Relevant Analysis of Competence of Diploma III Culinary with Industrial Needs
Yelfi, Reno, Mukhayar Mukhayar, Jalinus, Nizwardi, Azwar Azwar
Available Online January 2019.
- https://doi.org/10.2991/icoie-18.2019.75How to use a DOI?
- competence, curriculum, industry needs, culinary
- This study aims to find out: (1) competence of diploma III culinary graduates taught in universities; (2) diploma III culinary competencies needed in learning; (3) competencies possessed by alumni from diploma III that are not needed in industry, (4) the competencies needed by industry, but not taught on campus, (5) the level of relevance of the diploma III curriculum in culinary with industry needs. This research is a descriptive study with a qualitative approach. The object of this research was the diploma III alumni of culinary and culinary industry. The data were collected by using observation and interviews. There are five results of this study. First, there are several courses taught at Diploma III Culinary but are not used in the industry. Second, there are several courses needed in the industry but the material is not delivered thoroughly. Third, there are several courses that does not contain attitude. Fourth, there is a poor performance of graduates in industry. Last,there is a mismatch between the courses of the Diploma III diploma III and the demands of the workforce.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Yelfi, Reno AU - Mukhayar Mukhayar AU - Jalinus, Nizwardi AU - Azwar Azwar PY - 2019/01 DA - 2019/01 TI - Relevant Analysis of Competence of Diploma III Culinary with Industrial Needs BT - 1st International Conference on Innovation in Education (ICoIE 2018) PB - Atlantis Press SN - 2352-5398 UR - https://doi.org/10.2991/icoie-18.2019.75 DO - https://doi.org/10.2991/icoie-18.2019.75 ID - Reno2019/01 ER -