The distribution of courses for current curriculum (OBE) from semester 1 to semester 8 can be seen in the following table.
Table 1. The courses matrix of Food Technology Department.jpg)
Student Learning Load
The Food Technology Study Program has 2 types of study paths, namely the Regular Class and the Chocolate Professional Class (CoE). Students are declared 'Graduated' if they have completed a minimum of 144 credits, both in the Regular Class and CoE Class. The credit load for each semester that students must take is presented in the following table.
Table 2. Student Credit Load in Food Tech. Department
| Semester | REGULAR | CoE | ||
| Credits | Course | Credits | Course | |
| 1st Semester | 23 | Compulsory | 23 | Compulsory |
| 2nd Semester | 22 | Compulsory | 22 | Compulsory |
| 3rd Semester | 22 | Compulsory | 22 | Compulsory |
| 4th Semester | 23 | Compulsory | 23 | Compulsory |
| 5th Semester | 21 | Compulsory | 21 | Compulsory |
| 6th Semester | 19 - 22 | Elective | 17 - 20 | CoE Courses |
| 7th Semester | 4 | Internship | 6 | Internship |
| 8th Semester | 10 | Comm. Serv. & Thesis | 10 | Comm. Serv. & Thesis |
| Max. Credits | 147 | 147 | ||
| Min. Credits | 144 | 144 | ||
Outcome Based Education (OBE) Curriculum (2022-2026)
Outcome Based Education (OBE) is a learning method that focuses on learning outcomes or achievements. This method focuses on achieving specified outcomes (knowledge, abilities and results-oriented behavior). In principle, OBE is able to ensure constructive harmony between graduate profiles, Graduate Learning Outcomes (CPL), course learning outcomes, learning methods, and assessment methods. In the odd semester of 2022, the Food Technology Study Program, University of Muhammadiyah Malang started to implement Outcome Based Education as a curriculum.
1st Semester
| COURSES | CREDITS | ECTS | MODULE |
| Computer Application | 2 | 3.0 | Download |
| Bahasa Indonesia | 2 | 3.0 | Download |
| General Biology | 3 | 4.5 | Download |
| Basic Physic | 3 | 4.5 | Download |
| Productive Skills of Foreign Languages for Specific Purpose 1 | 2 | 3.0 | Download |
| Calculus | 3 | 4.5 | Download |
| Faith and Humanity | 1 | 1.5 | Download |
| Basic Chemistry | 3 | 4.5 | Download |
| Pancasila | 2 | 3.0 | Download |
| Innovative Agrocomplex | 2 | 3.0 | Download |
2nd Semester
| COURSES | CREDITS | ECTS | MODULE |
| Moral and Muamalah | 1 | 1.5 | Download |
| Foreign Languages for Specific Purpose 2 | 2 | 3.0 | Download |
| Inorganic Chemistry | 3 | 4.5 | Download |
| Organic Chemistry | 3 | 4.5 | Download |
| Science Communication | 2 | 3.0 | Download |
| General Microbiology | 3 | 3.0 | Download |
| Civics | 2 | 3.0 | Download |
| Food Ingredient Knowledge | 2 | 3.0 | Download |
| Entrepreneurship | 2 | 3.0 | Download |
| Operation Unit | 2 | 3.0 | Download |
3rd Semester
| COURSES | CREDITS | ECTS | MODULE |
| Food Analysis | 3 | 4.5 | Download |
| Biochemistry | 3 | 4.5 | Download |
| Kemuhammadiyahan | 1 | 1.5 | Download |
| Food Chemistry | 2 | 3.0 | Download |
| Scientific Methods | 2 | 3.0 | Download |
| Food Microbiology | 2 | 3.0 | Download |
| Introduction to Food Biotechnology | 3 | 4.5 | Download |
| Statistics | 3 | 4.5 | Download |
| Heat and Mass Transfer | 3 | 4.5 | Download |
4th Semester
| COURSES | CREDITS | ECTS | MODULE |
| Islam and SciTech | 1 | 1.5 | Download |
| Physiology and Metabolism of Nutrients | 2 | 1.5 | Download |
| Postharvest Physiology and Technology | 2 | 3.0 | Download |
| Food Safety dan Industrial Sanitation | 2 | 3.0 | Download |
| Food Engineering | 3 | 4.5 | Download |
| Food Physical Chemistry | 2 | 3.0 | Download |
| Processing Machinery and Equipment | 2 | 3.0 | Download |
| Food Processing Technology | 2 | 3.0 | Download |
| Food Analysis Practicum | 2 | 3.0 | Download |
| Food Microbiology Practicum | 2 | 3.0 | Download |
| Sensory Analysis | 3 | 3.0 | Download |
