VITKA JMP Volume 02 Nomor 01: 23 – 29 | e-ISSN: 2685-1199 p-ISSN: 2684-7892 ©2019

VITKA Jurnal Manajemen Pariwisata www.journal.btp.ac.id

MAPPING INNOVATION ON CERTIFIED CULINARY CHEF (CICC): A PROFESSIONAL CERTIFICATION FOR CULINARY PRACTITIONERS

Siska Amelia Maldin, M.Pd.

1Manajemen Tata Hidangan, Politeknik Pariwisata Batam, Jln Gajah Mada, Vitka Vity, Batam, Indonesia(

INFO ARTIKEL ABSTRACT This study is aimed to discuss the idea of branding the new certification in Diterima : 17/09/20 Indonesia cuisines which names as Certified Indonesia Culinary Chef (CICC) that Direvisi : 17/09/20 propose to design a new professional certification for culinary professional or chef Disetujui : 17/09/20 around the world who willing to discover and learn the variety of Indonesia cuisine Tersedia online : 20/09/20 throughout a certified program. This study was conducted in descriptive study and there were 30 respondents in this study which was obtained by criterion sampling Email korespondensi: technique. The overall result showed that 96.55% of all respondents were agreed upon the proposal of CICC specially to obtain professional certificate. To release [email protected] this program, a working correlation is needed from Indonesia Culinary Experts, Accreditation Institution, and Educational Institution. Keywords: certification, culinary, chef, practitioners, and assessment

