Field Assessment of the Applied Graduate BOGA Engineering Study Program

The Applied Undergraduate Culinary Study Program (D4), Faculty of Engineering, Yogyakarta State University, underwent an online field assessment (AL) process with representatives of the National Accreditation Board for Higher Education (BAN-PT) for accreditation assessment on Friday and Saturday, October 17 and 18, 2021. The BAN-PT assessor on duty at the Navy is Dr. Elis Endang Nikmawati, M.Sc., from Bandung State University, and Drs. Maman Lukman Supardi, M.Pd., from the Bandung Tourism College. AL began with remarks by the Chancellor of Yogyakarta State University (UNY), Prof. Dr. Sumaryanto, and M. Kes.

Sumaryanto hopes that this AL activity can provide enlightenment, especially in advancing the service quality of the Food Engineering Study Program. "We continue to go all out to advance vocational education, one of which is in accordance with the direction of the Directorate General of Vocational Studies, where later in management it will be centralized at the Wates and Gunungkidul campuses with a managing director at the director level," he said.

"In addition, we also continue to be committed to advancing the production of the Catering study program by continuing to encourage and utilize products from the Catering study program in the various activities that we hold," he continued.

"We continue to strive to improve the quality of the three academic pathways: professional education,  namely teacher professional education (PPG) and engineer professional programs held by FT UNY; vocational education with applied bachelor's degrees; and academics for master's and doctoral degrees," explained the Chancellor of UNY.

"Master's monodisciplinary study programs have also been managed by the faculty to further foster a spirit of competition in institutional management." In addition, we also continue to accelerate to achieve PTN-BH status, "concluded the Chancellor of UNY.

Elis Endang Nikmawati said in her remarks that UNY had progressed and developed very rapidly, one of the proofs being the presence of this Applied Undergraduate Study Program. He also said that the two days of the assessment process would later involve more discussion and sharing in an effort to confirm the data that had been sent.

Meanwhile, Maman Lukman Supardi expressed his appreciation that UNY was able to facilitate this online accreditation process very well. "Even though we are both here in person, it is more of a coaching process, so through AL, it is hoped that there will be a lot of positive inputs for the progress of the Applied Undergraduate Culinary Study Program (D4).

Meanwhile, the Dean of the Faculty of Engineering, Prof. Herman Dwi Surjono, Ph.D., in his presentation again emphasized that the Applied Bachelor of Culinary Study Program (D4) is a development of (D3) Culinary Engineering based on an attachment to the Letter from the Ministry of Research, Technology, and Higher Education No. B/185/C. Ca/KB.01.00/2019 concerning Assignment of Changes in Diploma III Study Programs to Applied Bachelors in Higher Education to strengthen vocational education levels against future industrial challenges.

After the opening, the event then continued with the process of verifying Forms III A and III B for the faculty and study program. There are seven standards that are reviewed as the basis for assessment, including (1) vision, mission, goals, and objectives, and achievement strategies; (2) governance, leadership, management systems, and quality assurance; (3) students and graduates; (4) resources—human resources; (5) curriculum, learning, and academic atmosphere; (6) financing, facilities, and infrastructure; and (7) research, service/community service, and cooperation.

All stages of this activity are certainly very relevant to the implementation of UNY's sustainable development goals in the field of quality education.