{"title":"Analysis of Learning Outcomes of the MBKM Curriculum Study Program of the Surabaya State University Catering Education","authors":"Andika Kuncoro Widagdo, Suhartiningsih Suhartiningsih, Nugrahani Astuti","doi":"10.4108/eai.6-10-2022.2325711","DOIUrl":null,"url":null,"abstract":". The purpose of this study was to determine the Learning Outcome Program (PLO) of the Merdeka Belajr Merdeka Campus (MBKM) curriculum at the culinary education program at the State University of Surabaya. The results of the PLo were obtained by calculating the student learning outcomes of the Class of 2019 and 2020. The results showed that aspects of academic knowledge and attitudes had met the standards set, but the elements of knowledge and culinary skills had not yet reached the set standards. The causal factor was online learning and practicum facilities that had not maximum. The process of increasing knowledge and culinary skills are carried out utilizing students doing internships in the industrial world for 6 months.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"29 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4108/eai.6-10-2022.2325711","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
. The purpose of this study was to determine the Learning Outcome Program (PLO) of the Merdeka Belajr Merdeka Campus (MBKM) curriculum at the culinary education program at the State University of Surabaya. The results of the PLo were obtained by calculating the student learning outcomes of the Class of 2019 and 2020. The results showed that aspects of academic knowledge and attitudes had met the standards set, but the elements of knowledge and culinary skills had not yet reached the set standards. The causal factor was online learning and practicum facilities that had not maximum. The process of increasing knowledge and culinary skills are carried out utilizing students doing internships in the industrial world for 6 months.
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