1. INTRODUCTION

Indonesia cuisine is one of the most potential, is also in line with what Indonesia Ministry of Cultural colorful and vivacious cuisines in the world. It can be and Tourism informs that there are 30 Indonesia seen from its characteristic which is full in flavor and dishes that become the standard of Indonesia ingredients. This cuisine is varied as Indonesia is cuisines like Ayam Panggang Rujak comprised of approximately 6,000 populated islands. Yogyakarta, Gado-gado Jakarta, In these 6000 islands, there are more than 300 ethnic Kampung, Serabi Bandung, Es Dawet Ayu groups living and being a part of Indonesia diversity. Banjarnegara, Sayuran Jogjakarta, Sayur As the population of ethnic grows, this makes Nangka Kapau, Semarang, Indonesia becomes the paradise of regional cuisines, Jogjakarta, Lumpur Jakarta, Ayam which influenced by the indigenous and uniqueness Lamongan, Surabaya, Jakarta, Sate culture of Indonesia people. Therefore, Indonesia has Ayam Madura, Manad, and others. around 5,350 traditional recipes and generally This might be happened due to reason that includes , noodle and soup dishes which sell in Indonesia cuisine is influenced by many different local modest shops to street-side snacks and top- cultures and the aspect of extra-colonial foundations dollar plates. also play role in determining the variety of food taste The popularity of Indonesia cuisine has been which can adapt to many ethnics and nation started to accomplish worldwide on the year of 2011 worldwide (Farrer, 2015:32). The example can be when three of popular dishes in Indonesia include seen on the fact that shows Sumatran cuisine is in the list of “World’s 50 Most Delicious Food rather influenced by Middle Eastern and Indian, such (Readers’pick”), written in CNN International where an as and . Next, Authentic Javanese cuisine online pool of 35.000 people around the world has is mostly indigenous but some have several hints of chosen to be the top best delicious food in Chinese influence like meat balls and noodles. Thus, the world. Not only rendang, but other Indonesia food it can be interpreted that the richness of Indonesia also follows the rank in which nasi goreng on the cuisines has been recognized by all nations worldwide second place and on the fourteenth place. This Amelia. 2020. VITKA Jurnal Manajemen Pariwisata 02 (01): 23-29 and has colored the experience of gastronomic MOREOVER, information gathered through tourism around the world. assessment helps instructors to determine students or However, the popularity of Indonesia cuisines is participants’ strengths and needs in their achievement not similar to the appreciation for culinary of the curriculum outcomes, and guides future professional, stakeholder and chef who master the instructional approaches (Prince Edward Island cuisines. The reason is because there is no exact Education Department Curriculum, 2012:32). Thus, certification of mastery for completing studies in assessment has three major purposes in the design; Indonesia cuisines although the varieties of food have first is assessment for learning to guide and inform approached the hearts of nation worldwide. In fact, instruction, second is assessment as learning to the trend of “certified program for professional” is not involve learners in self-assessment and setting of a new benchmark in Culinary and Hospitality Industry goals for their own learning, and third is assessment or Education. It means that the accomplishment of of learning to make judgments about student Indonesia Cuisine in worldwide is not in line with the performance in relation to curriculum outcomes. trending in the world nowadays where Chef and other (Prince Edward Island Education Department culinary practitioners include the hospitality Curriculum, 2012:33). professional have registered themselves for However, assessment-based certificate and assessment-based certificates like CFC (certified professional certification are difference in the fundamentals cook) under ACF (American Culinary definition and purpose. The difference can be Professional) certificates or CHA (certified hotel discovered as follow. Theoretically, NOCA in Andrew administrator) under AHLEI (American Hotel and (2009:1) standard defined assessment-based Lodging Educational Institute). Thus, it can be certificate as a non-degree granting program that perceived that there is a gap in here where the undertakes three scopes as follows popularity of Indonesia cuisines is not supported by real certification for the professional in this field. 1. Provides a course of instruction with intended Particularly, by having the professional learning outcomes assessment-based certificates like CFC or CHA, it 2. Evaluates participants’ achievement of these makes the professional in culinary may also have a learning outcomes via an examination standard of excellence and accreditation in culinary 3. Awards a certificate ONLY to those who have industry or education. Therefore, this study is aimed taken the course and passed the examination to discuss the idea of branding the new certification in Indonesia cuisines which names as Certified The previous three details make it difference with Indonesia Culinary Chef (CICC) that propose to professional or quality certification where in the design a new professional certification for culinary professional certification is setting up on the following professional or chef around the world who willing to scope discover and learn the variety of Indonesia cuisine throughout a certified program. To answer the 1. to deliver an assessment based on industry formulation of problem, there are four research knowledge, independent from training questions followed this study. The research questions courses or course providers and grants a are time-limited credential to anyone who meet the assessment standards 1. What are the views of Indonesia’s chef on the 2. Grants a time-limited credential to anyone growth of Indonesia cuisines nowadays? who meets the assessment standards. 2. How is the response of Indonesia’s chef on (Andrew, 2009:1). Therefore, it can be the proposal of Certified Indonesia Culinary distinguished that assessment-based Chef (CICC)? certificate programs exist to deliver education 3. What kinds of program do the chefs and and training. Thus, the purpose of this culinary practitioners expect from CICC, the program is to educate participants and the assessment based certificate program or test or examination is held as a reflection to professional certification? show the progress of the students toward the 4. What are the possible efforts to support the learning outcomes (Andrew 2009:1). realization of this program? The difference of assessment-based certificate Brown (2003:4) defined assessment as an ongoing program and professional certification can be seen on process that circumscribed a wider domain. The the table below (ICE, 2010) process include in the assessment is all real life practice happened during the teaching and learning Table 1: The difference of assessment-based process conducted like a learner respond to a certificate program and professional certification question, offering a comments, trying out a new PROFESSIONAL OR recipes and instructor subconsciously evaluate the ASSESSMENT-BASED QUALITY learners’ performance. Brown (2003:4) also added CERTIFICATE PROGRAM CERTIFICATION that test also included as a subset of assessment in Focus is education and Focus is assess- which useful devices to be used by instructor to training ment of individuals measure the capability and understanding of the course participants.

