What is
CBZ UC

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

CULINARY BUSINESS

Higher Education Standard

Total credits
144 credits
Education type
Undergraduate Program (S1)
Length of study
4 years
Language
Bahasa Indonesia
Bachelor’s degree
S.Par (Sarjana Pariwisata)

to be a study program (Tourism-Culinary Business (CBZ)) that creates world-class Entrepreneurs with IntegrityProfessionalismEntrepreneurship (IPE) character and nationalism, who can contribute positively to Indonesia.

  1. Organizing a qualified learning process and an up to date curriculum that links with the culinary industry.

  2. Creating entrepreneurially graduates with good character

  3. Carry out research programs that contribute to the development of the academic competences and entrepreneurship

  4. Utilize theories, vocational knowledge and entrepreneurship skill in order to carry out community service.

Culinary Entrepreneur (creating new ventures)

Culinary Intrapreneur (using Entrepreneurial mindset toward working environment)

  • Culinary Ambassador

  • Culinary Designer

  • Consultant

  • Food Stylist

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

1st Semester

Business Communication – 3 credits
Tourism Project – 4 credits
Principles of Tourism Business – 3 credits
Service Business Principles – 3 credits
Religion – 2 credits
Entrepreneurship Essentials – 3 credits

2nd Semester

Cross Culture Management – 3 credits
Food Service Management – 4 credits
Human Resource Management – 3 credits
Marketing Management – 3 credits
Pancasila – 2 credits
Becoming Indonesia – 3 credits

3rd Semester

National Tourism Geography – 3 credits
Hospitality Business- 6 credits
Sustainable Tourism Management – 3 credits
Financial Management – 3 credits
Civics – 2 credits
Ethics in Culinary Industry – 3 credits

4th Semester

Global Hospitality Experience – 6 credits
Risk Management – 3 credits
Leadership – 3 credits
International Tourism Geography – 3 credits
Indonesian – 2 credits
Entrepreneurship Global Innovation – 3 credits

5th Semester

Research Methodology – 3 credits
Food and Beverage Management – 5 credits
Innovative Culinary Technique – 6 credits
Electives: Molecular Gastronomy/Chocolate & Sugar Artistry/Food Stylist/Wine and Beverage Management/Nutrition Knowledge- 3 credits
Interdisciplinary Program / Electives – 3 credits

6th Semester

Research Proposal – 4 credits
Cafe and Resto – 6 credits
Sensory Analysis of Food and Beverage – 4 credits
Electives – 3 credits
Interdisciplinary Program / Electives – 3 credits

7th Semester

Internship – 18 credits

8th Semester

Final Project – 8 credits
Credential Program (Certification) – 2 credits

Practical Uniforms

Red coloured chef jacket with black pants, chef hat, kitchen apron, safety shoes and chef knives set

Daily Uniforms

Daily uniform used on Monday and Tuesday, consist of purple coloured blouse and khaki coloured pants

Formal Uniform

Formal uniform will be used for special occasion such as Final Project Presentation

Tourism-Culinary Business (CBZ) developing many cooperation with various institutions, to support the teaching & learning process.

Tourism-Culinary Business (CBZ) cooperates with IMI Switzerland to provide study options to the students for 1 year double degree program:

  • Study at IMI Switzerland + Final Project consultation for 6 months.

  • Internship program in Switzerland for 6 months.

Global experience is an education development program that facilitate students to enrich global experiences through several activities, such as Summer Program, Immersion Program and Field Trip (national and/or international)

CBZ Facilities

Tourism-Culinary Business (CBZ) study program consists of hands-on culinary courses, including pastry bakery, beverage, kitchen, with restaurant laboratory. Students will learn not only about the basic theories, but also about the opportunities to develop creation products at studios, alongside with a experimentation laboratory for final year students.

CBZ Facilities

Tourism-Culinary Business (CBZ) study program consists of hands-on culinary courses, including pastry bakery, beverage, kitchen, with restaurant laboratory. Students will learn not only about the basic theories, but also about the opportunities to develop creation products at studios, alongside with a experimentation laboratory for final year students.

STUDENTS/ALUMNI TESTIMONY 

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Tourism-Culinary Business providing discovery, exploration and observation (D.E.O) activities to support the teaching-learning process.

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CULINARY
BUSINESS UC

Tourism-Culinary Business providing discovery, exploration and observation (D.E.O) activities to support the teaching-learning process.