ENTREPRENEURSHIP INTEGRATION IN PRODUCTIVE CULINARY LEARNING

Entrepreneurship is one solution to solve the problem of employment and improve society economy. The Colleges who manages teaching vocational education (TVET), has the duty to provide a solution. One of the solution is to integrated entrepreneurship knowledge in teaching. The purpose of this paper is to 1) identify the values of entrepreneurship competencies that can be integrated to leaning; and 2) alternative for integrating entrepreneurship in culinary learning. The entrepreneur competencies value that predicted can be integrated are: Utilize our potential for entrepreneurship, analyze business opportunities, applying management principles, applying the skills of service, apply production skills, culinary product marketing activities. Alternative integration of entrepreneurship through the preparation of syllabi, choosing a strategy that allows students to be actively involved through the experience, and conduct evaluations that give feed back to learners for the learning outcomes that they have achieved