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Evaluate participants’ Evaluate the mastery Types of program to pass before having the 7 accomplishments of the of knowledge, skills, certification intended and The efforts that government should do for learning outcomes. competencies 8 the program Content validation at a Job/practice minimum document the Furthermore, the data in this research were the analysis to validate link between intended answers of questionnaire given to samples in form of assessment learning outcomes and online surveys. The reason is because questionnaires (periodically revised) the assessment provided a feasible and reliable instrumentation to Provider is Provider conducts or obtain statistical comparative of the evidence while independent from sponsors the training documents analysis offered a brief data about how to the educational/ required design the course based on the common standard. training program Credential is NOT time Credential is time

limited (does not lapse or limited-certificants 3. RESULTS AND DISCUSSION expire) are subject

a. Results Based on the questionnaire given to 30 Thus, it can be identified that the objectives of respondents; 25 executive chefs, 4 executive sous this paper are to analyze the needs of CICC (Certified chef, and 1 food product instructor, the data Indonesia Culinary Chef) as appreciation for description can be seen on the following table Indonesia Culinary Practitioners, Chef, and Culinary For questions 7, it deals with “what types of Educator and arrange a simple model of course for program that the chef predicted to have before CICC proposal. The significance of this paper is to obtaining the certification”. From the survey, it was present the needs of certification in Indonesia cuisines identified that majority almost 100% chef agreed to because the growth and popularity of the cuisines finish modules to obtain certification. 5 respondents should be similar to the certification for skill and also acknowledged the need of “Hazard Analysis & mastery of the practitioners and chef that work out in Critical Control Point” before finishing the module. the field. Next, question 8 asked about what the governments 2. METHODOLOGY should do for this certification issue. From their answer, it was discovered that all chefs surely support Having reviewed the aspect of methodological the existence of the program and hope that aspect to conduct this research, it was decided that a government can support its realization. descriptive study was matched with the needs of Based on the data description above, it can be objectives in this research in which to describe and analyzed that majority the chefs explained the face of discover the current status of particular issue or study. Indonesia cuisines is better or nowadays. It was The reason why choosing this approach as this supported by the result of data where 75.86% approach might contribute a theoretical framework in respondents answered that it is excellent. This which the issues discovered was relevant to the food probably caused by the growth of information and industry could be and in line with the training of promotion in media online or offline about Indonesia culinary professionals. cuisines. Relating with question no 2, about standard The samples of this research were 30 in Indonesia cuisines, 89.66% or 23 respondents respondents, 25 executive chefs, 4 executive sous assumed that Indonesia cuisines has already had a chef and 1 food instructor. These samples have been standard similar to another cuisine in the world. This chosen based on criterion sampling that they have was in line with the popularity of Indonesia cuisines in had experienced in culinary industry and have the world where these cuisines have been well known advance knowledge or skills in culinary. The by other nation from different countries. instrumentations of this research were online surveys Next, for question 4 and 5, all respondents and document analysis. There were 8 questions given remained agree and support the certification proposal. to the samples. The questions can be seen on the It was represented by percentage where only 3 – 6% following table. of the respondents who were not sure how the certification may provide a support for their working Table 2: List of questions at CICC Online Survey professionalism. One interesting fact in data finding No Survey Questions was the question about the benefits that the chef will 1 The face of Indonesia cuisines nowadays obtain after having the certification. From nine options given, the respondents were asked to choose more 2 The standard in Indonesia cuisines. than one option that they assumed to be benefits after The knowledge on international certification in 3 completing the certification. The benefits were divided hospitality and culinary sector into two options; 4 options (2, 5, 6, and 9) presented 4 The need of certification assessment-based certificate program while 5 options 5 The reason why need the certification (1, 3, 4, 7, and 8) were benefits of quality or 6 The benefits of having the certification professional certification. From the previous data description, it can be analyzed that the option which

Amelia. 2020. VITKA Jurnal Manajemen Pariwisata 02 (01): 23-29 was chosen more than 30% by the total respondents certification to measure their professionalisms and are option 1, 3, 8 for professional certification and 2 skills rather than obtaining education and training. for assessment based-certificate. Based on this result, it can be interpreted that mostly all chefs and culinary practitioner expect to have the professional

Table 3: List of questions at CICC Online Survey No Questions The Answers

In your opinion, Excellent Good Rather Good Bad how is the face of Indonesia 1 cuisines nowadays? Is 75.86% 24.14% 0.00% 0.00% is excellent, good, or bad?

