Buatkan pelatihan untuk profesi karir di bidang Boga
Pelatihan Profesi dan Karier di Bidang Boga
Tujuan Pelatihan
Pelatihan ini dirancang untuk membekali peserta dengan Foundational Skills, Transferable Skills, Digital Skills, dan Hard Skills agar siap bekerja di industri kuliner, membuka usaha sendiri, maupun menjadi profesional di bidang boga.
Framework Pelatihan
CULINARY CAREER DEVELOPMENT │ ▼ FOUNDATIONAL SKILLS │ ▼ EMPLOYABILITY SKILLS │ ▼ DIGITAL SKILLS │ ▼ CULINARY SPECIALIZATION │ ▼ PROJECT & PORTFOLIO │ ▼ INDUSTRIAL INTERNSHIP / TEACHING FACTORY │ ▼ COMPETENCY CERTIFICATION │ ▼ JOB CONNECTOR / CULINARY ENTREPRENEURSHIP
Modul 1. Foundational Skills (20 JP)
Materi
- Literasi
- Numerasi
- Etika Kerja
- Disiplin
- K3 (Keselamatan dan Kesehatan Kerja)
- Higiene dan Sanitasi
- Growth Mindset
- Kemampuan Belajar
Output
- Memiliki karakter kerja profesional
- Memahami budaya kerja industri kuliner
Modul 2. Employability Skills (24 JP)
Soft Skills
- Komunikasi
- Teamwork
- Leadership
- Adaptability
- Creativity
- Customer Service
- Emotional Intelligence
Thinking Skills
- Critical Thinking
- Problem Solving
- Decision Making
Functional Skills
- Time Management
- Project Management
- Presentasi Produk
- Pelayanan Pelanggan
Output
- Mampu bekerja dalam tim dapur
- Mampu melayani pelanggan secara profesional
Modul 3. Digital Skills (24 JP)
Materi
- Microsoft Office
- Canva
- ChatGPT & AI Productivity
- Food Photography
- Food Videography
- Social Media Marketing
- Marketplace Kuliner
- Digital Payment
- Google Business Profile
Praktik
- Membuat katalog digital
- Promosi melalui Instagram, TikTok, dan marketplace
- Membuat konten promosi berbasis AI
Output
- Memasarkan produk kuliner secara digital
Modul 4. Jalur Spesialisasi (Hard Skills)
Peserta memilih salah satu bidang berikut.
A. Bakery & Pastry
Materi
- Basic Bakery
- Basic Pastry
- Bread Making
- Croissant
- Puff Pastry
- Danish Pastry
- Cake Decoration
- Dessert
- Cookies
- Chocolate Decoration
- Food Costing
- Food Safety
Project
Membuat produk bakery dan pastry premium.
Profesi
- Baker
- Pastry Chef
- Cake Decorator
- Dessert Chef
B. Culinary (Masakan Nusantara & Internasional)
Materi
- Basic Cooking
- Knife Skills
- Stock & Sauce
- Indonesian Cuisine
- Asian Cuisine
- Western Cuisine
- Plating
- Food Hygiene
- Kitchen Management
Project
Menyusun dan menyajikan menu lengkap.
Profesi
- Cook
- Commis Chef
- Chef de Partie
- Sous Chef
C. Food & Beverage Service
Materi
- Table Setup
- Table Service
- Customer Service
- Hospitality
- Coffee Service
- Beverage Preparation
- POS System
Project
Simulasi pelayanan restoran.
Profesi
- Waiter
- Barista
- Restaurant Crew
- Supervisor Restoran
D. Barista & Coffee
Materi
- Coffee Knowledge
- Brewing Method
- Espresso
- Latte Art
- Coffee Business
- Coffee Equipment
Project
Membuka coffee booth.
Profesi
- Barista
- Coffee Brewer
- Coffee Shop Owner
E. Culinary Entrepreneurship
Materi
- Business Model Canvas
- Food Costing
- Branding
- Packaging
- Digital Marketing
- Marketplace
- Legalitas Usaha
- Keuangan UMKM
Project
Membangun bisnis kuliner.
