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DEPARTMENT HOTEL MANAGEMENT
DIPLOMA III
FIELD OF STUDY : FOOD PRODUCTION
OBJECTIVES |
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a. |
To prepare, develop and apply different kinds
of food; |
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b. |
To apply the principles of supervision in the
food production division; |
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c. |
To understand the investment method in the
food production division: |
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d. |
To drawl up an operational budget for the food
production; |
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e. |
To communicate actively in Indonesian, English,
and to understand other (chosen) foreign languages. |
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f. |
To apply the principles of food and beverage
selling price; |
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g. |
To apply the principles of human resources
in the food production division; |
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h. |
To understand company operational control systems: |
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i. |
To understand technical aspects of lay-out
and design, |
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j. |
To apply entrepreneurships in the hotel industry,: |
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k. |
To understand finance reports |
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l.. |
To understand marketing principles of food and
beverage sales, |
| m. |
To apply innovative ideas in food production. |
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MAIN/CORE CURRICULUM consists of: |
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a. |
General Subjects |
6 credits |
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b. |
Basic Vocational Subjects |
26 credits |
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c. |
Vocational Subjects |
56 credits |
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TOTAL CREDITS FOR LOCAL CURRICULUM IS 30
WHICH IS SET AND DEDICATED BY THE INSTITUTION ITSELF. |
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GENERAL SUBJECTS consist of: |
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a. |
Pancasila (The Five Principles - The State Ideology) |
2 credits |
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b. |
National Resilience |
2 credits |
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c. |
Religion |
2 credits |
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BASIC VOCATIONAL SUBJECTS consist of
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a. |
Indonesian Language ( Bahasa Indonesia ) |
2 credits |
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b. |
English |
4 credits |
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c. |
Introduction to Tourism |
2 credits |
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d. |
Psychology of Service |
2 credits |
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e. |
Introduction to Management |
2 credits |
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f. |
Introduction to Computer |
2 credits |
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g. |
Introduction to Accounting |
2 credits |
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h. |
Statistics |
2 credits |
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i. |
Tourism Regulations |
2 credits |
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j. |
Report Writing Techniques |
2 credits |
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k. |
Entrepreneurship |
2 credits |
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l. |
Introduction to Economics |
2 credits |
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VOCATIONAL SUBJECTS consist of |
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a. |
Handling Kitchen Utensils |
2 credits |
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b. |
Cost Control |
4 credits |
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c. |
Food Ingredient Knowledge |
4 credits |
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d. |
Food Production Knowledge |
12 credits |
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e. |
Food Science |
2 credits |
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f. |
Menu Engineering |
2 credits |
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g. |
Hygiene, Sanitation and Work Safety |
4 credits |
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h. |
Professional English |
6 credits |
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i. |
Supervision Techniques |
2 credits |
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j. |
Food and Beverage Knowledge |
2 credits |
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k. |
Kitchen Planning |
4 credits |
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l. |
Job Training |
8 credits |
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m. |
Final Assignment (Essay Writing) |
4 credits |