Based on what you know so YES NO far, do you find that Indonesia cuisine has 2 already had a standard 89.66% 10.34% similar to another cuisine in the world? From what you know so far, Often Rarely Never have you ever heard about International certification like Certified Hotel 3 Administrator (CHA) or certified 62.07% 34.48% 3.45% Fundamental Cook (CFC) for hospitality and culinary practitioners? As a professional Very Important Important Less Important Not Important chef in the culinary industry, do you think that you need a certification to recognize your 4 professionalism 93.10% 6.90% 0.00% 0.00% in the Indonesia culinary sector?

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If there is a Disagree because it is not Agree because it is chance for urgently needed and do not needed to show the Indonesia show high impact for certification and None of above Cuisine to have changing the professionalism of a standard like professionalism of Indonesia Indonesia Chef above through chef. 5 the idea of Certified Indonesia Culinary Chef 96.55% 0.00% 3.45% (CICC), do you agree with this proposal 1 2 3 4 5 6 7 8 9 58.62% 41.38% 62.07% 34.48% 27.59% 24.14% 27.59% 31.03% 10.34% 1. This certification demonstrated skill, knowledge, and professionalism to the Indonesia food service industry If you say yes 2. This certification provides education and training, not assessment that for “Certified supports the accomplishments of intended learning outcomes Indonesia 3. This certification provides a professional recognition in an independent Culinary Chef assessment of the knowledge, skills, and competencies required for (CICC)”, what excellence Indonesia Culinary Chef. benefits do you 4. This certification is able to measure or enhance competence through re- 6 expect to have certification or renewal requirements after 5. This certification is used to evaluate participants’ accomplishments of the accomplishing intended learning outcomes, not the mastery this program? 6. This certification is focused on education and training Please choose 7. This certification is focused on assessment of professional or individuals not more than one education and training option 8. This certification can award an acronym at the end of the program like in CHA 9. This certification do not award an acronym at the end of the program because the focus in only on training

Referring to the previous finding, it can be obtaining other professional certification like CHA identified that the face of Indonesia cuisine is (certified hotel administrator) in which the participants excellent similar to the fact listed on several of certification are expected to pass some modules international sites that follows the culinary trend. This that have been set up to represent the characteristics also affects the popularity level of Indonesia cuisine of Indonesia cuisines, for instance, focusing on that seems to have the standard similar to what listed regions in Indonesia that the cuisines have been well- in 30 popular. Indonesian dishes published by known in the world. The regions are Bali, West Indonesia Ministry of Cultural and Tourism. Then, Sumatra, West Java, East Nusa Tenggara, Middle from the survey, it also can be seen that the chefs and Java, West Java, East Java and Jakarta. Majorly, the culinary practitioners expect to have certification that cuisines from this region has been widely known by is formed in Professional Certification. This arisen the International tourists as the review of cuisines from ideas of several respondents to add “HACCP” as one this region has been posted in International mass of the element to be tested instead of only finishing media and several dishes like “rendang” has got modules like in obtaining CHA. Thus, from the last recognition from international organization to the question about government role, all respondents series of popular dishes in Indonesia. agreed that government should support the program As a result, the format of modules for “CICC” as effort to promote and popularize Indonesia cuisine probably will be started with introduction to Indonesia worldwide. cuisines types, ingredients and utensils. Second, it can be deal with cooking method and cooking b. Discussion technique. Third, it may link with hygiene, sanitation and safety. Fourth, it may relate with management, Based on the results above, it can be cost control and administration. While, module 5-10, it discussed that the idea of “Certified Indonesia can be proposed to be the mastery modules in which Culinary Chef (CICC)” is well appreciated by culinary the topic related with the assessment of participants practitioners and chef as the professional certification mastery on performing the demonstration of to demonstrate skill, knowledge and accomplishment. mastering the previous Indonesia dishes that have Particularly, the concept of “Certified Indonesia been known worldwide. Culinary Chef (CICC)” is expected to be set like

