)
- Recent trends and developments in the tourism industry
- Hospitality Aspects:
- Definition of hospitality and its importance in tourism
- Customer service and guest experience
- The function and role of the hospitality sector in supporting tourism
- Tourism Management:
- Planning and development of tourist destinations
- Human resource management in the tourism industry
- Tourism marketing and promotion strategies
- Sustainable Tourism:
- Principles of sustainable tourism
- Social, economic, and environmental impacts of tourism
- Strategies for managing responsible tourism
- Challenges and Opportunities:
- Analyze current issues facing the tourism and hospitality industry
- Innovation and technology to enhance the travel experience
- Post-pandemic tourism revival
This course aims to provide an understanding of the principles of administration in the hospitality industry and how quality services can be managed to meet customer needs. Students will learn about operational management, service strategies, and quality in hospitality services.
Learning Materials:
- Fundamentals of Hospitality Administration:
- Management concepts and functions in the hospitality sector
- Organizational structure in hotels and restaurants
- Duties and responsibilities of managers in the hospitality industry
- Service Management:
- Principles of Effective Customer Service
- Communication techniques in service
- Customer experience management
- Operations and Business Processes:
- Operations management in hotels and restaurants
- Human resource management and staff training
- Booking, check-in/check-out, and inventory management processes
- Quality of Service:
- Concept of quality and service standards in hospitality
- Techniques to measure and improve customer satisfaction
- Handling customer complaints and feedback
- Marketing Strategy in Hospitality:
- Service marketing and hospitality product development
- Digital marketing and social media usage
- Strategies to attract and retain customers
This course aims to provide a basic understanding and skills in cooking techniques required in the culinary industry. Students will learn about various cooking methods, food processing, and good dish presentation.
Learning Materials:
- Introduction to Food Ingredients:
- Types of food items (vegetables, meat, fish, grains, etc.)
- Good food ingredient selection and storage techniques
- Cooking Methods:
- Basic cooking techniques such as boiling, frying, grilling, and steaming
- Introduction to food cutting and preparation techniques
- Presentation and Presentation:
- Basic principles of attractive food presentation
- Plating and decoration techniques
- Proper use of serving utensils
- Health and Food Safety:
- Principles of hygiene and sanitation in cooking
- Safe food handling and storage
- Understanding of food allergies and intolerances
- Recipes and Creativity:
- Read and follow recipes
- Own recipe development and experimentation in cooking
- Techniques for adapting recipes according to available ingredients
This course aims to provide an understanding and skills in making various soups and sauces. Students will learn the ingredients, methods, and presentation required to produce delicious and quality soups and sauces.
Learning Materials:
- Introduction to Soups and Sauces:
- Definition and classification of soup (clear soup, cream soup, thick soup, etc.)
- Definition and types of sauces (base sauce, finishing sauce, emulsion sauce, etc.)
- Raw Materials:
- Introduction to key ingredients for soup and sauce making
- Proper material selection and handling techniques
- Soup Making Technique:
- Basic methods of cooking soup, such as boiling, steaming, and frying
- Recipe development and improvisation in soup-making
- Introduction to typical soups from various regions
- Sauce Making Technique:
- Basic sauce making (béchamel sauce, tomato sauce, demi-glace sauce, etc.)
- Emulsifying and thickening techniques for sauces
- Local and seasonal ingredient-based sauce creations
- Presentation and Presentation:
- Interesting soup and sauce presentation techniques
- Use of garnishes to enhance the aesthetics of the dish
- Understand the relationship between soups, sauces, and main courses
This course aims to provide an understanding and practical skills in food processing techniques using cold and hot kitchen methods. Students will learn to process food ingredients with the right techniques to produce quality dishes.
Learning Materials:
- Introduction to Cold and Hot Kitchens:
- Definition and difference between cold and hot kitchen preparation techniques
- Introduction to tools and equipment used in each method
- Cold Kitchen Technique:
- Methods of making cold dishes such as salads, hors d'oeuvres, and desserts
- Fresh ingredient processing and preservation techniques
- Introduction to cold dish plating and presentation techniques
- Hot Kitchen Technique:
- Basic cooking methods such as frying, grilling, boiling, and steaming
- Preparation of various types of hot dishes, including soups, sauces, and main courses
- Food handling for optimal flavor
- Health and Food Safety:
- Principles of hygiene and sanitation in food processing
- Food handling and storage following safety standards
- Creativity in Food Processing:
- Experimentation and recipe development using cold and hot kitchen techniques
- Combining ingredients to create innovative dishes
This course aims to give students basic understanding and skills in patisserie and dessert-making techniques. Students will learn the ingredients, methods, and presentation required to produce various quality cakes, pastries, and desserts.
