KURIKULUM CRUISE LINE COOK
| SEMESTER 1 | ||
| KOMPETENSI UMUM | ||
| 1 | HPK | HOSPITALITY PERSONNEL KNOWLEDGE |
| 2 | ITH | INTRODUCTION TO TOURISM AND HOSPITALITY |
| KOMPETENSI INTI | ||
| 3 | CKN | COOKING KNOWLEDGE |
| 4 | FOC | FOOD COMMODITIES |
| 5 | MKL | MENU KNOWLEDGE |
| 6 | KEU | KITCHEN EQUIPMENT & UTENSIL |
| 7 | KPR I | KITCHEN PRACTICE I |
| KOMPETENSI SPESIALISASI | ||
| 8 | ECL I | ENGLISH FOR CRUISE LINE I |
| SEMESTER 2 | ||
| KOMPETENSI UMUM | ||
| 1 | CKL | CRUISE KNOWLEDGE |
| 2 | USPH | UNITED STATE PUBLIC HEALTH |
| 3 | CCU | CROSS CULTURE UNDERSTANDING |
| KOMPETENSI INTI | ||
| 4 | KPR 2 | KITCHEN PRACTICE 2 |
| KOMPETENSI SPESIALISASI | ||
| 5 | ECL 2 | ENGLISH FOR CRUISE LINE 2 |
| 6 | OJT | ON THE JOB TRAINING |
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