facilitate students with experiential projects in oder by implementing concept, creativity and business

CBZ is a study program that focuses on creating business opportunities, innovation, creativity and entrepreneurial mindset to create Culinary Entrepreneur.
Graduates are able to be a venture creator (creating new venture) or value creator (using the entrepreneurial mindset toward working environment). This program provides students to learn basic knowledge about pastry & bakery, beverage, cooking, F&B service, the art of culinary-pastry-bakery-beverage, culinary trends and management aspects.
Moreover, students are enables to obtain their knowledge through hybrid learning process, student centered learning, problem based learning, project based learning and experience based learning.
WHY CBZ
facilitate students with experiential projects in oder by implementing concept, creativity and business
facilitate students to conduct as a polite hotelier by enriching with discovery, exploration and observation method
facilitate students with BASIC KNOWLEDGE, ARTS, MANAGEMENT & INDUSTRY TRENDS
facilitate students to define problems, seeking opportunities and developing opportunities
facilitate students with REAL PROJECTS based on REAL PROBLEMS
Total credits | 144 credits |
Education type | Undergraduate Program (S1) |
Length of study | 4 years |
Language | Bahasa Indonesia |
Bachelor’s degree | S.Par (Sarjana Pariwisata) |
Citizens | As citizens who believe in God, respect Pancasila’s and humanity’s principles, cherish the country, and value cultural variety |
Long-life Learner | As lifelong learners who are self-sufficient, responsible, tolerant, law-abiding, socially sensitive, and environmentally conscious |
University’s Value | Actualizing university values into action in accordance with the UC code of ethics ((humanity, Equality, Dignity, Nourishing, Trust, Organizational norm, IPE, University freedom, Civilization, Sensitivity) |
Critical Thinking | Capable of developing product/service concepts based on logical and analytical thinking based on tourism and creative economy principles for long-term development in the tourist sector (Hotel & Tourism, Culinary, Eco and Digital Tourism) |
Creativity-Innovation | Possess the ability to produce creative and innovative works based on tourism science using competence-based learning and experiential learning methods, by applying fundamental knowledge and focus, both independently and collaboratively, and by utilizing the most recent “Information and Communication Technology.” |
Problem Solving | Capable of compiling alternative tourist solutions with value propositions and market acceptance based on market research, which are useful for scientific advancement and increasing the community’s quality of life. |
Decision Making | Capable of making effective and efficient decisions in the sector of tourism based on ethics and learning experience. |
Communication-Recognition | Capable of aesthetically and orally presenting his work with the Smart Tourism idea in visual/digital form that is appreciated by the academic community and/or the general audience. |
Multidisciplinary | Capable of developing specialized and comprehensive learning strategies to handle difficulties encountered, based on a mentality established while studying independently in the subject of tourist science/expertise and entrepreneurship. |
Theories | Understanding the theoretical ideas of tourism, management, sustainability, global management, and management. |
Method | Mastering methods in the fields of Tourism, Service Management, Personnel Management, Marketing Management, Business, Cross-Cultural Business, Operations |
Concept, Principles & Techniques | Capable of mastering concepts, principles, and procedures in the disciplines of tourist science/expertise, service management, personnel management, marketing management, business, cross-cultural business, and operations that are employed in thinking and solving cases.. |
Approaches | Understanding the economic and socio-cultural approaches that can connect knowledge in tourist science/expertise with knowledge in entrepreneurship/scientific field |
Red coloured chef jacket with black pants, chef hat, kitchen apron, safety shoes and chef knives set
Daily uniform used on Monday and Tuesday, consist of purple coloured blouse and khaki coloured pants
Formal uniform will be used for special occasion such as Final Project Presentation
CBz telah membantu saya untuk lebih berani dalam memulai bisnis makanan baru serta meng-improve kemampuan saya untuk dapat melakukan kerjasama dengan orang lain
Belajar di UC lebih tepatnya di CBZ , mengajarkan aku untuk menjadi lebih peka terhadap kebutuhan sekitar, terlebih aku orang Jakarta, jadi datang ke daerah lain dan terus diasah dengan mindset entrepreneur merupakan hal yang aku syukurin banget selama berada di UC. Hal yang paling berkesan adalah ketika kita running resto di semester 5, mulai dari merancang konsep, menu, food costing, hingga eksekusi, dari situ aku lebih mengenal passion aku dan dilatih untuk berpikir lebih kritis dan kreatif.
Suatu kebanggaan bagi saya bisa menjadi alumni dari Culinary Business UC. Tidak hanya diberikan ilmu-ilmu secara teori, namun juga memberikan banyak bekal ilmu yang harus dipraktekkan secara langsung. Sungguh menjadi pengalaman dan pembelajaran yang tidak akan saya lupakan. Bahkan bisnis kuliner (Java Loenpia) yang saya tekuni hingga saat ini; adalah bahan tugas akhir / skripsi yang saya buat pada tahun 2016 lalu.
Pengalaman yang paling berkesan selama menjadi mahasiswa di Culinary Business UC adalah kami sebagai mahasiswa didorong dan diajar untuk membuat sebuah bisnis (kelas Enterpreneur). Di matkul Enterpreneur ini saya belajar apa saja yang perlu dilakukan agar bisnis itu bisa sustain, terus apa saja yang harus diperhatikan saat membuka bisnis. Selain itu di CBZ sendiri saya belajar banyak hal dari basic cooking skill, basic knife skill, cara menghitung food cost, cara menjalankan sebuah restoran, dll. Hal yang berkesan lainnya adalah saat saya mengikuti kepanitiaan di UC. Dengan mengikuti kepanitiaan saya dapat memperluas network saya selain itu banyak experience dan skill baru yang saya dapatkan dan sangat berguna bagi kehidupan saya.
Dulu selama pembelajaran kelas di Culinary Business UC, kita selalu di tuntut untuk aware sama lingkungan sekitar, awarenya soal apa? Soal kebutuhan yang ada di sekitar kita, tentang what’s new, what’s happening around us apa yang lagi trending di sekitar kita dan dari sana kita harus selalu innovate supaya bisa mengikuti jaman. Dari sana saya belajar untuk mencari opportunity di sekitar lingkungan dan akhirnya saya terapkan di bisnis saya sekarang ini.