Why This Program is Important to Take?
Through this training program, participants will have the competence regarding healthy and hygienic food processing, which is needed for participants who will work as cooks/cook assistants in restaurants, food stalls, or culinary entrepreneurs.
What Will be Taught Through This Program?
In this program, participants will learn about the concept of healthy food processing, starting from the principles of food hygiene and sanitation, healthy food processing techniques, selection of raw materials, both vegetable and animal. In addition, in this training there are applications for processing animal and vegetable foods that are safe and healthy, which can be a place to improve food processing skills and generate business ideas in the food sector. At the end of the program, participants are given insight into calculating the nutritional value of food products and simple economic analysis.
What are the targeted competencies in this program and the urgency of these competencies?
To become a healthy food cook, the competency units that are fulfilled include referring to the Level II KKNI on the competence of culinary expertise, namely:
D1.HRS.CL1.03 Cleaning site/area and equipment
D1.HRS.CL1.03 Cleaning site/area and equipment
D1.HRS.CL1.05 Follow workplace hygiene procedures
D1.HCC.CL2.01 Using basic cooking methods
D1.HCC.CL2.11 Prepare and store food safely and hygienically
D1.HCC.CL2.03 Identify and prepare meat
D1.HCC.CL2.09 Prepare and cook poultry and game
D1.HCC.CL2.18 Prepare vegetables, eggs and flour-like dishes
D1.HRS.CL1.01 Search and get computer data
The urgency of competence in this training: Food business services are things that are in national and international industrial areas, especially in the service and tourism sectors. This is a huge opportunity and potential for the people of Indonesia. The food processing sector even requires competent, skilled, and highly dedicated professionals.
What types of jobs are relevant to this program/occupational opportunities to be trained?
Participants can apply this program in the field of work in the culinary / food industry, restaurants and catering / food entrepreneurs. The types of job/occupational positions that are relevant to this training include cooks, chefs, food processors, assistant cooks, and kitchen assistants.
References to Occupational Competence in This Training Refer to:
Chef (5120.00) –referring to KBJI 2014, SKKNI KEP.318/MEN/IX/2007, KKNI Level II on culinary expertise competency.
Who Can Join This Program?
This training can be attended by participants who have an interest in the field of processing/cooking, suitable for participants who are graduates of the culinary arts vocational school. General participants can also take part in this program, because the difficulty level of this training is the basic/beginner level. Suitable for professionals in the food / catering industry, restaurants, fast food, such as cooks, assistant cooks, food entrepreneurs, or prospective food entrepreneurs.
The teaching method used in this program is Self-paced Learning. Submission of material with training modules and demonstrations via video, as well as quizzes, practical assignments, discussions or consultations, and post tests for the evaluation process.
About The Facilitator
Dr Dewi Sarastani is a lecturer in the Food Quality Assurance Supervisor study program, IPB Vocational School with more than 20 years of teaching experience in . Educational background in the field of food science. In addition to teaching, Ibu Dewi is active as a resource person on safe, healthy, and nutritious food, as well as in various community service activities in the field of food processing with the general public or MSMEs.
LinkedIn profile link: https://www.linkedin.com/in/dewi-sarastani-a2619591/
Ai Imas Faidoh Fatimah,STP. MP. MSc is a lecturer in the Food Quality Assurance Supervisor study program, IPB Vocational School with 8 years of teaching experience. Educational background in food science, apart from teaching Mrs. Ai Imas is a competency assessor of LSP Vocational Schools for the Certification Scheme of Good Processed Food Production Management (CPPOB)
LinkedIn profile link: https://www.linkedin.com/in/ai-imas-372773115/
Rosyda Dianah, SKM, MKM is a lecturer in the Food and Nutrition Services Industry Management study program, IPB Vocational School from 2007 until now. The courses taught include Vegetable Food Culinary, Fundamentals of Nutrition Science, Special Group Nutrition, Occupational Health and Safety, Food Production Management, Nutrition Education Methods and Techniques.
is a lecturer in the Food Quality Assurance Supervisor study program, IPB Vocational School with more than 20 years of teaching experience in . Educational background in the field of food science. In addition to teaching, Ibu Dewi is active as a resource person on safe, healthy, and nutritious food, as well as in various community service activities in the field of food processing with the general public or MSMEs.
LinkedIn profile link: https://www.linkedin.com/in/rosyda-dianah-3344b3215
Gilang Ayuningtyas, SPt., MSi is a lecturer from the livestock management and technology study program, IPB vocational school for 9 years. Capable of several courses related to poultry, and handling and processing of meat and eggs. The trainers participated in several trainings related to food. Training on the Implementation of GMP, SSOP, HACCP on processed food products, Training on the Application of HACCP on processed livestock products, and Food System Training from Interdisciplinary Food System Teaching and Learning (IFSTAL) (University of Oxford, University of Queensland, University of London).
LinkedIn profile link: https://www.linkedin.com/in/gilang-ayuningtyas-1b903154/