DIKLAT DAN SERTIFIKASI BNSP FOOD PRODUCTION SKEMA "CHEF DE PARTIE" OFFLINE BALI
Informasi
🔥 NAIK LEVEL DI DAPUR PROFESIONAL!
Jangan hanya jadi juru masak biasa—saatnya jadi Chef de Partie yang kompeten, terstruktur, dan diakui secara nasional!
🍳 PELATIHAN & SERTIFIKASI BNSP – JURU MASAK
Skema: Chef de Partie
Program ini dirancang untuk kamu yang ingin meningkatkan keterampilan memasak sekaligus memiliki sertifikat resmi dari BNSP sebagai bukti kompetensi profesional di dunia kuliner.
🎯 KENAPA HARUS IKUT?
✔ Diakui secara nasional (standar kompetensi kerja)
✔ Meningkatkan peluang kerja di hotel, restoran, dan industri kuliner
✔ Naik level dari “cook” menjadi “section leader” di dapur
✔ Bekal karier untuk bekerja di dalam maupun luar negeri
👨🍳 APA ITU CHEF DE PARTIE?
Chef de Partie adalah posisi penting di dapur profesional yang bertanggung jawab pada satu bagian (station), seperti hot kitchen, pastry, atau garde manger.
Di level ini, kamu tidak hanya memasak, tapi juga mengelola, mengawasi, dan memastikan kualitas masakan tetap konsisten.
📚 MATERI PELATIHAN
• Standar operasional dapur profesional
• Teknik pengolahan makanan sesuai bidang
• Food safety & hygiene
• Manajemen kerja di kitchen
• Persiapan uji kompetensi BNSP
🎁 FASILITAS
✅ Modul Pelatihan Eksklusif
✅ Sertifikat Pelatihan
✅ Sertifikat Kompetensi BNSP*
✅ Sarana & Prasarana Praktik
✅ Free Pengiriman Sertifikat
*berlaku bagi peserta yang dinyatakan kompeten
📍 LOKASI & PILIHAN JADWAL
📅 11 April 2026
📌 Abisha Hotel Sanur (Offline – Full Day Intensif)
💰 PROMO SPESIAL
Harga Normal: Rp4.500.000
🔥 Diskon jadi Rp3.500.000
⏳ Terbatas hanya untuk 20 peserta!
👥 COCOK UNTUK:
• Cook / Demi Chef yang ingin naik level
• Lulusan tata boga
• Pelaku usaha kuliner
• Siapa saja yang ingin berkarier di dunia kitchen profesional
📲 DAFTAR SEKARANG!
Kesempatan terbatas — jangan sampai terlewat!
📞 Info & Pendaftaran: 0857-1119-6319 (Admin)
Unit Kompetensi
| Kode Unit | Judul Unit Kompetensi | Jenis Standar |
|---|---|---|
D1.HRS.CL1.01 |
Access And Retrieve Computer-Based Data | Standar Khusus |
D1.HRS.CL1.02 |
Apply Standard Safety Procedures For Handling Foodstuffs | Standar Khusus |
D1.HRS.CL1.03 |
Clean And Maintain Kitchen Equipment And Utensils | Standar Khusus |
D1.HRS.CL1.04 |
Communicate Effectively On The Telephone | Standar Khusus |
D1.HRS.CL1.05 |
Comply With Workplace Hygiene Procedures | Standar Khusus |
D1.HRS.CL1.07 |
Implement Occupational Health And Safety Procedures | Standar Khusus |
D1.HRS.CL1.08 |
Maintain Hospitality Industry Knowledge | Standar Khusus |
D1.HRS.CL1.09 |
Manage And Resolve Conflict Situations | Standar Khusus |
D1.HRS.CL1.10 |
Organise And Prepare Food Products And Meals | Standar Khusus |
D1.HRS.CL1.11 |
Perform Clerical Procedures | Standar Khusus |
D1.HRS.CL1.12 |
Perform Basic First Aid Procedures | Standar Khusus |
D1.HRS.CL1.13 |
Promote Hospitality Products And Services | Standar Khusus |
D1.HRS.CL1.14 |
Read And Interpret Basic Instructions, Directions And/Or Diagrams | Standar Khusus |
D1.HRS.CL1.15 |
Receive And Resolve Customer Complaints | Standar Khusus |
D1.HRS.CL1.16 |
Receive And Store Kitchen Supplies And Food Stock | Standar Khusus |
D1.HRS.CL1.17 |
Speak English At A Basic Operational Level | Standar Khusus |
D1.HRS.CL1.18 |
Work Effectively With Colleagues And Customers | Standar Khusus |
D1.HRS.CL1.19 |
Work In A Socially Diverse Environment | Standar Khusus |
D1.HRS.CL1.20 |
Perform Child Protection Duties Relevant To The Tourism Industry | Standar Khusus |
D1.HCC.CL2.01 |
Apply Basic Techniques Of Commercial Cookery | Standar Khusus |
D1.HCC.CL2.17 |
Prepare And Store Food In A Safe And Hygienic Manner | Standar Khusus |
D1.HCC.CL2.19 |
Present And Display Food Products | Standar Khusus |
D1.HGE.CL7.11 |
Receive And Securely Store In-Coming Goods | Standar Khusus |
D1.HSS.CL4.01 |
Establish And Maintain A Safe And Secure Workplace | Standar Khusus |
D1.HCS.CL6.03 |
Manage Quality Customer/Guest Services | Standar Khusus |
D1.HFL.CL8.05 |
Prepare And Monitor Operational Budgets | Standar Khusus |
D1.HFI.CL8.03 |
Manage Financial Performance Within A Budget | Standar Khusus |
D1.HML.CL10.09 |
Manage Stock Purchases And Inventories | Standar Khusus |
D1.HGE.CL7.06 |
Monitor, Control And Order New Stock | Standar Khusus |
D1.HGE.CL7.11 |
Receive And Securely Store In-Coming Goods | Standar Khusus |
D1.HML.CL10.16 |
Roster Staff | Standar Khusus |
D1.HML.CL10.12 |
Monitor Routine Workplace Operations | Standar Khusus |
D1.HML.CL10.13 |
Monitor Staff Performance Standards | Standar Khusus |
D1.HRD.CL9.02 |
Conduct Staff Performance Assessment Process | Standar Khusus |
D2.TRD.CL8.02 |
Coach Others In Job Skills | Standar Khusus |
D1.HPA.CL4.02 |
Prepare And Display Petits Fours | Standar Khusus |
D1.HPA.CL4.03 |
Prepare And Display Sugar Work | Standar Khusus |
D1.HPA.CL4.04 |
Prepare And Model Marzipan | Standar Khusus |
D1.HPA.CL4.05 |
Prepare And Present Chocolate Goods | Standar Khusus |
D1.HPA.CL4.06 |
Prepare And Present Desserts | Standar Khusus |
D1.HPA.CL4.07 |
Prepare And Present Gateaux, Tortes And Cakes | Standar Khusus |
D1.HPA.CL4.08 |
Prepare And Produce Cakes And Pastries | Standar Khusus |
D1.HPA.CL4.09 |
Prepare And Produce Yeast Goods | Standar Khusus |
D1.HPA.CL4.10 |
Prepare Bakery Products For Patisserie | Standar Khusus |