Student Outcomes for the Culinary Arts Diploma III Program Politeknik Pariwisata Makassar
Professional Attitude (S1, S2, S3, S4, S5, S6, S7, S8, S9, S10, S11)
Able to demonstrate professionalism by prioritizing ethics, hospitality, integrity, and responsibility, both independently and as part of a team, following global standards.
Problem-Solving and Innovation (KU1, KU2, KU3, KK13, KK39)
Able to critically analyze and solve culinary and kitchen operational problems through innovative approaches while being accountable for results.
Communication and Technology (KU4, KU9, KU10, KK11)
Able to communicate effectively in Indonesian and English and utilize information technology for academic development and professional applications in the culinary field.
Teamwork and Leadership (KU5, KU6, KK37, KK38)
Able to work within multidisciplinary teams, lead culinary projects, and accurately document work and outcomes.
Food Safety and Production Knowledge (P1, P2, P3, P5, KK12, KK13)
Able to master principles of food safety, sanitation, and commercial food production procedures according to industry standards.
Creativity in Food Preparation (KK3, KK4, KK6, KK22)
Able to design and produce innovative and aesthetically pleasing dishes with precise portion control and artistic presentation.
Kitchen Management and Operations (KK13, KK14, KK39)
Able to manage kitchen operations, organize inventory, ensure quality control, and address operational issues efficiently.
Project Management and Entrepreneurship (S10, KK29, KK30, KK36)
Able to design and execute culinary projects while demonstrating entrepreneurial skills and managing sustainable culinary businesses.
Adaptation to Technology and Digitalization (KU9, KK11, KK17)
Able to integrate digital technologies into kitchen management and food production and adapt to evolving technological trends in the culinary industry.
Career Pathways and Graduate Competencies for the Culinary Arts Diploma III Program - Politeknik Pariwisata Makassar
Level
Diploma / Level 4
Job Titles
Head Chef, Assistant to the Executive Chef, Culinary Entrepreneur
Responsibilities
Responsible for overseeing and directing food preparation processes and related activities. This includes assisting in creating and revising menus, managing all administrative tasks related to kitchen operations, and directly supervising kitchen staff activities.
Graduate Competencies
Graduates are equipped to control and manage commercial kitchen operations. They are skilled in menu planning, administrative tasks, and have entrepreneurial knowledge to start and run a culinary business independently and successfully.
Level
Certificate IV / Level 3
Job Titles
Second Chef, DemiChef, Assistant Head Chef, Catering Manager, Chef de Partie, Pastry Chef
Responsibilities
Responsible for the preparation and workflow of food production, including desserts and other items, according to recipe standards and specifications. Ensures adherence to food hygiene, sanitation, and processing standards, manages stock availability, supervises kitchen staff, and presents food attractively.
Graduate Competencies
Graduates are able to coordinate and oversee commercial kitchen operations, ensuring smooth preparation, production, and food presentation, according to their specific roles and responsibilities.
Level
Certificate III / Level 2
Job Titles
Commis Chef, Assistant Catering Manager, Assistant Pastry Chef
Responsibilities
Responsible for assisting the Chef de Partie in food preparation, managing stock usage in kitchen activities, handling inventory, purchasing supplies, controlling costs, and producing and presenting desserts and pastry products.
Graduate Competencies
Graduates are competent in executing production processes based on their assigned roles and responsibilities in commercial kitchen operations, adhering to company standards.
Level
Certificate II / Level 1
Job Titles
Kitchen Hand, Butcher, Baker, Commis Pastry
Responsibilities
Responsible for performing daily commercial kitchen tasks, maintaining hygiene, sanitation, and safety standards, preparing food, including desserts, according to recipe guidelines, and understanding ingredient characteristics in the preparation process.
Graduate Competencies
Graduates are skilled in food preparation and production, with a strong focus on clean and safe food handling in compliance with industry standards, especially in commercial kitchen environments.
Culinary Art's Study Program Logo
Meaning of the Culinary Arts Program Logo at Politeknik Pariwisata Makassar
The logo of the Culinary Arts Program at Politeknik Pariwisata Makassar contains several significant meanings that reflect the program’s vision, mission, and values. Here is a detailed explanation:
Circle
- Unity: The circle symbolises unity, indicating that the program promotes solidarity and collaboration among students and faculty. This reflects the spirit of cooperation and togetherness characteristic of Indonesian culture.
- Continuity: The circle also represents continuity, highlighting the program’s commitment to providing education that evolves and remains relevant in changing times. This is crucial in the culinary field, which constantly experiences innovations and new trends.
