A Pioneering and Excellent Study Program in the Field of Catering Management Based on Tri Dharma in 2030 at the National and International Levels.
The Catering Industry Management Study Program (Prodi MIK) was
established in 2005 based on UPI Chancellor's Decree No.
1338/J33/PP.03.02/2005 dated March 16 2005. Over time the MIK Study
Program has undergone two curriculum changes, namely in 2006, 2010 and
2018. Renewal of MIK study accreditation by Ban-PT with No. SK
5819/SK/BAN-PT/Ak-PPJ/S/IX/2020 and Certified by ACQUIN. The MIK
study program is a non-education study program at undergraduate level
with a Bachelor of Tourism (S.Par) degree. The total credit weight is
156. The study period is 8 semesters. The MIK study program has
specializations, namely cookery and patisserie.
Be a Leading Culinary Industry
“A Pioneer and Leading Study Program in the Field of
Catering Industry Management Based on the Tri Dharma of Higher Education at the
National and International Levels by 2030”
● To provide education that produces professional and trustworthy Tourism graduates who are capable of developing the potential of natural resources, human resources, and technology.
● To conduct research and develop knowledge in the field of catering industry management.
● To carry out community service activities in the field of catering industry management that align with societal needs and the development of science and technology.
● To expand access and networks with tourism stakeholders at the national and international levels.
● MIK graduates can pursue further studies at higher levels of education.
● MIK graduates can demonstrate professional performance in the tourism sector, specifically in the sub-sectors of hotels, restaurants, and catering.
● MIK graduates are able to become entrepreneurs and consultants in the tourism sector, specifically in the sub-sectors of hotels, restaurants, and catering.
● MIK graduates can work
professionally in tourism education, particularly in the hotel, restaurant, and
catering sub-sectors.
● Enhancing the quality of education through a Student-Centered Learning (SCL) approach, utilizing the case method and project-based learning models. Learning can be conducted in a hybrid format (hybrid learning), incorporating Information and Communication Technology (ICT) based on the Internet of Things (IoT).
● Conducting research in the tourism sector, particularly in the catering industry, collaborating in research and publications at national and international levels to gain recognition in scientific journals both nationally and internationally.
● Implementing the outcomes of education and research in the tourism sector, particularly in the catering industry, as community service programs that apply the principles of sustainable tourism.
● Strengthening partnerships
in the tourism sector, particularly in the catering industry, at both national
and international levels. Equipping students with national and international
level competency certifications.
● Recognition of the quality of UPI graduates in ASEAN-level education.
● Strengthening the capacity of lecturers and education staff to meet user satisfaction standards.
● Modernizing management systems to provide reliable, efficient, and easily transferable educational services.
● A maturing academic and research culture is supported by reliable, efficient, and easily transferable facilities.
● Internationalization of leading educational and non-educational study programs.
● Diversifying the university's excellence through strengthening research in both educational and non-educational study programs.