Learning Materials:
- Introduction to Patisserie and Dessert:
- Definition and role of patisserie in the culinary industry
- Common types of desserts and patisserie
- Raw Materials:
- Introduction to basic ingredients in pastry and dessert making (flour, sugar, eggs, butter, etc.)
- Proper material selection and handling techniques
- Basic Patisserie Techniques:
- Making basic dough, such as cake batter, pastry dough (pâte brisée, pâte sucrée)
- Whisking, mixing, and baking techniques
- Making pastry variations such as croissants, éclairs, and tarts
- Dessert Making Technique:
- Making classic desserts such as mousse, panna cotta, and tiramisu
- Interesting dessert presentation and plating techniques
- Dessert creations based on local and seasonal ingredients
- Creativity and Innovation:
- Experiment with recipes to create new variations
- Decoration and finishing techniques to enhance the aesthetics of the dish
This course aims to provide an in-depth understanding of the bread processing process, from raw materials to proper and correct bread-making techniques.
Learning Materials:
- Introduction to Raw Materials:
- Types of flour (e.g., wheat flour, whole wheat flour)
- The role of additives such as yeast, sugar, salt and fat
- Fermentation Process:
- Explanation of the fermentation process and its role in dough development
- Factors that affect fermentation
- Processing Techniques:
- Dough processing method (e.g., straight dough method, sponge dough)
- Bread compaction, kneading, and shaping techniques
- Toast-Bread:
- Basic principles of roasting
- Different baking temperatures and times for different types of bread
- Bread Innovations and Variations:
- Traditional and modern bread-making
- Gluten-free bread and healthy variations
- Quality and Storage:
- How to judge the quality of bread
- Storage techniques to maintain freshness
The Pancasila course aims to develop students' understanding of Pancasila as the state foundation and ideology of the Indonesian nation. The course also focuses on applying Pancasila values in daily life and the national context.
Learning Materials:
- History and Concept of Pancasila:
- Historical background of the birth of Pancasila
- The thoughts of the founding fathers on Pancasila
- Five Pillars of Pancasila:
- An in-depth explanation of each precept (Belief in One God, Fair and Civilized Humanity, Indonesian Unity, Democracy Led by Wisdom in Consultation/Representation, and Social Justice for All Indonesian People).
- The meaning and relevance of each precept in social and political contexts
- Pancasila in the Constitution:
- Relationship between Pancasila and the 1945 Constitution
- The role of Pancasila in the legal system and government in Indonesia
- Pancasila Values:
- Implementation of Pancasila values in the life of society, nation, and state
- Case studies of the application of Pancasila in various fields, such as education, economy, and environment
- The Challenge of Pancasila in the Modern Era:
- Analyze the challenges faced by Pancasila in an increasingly global society.
- Discussion on efforts to revitalize the values of Pancasila among the younger generation
This course aims to provide a basic understanding of the concepts and principles of digital systems, including components, structures, and functions of digital systems commonly used in information and communication technology.
Learning Materials:
- Introduction to Digital Systems:
- Definition and characteristics of digital systems
- The difference between analog and digital systems
- Data Representation:
- Number systems (binary, decimal, octal, hexadecimal)
- Conversion between number systems
- Digital Logic:
- Introduction to logic gates (AND, OR, NOT, NAND, NOR, XOR)
- Truth tables and logic diagrams
- Combination Circuits and Sequence Circuits:
- Combination circuit design and analysis
- Introduction to sequence circuits (flip-flops, registers, counters)
- Boolean Algebra:
- Basics of Boolean algebra and its applications
- Simplification of logical expressions using the Boolean algebra theorem
- Digital Memory:
- Types of memory (RAM, ROM, Flash)
- Memory function and structure in digital systems
- Digital System Applications:
- Application of digital systems in various fields, such as computers, telecommunications, and automation
This course aims to teach students an understanding and skills in preparing quality food ingredients for cooking purposes. Students will learn about the techniques of selecting, processing, and storing food ingredients.
Learning Materials:
- Introduction to Food Ingredients:
- Types of food ingredients (vegetables, fruits, meat, fish, grains)
- Nutrients contained in various food ingredients
- Material Selection Technique:
- How to choose fresh and quality ingredients
- Understanding of seasons and food sources
- Food Processing:
- Basic cutting techniques (dice, julienne, chiffonade)
- Processing methods (steaming, boiling, frying, and grilling)
- Food Storage:
- Proper storage techniques to maintain freshness and quality
- Knowledge of shelf life and how to avoid wastage
- Food Hygiene and Safety:
- Best practices in maintaining food hygiene and safety
- Understanding of contamination risks and how to prevent them
- Application in Cooking:
- Integration of food ingredient knowledge in the cooking process
- Prepare ingredients for different types of cuisine (traditional and modern)
This course aims to provide an understanding of kitchen management and operations in a commercial context, including planning, organizing, and supervising the cooking process in a food industry environment.
