Programs - Bachelor
Catering Management (MTB)
Study Program in the field of food processing that produces graduates of professionals in the field of Catering, reliable quality and oriented towards meeting the needs of the business or industry both nationally and internationally, creating a conducive climate through their potential to provide excellent service, and producing graduates who have competencies according to their fields to compete in the global era
Study Time : 6 Semesters (3 years) Study Load : 120 credits Accreditation : A | Designation given : Diploma in Tourism/Intermediate Expert in Tourism (A.Mad.Par).
Graduate Profile
Chef de Party / Food Supervisor
Vision
Produce graduates in the field of International Standard Catering
Mission
Develop a curriculum based on the culture of the culinary industry
Improve learning content based on search studies
Developing educational technology
Optimization of budget usage
Educational Goals
To produce graduates who have competence in supervising businesses in the food processing department.
Learning Outcomes
Able to design, plan, create, present, and store products of archipelago, oriental, and continental cuisine in accordance with applicable recipe standards, product quality standards, food hygiene standards (Food Hygiene), meet aesthetic values, and apply K3 in the work environment. Mastering general theoretical concepts, principles, techniques, and methods of food processing technology, especially for food processing. Mastering theoretical concepts in general management functions of planning, implementing, directing, monitoring, evaluating, and controlling in cooking processing.
Competence
Making, developing and creating food and applying it to various forms of food presentation
Applying the principles of supervision in the field of food production Creating Innovative ideas
Applying investment methods in food processing
Prepare operational budgets in the field of food processing
Applying the principles of determining the selling price of food and beverages
Apply the principles of human resource management in the field of food processing
Alumni Profile
Tony Eka Saputra
Executive Chef Hotel Hilton
Chandra Yudasswara
Chef Table NET TV & Celebrity Chefs and Culinary Entrepreneurs