| Mata Kuliah |
Course |
SKS
Credit |
| Periode 2019/2020 Gasal |
| Bahasa Indonesia |
Indonesian |
2 |
| Bahasa Inggris |
English Language |
3 |
| Dasar Boga |
Basic of Culinary |
3 |
| Dasar Desain |
Basic Design |
2 |
| Dasar-Dasar Pendidikan |
Sociology of Family |
3 |
| Ilmu Kesejahteraan Keluarga |
Home Economics |
2 |
| Matematika Terapan |
Applied Mathematics |
2 |
| Pancasila |
Pancasila |
2 |
| Pengetahuan Bahan Makanan |
Food Science |
3 |
| Periode 2019/2020 Genap |
| Agama Islam |
Islamic Religion Education |
2 |
| Higiene, Sanitasi Makanan, dan K3 |
|
3 |
| Kewarganegaraan |
Civics |
2 |
| Literasi Digital |
Digital Literacy |
2 |
| Manajemen |
Management |
2 |
| Manajemen Dapur |
Kitchen Management |
3 |
| Olahan Makanan Indonesia |
|
3 |
| Psikologi Pendidikan |
Educational Psychology |
2 |
| Seni Kuliner |
Culinary Art |
3 |
| Periode 2020/2021 Gasal |
| Cake dan Pastry |
|
2 |
| Etika Profesi dan estetika |
Professional Ethics and Aesthetics |
2 |
| Evaluasi Belajar dan Pembelajaran |
Evaluation of Study and Learning |
2 |
| Kimia Pangan |
Food Chemistry |
2 |
| Kue dan Minuman Indonesia |
Indonesian cakes and drinks |
2 |
| Kurikulum Sekolah |
School Curriculum |
2 |
| Makanan Asia |
Asian Food |
2 |
| Makanan Western |
Western Food |
2 |
| PENDIDIKAN JASMANI DAN KEBUGARAN |
Physical Education and Fitness |
2 |
| Pengembangan Bahan Ajar |
Learning Material Development |
2 |
| Teori Belajar |
Learning Theories |
2 |
| ilmu Gizi |
Nutrition |
2 |
| Periode 2020/2021 Genap |
| Aplikasi Komputer |
Applications Computer |
2 |
| Bahasa Inggris Profesi |
English For Professional |
2 |
| Bakery |
|
2 |
| Keterampilan Mengajar dan Pembelajaran Mikro |
Teaching Skill and Micro Learning |
2 |
| Manajemen Usaha Boga |
Foodservice Management |
3 |
| Olahan Coklat dan Gula*) |
Chocolate & Sugar Confectionary |
2 |
| Pengelolaan Lab Bidang Studi |
Laboratory Management of Vocational Education |
2 |
| Perencanaan Pembelajaran |
Learning Plan |
2 |
| Statistika |
Statistics |
3 |
| Tata Hidang |
Food Service |
2 |
| Teknologi Pangan |
Food Technology |
2 |
| Periode 2021/2022 Gasal |
| Edupreneure |
|
2 |
| Manajemen Keuangan dan Sarana Prasarana |
Financial Management and Infrastructure |
3 |
| Manajemen SDM dan Mutu |
Human Resource Management and Quality |
3 |
| Metodologi Penelitian |
Research Methodology |
3 |
| Pengembangan Kurikulum Kursus |
Course Curriculum Development |
2 |
| Pengembangan Media dan Sumber Belajar Kursus Bidang Kuliner |
Development of Media and Learning Resources for Culinary Courses |
3 |
| Praktik Usaha Kursus Bidang Kuliner |
Culinary Course Business Practice |
4 |
| Strategi Pemasaran dan Public Speaking |
Marketing Strategy and Public Speaking |
3 |
| Periode 2021/2022 Genap |
| MPK-Desain Program |
|
3 |
| MPK-Keselamatan dan Kesehatan Kerja |
|
3 |
| MPK-Manajemen Operasional |
|
2 |
| MPK-Pelaksanaan Program |
|
4 |
| MPK-Pelaporan Program |
|
2 |
| MPK-Pendesiminasian Program |
|
2 |
| MPK-Penilaian Program |
|
2 |
| MPK-Perencanaan |
|
2 |
| Seminar |
Seminar |
1 |
| Periode 2022/2023 Gasal |
| PLP-Analisis Kurikulum |
|
2 |
| PLP-Asesmen Pembelajaran |
|
2 |
| PLP-Manajemen Sekolah |
|
2 |
| PLP-Pengembangan Bahan Ajar |
|
3 |
| PLP-Pengembangan Media Pembelajaran |
|
2 |
| PLP-Pengembangan Program Sekolah |
|
2 |
| PLP-Pengembangan Rencana Pembelajaran |
|
3 |
| PLP-Praktik Mengajar |
|
4 |
| Periode 2024/2025 Gasal |
| Skripsi |
Thesis |
6 |