Learning Materials:
- Commercial Kitchen Concept:
- Introduction to different types of commercial kitchens (restaurant, catering, hotel)
- Organizational structure in the kitchen and roles of each team member
- Menu Planning:
- Efficient and attractive menu planning techniques
- Consideration of cost, seasonality of ingredients, and nutritional needs
- Inventory Management:
- Food procurement and storage system
- Inventory management to avoid wastage
- Kitchen Setup:
- Efficient kitchen layout design
- Effective workflow to minimize time and cost
- Food Quality and Safety Standards:
- Implementation of hygiene and safety standards in commercial kitchens
- Food ingredient quality control procedures
- Kitchen Team Management:
- Leadership and team management skills
- Communication and motivation techniques in the work environment
- Technology and Innovation:
- Introduction to modern kitchen technology (equipment and software)
- Innovation in cooking and serving
This course aims to provide an understanding of the food procurement process, from planning to inventory management, and to ensure quality and efficiency in food procurement for the culinary industry.
Learning Materials:
- Food Procurement Basics:
- Introduction to the concept of procurement and its importance in the food industry
- Types of food ingredients and their sources
- Procurement Planning:
- Food ingredient planning techniques based on menu and demand
- Cost and budget analysis in procurement
- Supplier Search and Selection:
- Good supplier selection criteria
- Effective negotiation and procurement methods
- Inventory Management:
- Inventory management system (FIFO, LIFO)
- Storage techniques to maintain the quality and freshness of ingredients
- Food Quality and Safety:
- Quality standards in food procurement
- Inspection and quality control procedures when receiving materials
- Logistics and Distribution:
- Logistics management in food procurement
- Efficient distribution techniques for delivery of ingredients to the kitchen
- Challenges and Innovations in Procurement:
- Challenges faced in food procurement in the modern era
- Innovation and the latest technology in procurement systems
This course aims to improve student's skills and knowledge in more complex patisserie (cake and dessert) ) making techniques. Students will learn various methods, ingredients, and advanced techniques in pastry.
Learning Materials:
- Introduction to Advanced Patisserie:
- History and development of patisserie
- The latest trends in pastry
- Dough Making Technique:
- Preparation of various types of dough (pâte brisée, pâte sucrée, pâte à choux)
- Dough processing techniques to produce the perfect texture
- Classic Cakes and Desserts:
- Classic French pastry making (e.g., éclairs, macarons, tarts)
- Attractive decoration and presentation techniques
- Use of Quality Materials:
- Selection of high-quality materials and their effect on the final result
- Experiment with new and innovative materials
- Modern Techniques in Patisserie:
- Introduction to molecular and modern techniques in dessert making
- Innovation in presentation and presentation
- Food Hygiene and Safety:
- Best practices in maintaining hygiene and safety during the manufacturing process
- Safe handling of materials
- Creative Projects:
- A final project involving the design and manufacture of an original patisserie.
- Presentation of work to lecturers and fellow students
This course aims to provide an understanding and skills in the processing and presentation techniques of oriental food. Students will learn about various cuisines from Asian countries, including the ingredients, techniques, and culinary cultures that accompany them.
Learning Materials:
- Introduction to Oriental Cuisine:
- History and characteristics of oriental cuisine from various countries (China, Japan, Korea, Thailand, Vietnam, etc.)
- Differences in culinary culture between countries in Asia
- Food Ingredients:
- Introduction to typical ingredients in oriental cuisine (e.g., soy sauce, mirin, spices, fresh vegetables)
- Quality material selection and processing techniques
- Cooking Techniques:
- Basic cooking techniques in oriental cuisine, such as stir-frying, steaming, grilling, and simmering
- Cutting methods specific to oriental cuisine
- Typical Dish Making:
- Practice making typical dishes from each country (e.g., sushi, dim sum, pho, bibimbap)
- Use of special spices and sauces in each dish
- Presentation and Aesthetics:
- Attractive presentation techniques and in line with oriental culture
- Introduction to the concept of aesthetic plating
- Food Hygiene and Safety:
- Best practices in maintaining hygiene and safety during the cooking process
- Handling food ingredients in a safe manner
- Innovations in Oriental Cuisine:
- Exploration of modernization and innovation in traditional recipes
- Application of fusion techniques in food processing
The Religion course aims to help students understand various religious traditions' teachings, values, and practices. Students will be invited to consider the role of religion in the lives of individuals and society and its influence on culture and ethics.
