A. VISION AND MISSION OF THE CULINARY EDUCATION STUDY PROGRAM

Vision

Vision of the Culinary Education Study Program, namely:

To become a pioneer and superior, respected, authoritative, innovative study program in the discipline of Culinary Education in Indonesia in 2015 and ASEAN in 2025.

Mission

Mission of the Culinary Education Study Program, namely:

  1. Organizing education within the scope of Culinary Education to prepare professional educators who are able to compete locally, nationally, and globally in formal and non-formal educational
  2. Conducting research in a professional manner in the field of Culinary Education in an effort to strengthen the discipline of Culinary
  3. Organizing community service professionally in the field of Culinary
  4. Play an active role as a center for information and dissemination in the field of culinary
  5. Cooperating in efforts to develop knowledge in the field of Culinary Education
B.  GRADUATE PROFILE

Graduates of the Culinary Education Study Program are awarded the title of S.Pd. (Bachelor of Education). Graduates of Culinary Education Study Program have personal, professional, pedagogical, and social competencies as educators and demonstrate performance achievements in the culinary study program at Tourism expertise Vocational High School

C. LEARNING OUTCOME

Development of higher education curriculum in Indonesia must be based on the 1945 Constitution, Law No. 12 of 2012, National Standards for Higher Education as it is outlined in Regulation of the Minister of Research, Technology and Higher Education No. 44 of 2015. Legal basis for the preparation of the LO was formulated with reference to the attachment documents of KKNI, the Statute of UPI, Main Provisions of UPI Curriculum 2018, and Guidelines of the Implementation of Education in UPI 2020. They formulated the Learning Outcomes of Graduates in the terms of Attitudes and General Skills for all Study Programs at UPI as follows.

Table of descriptions of CPPS for Culinary Education can be seen in the following table:

LEARNING ACHIEVEMENTS OF CULINARY EDUCATION PROGRAM

Code GRADUATE LEARNING OUTCOMES

ATTITUDE

S Demonstrating scientific, educative, and religious behavior that contributes for improving social life based on academic norms in learning process at Vocational High School.

COGNITIVE

P1 Understanding the theoretical concepts of educational science, strategies, lesson planning, media, learning methodology and evaluation as well as the psychology of Culinary Education

 

P2 Understanding the Objectives, Content of Learning Experiences, and Assessment of Curriculum at the Educational Unit of Vocational High School (SMK). (Field of Study: Planning, Evaluation, Teaching Competence, and Curriculum Study)
P3 Understanding the theoretical concept of Culinary in Vocational High School
P4 Understanding the theoretical concepts of research methods in Culinary Education

GENERAL SKILLS

KU Implementing logical, critical, systematic, and innovative thinking in the context of development or implementation of science and technology that pays attention to and implements humanity values in accordance with the field of expertise in Culinary Education.

SPECIFIC SKILLS

KK1 Planning, implementing, assessing learning outcomes and evaluating the implementation of technology and vocational education in Culinary professionally at Vocational High School (SMK).
KK2 Applying Information and Communication Technology including Literacy in planning, implementing and evaluating the Learning Outcomes of Culinary in the formal education of Vocational High School (SMK)
KK3 Applying various food processing in accordance with the principles of food processing in formal education of Vocational High School (SMK)
KK4 Creating innovation and creativity of culinary products.
KK5 Conducting    quantitative    or     qualitative    research     in                           Culinary Education.