Educational Partnership Design of Diploma II Study Program of Culinary with the Corporate World

Abstract

This study aims to design partnership model between Diploma III Study Program of Culinary and the corporate world, to find the components and the management aspects in partnership, and culinary field components of Diploma III Study Program of Culinary students which can be taught/trained in culinary corporation world. This is a Borg & Gall based research and development study. The research results show that (1) competence improvement and competitiveness-based job model tends to be a win-win solution; (2) components and management aspects of partnership from planning, execution, output until evaluation. The expected output are students’ competence improvement and business competitiveness improvement. The steps are to arrange planning/curriculum, human resources, and facility together. The procedure of arranging partnership is begun by the Diploma III program administrator arranging learning materials draft. Next, the corporate party will make correction and give suggestions for the draft. The partnership includes learning, R&D, technology transfer, and consultation. R&D activity is an absolute condition to generate innovation which ends in product commercialization and competitiveness improvement. (3) The culinary competence which can be taught/trained in the corporate world is a hard skill competence in completing job.