5th Semester
| COURSES | CREDITS | ECTS | MODULE |
| Food Additives | 2 | 3.0 | Download |
| Packaging and Storage | 2 | 3.0 | Download |
| Research Design | 2 | 3.0 | Download |
| Food Nutrition Evaluation | 3 | 4.5 | Download |
| Halal and Safety Food Management | 2 | 3.0 | Download |
| Quality Assurance Systems | 2 | 3.0 | Download |
| Food Processing Technology Practicum | 2 | 3.0 | Download |
| Food Regulation | 2 | 3.0 | Download |
| Business Incubation | 4 | 6.0 | Download |
6th Semester
| COURSES | CREDITS | ECTS | MODULE |
| Processing Unit Planning* | 2 | 3.0 | Download |
| Functional Food and Nutraceutical* | 2 | 3.0 | Download |
| Engineering Economics* | 2 | 3.0 | Download |
| Lipida Technology* | 3 | 4.5 | Download |
| Plantation Products and Polysaccharides Technology* | 3 | 4.5 | Download |
| Fermentation Technology* | 2 | 3.0 | Download |
| Food Crops and Horticulture Technology* | 2 | 3.0 | Download |
| Food Toxicology* | 2 | 3.0 | Download |
| Food Waste Management Technology* | 2 | 3.0 | Download |
| Herbs, Spices, and essential oil Processing Technology* | 2 | 3.0 | Download |
| Halal Authentication Analysis* | 2 | 3.0 | Download |
| Cacao Bean Post-Harvest Technology** | 3 | 4.5 | Download |
| Cocoa Bean Intermediate Product Processing Technology** | 3 | 4.5 | Download |
| Cocoa Bean Final Product Processing Technology** | 3 | 4.5 | Download |
| Chocolate Formulation Techniques** | 3 | 4.5 | Download |
| Cacao By Product Processing** | 3 | 4.5 | Download |
| Industrial Management and Branding of Chocolate** | 2 | 3.0 | Download |
| Sensory Analysis of Chocolate** | 3 | 4.5 | Download |
* Elective courses
** Chocolate Profesional Class (CoE) courses
7th Semester
| COURSES | CREDITS | ECTS | MODULE |
| Internship | 4 | 6.0 | Download |
| Chocolate Professional Internship** | 6 | 9.0 | Download |
** Chocolate Profesional Class (CoE) course
8th Semester
| COURSES | CREDITS | ECTS | MODULE |
| Community Services | 4 | 6.0 | Download |
| Bachelor's Thesis | 6 | 9.0 | Download |
Higher Education Curriculum (2017-2021)
The curriculum is a collection of plans and arrangements regarding objectives, content and learning materials as well as methods used as guidelines for implementing learning activities to achieve the goals of Higher Education (Permendikbud No. 3 of 2020 concerning National Higher Education Standards). The Higher Education Curriculum is developed by each Higher Education Institution with reference to the National Higher Education Standards for each Study Program which includes the development of intellectual intelligence, noble morals and skills (Law No. 12 of 2012 concerning Higher Education: Article 35 paragraph 2). From 2017 to 2022, the curriculum implemented in the Food Technology Study Program at the University of Muhammadiyah Malang is the Higher Education Curriculum (KPT).
|
1st Semester
|
|||||
| No | Code | Courses | Course Credits | ECTS | Module |
| Total | |||||
| 1. | 120350044 | Al Islam and Kemuhammadiyahan I | 1 | 1.5 | Download |
| 2. | 110350189 | Bahasa Indonesia | 2 | 3.0 | Download |
| 3. | 120224974 | Productive Skills of English for Specific Purpose (ESP) | 2 | 3.0 | Download |
| 4. | 220220260 | Cell Biology | 2 | 3.0 | Download |
| 5. | 220220641 | Basic Physic | 2 | 3.0 | Download |
| 6. | 220221171 | Inorganic Chemistry | 2 | 3.0 | Download |
| 7. | 220221492 | Mathematic 1 | 2 | 3.0 | Download |
| 8. | 220221875 | Pancasila | 2 | 3.0 | Download |
| 9. | 220221938 | Introduction to Agricultural Sciences | 2 | 3.0 | Download |
| 10. | 320220141 | Computer Application | 2 | 3.0 | Download |
| 11. | 220224697 | Fundamentals of Economics & Management | 2 | 3.0 | Download |
| Total | 21 | ||||
|
2nd Semester
|
|||||
| No | Code | Courses | Credit Courses | ECTS | Module Handbook |
| Total | |||||
| 1. | 120220045 | Al Islam and Kemuhammadiyahan II | 1 | 1.5 | Download |
