BIODATA
|
Mata Kuliah | Course | SKS Credit |
|
---|---|---|---|
Periode 2017/2018 Gasal | |||
Bahasa Indonesia | Indonesian | 2 | |
Bahasa Inggris | English | 3 | |
Dasar - Dasar Kependidikan | Basics of Education | 3 | |
Dasar Boga | Basic of Culinary | 3 | |
Dasar Desain | Basic Design | 2 | |
Ilmu Kesejahteraan Keluarga | Home Economics | 2 | |
Matematika Terapan | Applied Mathematics | 2 | |
Pendidikan Pancasila | Pancasila | 2 | |
Pengetahuan Bahan Makanan | Food Science | 3 | |
Periode 2017/2018 Genap | |||
Anatomi Fisiologi | Anatomy and Phsiology | 2 | |
Kimia Terapan | Applied Chemistry | 2 | |
Komputer Terapan | Applied Computer | 2 | |
Media Pembelajaran dan Tik | Media Learning and ICT | 3 | |
Pendidikan Agama Islam | Islamic Religion Education | 2 | |
Pendidikan Kewarganegaraan | Citizenship Education | 2 | |
Pengelolaan Kue dan Minuman Indonesia | Indonesian Snack and Baverage Management | 3 | |
Pengetahuan Dapur dan Peralatan Dapur | Kitchen and Equipment | 3 | |
Psikologi Pendidikan | Educational Psychology | 2 | |
Periode 2018/2019 Gasal | |||
Dasar Graha | Home Decoration | 2 | |
Dekorasi Boga*) | Food Decoration | 3 | |
Higiene dan Sanitasi Makanan | Food Hygiene and Sanitation | 2 | |
Ilmu Gizi | Nutrition | 3 | |
Isbd | Cultural Sacial Science Association | 2 | |
Mikrobiologi Pangan*) | Food Microbiology* | 2 | |
Pengelolaan Makanan Indonesia | Indonesian Food Management | 3 | |
Pengelolaan Makanan Oriental I | Oriental Food Management I | 3 | |
Strategi Pembelajaran | Instructional Strategy | 3 | |
Periode 2018/2019 Genap | |||
Bakery dan Pastry | Bakery & Pastry | 3 | |
Evaluasi Pembelajaran | Learning Evaluation | 3 | |
Filsafat Ilmu | Philosophy of Sciences | 2 | |
Kajian Kurikulum Smk | Analysis Of Vocational High School Curriculum | 3 | |
Pendidikan Konsumen | Consumer Education | 2 | |
Pengelolaan Makanan Kontinental | Continental Food Management | 3 | |
Statistika | Statistics | 3 | |
Teknologi Pangan I | Food Technology I | 3 | |
Periode 2019/2020 Gasal | |||
Gizi Masyarakat | Community Nutrition* | 3 | |
Kewirausahaan | Entrepreneurship | 2 | |
Manajemen | Management | 2 | |
Manajemen Usaha Boga | Foodservice Management | 3 | |
Metodologi Penelitian | Research Methodology | 3 | |
Olahan Coklat dan Gula*) | Chocolate & Sugar Confectionary | 2 | |
Perencanaan Pembelajaran | Learning Plan | 3 | |
Tata Hidang | Food Service | 3 | |
Teknologi Pangan II* | Food Technology II | 2 | |
Periode 2019/2020 Genap | |||
Bahasa Inggris II | English 2 | 2 | |
Cipta Karya Boga | Food Creation | 4 | |
Microteaching | Microteaching | 2 | |
Pemasaran Jasa Boga | Food Marketing | 2 | |
Pengelolaan Lab Bidang Studi | Laboratory Management of Vocational Education | 2 | |
Periode 2020/2021 Gasal | |||
Kuliah Kerja Nyata (Kkn) | Community Service Program | 3 | |
Manajemen Industri | Industrial Management | 2 | |
Pengenalan Lapangan Persekolahan | Internship | 4 | |
Periode 2020/2021 Genap | |||
Makanan Kontinental Lanjut*) | Advanced Continental Food | 2 | |
Periode 2021/2022 Gasal | |||
Praktek Kerja Lapangan | Internship | 4 | |
Periode 2022/2023 Genap | |||
Skripsi | Thesis | 6 |
Semester | SKS | SKS TT |
---|---|---|
2017/2018 Gasal | 22 | 22 |
2017/2018 Genap | 21 | 43 |
2018/2019 Gasal | 23 | 66 |
2018/2019 Genap | 22 | 88 |
2019/2020 Gasal | 23 | 111 |
2019/2020 Genap | 12 | 123 |
2020/2021 Gasal | 9 | 132 |
2020/2021 Genap | 2 | 134 |
2021/2022 Gasal | 4 | 138 |
2022/2023 Genap | 6 | 144 |
*Keterangan:
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