| Mata Kuliah |
Course |
SKS
Credit |
| Periode 2018/2019 Gasal |
| Bahasa Indonesia |
Indonesian |
2 |
| Bahasa Inggris |
English Language |
3 |
| Dasar - Dasar Kependidikan |
Basics of Education |
3 |
| Dasar Boga |
Basic of Culinary |
3 |
| Dasar Desain |
Basic Design |
2 |
| Ilmu Kesejahteraan Keluarga |
Home Economics |
2 |
| Matematika Terapan |
Applied Mathematics |
2 |
| Pancasila |
Pancasila |
2 |
| Pengetahuan Bahan Makanan |
Food Science |
3 |
| Periode 2018/2019 Genap |
| Agama Islam |
Islamic Religion Education |
2 |
| Filsafat Ilmu |
Philosophy of Sciences |
2 |
| Hygiene dan Sanitasi Makanan |
Food Hygiene & Sanitation |
3 |
| Kewarganegaraan |
Civics |
2 |
| Kimia Terapan |
Applied Chemistry |
2 |
| Pengelolaan Dapur |
|
2 |
| Pengelolaan Makanan Indonesia |
Indonesian Food Management |
3 |
| Psikologi Pendidikan |
Educational Psychology |
2 |
| Teori Belajar |
Learning Theories |
3 |
| Periode 2019/2020 Gasal |
| Bakery |
|
3 |
| Ilmu Gizi |
Nutrition |
3 |
| Isbd |
Cultural Sacial Science Association |
2 |
| Kajian Kurikulum Smk |
Analysis Of Vocational High School Curriculum |
3 |
| Kewirausahaan |
Entrepreneurship |
2 |
| Olahan Coklat dan Gula*) |
Chocolate & Sugar Confectionary |
2 |
| Pengel Kue dan Minuman Indonesia |
Indonesian Snack and Beverage Management |
3 |
| Pengelolaan Makanan Kontinental |
Continental Food Management |
3 |
| Tata Hidang |
Food Service |
3 |
| Periode 2019/2020 Genap |
| Asesmen Proses dan Hasil Belajar |
Assessment and Evaluation |
3 |
| Bahasa Inggris Terapan |
English For Nutritionist |
2 |
| Cake & Pastry |
|
3 |
| Dekorasi Boga*) |
Food Decoration |
3 |
| Manajemen |
Management |
2 |
| Pembelajaran Inovatif I |
Innovative Learning I |
3 |
| Pengelolaan Makanan Oriental |
Oriental Food Production |
3 |
| Pengenalan Lapangan Persekolahan I |
Internship I |
1 |
| Statistika |
Statistics |
2 |
| Teknologi Pangan |
Food Technology |
2 |
| Periode 2020/2021 Gasal |
| Anatomi Fisiologi |
Anatomy and Phsiology |
2 |
| Komputer Terapan |
Applied Computer |
3 |
| Manaj Usaha Bakery dan Pastry |
Bakery & Pastry Management |
3 |
| Manajemen Usaha Boga |
Foodservice Management |
3 |
| Media Pembelajaran dan TIK |
Media Learning and ICT |
2 |
| Metodologi Penelitian |
Research Methodology |
3 |
| Pembelajaran Inovatif II |
Innovative and Learning II |
3 |
| Pengelolaan Lab Bidang Studi |
Laboratory Management of Vocational Education |
2 |
| Sosio Budaya Makanan*) |
Social Food Culture |
2 |
| Periode 2020/2021 Genap |
| Cipta Karya Boga |
Food Creation |
4 |
| Kuliah Kerja Nyata (Kkn) |
Community Service Program |
3 |
| Manajemen Usaha Catering |
Catering Management |
3 |
| Microteaching |
Microteaching |
2 |
| Pengelolaan Hidangan Khusus |
Food Production for Special Events |
3 |
| Seminar |
Seminar |
2 |
| Periode 2021/2022 Gasal |
| Pengenalan Lapangan Persekolahan II |
Introduction to School II |
3 |
| Praktek Kerja Lapangan |
Internship |
4 |
| Periode 2024/2025 Gasal |
| Skripsi |
Thesis |
6 |
