Collaboration Between UNESA and Akademi Sages Two Days of Independent Learning in a Professional Kitchen

The atmosphere at the Akademi Sages Pandaan Campus felt livelier than usual on November 20 and 21. Early in the morning, hundreds of students in white uniforms from Universitas Negeri Surabaya (UNESA) enthusiastically entered the practical kitchen area. A total of 174 students from the Culinary Arts Study Program came with one purpose: to learn directly inside a professional kitchen as part of the implementation of the Merdeka Belajar (Independent Learning) Curriculum. The activity began with a warm welcome from the Akademi Sages team, who greeted the UNESA students as new learning partners. Shortly after, Chef Elvin, the instructor leading the first day of training, guided all participants into Sages’ industrial kitchen—widely recognized for its completeness and modern equipment. This marked the beginning of their hands-on culinary journey. The students were introduced to various operational kitchen equipment, ranging from professional ovens and blast chillers to griddles and other cooking tools commonly used in restaurants and hotels. For many of them, seeing and handling such equipment directly was a new experience that offered a real picture of what it is like to work in a professional kitchen. “To become a good chef, you must know your equipment like your own friend,” said Chef Elvin while demonstrating the function and usage of each tool. Following the introduction session, the atmosphere shifted to a more dynamic and energetic setting as the cooking practice began. The menu for the day was roasted chicken—a classic dish that demands precision from preparation to roasting. The students were divided into groups and learned to marinate, set the correct temperature, and check the doneness of the chicken just like professionals. Laughter, discussions, the aroma of spices, and the sound of ovens filling the room made the first day of training vibrant and full of meaningful learning.

The next day, Chef Taufiq took the lead. While the first day focused on equipment introduction and basic techniques, the second day brought students deeper into the world of food production and kitchen management. Chef Taufiq guided participants to understand how to organize an efficient workflow, manage ingredients, and maintain strict hygiene standards. The students listened attentively, taking notes on insights they rarely encountered in the classroom. Through hands-on practice and direct instruction, the students not only learned cooking techniques but also understood how to operate a kitchen as a complete system. This embodied the true essence of the Merdeka Belajar Curriculum—connecting academic theory with real-world industry practice. At the end of the program, Professor Any, the accompanying representative from UNESA, expressed her appreciation. She noted that the training was highly beneficial and provided a learning experience that was not only enjoyable but also relevant to the needs of the culinary industry. “This has been a very good program. We hope similar collaborations can be carried out again in the future,” she said with optimism. Her remarks became a warm closing note for the two days of intensive learning between UNESA and Akademi Sages. The students’ enthusiasm, their direct exposure to a professional kitchen, and the guidance from the chefs illustrated how the implementation of the Merdeka Belajar Curriculum can be meaningful and effective.