A total of 181 students of class XII majoring in Hotel Accommodation of the Dalung Tourism Vocational School (SMK Prada) attended the examination of food and beverage competency, Monday (Apr 28). The examination packaged in the form of table manner took place on April 24-30 where each day the participants were divided into two groups: the service and product group.
Coordinating Committee doubling as Deputy Principal in charge of Curriculum, Ni Putu Trisnawati, said the implementation of examination once a year invited guests from the hospitality industry, business world, Badung Education Agency, North Kuta Police, media, institutions and organization making cooperation with the school. “In addition to the team of examiners, the invitees are also providing assessment,” she explained.
Trisnawati delivered the student competency assessed in the examination included in the Food & Beverage and Product Service. “Although the participants are from Hotel Accommodation Department, they are also provided with a test of cookery. This is a proof that when our graduates plunge into the world of hospitality, they are ready and having an understanding about restaurant services,” she said.
On that occasion, a team of examiner, Wirayani, said the assessment criteria were based on the preparation, precision of tools, presentation and closing. Meanwhile, the additional criteria were performance of the waiter and waitress in providing services. “The score given is ranging between 80 and 100. So, in addition to getting a diploma, the students also receive certificate of the F & B Service and Product of the competency examination,” she explained.
In the meantime, one of the participants, Mirayanti, from class XII C majoring in Hotel Accommodation revealed the examination at this time involved five icons of menu presented namely the welcome drink, fruit salad, Sweet Corn Chicken Soup, Spaghetti Marinara and Chocolate Pudding. “We offer two types of special seafood spaghetti consisting of tuna, shrimp, squid and cream sauce and vegetarian spaghetti with concasse tomato,” she said.
“I hope the knowledge and skills acquired here, they will be able to contribute the best in the hospitality industry including restaurant. Even, they could also open up their own businesses,” she added. (BTN/ocha)
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