Skema Sertifikasi KKNI Level II SMK Negeri 2 Bangli
SKEMA PADA KOMPETENSI KEAHLIAN PERHOTELAN & TATA BOGA LSP SMK NEGERI 2 BANGLI
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NO |
Kode Unit Kompetensi (Perhotelan) |
Judul Unit Kompetensi (Perhotelan) |
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Code of Competency Unit |
Title of Competency Unit |
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1. |
D1.HOT.CL1.01 |
Bekerjasama dengan kolega dan pelanggan Cooperate with colleagues and guests |
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2. |
D1.HOT.CL1.02 |
Bekerja dalam lingkungan sosial yang berbeda Work in the different social environment |
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3. |
D1.HOT.CL1.03 |
Mengikuti prosedur Kesehatan, Keselamatan dan Keamanan Kerja |
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Follow medical procedure, safety and security at work |
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4. |
D1.HOT.CL1.04 |
Mengikuti prosedur kebersihan tempat Kerja Follow cleanliness procedural at workplace |
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5. |
D1.HOT.CL1.05 |
Melakukan prosedur administrasi Carry out administration procedure |
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6. |
D1.HOT.CL1.06 |
Mencari dan mendapatkan data computer Look for and found the computer data |
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7. |
D1.HOT.CL1.07 |
Berkomunikasi melalui telepon Communicate through telephone |
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8. |
D1.HOT.CL1.09 |
Mengembangkan dan memperbaharui pengetahuan tentang industry pariwisata Develop and renew knowledge about Tourism Industry |
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9. |
D1.HOT.CL1.10 |
Mempromosikan produk dan jasa kepada pelanggan Promote product and service to guests |
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10. |
D1.HOT.CL1.11 |
Menangani situasi konflik Handle conflict situation |
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11. |
D1.LAN CL10.01/PAR.UJ.03.044.01 |
Berkomunikasi secara lisan dalam bahasa Inggris pada tingkat operasional dasar Communicate in English verbally on the level operational base |
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12. |
D1.HSS.CL4.09 |
Menyediakan fasilitas kehilangan dan penemuan barang Accommodate lost and found facilities |
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13. |
D1.HFO.CL2.01 |
Menerima dan memproses reservasi Receive and process of reservation |
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14. |
D1.HFO.CL2.03 |
Menyediakan layanan akomodasi reception Accommodate reception facility |
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15. |
D1.HFO.CL2.07 |
Menyediakan layanan bell boy/porter Accommodate bell boy/porter facility |
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16. |
D1.HFA.CL2..01 |
Memproses transaksi keuangan Process financial transaction |
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17. |
D1.HHK.CL3.01 |
Menyediakan jasa housekeeping untuk tamu Accommodate housekeeping service for guests |
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18. |
D1.HHK.CL3.02 |
Membersihkan lokasi/area dan peralatan Clean location/area dan tools |
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19. |
D1.HHK.CL3.03 |
Menyiapkan kamar untuk tamu Prepare room for guests |
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20. |
D1.HHK.CL3.05 |
Menangani linen dan pakaian tamu Handle linen and clothes of guests |
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No |
Kode Unit Kompetensi (Tata Boga) Code of Competency Unit |
Judul Unit Kompetensi (Tata Boga) Title of Competency Unit |
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1. |
D1.HRS.CL1.03 |
Membersihkan lokasi/area dan peralatan Clean the location/area and tools |
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2. |
D1.HRS.CL1.04 |
Berkomunikasi secara efektif melalui telepon Communicate by telephone effectively |
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3. |
D1.HBS.CL5.02 |
Mengembangkan dan memperbaharui pengetahuan tentang makanan dan minuman Develop and renew knowledge about food and beverage |
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4. |
D1.HRS.CL1.07 |
Menerapkan prosedur kesehatan, keselamatan dan keamanan kerja Apply medical procedural, safety and security at work |
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5. |
D1.HRS.CL1.11 |
Melakukan prosedur administrasi Carry out the administration procedural |
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6. |
D1.HRS.CL1.09 |
Menangani dan menyelesaikan situasi konflik Handle and finish conflict situation |
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7. |
D1.HRS.CL1.12 |
Melakukan prosedur dasar pertolongan pertama Carry out the procedural of first aids |
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8. |
D1.LAN.CL10.08 |
