PORTALJABAR, BANDUNG CITY - Several 12th-grade vocational high school students in West Java took the Vocational Competency Test (UKK) at their respective schools. This included culinary students at SMKN 9 Bandung. A total of 206 students took the UKK with two options.

"We offer two schemes: commis chef and commis pastry. A total of 128 students chose commis chef, while the rest chose commis pastry. This choice is given so that students can hone their potential according to their interests," said the Head of the Culinary Study Program at SMKN 9 Bandung, Vianny Agustina Citrasari when met at the school, Tuesday (4/14/2026).

Referring to the commis chef competency unit from the Professional Certification Institute (LSP), students are tasked with preparing continental dishes made from poultry, seafood, and eggs combined with vegetables, potatoes, and various soups.

"The menu includes sandwiches, an appetizer in the form of shrimp cocktail, a main course in the form of a scotch egg with mixed vegetables and mashed potatoes, and soup in the form of chicken cream soup," he explained.

Meanwhile, in the commis pastry scheme, competency units include making yeast dough, chocolate processing, dessert plating, making soup/pastry, and cakes packaged into petit fours (one or two bite-sized meals).

Vianny assessed that the students' competencies were already quite adequate. However, she emphasized that evaluations would continue to be conducted on an ongoing basis. "As educators, we certainly cannot be complacent. We will continue to conduct evaluations so that in next year's exams, the next class can improve and have better competencies than the previous," she said. (Rep pun/bhf)