Curriculum CoE Chocolate

CURRICULUM CoE CHOCOLATE

FOOD TECHNOLOGY STUDY PROGRAM

LEARNING ACHIEVEMENT

The Learning Achievements of Graduates from the Chocolate Professional Class are as follows:

Able to study and apply the process of postharvest handling of cocoa beans including sorting, fermentation, and drying to produce quality cocoa beans (fine aroma cocoa beans).
Able to master theoretical concepts in the field of knowledge and master skills in the process of processing cocoa beans into semi-finished chocolate products (cocoa mass, cocoa butter, and cocoa cake) of high quality.
Able to understand and design the process of making the final product in the form of fine chocolate, compound chocolate or derivative products based on the concept of functional and halal food.

COURSE OFFERINGS

The Chocolate Professional Class CoE curriculum starts in semester 6 which consists of 7 courses focusing on post-harvest technology, processing, quality control, and development of Chocolate-based products. While in semesters 7 and 8 the focus is on implementing internships, KKN and thesis. The summary of the Chocolate Professional Class CoE curriculum that will be implemented can be seen in Table 3.

Table 1. Curriculum Summary

SEMESTER I
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1	320220141	Computer application	2	0	0	2
2	120220189	Indonesia Language	2	0	0	2
3	220220265	General Biology	2	1	0	3
4	220220641	Basic Physic	3	0	0	3
5	120224974	FLSP 1 (Productive Skills of FLSP)	2	0	0	2
6	220223579	Calculus	3	0	0	3
7	120225572	Humanity and Islam	1	0	0	1
8	220221172	Basic Chemistry	3	0	0	3
9	220221875	Pancasila Education	2	0	0	2
10	220221971	Agricultural Technolgy	2	0	0	2
Total Credit Courses I						23

SEMESTER II
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1	120225573	Aqidah and Worship	1	0	0	1
2	120224975	FLSP 2 (English Proficiency Test Preparation Course)	2	0	0	2
3	220221171	Chemistry Inorganic	2	1	0	3
4	220221185	Chemistry Organic	2	1	0	3
5	220225426	Science Communication	2	0	0	2
6	220221652	General Microbiology	2	1	0	3
7	220221859	Civic	2	0	0	2
8	320223161	Food Materials Knowledge	2	0	0	2
9	220222535	Operations Unit	2	0	0	2
10	420225427	Enterpreneur Value	2	0	0	2
Total Credit Courses II						22

SEMESTER III
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1	320225430	Food Analysis	3	0	0	3
2	120220242	Biochemistry	2	1	0	3
3	120221074	Islam and Muhammadiyah	1	0	0	1
4	320221188	Food Chemistry	2	0	0	2
5	220225432	Scientific Method	2	0	0	2
6	420225431	Food Microbiology	2	0	0	2
7	320222748	Statistic	3	0	0	3
8	220225429	Heat and Mass Transfer	3	0	0	3
Total Credit Courses III						19

SEMESTER IV
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1	120225574	Akhlaq and Mu’amalah	1	0	0	1
2	220225433	Physiology and Metabolism of Nutrients	2	0	0	2
3	220220658	Postharvest Physiology and Technology	2	0	0	2
4		Food Safety and Industrial Sanitation	2	0	0	2
5	220225434	Food Rancidity	3	0	0	3
6	120225436	Food Physical Chemistry	2	0	0	2
7	320224699	Processing Machinery and Equipment	2	0	0	2
8	420222929	Food Processing Technology	2	0	0	2
9	320225438	Food Analysis Practice	1	1	0	2
10	320225435	Food Microbiology Practicum	1	1	0	2
11	420225440	Sensory Analysis	2	1	0	3
Total Credit Courses VI						23

SEMESTER V
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1	320225439	Food Additive	2	0	0	2
2	320221995	Packaging and Storage	2	0	0	2
3	320222483	Experimental Design	2	0	0	2
4	420225443	Evaluation of Food Nutrition	2	1	0	3
5	120221392	Safe and Halal Food Management	2	0	0	2
6	220225444	Quality Management System	2	0	0	2
7		Food Processing Technology Practicum	0	2	0	2
8	320222089	Food Law	2	0	0	2
9	320222008	Product Development	2	1	0	3
Total Credit Courses VI						20

SEMESTER VI Kelas CoE
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1		Post Harvest Technology of Cocoa Beans	2	0	0	2
2		Cocoa Bean Fermentation Technology	2	1	0	3
3		Chocolate Quality Testing Techniques (According to SNI and International Standards)	2	0	0	2
4		Cocoa Processing Technology	2	1	0	3
5		Business Planning and Downstream Cocoa Processing Unit	2	1	0	3
6		Chocolate Product Development	3	1	0	4
7		Chocolate Product Development	2	1	0	3
Total Credit Courses VI						20

SEMESTER VII Kelas CoE
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1		Professional Work Practice (CoE-MBKM)	0	0	11	11
Total Credit Courses VII						11

SEMESTER VIII Kelas CoE
No	Courses Code	Courses	Credit Courses
No	Courses Code	Courses	Theory	Practice	Intership	Total
1	320222666	Thesis	0	0	6	6
Total Credit Courses VIII						6

CURRICULUM CONVERSION (FOR THE CLASS OF 2020)

The list of converted courses can be detailed in Table 4 below. Equivalence is only applied to Batch 1 participants (in 2023) considering that Batch 1 participants are still implementing the KPT 3+1 curriculum, where in semester 6 there are still regular courses that must be followed.

Table 2. Converted/Equivalence Courses

No	Sem	Courses CoE	Courses	Sem	Regular Courses	Courses
1.	VI	Post Harvest Technology of Cocoa Beans	3	VI	Teknologi Lipida	3
2.	VI	Intermediate Product Processing Technology (business to business)	3	VI	Pengawasan Mutu/ Praktikum Terpadu*	2/3*
3.	VI	Final Product Processing Technology (business to consumer)	3	VI	Food Additive dan Toksikologi	3
4.	VI	Chocolate Formulation Technology	3
5.	VI	By-Product Processing By-Product Processing	3
6.	VI	Industrial Management and Chocolate Branding	2
7.	VI	Chocolate Sensory Analysis	3
Sub Total			20	Sub Total		8/9*

Note:

*look KRS

MK the conversion target can be adjusted for each student participating in the CoE class, if the MK has been completed in the previous semester.

No	Sem	Mata Kuliah CoE	SKS	Sem	Mata Kuliah Reguler	SKS
1.	VII	Internship & KKN	11	VII	Storage and Packaging	2
				VII	Agropreneurship	8
				VII	PKL	4
				VII	Safe & Halal Food Management	4
Sub Total			11	Sub Total		18

Note: MK the conversion target can be adjusted for each student participating in the CoE class, if the MK has been completed in the previous semester.

No	Sem	Mata Kuliah CoE	SKS	Sem	Mata Kuliah Reguler	SKS
1.	VIII	Thesis	6	VIII	KKN	4
				VIII	Thesis	6
Sub Total			6	Sub Total		10
Total (semester 6-8)			37	Total (semester 6-8)		36/37*

Note: MK the conversion target can be adjusted for each student participating in the CoE class, if the MK has been completed in the previous semester.

*Total 36 conversion credits if taking quality control; 37 conversion credits if taking an integrated practicum

Center of Excellence (CoE)

Food Technology Department

Curriculum CoE Chocolate