Learning Materials:
- Introduction to Religion:
- Definition and basic concepts of religion
- History of the development of major world religions (Islam, Christianity, Hinduism, Buddhism, etc.)
- Teachings and Doctrines:
- Study of the scriptures and significant texts of each religion
- Understanding of core teachings and moral principles in various religious traditions
- Religious Practice:
- Rituals, ceremonies, and worship practices in different religions
- The role of communities and places of worship
- Religion and Morality:
- The relationship between religion and ethics
- Discussion on moral issues faced in a religious context
- Religion in Social Context:
- The influence of religion on culture, politics and society
- The role of religion in conflict and peace
- Tolerance and Pluralism:
- The importance of interfaith tolerance and understanding pluralism
- Case study on interfaith harmony
- Religion in the Modern Age:
- Challenges facing religion in the modern world
- Adaptation and change of religious practices in the context of globalization
The Indonesian language course aims to improve students' oral and written communication skills in Indonesian and help them understand the rules of good and correct language. This course also educates students about the importance of language as a tool for interacting and communicating in society.
Learning Materials:
- Introduction to Indonesian:
- History and development of the Indonesian language
- The role of Indonesians in national and cultural contexts
- Rules of Language:
- Grammar and sentence structure
- Use of enhanced spelling (EYD)
- Speaking Skills:
- Oral communication techniques, including presentation and discussion
- Introduction to rhetoric and public speaking
- Writing Skills:
- Writing techniques for various types of texts (essays, reports, articles, letters)
- Development of a writing style that suits the purpose of communication
- Reading and Understanding Texts:
- Effective reading techniques and text analysis
- Comprehension of various types of reading, including literature and non-literature
- Listening Skills:
- Active listening techniques and understanding information
- Analyze various forms of oral communication
- Culture and Language:
- The relationship between Indonesian language and culture
- The study of idioms, expressions, and cultural contexts in language
The Citizenship course aims to equip students with knowledge of the rights and obligations as citizens, as well as understanding the values and principles that underlie the life of the nation and state. This course also invites students to play an active role in society.
Learning Materials:
- Introduction to Citizenship:
- Definition of citizenship and its importance in the context of the state
- History of the development of citizenship in Indonesia
- Constitution and Law:
- Introduction to the 1945 Constitution and its amendments
- Rights and obligations of citizens according to the constitution
- Pancasila and Unity in Diversity:
- Values of Pancasila as the foundation of the state
- The concept of diversity and unity in Indonesian society
- Democracy and Participation:
- Principles of democracy and their application in everyday life
- Ways to participate in political and social processes
- Global Citizenship:
- Indonesia's role in the international community
- Global issues affecting citizenship, such as human rights and the environment
- Social Responsibility:
- Understanding of individual social responsibility toward society
- Activism and the role of citizens in building a better society
- Ethics and Morality:
- The importance of ethics in the life of the nation and state
- Discussion on moral issues in the context of citizenship
This course aims to provide an in-depth understanding of the issues of corruption and drug abuse, as well as their impact on society and the state. Students are expected to be able to recognize, prevent, and provide solutions to both problems.
Learning Materials:
- Introduction to Corruption:
- Definition of corruption and its types
- Causes of corruption in social, political and economic contexts
- Impact of Corruption:
- The effect of corruption on the country's development and people's welfare
- Case studies on corruption cases in Indonesia and the world
- Corruption Prevention:
- Government efforts and policies in combating corruption
- The role of communities and non-governmental organizations in corruption prevention
- Introduction to Drugs:
- Definition of drugs and their types
- Causes of drug abuse in the community
- Impact of Drug Abuse:
- The Effects of drugs on individuals, families, and society
- Case study on drug abuse trends in Indonesia
- Drug Prevention and Treatment:
- Government policy in tackling drug abuse
- Rehabilitation and recovery program for drug users
- Ethics and Social Responsibility:
- The importance of ethics in preventing corruption and drug abuse
- Individual and community responsibility in creating an environment free from corruption and drugs
The Industrial Internship 1 course aims to provide students with practical experience in an industrial environment related to their field of study. Through internships, students are expected to apply the theories they have learned in class to real-world situations and develop professional skills and networks in the world of work.
Learning Materials:
- Introduction to Work Environment:
- Adaptation to industry culture and work ethics
- Organizational structure and the role of each position in the company
- Application of Theory to Practice:
- Implementation of concepts and techniques learned in class in real projects or assignments
- Analysis of practical experience and reflection on learning
- Professional Skills:
- Development of communication, cooperation, and leadership skills
- Time and task management in a work environment
- Internship Project:
- Completion of projects or tasks assigned by the company
- Writing an internship report that includes experiences, analysis, and recommendations
- Performance Evaluation:
- Assessment from internship supervisors and supervisors
- Feedback for personal and professional development
The Advanced Digital Systems course aims to provide an in-depth understanding of the concepts and techniques in designing and analyzing more complex digital systems. Students will learn about various applications of digital systems in modern technology and hardware development.
