Chocolate Professional Class

Students are provided with provision and experience in the chocolate processing process, starting from post-harvest, processing of intermediate product to the final product (chocolate).

Chocolate Professional Class partners include:

• Yayasan Kalimajari - Koperasi Kerta Samaya Samaniya, Bali (Non Government Organization)
• PT. Cau Chocolate, Bali
• PT. Inovasi Kakao Indonesia (FinestCo), Malang
• PT. Kakao Bhinneka Sejahtera (MoodCo), Malang
• Pusat Penelitian Kopi dan Kakao Indonesia (Puslitkoka), Jember

In addition, the Chocolate Professional Class collaborated with Sumbermanjing Wetan Village as a source of exploration for precious cocoa raw material, Criollo, as a single origin from Malang.

The achievements of CoE graduates include:

Students can understand, practice, and have related skills:

1. Postharvest handling processes of cocoa beans (sorting, fermentation, and drying) to produce quality cocoa beans (fine flavor cocoa/FFC beans
2. The process of processing cocoa beans into intermediate/semi-finished products (cocoa mass, cocoa butter, and cocoa cake) of high quality
3. The process of making the final product in the form of fine chocolate, couverture chocolate, or derivative products based on the concept of functional and halal food.
4. Industrial management and branding of chocolate products.

Coffee Professional Class

Students are provided with provision and experience in the process of processing quality coffee, starting from Post Harvest to becoming a final product that has high value and has high selling power.