{"id":21,"date":"2022-08-05T10:30:44","date_gmt":"2022-08-05T10:30:44","guid":{"rendered":"https:\/\/ft.unj.ac.id\/str_kp\/?page_id=21"},"modified":"2022-08-18T11:45:07","modified_gmt":"2022-08-18T11:45:07","slug":"tujuan-program-studi","status":"publish","type":"page","link":"https:\/\/ft.unj.ac.id\/str_kp\/?page_id=21","title":{"rendered":"Tujuan Program Studi"},"content":{"rendered":"\n

PROGRAM STUDI SARJANA TERAPAN<\/strong> <\/p>\n\n\n\n

SENI KULINER DAN PENGELOLAAN JASA MAKANAN<\/strong> <\/p>\n\n\n\n

(S.Tr SKPJM)<\/strong> <\/p>\n\n\n\n

VISI<\/strong> <\/td>Menjadi pelopor dalam Seni Kuliner dan Pengelolaan Jasa Makanan di kawasan Asia yang inovatif berbasis technopreneurship<\/em> dan berperan dalam membina kualitas sumber daya manusia yang professional dan berkarakter <\/td>To be a pioneer in Culinary Arts and Food Service Management in the Asian region which is innovative based on technopreneurship and plays a role in fostering the quality of professional and character human resources. <\/td><\/tr>
MISI<\/strong> <\/td>Melaksanakan Pembelajaran, Penelitian dan Pengabdian sesuai dengan Tri Dharma Perguruan Tinggi. Menyiapkan proses pembelajaran untuk menghasilkan SDM yang unggul, profesional dan bermoral tinggi serta memiliki kemampuan bersaing. Menghasilkan pengembang keterampilan dan teknologi yang kreatif, adaptif, imajinatif, dan produktif. Menggalang kemitraan dengan dunia industri dan dunia usaha sehingga didapat pengembangan teknologi baru, dan pengalaman industri <\/td>Carry out Learning, Research, and Service by the Tri Dharma of Higher Education.  Prepare the learning process to produce superior, professional, and high moral human resources and can compete.  Producing creative, adaptive, imaginative, and productive skills and technology developers.  Forge partnerships with industry and the business world so that the partnership can obtain new technology development and industry experience <\/td><\/tr>
GELAR<\/strong> <\/td>Sarjana Terapan (S.Tr)<\/strong> <\/td>Applied Bachelor <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

