Statistics Course

Conduct studies and provide an understanding of the role of statistics through lectures adapted to the structure of the applied culinary arts undergraduate curriculum. The statistics course consists of: descriptive statistics such as: understanding statistics, the role of statistics, data presentation, centralization measures, deviations, population models. Population, sample, and sampling techniques, data homogeneity tests, and inferential statistics such as: hypothesis testing, difference tests, correlation tests, and influence tests. The assessment is carried out during the learning process with participation during face-to-face, USS, and UAS. Learning is carried out by applying a combination of scientific approaches, cooperative and classical learning models. The learning activity ended with a paper presentation on the application of statistics in the undergraduate field of applied culinary arts.

• PLO-5
  Mampu menunjukkan pemahaman konsep manajemen, komunikasi, literasi global, bahan makanan, kesehatan, dan pariwisata
• PLO-7
  Mampu menyusun menu, mengolah, mempresentasikan, dan menyimpan produk makanan, minuman atau masakan sesuai dengan standar yang berlaku (prosedur, kebersihan, sehat dan aman, inovatif, nilai estetika) dengan menerapkan K3 di lingkungan kerja, dengan memanfaatkan sumber daya secara efektif dan efisien
• PLO-10
  Mampu merancang dan melakukan kegiatan penawaran atau promosi produk/layanan bisnis kuliner dan mampu melakukan pemasaran produk kuliner sesuai perkembangan teknologi di era digital

PO-1
Mampu mengaplikasikan statistika deskriptif, estimasi parameter populasi, prinsip pengujian hipotesis, statistika parametrik, uji persyaratan analisis, statistika non-parametrik secara manual dan mengaplikasikan program komputer statistika (SPSS) untuk analisis data penelitian.

PO-2
Mampu menginternalisasi nilai, norma, dan etika akademik; mentaati ketentuan tata tertib kampus; menunjukkan sikap bertanggungjawab secara mandiri.