Learning Materials:
- Fundamentals of Digital Systems:
- Review digital systems and basic components (logic gates, flip-flops, etc.)
- Introduction to binary numbers and other number systems
- Advanced Digital Design:
- Design techniques for complex combination and sequential circuits
- Introduction to HDL (Hardware Description Language) based designs such as VHDL or Verilog.
- Digital System Architecture:
- Structure and organization of digital systems, including CPU, memory, and I/O
- Discussion of microprocessor and microcontroller architecture
- Digital Signal Processing:
- Basic concepts in digital signal processing (DSP)
- Digital signal analysis and processing techniques for practical applications
- Integrated System:
- Introduction to integrated systems and ASIC (Application-Specific Integrated Circuit)
- Comparison between programmable and integrated digital systems
- Design and Simulation:
- Simulation method for testing digital system designs
- Use of design software (such as ModelSim or Quartus)
- Final Project:
- A final project that includes the design and implementation of a digital system
- Project presentation and work analysis
This course will equip students with the skills and knowledge to handle customer complaints and problems in the hospitality and service industry. Students are expected to provide satisfactory service and enhance the guest experience.
Learning Materials:
- Guest Complaint Recognition:
- Definition and types of guest complaints
- The importance of complaint handling in increasing customer loyalty
- Customer Psychology:
- Understand guest attitudes and expectations
- Techniques for reading guests' emotions and reactions in conflict situations
- Effective Communication:
- Verbal and non-verbal communication skills in complaint handling
- Active and empathetic listening techniques in guest interactions
- Grievance Handling Strategy:
- Steps in resolving guest complaints effectively
- Negotiation and conflict resolution techniques
- Case Studies and Simulations:
- Real-life case analysis of guest complaint handling
- Simulated grievance-handling situations to hone practical skills
- Service Improvement:
- Using feedback from complaints to improve service quality
- Implement changes based on analysis of frequent complaints
- Ethics in Grievance Handling:
- Uphold integrity and ethics in dealing with guests
- Build positive relationships even in difficult situations
The Hospitality Marketing course aims to provide an understanding of marketing principles applied in the hospitality industry, including hotels, restaurants, and related services. Students will learn about effective marketing strategies to attract and retain customers.
Learning Materials:
- Introduction to Hospitality Marketing:
- Definition and scope of marketing in the hospitality industry
- The difference between hospitality marketing and general marketing
- Market Segmentation:
- Market segmentation techniques in the hospitality industry
- Target market identification and consumer behavior analysis
- Marketing Strategy:
- Development of effective marketing strategies, including product marketing, price, place, and promotion (4Ps)
- Digital marketing and the use of social media in the hospitality industry
- Branding and Market Positioning:
- The importance of branding in differentiating products and services
- Techniques to build a strong brand image
- Service Marketing:
- Service characteristics in hospitality and challenges faced
- Strategies to improve customer experience through good service
- Promotion and Communication:
- Effective promotional techniques to attract guests
- Use of advertising, public relations, and sales promotion in the context of hospitality
- Marketing Analysis and Evaluation:
- Measuring the effectiveness of marketing strategies using data analysis
- Case studies of successful marketing campaigns in the hospitality industry
The Culinary Decorative Arts course aims to teach students the skills and techniques in decorating food and beverages to make them look attractive and aesthetically pleasing. Students are expected to understand the importance of presentation in enhancing the culinary experience.
Learning Materials:
- Introduction to Culinary Decoration:
- Basic concepts of culinary decoration and food aesthetics
- History and development of the art of food decoration
- Basic Decoration Techniques:
- Introduction to tools and materials used in culinary decoration
- Basic food decorating techniques, such as plating, garnishing, and use of molds
- Cake Decorating and Patisserie:
- Cake decorating techniques with cream, fondant, and other decorations
- Making decorative elements such as flowers from sugar paste and chocolate
- Savory Food Decoration:
- Use of vegetables, herbs, and other ingredients to garnish savory dishes
- Interesting presentation techniques for salads, main courses, and appetizers
- Beverage Presentation:
- Drink garnishing techniques, including the use of garnishes and ice garnishes
- Creative presentation of cocktails and non-alcoholic beverages
- Modern Aesthetics and Trends:
- Introduction to the latest trends in culinary decoration
- Experimentation with modern and innovative techniques in presentation
- Decoration Project:
- A final project involved designing and presenting a dish with decorations.
