| Mata Kuliah |
Course |
SKS
Credit |
| Periode 2021/2022 Gasal |
| Bahasa Indonesia |
Indonesian |
2 |
| Dasar Boga |
Basic of Culinary |
2 |
| Dasar Kependidikan |
Basic of Education |
2 |
| Ilmu Bahan Makanan |
Food Science |
2 |
| Ilmu Kesejahteraan Keluarga |
Home Economics |
2 |
| Kimia Terapan |
Applied Chemistry |
2 |
| Manejemen |
Management |
2 |
| PENDIDIKAN JASMANI DAN KEBUGARAN |
Physical Education and Fitness |
2 |
| Pancasila |
Pancasila |
2 |
| Sanitasi Higiene dan K3 |
Hygiene Sanitation and Occupational Health and Safety |
2 |
| Periode 2021/2022 Genap |
| Agama Protestan |
Protestan Religion Education |
2 |
| Kewarganegaraan |
Civics |
2 |
| Kurikulum Sekolah |
School Curriculum |
2 |
| LITERASI DIGITAL |
Digital Literacy |
2 |
| Makanan Indonesia |
Indonesian Food |
2 |
| Makanan Western |
Western Food |
2 |
| Manajemen Dapur |
Kitchen Management |
2 |
| Matematika Terapan |
Applied Mathematics |
2 |
| Seni Kuliner |
Culinary Art |
2 |
| Teori Belajar |
Learning Theories |
2 |
| ilmu Gizi |
Nutrition |
2 |
| Periode 2022/2023 Gasal |
| Aplikasi Komputer |
Applications Computer |
2 |
| Bakery |
|
2 |
| Etika Profesi dan estetika |
Professional Ethics and Aesthetics |
2 |
| Evaluasi Belajar dan Pembelajaran |
Evaluation of Study and Learning |
2 |
| Kue dan Minuman Indonesia |
Indonesian cakes and drinks |
2 |
| Makanan Asia |
Asian Food |
2 |
| Olahan Coklat dan Gula*) |
Chocolate & Sugar Confectionary |
2 |
| Pengembangan Bahan Ajar |
Learning Material Development |
2 |
| Tata Hidang |
Food Service |
2 |
| Periode 2022/2023 Genap |
| Cake dan Pastry |
|
2 |
| HALAL FOOD |
Halal Food |
2 |
| Manajemen Usaha Boga |
Foodservice Management |
3 |
| Metodologi Penelitian |
Research Methodology |
3 |
| Pengelolaan Lab Bidang Studi |
Laboratory Management of Vocational Education |
2 |
| Perencanaan Pembelajaran |
Learning Plan |
2 |
| Sosio Budaya Makanan*) |
Social Food Culture |
2 |
| Statistika |
Statistics |
2 |
| Teknologi Pangan |
Food Technology |
2 |
| Periode 2023/2024 Gasal |
| Bahasa Inggris Profesi |
English For Professional |
2 |
| Cipta Karya Boga |
Food Creation |
4 |
| Diversifikasi PanganLokal |
Local Food Diversification |
2 |
| EVALUASI SENSORI |
Sensory Evaluation |
2 |
| FUSHION FOOD |
Fushion Food |
2 |
| Keterampilan Mengajar dan Pembelajaran Mikro |
Teaching Skill and Micro Learning |
2 |
| PENGELOLAAN KUE DAN MINUMAN KHAS JAWA TIMUR |
Management of East Java Special Cakes and Beverages |
3 |
| PENGELOLAAN MAKANAN KHAS JAWA TIMUR |
Management of Typical East Java Food |
3 |
| Seminar |
Seminar |
1 |
