Culinary Business Management

STUDY PROGRAM

In this specialization, students will be taught leadership and management skills within the culinary business industry. Hands-on learning is guided by experienced faculty with top-tier facilities, providing deep knowledge on various cuisines and beverages. Students will learn to identify consumer needs, design specialized business plans for the culinary industry, and expand business, management, and entrepreneurship knowledge in areas such as finance, human resources, food service, as well as marketing and promotion.

Gelar : Sarjana Manajemen (S.M.) – Strata 1 (S1)

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Restaurant Project
Culinary Business Management students simulate working directly by collaborating to open a restaurant at the Cafe Laboratory of Campus Ciputra Makassar. Students work in various roles within the culinary industry ranging from chef, service worker, to head chef. Students adopt dishes from various global cultures and handle everything from marketing and product testing to sales execution. Featured concepts include U.Steak and Tian Mi Mi.
Bazaar
Driven by learning outcomes and an entrepreneurship spirit, Culinary Business Management students start small businesses based on their chosen food/beverage products and sell them at bazaars hosted by Campus Ciputra Makassar.
Cooking Class
This activity is held to give high school students (or equivalent) hands-on cooking experience inside the fully equipped professional kitchen of Campus Ciputra Makassar, with Culinary Business Management students acting as mentors.

Culinary Business Consultant
Food Consultant
Culinary Designer
Restaurant, Cafe Owner

Experiential Learning
A business school teaching the implementation of concepts, creativity, and business in the culinary field.
Business Exposure
A learning methodology focused on identifying problems, discovering opportunities, and developing those opportunities.
Vocational Exposure
A learning method equipped with real projects based on real problems.
Culinary Knowledge & Theory
Students are enriched with culinary skills and abilities such as basic knowledge, arts and management, healthy products, and industry trends.
Culinary Attitude
Students are enriched through the DEO method (Discovery, Exploration, Observation).