UNESA
s1-kuliner@unesa.ac.id
Home
Profile
Video Profiles
History
Identity
Visi dan Misi
Accreditation
Accreditation 2021-2026
Accreditation
STAFF
Curriculum Vitae Lecture
Administration Staff
Curriculum Vitae Lecture
Academics
Curriculum
Graduate Profile
Objectives (Program Education Objective/PEO)
Learning Outcomes of Study Program Graduates (Learning Outcome Program/PLO)
2017 curriculum
2017 Curriculum Roadmap
Evaluation of PLO Curriculum 2017
Curriculum Structure
PLO Recapitulation of Clumps of Science
MBKM curriculum
MBKM Curriculum Roadmap
MBKM PLO Evaluation
MBKM Curriculum Structure
Guidelines
Guide book
Academic Calendar
Academy Guide
Thesis Writing Guidebook
Research and PKM
Research Roadmap for the Undergraduate Culinary Education Study Program
PkM Roadmap for Undergraduate Culinary Education Study Program
Research and Community Service Roadmap Book 2025
Publication
Patent
Cited Scientific Works
Community Service (PKM)
Lecturer Research List
Surveys
Student Satisfaction Survey
Lecturer Satisfaction Survey
Tendik Satisfaction Survey
Student Satisfaction Survey Results for the 2023/2024 Academic Year
Student Satisfaction Survey Results for the 2024/2025 Academic Year
2025 Student Satisfaction Survey Results
Student & Alumni
International Students
Tracer Study
Alumni
Student
Meeting Reports of Student Assessment Meeting
Infrastructure
Library
Laboratory
Laboratory Work Safety Guidelines
Laboratory Rules
Laboratory Tool Lending
Laboratory SOPs
Collaboration
Latest News
See full news
Nusantara Fusion Menu Innovation: UNESA Students Develop Chicken Fettuccine Opor
28 Desember 2025
54 Views
UNESA Student Transforms Leftover Red Bean Soup into Falafel, Reduces Food Waste at Four-Star Hotel
28 Desember 2025
43 Views
THE EFFECT OF PLATING PRESENTATION AND FOOD STYLING INNOVATION OF ROASTED CHICKEN, TURKEY AND SELATS OF SOLO, PALACE-STYLE DISHES AT THE “CANDLELIGHT ROYAL JAVANESE CHRISTMAS” EVENT AT HOTEL TUGU MALANG ON CUSTOMER SATISFACTION
28 Desember 2025
63 Views
Kitchen Operational Innovation: A Strategy to Improve Efficiency and Service Quality at Saigon Restaurant, Hotel Tugu Malang
28 Desember 2025
72 Views
Gluten-Free Pastry Innovation: UNESA Students' Contribution to The Capital Hotel Surabaya
28 Desember 2025
51 Views
DEVELOPING FOOD WASTE INTO INNOVATIVE FOOD PRODUCTS BASED ON THE ZERO WASTE KITCHEN CONCEPT AT THE BOGANESA CATERING UNIT OF STATE UNIVERSITY OF SURABAYA THROUGH UTILIZING LEFTOVER WHITE RICE AND YELLOW UNGKEP SEASONING AS PALEKKO CHICKEN FRIED RICE
28 Desember 2025
117 Views
SURABAYA
‹
1
2
...
22
23
24
25
26
27
28
...
48
49
›
Agenda
See Full Agenda
Information
See Full Information
NEWS
Newest
13 Februari 2026
ABURA RAMEN SAMBAL MATAH SYTRATEGY: THE AUTHOR INNOVATES MENU TO BOOST REVENUE AT AMARTAHILLS HOTEL ANF RESORT BATU
09 Januari 2026
A Taste of Japan for Breakfast: Tori Paitan Ramen Arrives at Hotel Aston Pasteur Bandung
08 Januari 2026
SEAFOOD PRODUCT RECIPE DEVELOPMENT IN THAI-STYLE SHRIMP MEATBALL MENU TO IMPROVE FIREPOT FOOD AT AMARTAHILLS AND RESORT BATU HOTEL
06 Januari 2026
INNOVATION OF CHICKEN KATSU SAMBAL MATH MENU AT AMARTAHILLS HOTEL AND RESORT, BATU CITY, A STRATEGY TO INCREASE JAPANESE REVENUE RESTAURANT
05 Januari 2026
Popular
UNESA Culinary Education Conducts Student Mobility Activities from Thailand
09 Desember 2024
MOCHI BAKPAO AND MOCI BROWNIES BECOME AN ENTREPRENEURSHIP IDEA: S1 Culinary EDUCATION PERFORMING SERVICE AT SMA NEGERI 1 KARAS, MAGETAN
07 Desember 2022
S1 CATCHING EDUCATION STUDY PROVIDES PKM ACTIVITIES IN MAN 2 MADIUN
22 Agustus 2022
PLP Student Submission Activities
23 Agustus 2022
Culinary Education Study Program, Faculty of Engineering, State University of Surabaya Receives a Visit from SMK PGRI 2 Kediri
18 September 2023
CATEGORY
Study Program News
Prestasi Mahasiswa
Pengabdian Masyarakat (PKM)
Spotlight Dosen & Penelitian
Tips & Trik Kuliner/Edukasi
Opini Resensi Buku dan Jurnal
Impact Internships
Student Achievement
Scroll to Top