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Moreover, the assessment of participants’ 8. This certification will give impacts on revenue performance should be conducted by eligible as certified chefs provide results and quality Indonesian food experts like William Wongso as this quickly to industry. Thus, improvement in certification is expected can be used globally and revenue, this is a benefit that’s hard to ignore. internationally. Besides obtaining assessment from Indonesia Food Expert, the issue of HACCP is also 9. This certification may give a chance to one of the concerns in releasing this certification. industry to develop training for their team and Working with International Certification in Food Safety motivates the team to always expand the like Dutch Council of Accreditation or LQRA in skills and knowledge through recertification. Indonesia is also needed in order to implement several regulations in food safety principal which is 10. By having this certification, that industrial developed based on Codex Alimentarius. Instead of sector who owns certified chefs may have a working with experts and assessor in HACCP, the benefit in setting up their marketing planning involvement of educational institution to develop the and program where it may be something that modules is also needed in order to maintain the they can sell and one of strengthens to be concepts with the curriculum, conducting research sounded to customers about their staff in their and need analysis before the implementation. This industrial sector. might be important as assessment cannot be separately worked without the involvement of 4. KESIMPULAN research and education. The released of this certification needs also cooperation with governmental institution. One of the Furthermore, it can also be identified the academic eligible institutions in Indonesia that might support this and industrial implications of having CCIC program is National Standardization Agency of certification. First are the academic implications as Indonesia (BSN). Beside BSN, releasing this follows accreditation program also needs attention from National Committee Accreditation in Indonesia as 1. This certification will prove culinary parts of organization which is eligible to care on practitioners skills as professional culinarian anything deals with certification program in this and enhance the development of career country. In conclusion, government support is highly opportunities needed so Indonesia cuisine and practitioners can obtain recognition from the world as together as the 2. This certification will show the skills and popularity of the dishes. However, the present study culinary expertise of the culinary practitioners also has few limitations. Firstly, the study focuses which seen to have reached a benchmark. solely on the introduction of how “CICC” may give professional assessment to culinary practitioners. In 3. As this certification will train about HACCP, it addition, more comprehensive study of developing may contribute to the professionalism of “CICC” and further research is needed to get better culinary practitioners that they are well versed results. Lastly, this study should have involved more in culinary nutrition, food safety and sanitation participants to get reliable data. Thus, further research should be conducted to resolve these issues. In 4. By having this certification, the culinary conclusion, it is hoped that “CICC” might be released practitioners are expected to understand the in order to show the professionalism of culinary responsibilities of culinary supervisory practitioners. management after finishing the modules. AUTHOR THANKS 5. This certification also helps the culinary practitioners to recognize the importance of The author is grateful to all those who have provided high standards in food preparation. institutional, private and corporate financial support and also thank other parties who are indirectly 6. This certification will conquer a special involved in conducting research and drafting assessment that beneficial for professional manuscripts. development and career of the culinary practitioners. DAFTAR PUSTAKA Andrew, Adam. (2009). NOCA Standard 1100: “Certificate” vs. “Certification”. Retrieved from: 7. This certification will demonstrate a http://www.acac.org/forms/otherpdfs/NOCA%20Article benchmark of excellence to customers by %203-09.pdf showing the professional standards in culinary skills and knowledge of the culinary Boga, Yasa. (2003). The best of Indonesian Cooking. practitioners which may grow a feeling trust of New Industrial Road: Marshall Cavendish customers on quality of the industry. Cuisine

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HACCP International Standard. (n.d.). Retrieved VITKA Jurnal Manajemen Pariwisata hanya February 20, 2017, from HACCP International menerima pengiriman mansukrip secara online website, http://www.haccp- melalui website www.journal.btp.ac.id. Komunikasi international.com/haccp-international-services- terkait manuskrip dapat dilakukan melalui email 2/certification-of-food-safe-equipment-materials- [email protected]. and-services/