Culinary Management

BAN-PT ACCREDITATION: "B"
3424/SK-BAN-PT/Akred/Dipl-IV/IX/2017

Vision

Becomes the Leading Culinary Management Study Program in Southeast Asia

Mission

In an effort to achieve its vision, the Culinary Management Studies Program of Tourism Polytechnic Batam formulates five main missions which include:

  • Improve the quality of education and teaching culinary management through the development of learning capacity;
  • Improve the quality and variety of research for the development of culinary management based on local wisdom;
  • Increase the application capacity of culinary management science through community service in order to improve people’s welfare;
  • Positioning itself as a reformer agent in encouraging culinary management independence at national level;
  • Role as the main node of the culinary management high education network

Purpose of Education

The purpose of the Culinary Management Study Program is the formulation of the special results of the Culinary Management Study Program in the form of expected competence profile:

  • To produce quality education and culinary management teaching through the development of learning capacity to produce professional graduates;
  • Produce variety of research for the development of knowledge management culinary based on local wisdom;
  • Disseminating the application of culinary management science through community service in order to improve people’s welfare;
  • As a reformer agent in encouraging the independence of culinary management at the national level;
  • Become the main node in the higher education network of Indonesian culinary management

Career Prospects

The education process in the Culinary Management Study Program aims to produce graduates with the skills and abilities in the field of work either in hotels, restaurants, or in private offices. Field work for Culinary Management courses include:
  • Chef
  • Pastry Chef
  • Baker
  • Food Critic
  • Entepreneur (Restaurant Owner)
  • Celebrity Chef

 

 

  • Cruise Line
  • Catering
  • Hostpital Catering
  • Airlines Catering
  • Food Consultant
  • and many more

 

Curriculum

Semester Nama Mata Kuliah
I Agama
Bahasa Inggris Hospitality I
Hygiene, Sanitasi Dan Keselamatan Kerja
Pengantar Pariwisata
Operasional Tata Boga I
Komoditi Pangan
Penanganan Peralatan
Pengetahuan Menu
II Pancasila
Kewarganegaraan
Bahasa Inggris Hospitality II
Cross Culture Understanding
Bahasa Asing Pilihan I (Mandarin)
Dasar-dasar Manajemen
Operasional Tata Boga II
Ilmu Gizi I
Pengetahuan Kuliner indonesia
III Bahasa Indonesia
Bahasa Asing Pilihan II
Bahasa Inggris Profesi I
Pengolahan Roti Dan Kue (Operasional Tata Boga III)
Aplikasi Sistem Komputer
Supervisi Tata Boga
Pengetahuan Tata Letak Dapur
Room Division Knowledge
Food and Beverage Knowledge
IV Praktek Kerja Nyata I
V Principle of Hospitality Accounting
Manajemen Sumber Daya Manusia
Sistem Informasi Hotel
Hukum Pariwisata
Bahasa Inggris Profesi II
Seni Kuliner (Operasional Tata Boga IV)
Pengelolaan Jasa Boga
Ilmu Gizi II
VI Pelayanan Prima
Kewirausahaan I
Statistik Pariwisata
Metode Penelitian
Perencanaan Dan Disain Menu (Operasional Tata Boga V)
MICE
Revenue Management
VII Praktek Kerja Nyata II
VIII Proyek Akhir
Pemasaran Hospitality
Manajemen Mutu
Franchise Management
Aplikasi Manajemen
Kewirausahaan II (Catering Management)
Pengendalian Biaya

 

Practice Curriculum

No Nama Praktikum Modul
1 Culinary Arts Gum Paste and Pastillage
2 Culinary Arts Bread Clay Modeling
3 Culinary Arts Cake Decoration
4 Culinary Arts Pate, Terrine & Galantines
5 Culinary Arts Fruit & Vegetable Carving
6 Culinary Arts Chocolate Modeling
7 Culinary Arts Ginger Bread House
8 Culinary Arts Butter Sculpture
9 Hygiene,Sanitation and Safety Personal & Kitchen Hygiene,
10 Culinary Operational, Food Commodities, Kitchen Equipment & Utensils Vegetable Cutting Method & Cooking Method, Basic Stocks
11 Culinary Operational, Food Commodities, Kitchen Equipment & Utensils Basic Sauce, Basic Soups
12 Culinary Operational, Food Commodities, Kitchen Equipment & Utensils Cold Sauces and Salads
13 Culinary Operational, Food Commodities, Kitchen Equipment & Utensils Basic Bread, Basic Cakes, Short Crust Dough, Flaky Dough
14 Culinary Operational, Menu Knowledge Western Set Menu Complete
15 Culinary Operational, Menu Knowledge Indonesia Set Menu Complete
16 Culinary Operational, Menu Knowledge Asian Set Menu Complete
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