Profesi
- Foodpreneur
- UMKM Kuliner
- Catering Owner
- Bakery Owner
Modul 5. Project Based Learning (40 JP)
Peserta mengerjakan proyek nyata.
Contoh Proyek
- Membuka Bakery Mini
- Pop-up Café
- Catering Event
- Dessert Box Business
- Frozen Food Business
- Coffee Booth
- Food Festival
- Digital Food Catalog
- Branding Produk
- Marketplace Kuliner
Output
Portofolio usaha dan produk.
Modul 6. Teaching Factory / Magang Industri (40 JP)
Tempat Magang
- Hotel
- Restoran
- Bakery
- Café
- Catering
- Industri Makanan
- Teaching Factory
Output
Pengalaman kerja industri.
Modul 7. Career Preparation (20 JP)
Materi
- CV Profesional
- Portofolio Produk
- Interview Chef
- Grooming
- Personal Branding
- Hospitality Culture
- Freelancing
- Entrepreneurship
Output
Siap bekerja dan berwirausaha.
Modul 8. Sertifikasi Kompetensi (16 JP)
Materi
- Persiapan Uji Kompetensi
- Simulasi Praktik
- Review Portofolio
Sertifikasi
- Food Safety
- Bakery
- Pastry
- Cookery
- Barista
- Hospitality
Ringkasan Kurikulum
| Modul | JP |
|---|---|
| Foundational Skills | 20 |
| Employability Skills | 24 |
| Digital Skills | 24 |
| Hard Skills Spesialisasi | 80 |
| Project Based Learning | 40 |
| Teaching Factory / Magang | 40 |
| Career Preparation | 20 |
| Sertifikasi | 16 |
| Total | 264 JP |
Metode Pelatihan
- Demonstrasi Chef
- Hands-on Practice
- Project Based Learning
- Teaching Factory
- Case Study
- Simulasi Restoran
- Magang Industri
- Coaching & Mentoring
- Business Incubation
- Food Festival
- Product Showcase
Kompetensi Lulusan
FOUNDATIONAL SKILLS │ ▼ EMPLOYABILITY SKILLS │ ▼ DIGITAL SKILLS │ ▼ CULINARY HARD SKILLS │ ▼ PRODUCT PORTFOLIO │ ▼ INDUSTRY INTERNSHIP │ ▼ COMPETENCY CERTIFICATION │ ▼ CHEF / BAKER / BARISTA / FOODPRENEUR
Prospek Karier Lulusan
Setelah menyelesaikan pelatihan, peserta memiliki peluang berkarier sebagai:
- Chef
- Commis Chef
- Chef de Partie
- Sous Chef
- Baker
- Pastry Chef
- Cake Decorator
- Dessert Chef
- Barista
- Waiter/Waitress
- Food Stylist
- Food Photographer
- Catering Supervisor
- Quality Control Food
- Kitchen Supervisor
- Food Product Developer
- Food Content Creator
- Culinary Trainer
- Foodpreneur (pemilik usaha bakery, café, catering, atau UMKM kuliner)
Luaran Pelatihan
Lulusan diharapkan memiliki:
- Foundational Skills: literasi, numerasi, etika kerja, disiplin, dan budaya kerja industri.
- Employability Skills: komunikasi, kerja sama tim, kepemimpinan, kreativitas, pelayanan pelanggan, dan pemecahan masalah.
- Digital Skills: pemasaran digital, fotografi makanan, pemanfaatan AI, marketplace, dan pengelolaan bisnis kuliner berbasis teknologi.
- Hard Skills: kompetensi teknis sesuai spesialisasi (bakery & pastry, cookery, barista, food service, atau kewirausahaan kuliner).
- Portofolio produk dan pengalaman praktik melalui Teaching Factory, proyek nyata, dan magang industri.
- Sertifikasi kompetensi serta kesiapan untuk bekerja di industri kuliner atau membangun usaha kuliner secara mandiri.
