Participants engage in a hands-on cooking demonstration during a collaborative event between LPPM The Sages International and MGMP PKWU Sidoarjo
The trend of fostering entrepreneurial interest among young people has become a major topic of discussion. More than just a trend, it has become a necessity to spark new creativity that can create job opportunities for many. To instill this understanding in young people from an early age, many schools are now preparing their students accordingly.
The Association of Practical and Entrepreneurship Subject Teachers (MGMP Prakarya dan Kewirausahaan) of Sidoarjo, in collaboration with The Sage International Culinary Business School, organized an activity aimed at enhancing the skills of entrepreneurship teachers through cooking activities. According to Daniel Pandu Mau, the head of LPPM Sages International, "This activity serves as an implementation of our commitment to community service, providing training and education to our partner teachers (MGMP Prakarya dan Kewirausahaan of Sidoarjo District).”
He further explained that the theme of this training is "Diversification and Added Value Enhancement of Local Products for Strengthening Entrepreneurship Based on Sidoarjo’s Leading Commodities." The main goal of this event is for teachers to implement what they learn in their respective schools, said Bambang Subekti, the coordinator of MGMP Sidoarjo.
Chef skills presentation for trainees of LPPM The Sages International with MGMP PKWU Sidoarjo
During the event, which took place on February 12, participants prepared "Pastel Pusing"filled with rica-rica bandeng (spicy milkfish) and butterfly pea flower dawet (a traditional Indonesian dessert drink). The reason for choosing pastel pusing, according to Chef Thjing, is that pastel is a snack full of creativity, easy to make, and has great market potential.
Held at the Pandaan campus, the event ran smoothly, with participants taking home their culinary creations. They expressed hope that the teachers would apply the knowledge and skills gained during the training to create innovative and practical learning experiences. This, in turn, will inspire students to develop creative, innovative products based on local commodities and nurture an entrepreneurial mindset from an early age.
Comments