| 2. | 120224975 | Receptive Skills of English for Specific Purpose (ESP) | 2 | 3.0 | Download |
| 3. | 220221170 | Analytical Chemistry | 3 | 4.5 | Download |
| 4. | 220221185 | Organic Chemistry | 2 | 3.0 | Download |
| 5. | 220221493 | Mathematic II | 2 | 3.0 | Download |
| 6. | 220221859 | Civics | 2 | 3.0 | Download |
| 7. | 220223267 | Food Microbiology and Enzymology | 3 | 4.5 | Download |
| 8. | 320223161 | Food Ingredient Knowledge | 2 | 3.0 | Download |
| 9. | 420221165 | Entrepreneurship | 2 | 3.0 | Download |
| Total | 19 | ||||
|
3rd Semester
|
|||||
|
No
|
Code | Courses | Credit Courses | ECTS | Module Handbook |
| Total | |||||
| 1. | 120224698 | Food Chemistry and Biochemistry | 4 | 6.0 | Download |
| 2. | 220221176 | Physical Chemistry | 2 | 3.0 | Download |
| 3. | 120224699 | Processing Machinery and Equipment | 3 | 4.5 | Download |
| 4. | 220222535 | Operational Unit | 2 | 3.0 | Download |
| 5. | 220224347 | Food Microbiology and Enzymology Practicum | 2 | 3.0 | Download |
| 6. | 320220089 | Food Analysis | 2 | 3.0 | Download |
| 7. | 320222748 | Statistics | 2 | 3.0 | Download |
| 8. | 320224352 | Food Analysis Practicum | 2 | 3.0 | Download |
| 9. | 420222089 | Food Regulations | 2 | 3.0 | Download |
| Total | 21 | ||||
|
4th Semester
|
|||||
| No | Code | Courses | Credit Courses | ECTS | Module Handbook |
| Total | |||||
| 1. | 120224700 | Food Nutrition Science and Evaluation | 3 | 4.5 | Download |
| 2. | 220220658 | Postharvest Physiology and Technology | 2 | 3.0 | Download |
| 3. | 220222527 | Operational Research | 2 | 3.0 | Download |
| 4. | 220222531 | Industrial Sanitation & Waste Treatment Technology | 3 | 4.5 | Download |
| 5. | 220223164 | Food Biotechnology | 3 | 4.5 | Download |
| 6. | 320220471 | Engineering Economics | 3 | 4.5 | Download |
| 7. | 320222928 | Agricultural Product Processing Technology | 4 | 6.0 | Download |
| Total | 20 | ||||
|
5th Semester
|
|||||
| No | Code | Courses | Credit Courses | ECTS | Module Handbook |
| Total | |||||
| 1. | 120350047 | Al Islam and Kemuhammadiyahan III | 1 | 1.5 | Download |
| 2. | 120224702 | Plantation Products and Polysaccharides Technology | 4 | 6.0 | Download |
| 3. | 220222913 | Fermentation Technology | 2 | 3.0 | Download |
| 4. | 220224701 | Food Crops and Horticulture Technology | 4 | 6.0 | Download |
| 5. | 320221735 | Functional Food | 3 | 4.5 | Download |
| 6. | 320222154 | Processing Unit Planning | 2 | 3.0 | Download |
| 7. | 320222862 | Engineering of Livestock & Fisheries Products | 3 | 4.5 | Download |
|
Total
|
19 | ||||
|
6th Semester
|
|||||
| No | Code | Courses | Credit Courses | ECTS | Module Handbook |
| Total | |||||
| 1. | 0120350047 | Al Islam and Kemuhammadiyahan IV | 1 | 1.5 | Download |
| 2. | 120224703 | Integrated Practicum of Agricultural Product Processing | 3 | 4.5 | Download |
| 3. | 120224704 | Lipid Technology | 3 | 4.5 | Download |
| 4. | 320221573 | Scientific Methods | 3 | 4.5 | Download |
| 5. | 320221981 | Quality Controlling | 2 | 3.0 | Download |
| 6. | 320223437 | Research Design | 3 | 4.5 | Download |
| 7. | 420220675 | Food Additive and Toxicology | 3 | 4.5 | Download |
| Total | 18 | ||||
|
7th Semester
|
|||||
| No | Code | Courses | Credit Courses | ECTS | Module Handbook |
| Total | |||||
| 1. | 120224705 | Halal and Safety Institutional Nutrition Management | 4 | 6.0 | Download |
| 2. | 220224693 | Agropreneurship | 8 | 12.0 | Download |
| 3. | 320221995 | Packaging and Storage | 2 | 3.0 | Download |
| 4. | 420222255 | Internship Programme | 4 | 6.0 | Download |
| Total | 18 | ||||
|
8th Semester
|
|||||
| No | Code | Courses | Credit Courses | ECTS | Module Handbook |
| Total | |||||
| 1. | 410351260 | Thesis | 6 | 9.0 | Download |
| 2. | 420352666 | Comunity Service Program | 4 | 6.0 | Download |
| Total | 10 | ||||
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