Cipta Karya Catering Course

Understanding of the application of food concepts, processing and presentation processes which are realized in the form of innovative and quality dishes as well as the preparation of scientific papers in the form of articles. Learning is carried out by applying a constructivist approach with a group learning model. Learning activities with presentation of assignments and culinary work products resulting from recipe trials. The lesson ended with a performance for culinary observers, stage holders and the general public.

• PLO-4
  Mengembangkan diri secara berkelanjutan dan berkolaborasi.
• PLO-5
  Mampu mengkreasikan karya dalam bidang tata boga berbasis kearifan lokal yang berwawasan kewirausahaan
• PLO-6
  Mampu merancang, melaksanakan, menganalisis dan mengimplentasikan hasil penelitian dalam bidang pendidikan Tata Boga
• PLO-8
  Mampu memahami konsep-konsep ilmu dalam bidang tata boga
• PLO-9
  Mampu mengaplikasikan prinsip-prinsip pengetahuan adaptif dan normatif yang menunjang bidang pendidikan tata boga