In the Culinary Arts Program at Politeknik Pariwisata Makassar, practical activities are a crucial learning experience component. These activities are designed to provide students with real-world, hands-on training that aligns with the latest industry standards and expectations. Below are the core practical activities students can expect:
Practicum in Professional Kitchens Laboratory
Students engage in culinary practice in fully equipped kitchens, allowing them to apply the theoretical knowledge gained in class to real culinary tasks. Each session is carefully designed to simulate professional kitchen environments.
Restaurant Simulation
Students participate in simulations of full-service restaurant operations. From menu planning and food preparation to customer service, this practical activity prepares students for the fast-paced and demanding nature of the culinary industry
Culinary Innovation Projects
Students must innovate and experiment with new recipes, techniques, and presentation styles. These projects foster creativity and adaptability, essential skills for a successful culinary career.
Internships in Top-Quality Establishments
The program collaborates with leading restaurants and hotels to offer students valuable internship opportunities. Students gain real-world experience during these internships, enhancing their professional development and industry connections.
Competency-Based Skill Assessments
Students undergo hands-on assessments throughout the program to meet the competencies outlined in the Mutual Recognition Arrangement on Tourism Professionals (MRA-TP). These assessments cover critical skills such as food preparation, hygiene, and kitchen management.