Profil Lulusan dan deskripsinya\u00a0<\/p>\n\n\n\n

No<\/strong> <\/td>Profil Lulusan (PL)<\/strong> <\/td>Uraian Kompetensi<\/strong> <\/td><\/tr>
1 <\/td>Pengelola makanan di hotel, rumah sakit, restaurant, catering<\/em> dan cake shop<\/em>. <\/td>Mampu mengelola hidangan Nusantara, Hidangan Asia, Hidangan Kontinental serta Roti dan Kue untuk kebutuhan di  hotel,  rumah sakit, restaurant, catering<\/em>, dan cake shop.<\/em> <\/em>(CDP, CDP Pastry, First Cook, Chief Steward, Supervisor Handling, Supervisor F&B<\/em>) <\/td><\/tr>
<\/td>Food management in hotels, hospitals, restaurants, catering , and cake shops.<\/em> <\/td>Able to manage Nusantara dishes, Asian dishes, Continental dishes, and Bread and Cakes for the needs of hotels, hospitals, restaurants, catering, and cake shops. (CDP, CDP Pastry, First Cook, Chief Steward, Supervisor Handling, F&B Supervisor)<\/em> <\/td><\/tr>
2 <\/td>Pengawas (supervisor<\/em>) mutu makanan dan minuman di hotel, rumah sakit, restauran, catering<\/em> dan cake shop<\/em> <\/td>Mampu melakukan pengawasan terhadap sanitasi dan hygiene dapur pada hotel, rumah sakit, restauran, catering<\/em> dan cake shop<\/em>, serta pengawasan mutu makanan secara organoleptik dari berbagai industri kuliner  <\/td><\/tr>
<\/td>Food and beverage quality supervisor in hotels, hospitals, restaurants, catering, and cake shops<\/em> <\/td>Able to supervise sanitation and kitchen hygiene in hotels, hospitals, restaurants, catering, and cake shops, as well as organoleptic quality control of food from various culinary industries<\/em> <\/td><\/tr>
3 <\/td>Wirausaha di bidang kuliner <\/td>Mampu menciptakan dan menyelenggarakan  (merencanakan  dan melaksanakan) serta mengelola usaha di bidang Makanan (produksi, pemasaran, sumber daya manusia, keuangan, dan strategi bisnis), sesuai  dengan  perkembangan  zaman  dan  kebutuhan konsumen. <\/td><\/tr>
<\/td>Entrepreneur in the culinary field<\/em> <\/td>Able to create, organize (plan, and implement) and manage businesses in the food sector (production, marketing, human resources, finance, and business strategy) by the times and consumer needs.<\/em> <\/td><\/tr>
4 <\/td>Pendemo masak   <\/td>Mampu mendemonstrasikan berbagai pengolahan hidangan Nusantara, Hidangan Asia, Hidangan Kontinental serta Roti dan Kue profesional sesuai kebutuhan pengguna (user<\/em>). <\/td><\/tr>
<\/td>Cooking demonstration<\/em> <\/td>Able to demonstrate various processing of Nusantara dishes, Asian dishes, Continental dishes, and professional bread and cakes according to user needs.<\/em> <\/td><\/tr>
5 <\/td>Penata Makanan <\/td>Mampu menata, menghias dan menyajikan makanan dengan berbagai teknik dekorasi pada berbagai event<\/em>, jasa iklan makanan pada berbagai media informasi seperti televisi  (produksi  film  dan  sinetron),  papan  iklan (billboard<\/em>), majalah, dan lain-lain. <\/td><\/tr>
<\/td>Food Stylist<\/em> <\/td>Able to arrange, decorate and serve food with various decoration techniques at multiple events, food advertising services on mixed information media such as television (film and soap operas production), billboards, magazines, and others.<\/em> <\/td><\/tr>
 6 <\/td>Wartawan dan Penulis Bidang Makanan    <\/td>Mampu mencari dan menyusun  kajian\/informasi  terkait inovasi, teknik dan standar resep dari berbagai hidangan Nusantara, Hidangan Asia, Hidangan Kontinental serta Roti dan Kue, inovasi produk dan  pada media elektronik dan media cetak <\/td><\/tr>
<\/td>Food Journalists and Writers<\/em> <\/td>Able to find and compile studies\/information related to innovations, techniques, and recipe standards from various Nusantara dishes, Asian dishes, Continental dishes and Bread and Cakes, product innovations, and on electronic media and print media<\/em> <\/td><\/tr><\/tbody><\/table><\/figure>\n","protected":false},"excerpt":{"rendered":"

PROGRAM STUDI SARJANA TERAPAN  SENI KULINER DAN PENGELOLAAN JASA MAKANAN  (S.Tr SKPJM)  VISI  Menjadi pelopor dalam Seni Kuliner dan Pengelolaan Jasa Makanan di kawasan Asia yang inovatif berbasis technopreneurship dan berperan dalam membina kualitas sumber daya manusia yang professional dan berkarakter  To be a pioneer in Culinary Arts and Food Service Management in the Asian […]<\/p>\n","protected":false},"author":2,"featured_media":113,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=\/wp\/v2\/pages\/21"}],"collection":[{"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21"}],"version-history":[{"count":3,"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=\/wp\/v2\/pages\/21\/revisions"}],"predecessor-version":[{"id":116,"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=\/wp\/v2\/pages\/21\/revisions\/116"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=\/wp\/v2\/media\/113"}],"wp:attachment":[{"href":"https:\/\/ft.unj.ac.id\/str_kp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}