Culinary Arts Vocational Education
Mission:
Become a study program that excels in developing science, technology and art in the field of culinary arts based on the Tri Hita Karana philosophy in 2045
Mission
- Organizing education and teaching to produce high-quality human resources in the field of Culinary Arts Vocational Education.
- Researching the development and application of science, technology, and art in the field of Culinary Arts Vocational Education.
- Organizing community service as a form of application of science, technology and art, to increase the contribution of the Culinary Arts Vocational Education Study Program to improve the welfare of the community;
- Organizing community service through research results and the harmonious application of science and technology-based on the Tri Hita Karana philosophy.
- Organizing mutually beneficial cooperation and partnerships based on the Undiksha MOU with other universities, related agencies, business and industry in Culinary Arts Vocational Education.
Aim
- Produce output/graduates who have competence in the field of culinary arts.
- The creation of good cooperation and partnerships with government agencies, the business world or other institutions improves the quality of graduates.
Graduate Profile:
- Educator
Professional educators who have high academic and scientific skills in Culinary Arts Vocational Education can learn creatively, inspiring, innovative, motivating, challenging and fun. - Researcher in Education and Learning
Researcher in the Field of Culinary Arts Education and Learning who can conduct beginner-level research using scientific logic of thinking to provide alternative problem solving - Culinary Arts Expert
Mastering basic theoretical concepts in the field of Culinary Arts in-depth, being able to formulate procedural problem-solving in the field of culinary arts, and able to communicate orally and in writing, and able to build productive interpersonal relationships