- Evaluation of works based on aesthetics and creativity
The Culinary Supervision course aims to prepare students for the role of supervisor or manager in the culinary industry. Students will learn about management techniques, leadership, and operational supervision in the kitchen and food service.
Learning Materials:
- Introduction to Culinary Supervision:
- Definition and role of supervisors in the culinary industry
- Responsibilities and skills required in a supervisory position
- Kitchen Management:
- Kitchen organization structure and workflow
- Human resource management in the kitchen environment, including staff recruitment and training
- Cooking Process Supervision:
- Employee performance monitoring and evaluation techniques
- Ensure quality and consistency of food products
- Leadership and Motivation:
- Effective leadership styles in culinary teams
- Techniques for motivating and building cooperation among team members
- Food Hygiene and Safety:
- Hygiene and safety standards in the kitchen
- Supervision of safe food storage and processing practices
- Stock and Inventory Management:
- Food inventory management techniques
- Calculate material requirements and prevent wastage
- Problem Solving and Decision Making:
- Strategies for dealing with issues that arise in the kitchen environment
- Effective decision-making techniques and responsiveness to situations
This course aims to improve students' English language skills, particularly in the hospitality and service industry. Students will learn vocabulary, expressions, and language structures relevant to effective communication in professional situations.
Learning Materials:
- Oral Communication:
- Speaking techniques in customer service situations, such as welcoming guests and handling complaints
- Speaking practice in the context of presentation and group discussion
- Written Communication:
- Writing reports, emails, and other official documents in English
- Creation of menus, brochures, and promotional materials for the hospitality industry
- Specialized Vocabulary:
- Introduction to technical vocabulary and phrases frequently used in hospitality, restaurants, and services
- Practice using vocabulary in real context
- Real Situation Simulation:
- Role-play in customer service scenarios, ordering, and managerial situations
- Facing difficult situations and how to overcome them in English
- Culture and Ethics:
- Understand cultural differences in international service interactions
- Communication ethics in a multicultural context
- Case Analysis:
- Case study on communication in a complex hospitality situation
- Discussion on real-life experiences and solutions applied
- Presentation and Discussion:
- Develop presentation skills in English to promote products and services
- Discussion on current trends and issues in the hospitality industry
The Food Service Entrepreneurship course is designed to provide an in-depth understanding of the development and management of businesses in the culinary sector, particularly those focusing on food and beverage services. Students will learn about the various aspects required to start and run a business in this field.
Material Scope
- Basics of Entrepreneurship:
- Understand the concept of entrepreneurship and the role of entrepreneurs in the culinary industry.
- Market Research:
- Techniques for analyzing markets and recognizing consumer needs and preferences.
- Business Idea Development:
- The process of creating and developing innovative business ideas in food service.
- Business Planning:
- Preparation of a business plan covering marketing, operational, and financial aspects.
- Operational Management:
- Management of daily operations of the food business, including quality control and efficiency.
- Marketing Strategy:
- Implementation of effective marketing strategies to attract and retain customers.
- Legal Aspects:
- Understanding of licensing, regulations, and food safety standards.
- Innovation and Trends:
- Keeping up with the latest developments in the culinary industry and implementing innovations.
This course aims to provide an understanding of the concepts and techniques of cost control in food management in the culinary industry. Students will learn how to manage costs to maximize profitability and operational efficiency.
Material Scope
- Introduction to Cost Control:
- Understand the importance of cost control in the food business.
- Basic concepts of fixed, variable, and total costs.
- Cost Analysis:
- Cost analysis method for evaluating operational expenses.
- Identify cost elements in food and beverage production.
- Budget Planning:
- Food and beverage cost budgeting.
- Techniques to predict costs based on sales and market trends.
- Inventory Control:
- Raw material inventory management to avoid waste.
- Effective stock monitoring and control methods.
- Pricing:
- Pricing strategies for food products.
- Break-even and profit margin analysis.
- Financial Performance Evaluation:
- Using financial statements to assess business performance.
- Key performance indicators (KPIs) for cost control.
- Best Practices in Cost Control:
- Case studies and real-life examples from the culinary industry.
- Innovation and technology in cost control.
This course aims to develop students' knowledge of creating more complex and innovative desserts. Students will learn advanced dessert processing techniques and understand the art and aspects of presentation.
Material Scope
- Introduction to Advanced Desserts:
- Understand the basics and history of dessert.
- The difference between traditional and modern desserts.
- Processing Techniques:
- Techniques for making complex desserts such as mousse, soufflé and crème brûlée.
- Use of additives such as gelatin, agar, and emulsifiers.
- Serving and Decoration:
- Interesting and creative dessert presentation techniques.
- Use of garnish elements such as sauces, creams, and fruits.
- Combination of Flavor and Texture:
- Exploration of flavor and texture combinations in desserts.
