Basic Culinary Course

This course provides an understanding and study of the role of organization and management, as well as its application in the field of culinary arts. The discussion begins with the concepts of management, organization, management and managers, the organizational environment which is deepened by discussing managerial functions consisting of Planning, Organizing, Mobilizing and Supervising in an organization. The learning experience in this course is carried out with efforts to improve reasoning skills through solving problems/cases, communicating through activities in preparing reports, presentations and discussions, being independent, disciplined and responsible. The learning activity ended with each student providing practice in applying management functions in work organization in the BPGA field through group discussions

PO-1
CPMK 1 Mampu memahami konsep dan pengertian organisasi, prinsip-prinsip organisasi, ciri-ciri organisasi

PO-2
CPMK 2 Mampu memahami pengertian, alat-alat atau komponen dan prinsip-prinsip manajemen

PO-3
CPMK 3 Mampu memahami pengertian manejer dan leader, serta keahliannya secara mandiri dan bertanggung jawab

PO-4
CPMK 4 Mampu memahami lingkungan eskternal dan internal organisasi serta tanggungjawab sosial organisasi terhadap lingkungan dan masyarakat secara mandiri dan bertanggung jawab

PO-5
CPMK 5 Mampu memahami dan membuat perencanaan secara benar (terukur) dan bertanggung jawab.

PO-6
CPMK 6 Mampu memahami cara membuat suatu keputusan secara benar (terukur) dan bertanggung jawab.