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Course Description
This course provides an understanding of ethics and aesthetics in the interaction system in the workplace with coverage of the meaning of ethics and aesthetics, basic morals, professional ethics in general, ethics and aesthetics of the culinary profession, measures of good/bad attitudes and actions (ethical norms). , corporate culture, efforts to have and develop an attractive personality,
Program Objectives (PO)
Aktifitas Pembelajaran
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Pertemuan 1 Orientasi RPS dan tugas serta kontrak belajarMenjelaskan konsep etika, estetika, dan moral. -
Pertemuan 2 Konsep profesi dan professional. -
Pertemuan 3 Konsep dan pentingnya kode etik profesi. -
Pertemuan 4 Konsep kebaikan, kebajikan, dan kebahagiaan. -
Pertemuan 5 Karakteristik professionalisme kerja. -
Pertemuan 6 Profesi kulineran -
Pertemuan 7 Etika berpakaian seorang chef/demi chef -
Pertemuan 8 UJIAN TENGAH SEMESTER -
Pertemuan 9 Etika berkomunikasi melalui telepon. etika yang benar. -
Pertemuan 10 Etika makan. -
Pertemuan 11 Etika menerima tamu yang benar. -
Pertemuan 12 Etika keprotokolan -
Pertemuan 13 Konsep budaya kerja -
Pertemuan 14 Prinsip penerapan budaya kerja yang baik. -
Pertemuan 15 Konsep etos kerja dalam belajar. -
Pertemuan 16 Ujian Akhir Semester
References
Lecturer
Difficult Things About Education.
$75$10
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