Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu menunjukkan nilai-nilai agama, kebangsaan, dan budaya nasional, serta etika akademik dalam melaksanakan tugasnya.

Demonstrates strong values rooted in religion, national identity, and cultural heritage, along with a commitment to academic ethics in fulfilling their responsibilities.

CPL 2

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu menunjukkan karakter tangguh, disiplin, kolaboratif, adaptif, inovatif, belajar sepanjang hayat, dan berjiwa kewirausahaan.

Shows resilience, adaptability, innovation, lifelong learning, a collaborative spirit, and an entrepreneurial mindset.

CPL 3

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu mengembangkan pemikiran logis, kritis, sistematis, dan kreatif, dalam melakukan pekerjaan yang spesifik, di bidang demi cheff, commis pastry, headwaiter, foodpreneur serta sesuai dengan standar kompetensi kerja bidang yang bersangkutan.

Capable of applying logical, critical, systematic, and creative thinking in carrying out specific tasks in roles such as demi chef, commis pastry, headwaiter, or foodpreneur, in accordance with relevant professional competency standards.

CPL 4

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu menunjukkan konsep pariwisata, manajemen, kewirausahaan, komunikasi, literasi global, keamanan dan ketahanan pangan, kesehatan, dan gastronomi.

Understands and applies concepts of management, communication, global literacy, nutrition, health, and tourism.

CPL 5

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mengembangkan diri secara berkelanjutan dan berkolaborasi"    "To continuously develop oneself and collaborate.

To continuously develop oneself and collaborate.

CPL 6

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu merancang bisnis plan, melaksanakan, melakukan pengawasan, dan evaluasi usaha di bidang boga.

Able to design a business plan, as well as implement, supervise, and evaluate a business in the culinary field.

CPL 7

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu menghasilkan produk boga yang Unggul, Kreatif, dan Inovatif Berkelanjutan.

Produces culinary products that are excellent, creative, innovative, and sustainable.

CPL 8

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu mengelola usaha boga yang Unggul, Kreatif, dan Inovatif Berkelanjutan.

Able to manage a superior, creative, and innovative sustainable culinary business.

CPL 9

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu menerapkan multidisiplin ilmu dengan mengintegrasikan teknologi modern (IPTEK) dalam menghasilkan produk boga, prototype/design produk, dan menyusun laporan pertanggungjawaban.

Integrates knowledge from various disciplines and modern technology to develop culinary products, prototypes/designs, and to compile accountable reports.

CPL 10

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu menyusun menu, mengolah, mempresentasikan, dan menyimpan produk makanan, minuman, atau masakan sesuai standar yang berlaku (Prosedur, kebersihan, sehat, aman, inovatif, dan estetika) dengan menerapkan K3 di lingkungan kerja dengan memanfaatkan sumber daya secara efektif dan efisien.

Able to plan menus, prepare, present, and store food and beverage products in accordance with applicable standards (procedural, hygienic, healthy, safe, innovative, and aesthetic), while implementing Occupational Health and Safety (OHS) in the workplace and utilizing resources effectively and efficiently.

CPL 11

Sikap, Pengetahuan, Keterampilan Umum, Keterampilan Khusus

Mampu menunjukkan kinerja profesional di dunia kerja/ industri (DUDIKA), melakukan riset menyusun dan mempublikasikan karya ilmiah.

Able to demonstrate professional performance in the workplace/industry, conduct research, as well as write and publish scientific work.