- Application of molecular gastronomy principles in dessert making.
- Recipes and Innovations:
- Develop unique and innovative dessert recipes.
- Application of fusion techniques in dessert creation.
- Practicing in the Kitchen:
- Hands-on session to produce different types of desserts.
- Hone teamwork and time management skills in dessert production.
- Evaluation and Testing:
- Test and evaluate the dessert based on taste, texture, and presentation.
- Feedback and discussion to improve work
The Indonesian Food Processing Techniques course is a study that explores various methods and techniques in processing typical Indonesian food. In this course, students will learn:
- Various Raw Materials: Learn about the local ingredients used in Indonesian cooking, such as spices, vegetables, and proteins.
- Processing Methods: Understand food processing techniques, such as steaming, boiling, frying, and baking, and their effects on flavor and texture.
- Creativity in Cooking: Encourages students to innovate and create new recipes by combining traditional ingredients and modern techniques.
- Nutritional Aspects: Provides knowledge on the food's nutritional value and how to maintain the nutritional quality during processing.
- Culture and Tradition: This section explores the rich culture associated with Indonesian cuisine, including ceremonies, festivals, and regional culinary traditions.
- Field Practice: Organize practical sessions in the kitchen to hone cooking skills and learn the food processing process firsthand.
The Nutrition Applications course is a study that focuses on the application of nutrition principles in everyday life and the context of health care. Here are some of the aspects that are typically covered in this course:
- Nutrition Basics: Understand human nutritional needs, including macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins and minerals).
- Healthy Menu Planning: Techniques for developing balanced meal plans that meet the nutritional needs of different groups of people, including children, adolescents, adults, and older people.
- Nutritional Status Evaluation: Methods for assessing the nutritional status of individuals or groups, including anthropometric measurements, physical examination, and dietary analysis.
- Nutrition Interventions: Strategies and programs to improve nutritional status in communities and individuals, including nutrition education and promotion of healthy diets.
- Nutrition in Public Health: Understand the role of nutrition in disease prevention and public health improvement and its impact on socio-economic development.
- Global Nutrition Issues: This section discusses current nutrition issues worldwide, such as malnutrition, obesity, and hunger, and the solutions that can be implemented.
- Field Practice: Practical sessions that allow students to apply nutrition theory in real-life situations, such as in hospitals, health centers, or community agencies.
The Industrial Internship 2 course is a learning experience designed to allow students to apply the knowledge and skills they have learned in an industrial environment. The following are some of the main aspects of this course:
- Practical Experience: Students will work in companies or institutions relevant to their field of study, gaining hands-on experience in a professional environment.
- Theory Application: An opportunity to apply the theories and concepts learned in lectures to daily practice in the industry.
- Skills Development: Students will develop technical and non-technical skills, such as communication, teamwork, and problem-solving.
- Special Projects: Students may be involved in specific projects assigned by the company, which provides experience in project management and professional responsibility.
- Mentorship: Industry professionals will mentor students who can provide valuable insight and career and professional development advice.
- Report and Evaluation: Upon completing the internship, students are usually required to prepare a report that includes their experience, lessons learned, and an evaluation from the company.
- Professional Networking: Internships provide an opportunity to build a network of contacts in the industry, which can be useful for future employment opportunities.
The Menu Planning and Engineering course is a study that focuses on the process of menu development, planning, and evaluation in a culinary context, whether for restaurants, catering, or other food services. Here are some of the main aspects that are typically covered in this course:
- Menu Planning Basics: Understand the basic principles of menu planning, including factors such as purpose, audience, and food trends.
- Menu Engineering: Learn techniques for designing attractive and balanced menus that consider nutrition, cost, and visual appeal.
- Cost Analysis: Calculate and plan raw material, labor, and overhead costs to ensure menu profitability.
- Customer Satisfaction: Understand customer preferences and needs and how to measure customer satisfaction with the menu.
- Creativity in Menu: Developing innovation in menu creation by combining tradition and modernity and using seasonal ingredients.
- Sustainability and Ethics: This section discusses sustainability issues in ingredient selection and the social and environmental impacts of menu choices.
- Practice and Evaluation: Practical sessions allow students to design, test, and evaluate menus and get feedback from peers and instructors.
The Culinary Business Financial Management course is a study designed to equip students with the knowledge and skills to manage the financial aspects of a culinary business. Here are some of the key points that are typically covered in this course:
- Accounting Basics: Understand the basic accounting principles required to record and report financial transactions in a culinary business.
- Budget Planning: Learn how to develop an operational budget for a culinary business, including revenue and expense projections.
- Cash Flow Management: Identify and manage cash inflows and outflows to ensure business continuity and avoid liquidity issues.
