<\/p>\n
Sektor Penyediaan Akomodasi dan Penyediaan Makan Minum Golongan Pokok Penyediaan Akomodasi Bidang Hotel dan Restoran<\/span><\/p>\n<\/div>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n <\/p>\n <\/div>\n<\/div>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n <\/p>\n <\/div>\n<\/div>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n <\/p>\n <\/div>\n<\/div>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n <\/p>\n <\/div>\n<\/div>\n<\/div>\n <\/div>\n<\/div>\n<\/div>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Lingkup pengguna sertifikat : Sektor Penyediaan Akomodasi dan Penyediaan Makan Minum Golongan Pokok Penyediaan Akomodasi Bidang Hotel dan Restoran Program studi yang dapat mengambil sertifikasi: SENI KULINER DAN PENGELOLAAN JASA MAKANAN (Sarjana Terapan) PENDIDIKAN VOKASIONAL SENI KULINER (S-1) Daftar Unit Kompetensi Kode Unit Judul Unit Kompetensi I.55HDR00.149.2 Melakukan Kerjasama Dengan Kolega dan Pelanggan I.55HDR00.030.2 Memperbaharui […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[12,16,19],"class_list":["post-769","post","type-post","status-publish","format-standard","hentry","category-skema","tag-lspp1-unj","tag-skema","tag-tata-boga"],"rttpg_featured_image_url":null,"rttpg_author":{"display_name":"lsp","author_link":"https:\/\/lspp1.unj.ac.id\/?author=1"},"rttpg_comment":0,"rttpg_category":"SKEMA<\/a>","rttpg_excerpt":"Lingkup pengguna sertifikat : Sektor Penyediaan Akomodasi dan Penyediaan Makan Minum Golongan Pokok Penyediaan Akomodasi Bidang Hotel dan Restoran Program studi yang dapat mengambil sertifikasi: SENI KULINER DAN PENGELOLAAN JASA MAKANAN (Sarjana Terapan) PENDIDIKAN VOKASIONAL SENI KULINER (S-1) Daftar Unit Kompetensi Kode Unit Judul Unit Kompetensi I.55HDR00.149.2 Melakukan Kerjasama Dengan Kolega dan Pelanggan I.55HDR00.030.2 Memperbaharui…","_links":{"self":[{"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=\/wp\/v2\/posts\/769","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=769"}],"version-history":[{"count":3,"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=\/wp\/v2\/posts\/769\/revisions"}],"predecessor-version":[{"id":1772,"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=\/wp\/v2\/posts\/769\/revisions\/1772"}],"wp:attachment":[{"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=769"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=769"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lspp1.unj.ac.id\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=769"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Program studi yang dapat mengambil sertifikasi:<\/span><\/h2>\n
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Daftar Unit Kompetensi<\/span><\/h2>\n
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\n Kode Unit<\/strong><\/span><\/td>\n Judul Unit Kompetensi<\/strong><\/span><\/td>\n<\/tr>\n \n I.55HDR00.149.2<\/span><\/td>\n Melakukan Kerjasama Dengan Kolega dan Pelanggan<\/span><\/td>\n<\/tr>\n \n I.55HDR00.030.2<\/span><\/td>\n Memperbaharui Pengetahuan Makanan dan Minuman<\/span><\/td>\n<\/tr>\n \n I.55HDR00.053.2<\/span><\/td>\n Melaksanakan Prosedur Keselamatan Makanan<\/span><\/td>\n<\/tr>\n \n Kelompok Kompetensi Inti<\/strong><\/span><\/td>\n<\/tr>\n \n I.55HDR00.051.2<\/span><\/td>\n Menyiapkan Pastry, Kue dan Makanan yang Mengandung Ragi<\/span><\/td>\n<\/tr>\n \n I.55HDR00.050.2<\/span><\/td>\n Menyiapkan Makanan Dessert yang Disajikan Panas dan Dingin<\/span><\/td>\n<\/tr>\n \n I.55HDR00.054.2<\/span><\/td>\n Menyiapkan dan Menyajikan Makanan Pola Diet<\/span><\/td>\n<\/tr>\n \n I.55HDR00.068.2<\/span><\/td>\n Menyiapkan Makanan Berdasarkan Diet Khusus dan Kebutuhan Budaya<\/span><\/td>\n<\/tr>\n \n I.55HDR00.064.2<\/span><\/td>\n Memilih, Menyiapkan dan Menghidangkan Hidangan Khusus<\/span><\/td>\n<\/tr>\n \n I.55HDR00.055.2<\/span><\/td>\n Merencanakan dan Mengontrol Jasa Boga Berdasarkan Menu<\/span><\/td>\n<\/tr>\n \n I.55HDR00.065.2<\/span><\/td>\n Memonitor Pendapatan dan Biaya Jasa Boga<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n Persyaratan dasar pemohon sertifikasi<\/span><\/strong><\/h2>\n
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Biaya Sertifikasi : Rp 500.000<\/span><\/strong><\/h2>\n<\/div>\n<\/div>\n