LEARNING OUTCOME

CULINARY EDUCATION STUDY PROGRAM

 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 Arts Education can be seen in the following table:

LEARNING ACHIEVEMENTS OF CULINARY ARTS 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 Arts 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 Arts in Vocational High School
P4	Understanding the theoretical concepts of research methods in Culinary Arts 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 Arts Education.
SPECIFIC SKILLS
KK1	Planning, implementing, assessing learning outcomes and evaluating the implementation of technology and vocational education in Culinary Arts professionally at Vocational High School (SMK).
KK2	Applying Information and Communication Technology including Literacy in planning, implementing and evaluating the Learning Outcomes of Culinary Arts 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 Arts Education.