- Financial Analysis: Learn techniques for analyzing financial statements, such as balance sheets, income statements, and cash flow statements, to make informed decisions.
- Cost Control: Develop strategies to control operating costs, including inventory management and raw material costs.
- Business Funding: This section explains the various funding sources available to culinary businesses, including loans, investments, and crowdfunding.
- Marketing Strategy and Pricing: Understand the relationship between marketing strategy, pricing, and its effect on profitability.
- Ethics and Social Responsibility: This course examines the importance of ethical business practices and social responsibility in the financial management of culinary businesses.
The Human Resource Management (HRM) course is a study that focuses on strategies and practices for managing an organization's workforce. Here are some of the important aspects that are usually covered in this course:
- Fundamentals of HR Management: Understand the basic concepts and role of HR in organizations, including the importance of HR management in achieving organizational goals.
- Recruitment and Selection: Learn how to acquire and select the right employees, from writing vacancy advertisements to interviewing and assessing candidates.
- Employee Development: Explain the importance of training and development to improve employee skills and competencies and create a career development plan.
- Performance Management: Understand how to evaluate employee performance and establish an effective appraisal system, including feedback and rewards.
- Employee Relations: This course examines how to build positive relationships between management and employees and handle potential conflicts and issues.
- Compensation and Benefits: Learn about fair salary structures, benefits, and incentives to attract and retain qualified employees.
- Legal and Ethical Compliance: Understand relevant labor regulations and ethical practices in HR management to ensure compliance and integrity.
- Organizational Culture: Explores the role of organizational culture in influencing employee behavior and how managers can create a positive work environment.
The Seafood Culinary Preparation course is a study that focuses on the techniques, recipes, and practices of food processing using seafood ingredients. Here are some important aspects that are usually covered in this course:
- Introduction to Seafood: Learn about the different types of seafood, such as fish, shellfish, shrimp, and squid, and their characteristics and nutritional value.
- Processing Techniques: Learn various methods of processing seafood, such as frying, steaming, roasting, and preservation (such as smoking and salting).
- Creativity in Cooking: Develop the ability to create new and innovative recipes using seafood and incorporate local spices and ingredients.
- Food Safety and Hygiene: Follow best practices in handling, storing, and processing seafood to prevent food poisoning and maintain quality.
- Sustainable Seafood: Learn about sustainability issues in the fishing industry, including selecting environmentally friendly ingredients and responsible fishing practices.
- Culture and Tradition: Explores the role of seafood in the culinary cultures of Indonesia and other countries, as well as their distinctive traditions and ways of serving.
- Kitchen Practices: Conduct hands-on sessions in the kitchen to hone professional cooking and seafood processing skills.
The Applied Research Methods course is designed to equip students with the knowledge and skills to design, conduct, and analyze research relevant to practice in a particular field. Here are some important aspects that are usually covered in this course:
- Research Fundamentals: Understand the basic concepts of research, including the difference between basic and applied research and the purpose and importance of applied research.
- Research Design: Learn about different types of research designs, such as qualitative, quantitative, and mixed methods, and how to choose a design that fits the research question.
- Data Collection: Understand data collection techniques and methods, including surveys, interviews, observations, and experiments.
- Data Analysis: Learn how to analyze data using statistical tools or qualitative analysis and how to interpret research results.
- Research Ethics: Explore the importance of ethics in research, including the need for ethical approval and protection of research subjects.
- Research Report Preparation: Learn the structure and techniques of preparing a good research report, including presenting results and drawing valid conclusions.
- Application of Research Results: Explores how to apply the research results in practice and the challenges that may be faced in implementing the recommendations.
- Case Studies and Projects: Conduct case studies or applied research projects to apply learned knowledge in a real context.
The Final Project course is an important stage in higher education that aims to integrate and apply the knowledge and skills acquired during studies. Here are some of the main aspects of this course:
- Topic Selection: Students are expected to select a research topic or project relevant to their field of study, reflecting personal interests and practical needs.
- Problem Formulation: Identify a clear and specific problem or research question and determine the purpose and benefits of the research.
- Research Methods: Based on the research needs, design an appropriate methodology for collecting and analyzing data, either qualitatively or quantitatively.
- Research Implementation: Carry out the research or project according to the plan, including data collection, analysis, and interpretation of results.
- Report Writing: Prepare a systematic and structured final project report with a background, literature review, methodology, results, and conclusion.
- Presentations: Students are usually asked to present their research or project results to lecturers and peers, which hone communication and presentation skills.
- Feedback and Revision: Receive feedback from lecturers and make necessary revisions to improve the quality of the final report.
- Evaluation: The final project is assessed based on certain criteria, including originality, quality of research, and the student's ability to argue and explain results.