Implementasi Industry-Based Learning Melalui Edukasi Fusion Food dan Modern Plating bagi Mahasiswa Perhotelan

Abstract

This community service program aimed to strengthen hospitality students' competencies in fusion food preparation and modern plating through collaboration between higher education and the hospitality industry. The program was conducted on May 20, 2026, involving 15 students from the Diploma III Hospitality Program of Akademi Pariwisata Dharma Nusantara Sakti and a professional chef from Grand Rohan Hotel Yogyakarta. The activities included lectures, demonstrations, hands-on practice, and mentoring sessions in preparing Chicken Mozaik with Woku Sauce and Trio Meat with Dabu-Dabu Dressing. Through an industry-based learning approach, students gained experience in combining traditional Indonesian flavors with modern culinary techniques and presentation standards. The results showed that participants improved their understanding of fusion food concepts, food preparation techniques, and modern plating skills in accordance with hospitality industry standards. Furthermore, collaboration with industry practitioners provided practical learning experiences that were relevant to workplace demands. Overall, the program effectively enhanced students’ competencies while strengthening collaboration between higher education institutions and the hospitality industry.