Culinary ( or F&B Product ) is a task force or department in hotel that handles food production. Culinary is about preparation, cooking and serving food. its function is to make all types of food specified in the menu; or even make food ordered by guests such as at banquets, outside catering or other bookings.

The competencies possessed by students after being trained are to have expertise and knowledge in matters relating to the menu to produce maximum dishes, including:
1. Taste
2. Cleanliness
3. Cooking speed
4. Standard Presentation
5. Use of presentation equipment