The Catering Industry Management Study Program actively establishes strategic partnerships with various institutions, professional organizations, and leading industry players to strengthen the quality of education and broaden students’ experiential horizons. These collaborations not only support the implementation of the Tri Dharma of Higher Education, which includes education, research, and community service—but also open valuable opportunities such as direct involvement in organizing national to international scale events, applied research with industry partners, and internship programs designed to equip students with practical competencies and relevant workforce insights. Through these collaborations, students do not only learn in the classroom but are also actively engaged in the real dynamics of the catering industry.
Medical Corporation Ikumeikai, Fp&warks Co., Ltd., and Lingua Global Utama Foundation: Collaboration in an international internship program aimed at expanding students’ perspectives and deepening their knowledge of the culinary industry in Japan. Through this strategic partnership, students gain expertise in education, medical services, professional consulting, and human resource development, committed to providing a comprehensive learning experience for interns.
Suimeikan Co., LTD Japan: This student internship cooperation program, directly funded by the company, represents a tangible synergy between academia and industry. Besides offering valuable work experience opportunities, the program is reinforced by active collaboration between Catering Industry Management lecturers and industry partners in various sustainable community service activities.
Pemerintah Daerah Kabupaten Bandung Barat: Collaboration in education, research, and community service aimed at creating mutually beneficial synergy between the higher education institution and local government, focusing on human resource capacity development, applying research results to support regional policies, and implementing sustainable community empowerment programs.
Clumbed Bintan Indonesia: Cooperation in tourism education and training, strategically aimed at developing superior human resources ready to compete in the growing tourism industry. This synergy integrates theory with hands-on practice, strengthening participants' competencies in service, destination management, and understanding of local and global cultures.
Dinas Pemuda dan Olahraga Kota Bandung: This partnership aims to increase the competitiveness of youth in Bandung through a comprehensive training program in pastry and bakery. Practical training emphasizes technical skills, creativity, and understanding of modern culinary industry trends, encouraging participants to develop their potential and open business opportunities in the culinary sector.
Indonesian Chef Association West Java Regional Board: This collaboration is designed to integrate academic expertise with the practical experience of culinary professionals, generating innovations and relevant solutions for the development of catering and gastronomy industries in West Java.
LSP Bakti Persada: This partnership is a strategic effort to enhance student competencies through programs aligned with industry needs and global developments.
Pemerintah Desa Jayagiri: Emergency food development activities for disaster mitigation and post-disaster response. Through applied research and innovation in food technology, this program focuses on creating nutritious, durable, easy-to-distribute, and ready-to-eat food solutions to address urgent needs in crisis situations.
Desa Wisata Hanjeli: Collaboration aimed at increasing capacity and competitiveness of the gastronomic tourism village through an integrated approach combining human resource development, local culinary innovation, and sustainable tourism management.
Balai Pelestarian Nilai Budaya Jawa Barat: This partnership focuses on research and community service with an emphasis on preserving and developing traditional West Javanese culinary heritage.
Politeknik Pariwisata Prima Internasional Cirebon: Collaboration aimed at strengthening academic and practical capacities through joint research focusing on product innovation, catering service management, and sustainable gastronomic tourism development strategies.
Sari Ater Kambori: This cooperation offers students direct opportunities to apply knowledge and skills gained from lectures into real work environments, particularly in the catering and tourism industries managed by Sari Ater Kambori.
Pasar Baru Hotel: This partnership supports the development of students’ professional competencies and strengthens ties between academia and industry, ensuring graduates of the Catering Industry Management program are more prepared and confident to face challenges in the workforce.
D’One WO and Catering: This cooperation provides in-depth practical experience in event management and catering services, enabling students to apply theoretical knowledge gained during lectures into direct professional practice.
SMK Tunas Mekar: Collaboration aimed at enhancing teaching capacities and sharing expertise between both institutions, enriching learning methods, and broadening academic horizons for teachers and students.
Sangkuriang Resto: With full support from Sangkuriang Resto as an experienced industry partner, this internship program becomes an effective and relevant learning platform, preparing Catering Industry Management graduates to compete and contribute meaningfully to the culinary industry.
Sultan Jaya Hotel Soreang: This partnership provides students with direct opportunities to apply the knowledge and skills acquired in lectures into real work, especially in the catering and tourism industries managed by Sultan Jaya Hotel Soreang.
SMK Al-Manah: This cooperation aims to improve teaching capacities and share expertise between the two institutions, enriching learning methods and expanding academic perspectives for teachers and students.
Aliva Catering: Through this partnership, students gain valuable opportunities to sharpen practical skills and apply catering management knowledge directly in a professional and dynamic restaurant environment.
ST. Pignatelli Foreign Language Academy: This collaboration aims to provide comprehensive practical experience, not only in catering management but also in developing foreign language communication skills, which are vital in the international culinary and hospitality industries.
Roemah Nenek Bandung Café & Restaurant: This partnership provides students with valuable opportunities to hone practical skills and apply catering management knowledge directly in a professional and dynamic restaurant environment.
STIPRAM Yogyakarta: This collaboration serves as an innovative platform to combine academic excellence and practical experience from both institutions in developing knowledge and its real-world application in society.