The curriculum of the Catering Industry Management Study Program is dynamic, adjusted to the needs and developments of science/technology, as well as market orientation with an emphasis on academic studies. The curriculum itself is designed in the context of strategic implementation in outlining the vision, mission, targets and objectives of the study program involving internal university parties and external parties (stakeholders). This is done in order to meet the demands and needs of stakeholders (government, tourism business actors and the community) in the fields of culture and tourism, especially in the field of food and beverage management, so the curriculum of the Catering Industry Management study program adopts a flexible system by reviewing and evaluating continuously in accordance with developments and demands of the times. So that graduates of the MIK study program can work professionally as managers in the Tourism sector, sub-sectors of hotels, restaurants and catering. 

The number of credits for the Catering Industry Management Study Program is 156 credits, spread over 8 (eight) semesters. The load of 1 credit is equal to 36 hours of study per semester (16 x meetings) each meeting for 3 hours consisting of face-to-face lectures, structured assignments and independent assignments. 

The curriculum structure consists of a core curriculum and an elective curriculum. The core curriculum, which is the compulsory type, is divided into several groups of courses, including:

·        Mata Kuliah Pendidikan Karakter dan Keterampilan Abad 21 (PKKA-21)/Character Education and 21st Century Skills Course

·        Mata Kuliah Pengembangan Keahlian Program Studi (PKPS)/Study Program Skills Development Course

·        Mata Kuliah Pengembangan Keterampilan Bidang Keahlian (PKBK)/Skills Development Course in the Field of Expertise

·        Mata Kuliah Pengembangan Jiwa Kewirausahaan (PJK)/Entrepreneurial Spirit Development Course

·        Mata Kuliah Penguatan Kompetensi Lanjutan (PKL)/Advanced Competency Strengthening Course

For a detailed list of courses in the Catering Industry Management, please refer to the official curriculum page here. Graduate Learning Outcomes

1.      Demonstrate scientific, educational, and religious attitudes and behaviors that contribute to improving the quality of life in society, the nation, and the state, based on culture, norms, and academic ethics.

2.      Mastery of knowledge and technology, skills in the field of Tourism, specifically in hotels, restaurants, and catering.

3.      Mastery of management and catering industry knowledge, enabling one to work as a manager in the hotel, restaurant, and catering sectors.

4.      Knowledge and skills in the field of tourism, particularly in hotels, restaurants, and catering, that meet the needs of the workforce and industry, as well as the ability to continue studies at higher levels, engage in entrepreneurship, or obtain professional certification.

5.      Intellectual ability to think independently, critically, creatively, and innovatively in the field of tourism, specifically in hotels, restaurants, and catering, as a lifelong learner.

6.      Ability to integrate learning and innovation skills, mastery of technology and information, career development, and life skills to become a lifelong learner.

7.      Ability to apply logical, critical, systematic, and innovative thinking in the context of developing or implementing knowledge and technology while considering and applying humanistic values in their field of expertise.

8.      Ability to integrate learning skills in the field of tourism, specifically in hotels, restaurants, and catering, to continue higher education.

9.      Ability to utilize technology and information as data managers to innovate in the field of tourism, specifically in hotels, restaurants, and catering.

10.   Ability to develop a career as a professional worker or entrepreneur in the field of tourism, particularly in hotels, restaurants, and catering.

11.   Ability to become a formal or non-formal educator as a form of life skills and lifelong learning.

12.   Ability to apply logical, critical, systematic, and innovative thinking as a researcher in the field of tourism, specifically in hotels, restaurants, and catering.

13.   Ability to develop and implement competencies in food and beverage processing, cookery, and patisserie.

14.   Ability to apply knowledge and technology while considering humanistic values as a consultant in the field of tourism, specifically in hotels, restaurants, and catering.

15.   Ability to master foreign language skills to further develop oneself for continuing education, working as a professional, engaging in entrepreneurship, and becoming an educator in the field of tourism, specifically in hotels, restaurants, and catering.