Membaca dan menerjemahkan instruksi dasar, arah dan atau diagram Read and translate basic instruction, direction and or diagram |
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9. |
D1.LAN.CL.10.01 |
Berkomunikasi secara lisan dalam bahasa Inggris pada tingkat operasional dasar Communicate in English verbally on the basic operational level |
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10. |
D1.HRS.CL1.18 |
Bekerjasama secara efektif dengan kolega dan pelanggan Cooperate with colleague and guests effectively |
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11. |
D1.HCC.CL2.01 |
Menggunakan metode dasar memasak Use the basic method of cooking |
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12. |
D1.HRS.CL1.10 |
Mengorganisir dan menyiapkan makanan Organize and prepare food |
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13. |
D1.HCC.CL2.19 |
Menyajikan dan mendisplay makanan Serve and display food |
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14. |
D1.HBS.CL5.07 |
Menyiapkan dan menghidangkan minuman non-alkohol Prepare and serve drink with non-alcohol |
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15. |
D1.HBS.CL5.09 |
Menyediakan penghubung antara dapur dan area pelayanan Supply connection between kitchen and service area |
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16. |
D1.HBS.CL5.12 |
Menyediakan layanan makanan dan minuman Supply food and drink service |
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17. |
D1.HBS.CL5.13 |
Menyediakan room service Supply room service |
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18. |
D1.HCC.CL2.17 |
Menyiapkan kaldu dan saus Prepare broth and sauce |
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No |
Kode Unit Kompetensi Code of Competency Unit |
Judul Unit Kompetensi Title of Competency Unit |
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19. |
D1.HCC.CL2.12 |
Menyiapkan appetizer dan salad Prepare appetizer and salad |
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20. |
D1.HCC.CL2.16 |
Menyiapkan soup Prepare soup |
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21. |
D1.HCC.CL2.08 |
Menyiapkan aneka sandwich Prepare kind of sandwiches |
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22. |
D1.HCC.CL2.09 |
Menyiapkan dan memasak unggas dan binatang buruan Prepare and cook fowl and prey meat |
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23. |
D1.HCC.CL2.18 |
Menyiapkan sayuran, telur dan hidangan farinaceous Prepare vegetables, eggs, and farinaceous |
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24. |
D1.HCC.CL2.10 |
Menyiapkan dan memasak seafood Prepare and cook seafood |
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25 |
D1.HRS.CL1.01 |
Mencari dan mendapatkan data computer Find and get computer data |
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26. |
D1.HPA.CL4.05 |
Menyiapkan dan menyajikan hidangan berbahan coklat Prepare and serve food contains chocolate |
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27. |
D1.HPA.CL4.06 |
Menyiapkan dan menyajikan makanan penutup Prepare and serve dessert |
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28. |
D1.HPA.CL4.07 |
Menyiapkan dan menyajikan gateaux, torten dan kue Prepare and serve gateaux, torten, and cake |
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29. |
D1.HPA.CL4.08 |
Menyiapkan dan membuat kue dan pastry Prepare and make cake and pastry |
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30. |
D1.HPA.CL4.09 |
Menyiapkan dan membuat makanan yang mengandung ragi Prepare and make food contains yeast |
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31. |
D1.HPA.CL4.10 |
Menyiapkan produk bakery untuk patisserie Prepare bakery procuct for patisserie |
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32. |
PMM.MI02.010.01 |
Menyiapkan dan membuat hidangan nasi dan mie Prepare and make rice and noodle |
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33. |
PMM.MI02.004.01 |
Menyiapkan dan membuat bumbu kare Prepare and make curry seasoning |
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34. |
PMM.MI02.007.01 |
Menyiapkan dan membuat salad (gado-gado, pecel, urap, rujak, dan sejenisnya) Prepare and make salad (gado-gado, pecel, urap, rujak, and etc) |
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35. |
PMM.MI02.013.01 |
Menyiapkan dan membuat aneka sambal masakan Indonesia Prepare and make kind of Indonesian chilli paste |
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36. |
PMM.MI02.012.01 |
Menyiapkan dan membuat makanan pelengkap (krupuk, emping, dan bawang goreng) Prepare and make food supplement (krupuk, emping, and bawang goring) |
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37. |
PMM.MI02.008.01 |
Menyiapkan dan membuat kaldu dan sup (soto) Prepare and make broth and soup (soto) |
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38 |
PMM.MI02.009.01 |
Menyiapkan dan membuat hidangan daging ayam, seafood dan kare sayuran Prepare and make chicken, seafood, and vegetables curry |