CURRICULUM

UNIVERSITAS PENDIDIKAN INDONESIA
CURRICULUM BACHELOR’S DEGREE OF CULINARY EDUCATION STUDY PROGRAM
No Code Subject Credit Semester
1 2 3 4 5 6 7 8
A General Learning Subjects                  
1. KU100 ISLAMIC EDUCATION 2 X
2. KU101 PROTESTANT EDUCATION 2
3. KU102 CATHOLIC EDUCATION 2
4. KU103 HINDU EDUCATION 2
5. KU104 BUDDHIST EDUCATION 2
6. KU110 PANCASILA EDUCATION 2 X
7. KU 105 CIVIC  EDUCATION 2 X
8. KU106 INDONESIAN LANGUAGE 2 X
9. KU119 ART EDUCATION 2 X
KU108 SPORT AND PHYSICAL EDUCATION 2 X
10. KU109 KHONGHUCU EDUCATION 2
11. KU300 SEMINAR ON ISLAMIC EDUCATION 2 X
12. KU301 SEMINAR ON CHRISTIAN EDUCATION 2
13. KU302 SEMINAR ON CATHOLIC EDUCATION 2
14. KU303 SEMINAR ON HINDU EDUCATION 2
15. KU304 SEMINAR ON BUDDHIST EDUCATION 2
16. KU309 SEMINAR ON KHONGHUCU EDUCATION 2
17. KU400 STUDENT COMMUNITY SERVICE 2 X
Number of Credits of MKDU 14 4 6 0 0 2 2 0 0
B. Pedagogical Learning Subjects (MKDK)                  
1. DK300 FOUNDATION OF EDUCATION 2 X
2. DK301 EDUCATIONAL PSYCHOLOGY AND COUNSELING 2 X
4. DK303 CURRICULUM AND INSTRUCTION 2 X
5. DK304 MANAGEMENT OF EDUCATION 2 X
Number of Credits of MKDK 8 2 2   4        
C. Faculty Expertise Subjects (MKKF)                  
1 TK301 BASIC MATHEMATICS 2 X
2 TK302 TECHNICAL AND VOCATIONAL STUDIES 2 X
Number of Credits of MKKF 4 2 2 0 0 0 0 0 0
D. Culinary Program Profesional Expertise Course (MKPBS)              
1. BG500 CULINARY LEARNING STRATEGIES 3 X
2. BG501 EVALUATION OF CULINARY LEARNING 3 X
3. BG503 ICT LITERACY AND CULINARY LEARNING MEDIA 3 X
4. BG505 CULINARY LESSON PLAN 3 X
Number of Credits of MKPBS 12 0 0 0 6 3 3 0 0
                   
E. Study Program Expertise Course (MKKIPS)                  
1 BG112 ENGLISH FOR PROFESSIONAL PURPOSES 2 X            
2 BG303 RESEARCH METHODOLOGY 3       X    
3 BG101 HOME ECONOMICS 2 X
4 BG102 KITCHEN MANAGEMENT 2 X
5 BG103 FOOD SCIENCE 2 X
6 BG104 ETHICS AND AESTHETICS OF THE PROFESSION 2 X
7 BG105 ENTERPRENEURSHIP 2 X
8 BG106 APPLIED SCIENCE IN CULINARY 2 X
9 BG107 CONSUMER EDUCATION 2 X
10 BG108 NUTRITION SCIENCE 2 X
11 BG109 OCCUPATIONAL HEALTH AND FOOD SERVICE SAFETY 3 X
12 BG111 GASTRONOMY OF TOURISM 2 X
13. BG300 STATISTICS 2 X
14. BG301 COMPUTER APPLICATION 2 X
15 BG200 BASIC CULINARY 3 X
16 BG202 INDONESIAN STAPLE FOOD 2 X
17 BG203 INDONESIAN SIDE DISHES 3 X
18 BG204 INDONESIAN CAKES AND BEVERAGES 3 X
19 BG205 BAKERY 3 X
21 BG206 PASTRY 3 X
21. BG207 APPETIZER AND SOUP 3 X
22 BG208 ASIAN FOOD 3 X
23 BG401 CATERING BUSINESS MANAGEMENT 3 X
24 BG201 FOOD AND BEVERAGE SERVICE 3 X
25 BG400 MAINCOURSE 3 X
26 BG402 FOOD PRESERVATION 3 X
27 BG403 CULINARY INNOVATION 3 X
28 BG302 CULINARY COUNSELING 3 X
29 BG404 THERAPEUTIC DIET 3 X
30 BG405 CULINARY ART 3 X
31 BG506 COMPREHENSIVE STUDIES IN CULINARY 3 X
32 BG598 THESIS 6 X
33 BG599 THESIS DEFENSE EXAMINATION 0 X
Number of Credits of MKKIPS 86 11 10 19 11 11 9 9 6
F. Optional Culinary Subject (MKKPPS)                  
PATISSERIE
1. BG421 PATISSERIE DECORATION 3 X
2. BG310 BREAD 2 X
3. BG423 COOKIES AND CANDY 3 X
4. BG424 CAKE, GATEAUX AND TORTE 3 X
5. BG425 PATISSERIE MANAGEMENT 2 X
6. BG507 PATISSERIE INDUSTRIAL PRACTICES 3 X
Number of Credits of Patisserie Optional Subject 16 0 0 0 0 5 6 5 0
CATERING SERVICE
1. BG430 ASIAN RESTAURANT CUISINE 3 X
2. BG433 CONTINENTAL RESTAURANT CUISINE 3 X
3. BG434 INDONESIAN RESTAURANT CUISINE 3 X
4. BG304 ROOM LAYOUT SERVICES FOR CATERING AND RESTAURANT 2 X
5. BG436 CATERING SERVICE MANAGEMENT 2 X
6. BG504 CATERING SERVICE INDUSTRIAL PRACTICES 3 X
Number of Credits of Catering Service Optional Subject 16 0 0 0 0 5 6 5 0
CULINARY NUTRITION
1. BG440 REGULAR DIET 3 X
2. BG441 FUNCTIONAL FOOD 3 X
3. BG305 NUTRITION AND DIET 2 X
4. BG442 DIET FOOD MANAGEMENT 2 X
5. BG451 SPECIAL DIET 3 X
6. BG508 DIET INDUSTRIAL PRACTICES 3 X
Number of Credits of Culinary Nutrition Optional Subject 16 0 0 0 0 5 6 5 0
G. Field Introduction Subject of Educational Unit (MKPLS)                
1. BG590 TEACHING PRACTICUM (INTERNSHIP) 4 X
Number of Credits of MKPLS 4 0 0 0 0 0 0 0 4
Total Credits 144