12 sesi mingguan · 3 pertemuan fisik (baris kuning: W04, W08, W12) · lulus semua = naik Level 2 · sumber: KOMPETENSI-UNIVERSITY.xlsx sheet "Lesson Plan"
| Mgg | Bentuk | Lesson | Kompetensi | Test | Status |
|---|---|---|---|---|---|
| W01 | Mini | Praktek terbimbing: Knife skills & potongan dasar + Basic cooking methods + Stock, sauce & soup dasar | KIT-01, KIT-02, KIT-03 | — | ⬜ belum |
| W02 | Mini | Praktek terbimbing: Recipe & standard portion + Plating standar & konsistensi + HACCP dasar | KIT-04, KIT-05, KIT-06 | — | ⬜ belum |
| W03 | Mini | Praktek terbimbing: FIFO, labeling & storage + Receiving & quality check + Allergen management | KIT-07, KIT-08, KIT-09 | — | ⬜ belum |
| W04 | Fisik | PRAKTEK TERBIMBING 1: sesi fisik dgn trainer (materi minggu 1-3) | KIT-01, KIT-02, KIT-03, KIT-04, KIT-05, KIT-06, KIT-07, KIT-08, KIT-09 | praktek | ⬜ belum |
| W05 | Mini | Praktek terbimbing: Halal & religious dietary awareness + Breakfast cooking | KIT-10, KIT-11 | — | ⬜ belum |
| W06 | Mini | Praktek terbimbing: Cold kitchen + Hot kitchen western | KIT-12, KIT-13 | — | ⬜ belum |
| W07 | Mini | Praktek terbimbing: Masakan Indonesia & Bali + Pastry & bakery dasar | KIT-14, KIT-15 | — | ⬜ belum |
| W08 | Fisik | PRAKTEK TERBIMBING 2: sesi fisik dgn trainer (materi minggu 5-7) | KIT-10, KIT-11, KIT-12, KIT-13, KIT-14, KIT-15 | praktek | ⬜ belum |
| W09 | Mini | Praktek terbimbing: Butchering & portioning dasar + Fruit carving & dekorasi buffet | KIT-16, KIT-17 | — | ⬜ belum |
| W10 | Mini | Praktek terbimbing: Penggunaan & perawatan alat kitchen + Food cost & waste control | KIT-18, KIT-19 | — | ⬜ belum |
| W11 | Mini | Praktek terbimbing: Farm-to-table & harvest handling + Menu engineering dasar (CDP/SPV) | KIT-20, KIT-21 | — | ⬜ belum |
| W12 | Fisik | UJI PRAKTEK LEVEL: penilaian assessor + review 12 minggu | Semua level ini | praktek | ⬜ belum |