Makassar Tourism and Training Project (MTTP)

FOOD PRODUCTION plus 
FOOD AND BEVERAGE SERVICE

Students also visited places such as Gelael Supermarket to look at the produce departments (vegetables, fruit, fish and meat). It is important that students know what is available and what is good quality. Other visits included going along to the Imperial Arayaduta Hotel to see the hotel's kitchen in action and to get a feel for workplace environments and procedures.

Other vocational schools in Makassar send teacher representatives to industry workshops and occasionally, when time permits, to SMK 6 to see what is happening there. Workshops have featured strongly during the past two years. Topics for these workshops range from Basic methods in Cookery, Fruit and Vegetable Carving, Designing Menus to Match Market Demands, Following Workplace Hygiene Procedures and Monitoring Catering  Revenue Costs. 

It was lunchtime when Kevin from KGRE visited SMK 6 to see Hubert. He was working together with staff and students. Hubert is about to complete his two year placement through MTTP at SMK 6. The restaurant at SMK 6, and the food the students serve there, is  excellent and a credit must go to Hubert’s guidance, the teaching staff’s expertise and enthusiasm, and of course the hard work by the students. Hubert took me on a brief tour of the school before we sat down for lunch. There were students busily studying fashion, hotel hospitality and even studying how to make people look more beautiful. Kevin also visited SMK 6 teacher Ibu Susi in the school library. They chatted about Self-Access materials in the school and general matters concerning English language learning.

After the tour Ibu Susi, Hubert and Kevin sat down in the very smart and well laid out SMK 6 restaurant. The restaurant is where members of the public can come and have lunch. The food served is prepared, cooked and served by students. They are very professional and Kevin says that the food was very good. By giving real experiences in serving for example they soon become confident and comfortable serving strangers/customers. People who go there for lunch have to pay therefore the food needs to be good and so does the service. Often tourists from Europe and Canada drop in for lunch too and that is a real test for the students.  The credit for this must go people like Hubert from MTTP, the school’s teachers and the students themselves. Well Done'.

Here's an e-mail received at KGRE on Wednesday, March 10th, 2004.

Hello Kangguru,
We just read the web site featuring the Makassar Tourism and Training Project at SMK 6 with Mr. Hubert Amann.
As two Canadian consultants working near Makassar, we had the opportunity last year to be guests at the SMK 6 Restaurant when it first opened.  We were greeted with friendly students, given great service and had a delicious meal.  We were impressed.  It was obvious that Chef Amann's excellent training program was making a significant impact on raising the standard at SMK 6.

Yours sincerely,
Ms. Gail Oglow and Mr. Garry Graham
Castlegar, British Columbia
Canada

KGRE called into Makassar Café to interview a young chef named Ramli. Ramli attended SMK 6 many years ago and he is a wonderful example of a village boy (as he calls himself) who knew what he wanted and made sure he got it. He wanted to work in Food and Beverage. He has not only studied here in Indonesia including at SMK 6 but also overseas and on cruise ships. He even worked for some time on a tanker ship. He has worked as a chef and a lecturer and in all sorts of places. He is now working together with fellow chefs and cooks at the Makassar Cafe. The day I visited him he was helping staff at the café to improve the quality of the pizzas available at the cafe. Ramli will continue instructing at the café for several more months before moving onto new things. As Ramli says, 'Never be satisfied with what you’ve got especially as far as knowledge goes – keep learning and experimenting'. 

You can hear Ramli on KGRE later this year.