| Mata Kuliah |
Course |
SKS
Credit |
| Periode 2020/2021 Gasal |
| Bahasa Indonesia |
Indonesian |
2 |
| Dasar Manajemen |
Management |
2 |
| Komoditi Pangan Hewani dan Nabati |
|
3 |
| Menu dan Resep |
|
2 |
| Operasional Dasar Kuliner |
|
3 |
| PENDIDIKAN JASMANI DAN KEBUGARAN |
Physical Education and Fitness |
2 |
| Pancasila |
Pancasila |
2 |
| Peralatan dan Dapur Industri |
|
3 |
| Sanitasi Higiene dan Keselamatan Kerja |
|
2 |
| Periode 2020/2021 Genap |
| Agama Katholik |
Catholic Religion Education |
2 |
| Bahasa Inggris Practical Culinary |
|
3 |
| Coklat dan Gula Konfectionary |
|
3 |
| Kewarganegaraan |
Civics |
2 |
| LITERASI DIGITAL |
Digital Literacy |
2 |
| Operasional Kuliner Barat (Western) |
|
3 |
| Operasional Kuliner Indonesia |
|
3 |
| Pengetahuan Kuliner Barat (Western) |
|
1 |
| Pengetahuan Kuliner Indonesia |
|
1 |
| Pengetahuan Pariwisata |
|
2 |
| Periode 2021/2022 Gasal |
| Aplikasi Komputer Kuliner |
|
3 |
| Etika dan Komunikasi |
|
2 |
| Gizi Kuliner |
|
2 |
| Operasional Pengolahan Bakery Pastry |
|
2 |
| Operasional Pengolahan Kue dan Minuman Indonesia |
|
2 |
| Operasional Pengolahan Kuliner Oriental/Asia |
|
2 |
| Pengendalian Mutu Bisnis Kuliner |
|
2 |
| Pengetahuan Kue dan Minuman Indonesia |
|
1 |
| Pengetahuan Kuliner Oriental/Asia |
|
1 |
| Pengetahuan Pastry dan Bakery |
|
1 |
| Teknologi Pangan |
Food Technology |
3 |
| Periode 2021/2022 Genap |
| Metode Penelitian |
Reseach Methods |
3 |
| Operasional Kuliner Asia Lanjut |
|
2 |
| Pengembangan Produk |
Nutrition Local Food Development |
3 |
| Perencanaan Bisnis Kuliner |
|
2 |
| Psikologi Pelayanan |
|
2 |
| Seminar |
Seminar |
2 |
| Statistika |
Statistics |
2 |
| Tata Hidang |
Food Service |
3 |
| Periode 2022/2023 Gasal |
| Akuntasi Bisnis Kuliner |
|
3 |
| Dekorasi Seni Kuliner |
|
3 |
| MICE (Meeting, Incentive, Convention, Exhibition) |
|
2 |
| Manajemen Bisnis Kuliner |
|
4 |
| Manajemen SDM |
Human Resource Management |
2 |
| Pemasaran Bisnis Kuliner |
|
3 |
| Procurement |
|
3 |
| Periode 2022/2023 Genap |
| MPK STr Tata Boga - Operasional Gardemanger and Butcher |
|
2 |
| MPK STr Tata Boga - Operasional Pengolahan Meat, Seafood, Poultry and Egg |
|
3 |
| MPK STr Tata Boga - Operasional Pengolahan Pastry and Bakery |
|
2 |
| MPK STr Tata Boga - Operasional Pengolahan Rice, Noodle, Makanan Berbahan Tepung |
|
2 |
| MPK STr Tata Boga - Operasional Pengolahan Vegetables and Side Dish |
|
2 |
| MPK STr Tata Boga - Operasional Perencanaan Menu, Resep, dan Kebutuhan Bahan |
|
3 |
| MPK STr Tata Boga - Penyusunan Laporan Magang Praktik Industri |
|
3 |
| MPK STr Tata Boga - Purchasing, Receiving, Storing and Issuing |
|
3 |
| Periode 2023/2024 Gasal |
| Magang Riset-Penganalisisan Data |
|
4 |
| Magang Riset-Pengembangan Instrumen Penelitian |
|
4 |
| Magang Riset-Pengembangan Rencana Penelitian |
|
3 |
| Magang Riset-Pengumpulan Data |
|
4 |
| Magang Riset-Penyusunan Laporan Penelitian |
|
2 |
| Magang Riset-Publikasi |
|
3 |
| Periode 2024/2025 Gasal |
| Tugas Akhir |
Final Project |
6 |
