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Bachelor in Culinary Arts (Hons)
Key facts
| Qualification | Sarjana (S1) |
| Study mode | Full-time |
| Durasi | 3 years |
| Intakes | Februari, Juli, September |
| Tuition (Local students) | Rp 164.754.058 |
| Tuition (Foreign students) | Rp 294.507.032 |
Subjects
-
Seni Kuliner
Durasi
3 years
Tuition fees
| Description | Local students | Foreign students |
|---|---|---|
| Tuition fee | Rp 164.754.058 | Rp 294.507.032 |
| Miscellaneous fees | Data not available | Data not available |
| Total estimated cost of attendance | Rp 164.754.058 | Rp 294.507.032 |
| Estimated cost per year | Rp 54.918.019 | Rp 98.171.451 |
Miscellanous fees explained
Local students
| Description | Amount |
|---|---|
| Application Fee | Rp 1.098.360 |
| Registration Fee | Rp 5.235.517-Rp 9.153.003 |
|
PEC / Soft Skills
The actual amount depends on the program and program duration. |
Rp 8.329.232-Rp 34.653.270 |
| Annual Fee | Rp 1.830.600 |
| Insurance | Rp 1.830.600 |
Foreign students
| Description | Amount |
|---|---|
| International Student Admin Fee | Rp 14.644.805-Rp 37.344.253 |
|
Exam Fee
The actual amount depends on the program. |
Rp 1.977.048-Rp 13.015.570 |
|
PEC / Soft Skills
The actual amount depends on the program and program duration. |
Rp 8.329.232-Rp 34.653.270 |
Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Admissions
Intakes
Entry Requirements
- Ijasah SMA dengan nilai rata-rata 7-9
- Ijasah D3 dengan IPK minimum 2.5
Curriculum
Modul:
- Principles of Food Preparation
- International Cuisine
- Asian Cuisine
- Nutrition Knowledge
- Restaurant Planning and Design
- Pastry, Bakery & Confectionery Techniques
- Food Supply Chain
- Food Critique
- Basic Western
- Malay Cuisine
- Hospitality Marketing
- Management Principles for Service Industry
- Food and Beverage Service Management
- Purchasing and Cost Control
- Advanced Pastry, Bakery & Confectionaries