Vision of the Faculty of Culinary Arts, Food Technology, and Tourism:
To become a Faculty of Culinary Arts, Food Technology, and Tourism that produces world-class outstanding entrepreneurs in the fields of tourism and food technology, upholding the values of humanity, nationalism, and Integrity–Professionalism–Entrepreneurship (IPE), and applying advancements in science and technology for human well-being with an orientation toward sustainability.

Mission of the Faculty of Culinary Arts, Food Technology, and Tourism:
1. To provide education, research, and community service, as well as to develop entrepreneurial behavior in the scientific fields of tourism, food technology, and entrepreneurship based on national and international quality standards.
2. To manage the faculty in an entrepreneurial manner by upholding good governance principles based on national and international quality standards.

Scientific Vision of the Tourism Study Program:
To produce world-class outstanding graduates, particularly in the fields of tourism, hospitality, events, culinary arts, and entrepreneurship, upholding the values of humanity, nationalism, and Integrity–Professionalism–Entrepreneurship (IPE), and applying advancements in science and technology for human well-being with an orientation toward sustainability.

1. Citizens. As citizens who believe in God, respect Pancasila’s and humanity’s principles, cherish the country, and value cultural variety!
2. Long life Learner. As lifelong learners who are self sufficient, responsible, tolerant, law abiding, socially sensitive, and environmentally conscious
3. 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
4. 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)
5. 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.
6. 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
7. Decision Making. Capable of making effective and efficient decisions in the sector of tourism based on ethics and learning experience
8. 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
9. 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
10. Theories. Understanding the theoretical ideas of tourism, management, sustainability, global management, and management
11. Method. Mastering methods in the fields of Tourism, Service Management, Personnel Management, Marketing Management, Business, Cross Cultural Business, Operations
12. 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.
13. Approaches. Understanding the economic and socio cultural approaches that can connect knowledge in tourist science/expertise with knowledge in entrepreneurship/scientific field

• Daily Uniforms
  Used every Monday and Thursday: black long-sleeved shirt, tie made from Surabaya fabric, almamater suit, black long pants and black pantofel shoes for men; black below-the-knee skirt, hair tied up and closed 5cm heels for women.
• Public Area Uniforms
  Used every Tuesday and during practice at the Hotel Laboratory: collared shirt, tie made from Surabaya fabric, black long pants and black pantofel shoes for men; black below-the-knee skirt, hair tied up and closed 5cm heels for women
• Services Uniform
  Used during service practice: colored shirt, vest, apron, black long pants and pantofel shoes for men; black below-the-knee skirt, hair tied up and closed 5cm heels for women
• Kitchen Uniforms
  Used during kitchen practice: white chef jacket, black long pants, complete with hat and shoes
• On Wednesdays, wear batik tops

The Tourism-Hotel & Tourism Business (HTB) Study Program, in collaboration with IMI Switzerland, provides a one-year double degree program featuring:

• Academic coursework and thesis supervision (1 semester)
• Professional internship or industry practicum (1 semester)

• Internship 
  Malaysia : Genting Highlands, Vietnam : The Broadmoor Hotel – Colorado US, Intercontinental Danang Resort
• International Field Trip
• Student Exchange (1 – 2 semester)
  • UUM, UiTM, TAR-C – Malaysia
  • Monash, The Hotel School – Australia
  • Woosong University – Korea
  • Beijing Hospitality Institute – China

• Semester 1 Principles of Tourism & Hospitality Industry • Business Communication • Marketing Management • Fundamentals of Food and Beverage Service • Hospitality Experience Visit • Introduction to Entrepreneurship and Innovation • Computer-Based Technologies and Application • Pancasila
• Semester 2 Fundamentals of Event Business • National Tourism Geography • Human Resource Management • Food and Beverage Service Operations • Introduction to Venture Creation and Scaling  • Becoming Indonesia • Civics
• Semester 3 Sustainable Tourism Management • Global Tourism and Culture • Financial Management • National Field Experience Trip • Tourism Business Ethics • Bahasa Indonesia
• Semester 4 Research Methodology • Agama Hotel & Service : Front Office Management • Hotel Operation Management • Food and Beverage Service Business Development Tourism : Technology for Tourism • Creative Writing in Tourism • Airline, Cargo and Cruise Business Event : Event Marketing & Promotion • MICE OrganizeBrand Activation Management
• Semester 5 Hotel, Tourism and Event Project • Research Proposal
  • Hotel & Service : Food and Beverage Service Business Innovation • Hotel and Revenue Management
  • Tourism : Glamping and Caravan • Panji
  • Event : Event Design and Operation • Contemporary Event Innovation
• Semester 6 Global Hotel, Tourism and Event Field Experience • Final Project
  • Hotel & Service : Technological Innovation for Hospitality Business • Hospitality Business Trends
  • Tourism : Ecotourism • Urban Tourism
  • Event : Event Business Simulation • Corporate Event Project
• Semester 7 Professional Development Practice • Collaborative Development Practice • Service Development Practice
• Semester 8 Advance Professional Practice • Advance Collaborative Practice • Advance Service  Practice • Credential Program (Professional Certification)