Bunda Mulia University Holds Guest Teacher Activities at SMKN 37 Jakarta, Focusing on Teaching Pastry and Traditional Sumatran and Javanese Culinary with a Modern Touch

Jakarta, November 20 – Bunda Mulia University (UBM) through the Hospitality and Tourism Study Program successfully held a Guest Teacher activity at SMKN 37 Jakarta on November 11-12, 2025 and November 18-19, 2025, with the theme of F&B Pastry Products and traditional Sumatran and Javanese culinary served with a modern touch. This activity aims to enrich students’ knowledge and skills in making pastry products and traditional culinary adapted with innovation and a modern touch. The event was hosted by Yudhiet Fajar Dewantara, S.Pd., M.Par., an experienced lecturer from the UBM Hospitality Study Program who taught various pastry making techniques, while introducing two traditional culinary origins from Sumatra and Java, namely Pisang Ijo and Kue Jongkong. Pisang Ijo, a typical Makassar dessert, is made from plantain, rice flour, and a special green syrup. In this session, students were taught how to serve Pisang Ijo with a modern touch, such as modifying ingredients and introducing more contemporary presentation methods, as well as adding flavor variations to attract a wider market. In addition, students were also taught how to make Kue Jongkong, a traditional cake originating from Sumatra and Java. Kue Jongkong, typically made from glutinous rice, grated coconut, and brown sugar, cooked in a banana leaf mold, is known for its sweet taste and chewy texture. Kue Jongkong was adapted with a modern approach in this activity, where participants modified the appearance and ingredients to create new, more attractive innovations that suit current market tastes. Benefits of the Activity:

• Practical Skills Enhancement: Students gain knowledge and skills in making pastry products and traditional foods such as Pisang Ijo and Kue Jongkong served in a modern way.
• Creativity in Processing Traditional Culinary: Participants are given the opportunity to experiment in processing traditional food, creating a more modern appearance and taste, and adapting the culinary delights to current culinary trends.
• Career Preparation in the Culinary Industry: This activity helps students prepare for a career in the culinary industry, with skills that not only rely on classic recipes, but also adapt and innovate traditional culinary.

The results of the questionnaire completed by participants showed that the majority of students felt that this activity provided an increase in applicable skills and very high relevance of the material. Assessments of the learning media and the atmosphere of the activity also showed that although it was good, there is still room for improvement in the future. Yudhiet Fajar Dewantara, a lecturer in the activity, said, “We are very happy to be able to share knowledge with students of SMKN 37 Jakarta. This activity not only provides them with practical skills, but also opens their insights on how to develop and introduce traditional Indonesian cuisine in a more modern way. Hopefully, this experience can equip them to be better prepared to face the increasingly growing culinary industry.” Bunda Mulia University remains committed to collaborating with various other educational institutions to improve the quality of student and student competencies, as well as strengthen the relationship between the world of education and industry.