Blue Color
- Dark Blue:
- Stability: This represents stability, showing that the program offers a solid and established education, providing a strong foundation for students to build their careers.
- Confidence: This colour also symbolises confidence, which is expected to be instilled in every student to prepare them to compete internationally.
- Light Blue:
- Creativity: Light blue signifies creativity, encouraging students to think outside the box and explore new ideas in culinary arts.
- Innovation: This colour also represents innovation, emphasising that the program keeps up with technological developments and new methods in the culinary industry.
Chef Silhouette with Chef Hat
- Professionalism: The silhouette of a chef wearing a chef hat represents professionalism, emphasising that graduates from this program are highly trained and knowledgeable in culinary arts.
- Dedication: It also reflects the commitment expected from every student to pursue excellence in the culinary field. The chef’s hat symbolises honour and responsibility in the professional kitchen.
Text "Culinary Arts"
- Art in Cooking: This text emphasises that cooking is an art, encouraging students to view each dish as a work of art that requires attention to detail and creativity.
- Artistic Expression: It also inspires students to express themselves through culinary arts, creating dishes that are not only delicious but also visually appealing.
Red Accent
- Energy and Passion: The red accent adds a dynamic element symbolising energy and passion. This reflects the program’s enthusiastic approach to teaching culinary arts.
- Vitality: The red colour can also be interpreted as vitality, indicating that the program is always vibrant and full of challenging and exciting activities.
Relation to Vision and Mission
The elements in the logo are directly related to the vision and mission of the Culinary Arts Program at Politeknik Pariwisata Makassar:
Vision
To become an internationally standard and Indonesian-personality-oriented Culinary Arts program.
- Circle: Integrates international standards with Indonesian personality, showing a commitment to global education rooted in local values.
- Blue Color: The stability and innovation represented by the blue colours reflect the program’s efforts to balance tradition and modernity.
Mission
- Develop Excellence in Vocational Education:
- Chef Silhouette: Represents the competence and professionalism that are the main focus in vocational education.
- Foster Internationally Reputed Research:
- Light Blue Color: Emphasizes innovation and creativity in research, integrating local and global knowledge.
- Enhance Community Service and Support:
- Circle: Highlights the program’s commitment to sustainability and community service through sustainable practices and local wisdom.
Culinary Art's Study Program Tagline
The tagline of the Culinary Arts Program at Politeknik Pariwisata Makassar carries several vital meanings:
- Circle: Symbolizes unity and continuity, depicting that culinary education is a continuously evolving process.
- Blue Color: Dark blue represents stability and confidence, while light blue reflects creativity and innovation.
- Chef Silhouette with Chef Hat: Represents professionalism and dedication in the culinary arts.
- Text “BE CULINARY ART’S” and “BE A CHEFPRENEUR”:
- “BE CULINARY ART’S”: Emphasizes the importance of art in cooking, encouraging students to view cooking as a form of artistic expression.
- “BE A CHEFPRENEUR”: Inspires students to become skilled chefs and innovative entrepreneurs in the culinary field.
This logo embodies the identity and goals of the Culinary Arts Program at Politeknik Pariwisata Makassar: preparing students to become creative and innovative culinary professionals, as well as capable of developing their businesses in the culinary sector.
Core Values of the Culinary Arts Program
At the Culinary Arts Program of Politeknik Pariwisata Makassar, we are committed to cultivating an environment that embodies our core values. These values guide our interactions, shape our educational practices, and reflect our dedication to excellence. Through sincerity, compassion, orderliness, responsibility, and enthusiasm, we strive to create a nurturing and dynamic learning experience that prepares our students for success in the culinary world.
Sincerity
The Culinary Arts Program always acts honestly, sincerely, and openly in its duties. We prioritise trustworthy communication, provide personalised and caring responses, and uphold integrity in all interactions, both among faculty members and with students.
Compassion
The Culinary Arts Program recognises the importance of compassion in every aspect of life. We strive to empathise, assist others, and practice self-compassion, fostering a caring and supportive environment.
Orderliness
The Culinary Arts Program consistently creates efficient and organised systems. We maintain tidy workspaces, implement effective time management, and promote discipline and order in all academic and operational activities.
Responsibility
The Culinary Arts Program is always accountable for every action and decision. We understand moral responsibilities, fulfil promises and obligations, and strive to achieve positive outcomes for collective progress.
Enthusiasm
The Culinary Arts Program approaches every task with enthusiasm and vigour. We maintain focus, exude positive energy, and inspire and motivate others to create a dynamic and productive learning environment.
By integrating these values, the Culinary Arts Program at Politeknik Pariwisata Makassar fosters a culture that supports a positive, efficient, responsible, and enthusiastic learning environment.