Graduate Profile
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Learning outcomes
Lecturer
Curriculum
Graduate Learning Outcomes
1.
CPL 1 Entrepreneurial mindset
Able to demonstrate qualities as an innovative and adaptive entrepreneur, with the ability to identify opportunities, solve problems creatively, have a positive mindset, independence, resilience, and a professional work ethic in developing services and products in the field of nutrition.
2.
CPL 2 Ethical Leadership
Able to apply ethical and responsible leadership principles in the implementation of dietetic practices in clinics and communities, in accordance with professional standards, nutritional codes of ethics, and moral and socio-cultural values, in order to ensure the quality and safety of nutritional services.
3.
CPL3: Research and Experimental Skills
Able to design, conduct, and analyze research or experiments systematically and scientifically to produce evidence-based findings that are relevant to the development of health nutrition science and practice.
4.
CPL4: Critical Thinking and Problem Solving
Able to analyze nutritional problems critically, systematically, and communicatively, as well as formulate evidence-based solutions using technology and information systems in facing various challenges in the field of nutrition and health.
5.
CPL5: Integrative Dietetic Competence
Able to understand and deeply integrate nutrition, food, biomedicine, pathophysiology, public health, and health systems, as well as mastering the role and authority of nutritionists in applying dietary concepts to formulate health problem management for individuals, groups, and communities.
6.
CPL6: Holistic Nutrition Community
Mampu merancang dan memodifikasi program pelayanan gizi berbasis analisis masalah gizi masyarakat, dengan penekanan pada promosi kesehatan dan pencegahan, serta pemanfaatan ilmu manajemen, sosial, humaniora, dan seni kuliner guna mendukung kesehatan masyarakat yang berkelanjutan.
7.
CPL7: Integrated Foodservice Management and Innovation
Mampu merancang, mengimplementasikan, dan mengevaluasi penyelenggaraan makanan yang efektif dan efisien, dengan memperhatikan keselamatan, keamanan, dan sanitasi pangan, serta memberikan rekomendasi perbaikan mutu pelayanan gizi melalui pendekatan manajemen makanan secara mandiri maupun kolaboratif.