The UPI Business Incubator, under the coordination of the Directorate of Innovation and Centers of Excellence at the University, has successfully conducted the Batch 1 Training Program on Creative Economy Start-ups. This particular batch focused on the category of “Culinary-based Creative Economy.” Dr. Tutik Inayati, S.Mn, M.SM., assumed the responsibility as the program coordinator. The training spanned over a period of two days and took place on May 19, 2023, at the prestigious Center of Excellence (CoE) building of UPI.
The first day of the program featured two key sessions. The first session, led by Asep Ridwan Lubis, S.Mat., MBA., CSBA, delved into the topics of design thinking, problem solution, and product market. The second session, conducted by Dr. Yulia Rahmawati, M.Si., revolved around the fundamentals of culinary arts, branding, promotion, and marketing. Dr. Pandu Hyangsewu, M.Ag., the Chairman of UPI’s Business Incubator, expressed his hopes that the webinar participants would fully engage in the program, emphasizing that it was an opportune moment for young, aspiring entrepreneurs. This training program was not limited to those who already owned businesses but also welcomed those with innovative ideas. Each batch is expected to bring forth creative and innovative ventures.
During the opening remarks, Arvian Triantoro, S.Pd., M.Si., representing the Directorate of Innovation and Centers of Excellence, highlighted the significance of the training program in fostering existing potential. He emphasized the aim of nurturing participants’ abilities and providing support in terms of funding and financial aspects, recognizing them as valuable assets to the university community. The CoE building, according to Triantoro, would serve as a shared space and eventually house a culinary center and cafeteria. The vision is for these establishments to be run by student entrepreneurs, promoting a continuous flow of ideas and collaborations. Additionally, he expressed long-term aspirations for establishing partnerships and organizing specialized boot camps, potentially facilitating entry into platforms such as Shopee and other sectors.
The training program attracted participants from various faculties within UPI, including both students and alumni. Dr. Tutik Inayati S.Mn, MSM, elucidated the mechanism of the training program, explaining that the boot camp would span two days. The first day would primarily focus on imparting knowledge, while the second day would require participants to present their individual business model canvases. Dr. Inayati encouraged participants to bring prototypes and anticipated cash flows for the upcoming year if their businesses were already operational.
In addition to the instructional sessions, participants engaged in group discussions as a means of critical thinking and problem-solving. Each group strived to present their best ideas, stemming from their collaborative discussions. Reflecting on the training program, participant Erlin Nisa Alviyah expressed her delight in gaining new insights into start-ups, the business world, and methods for nurturing and expanding them. She shared her own idea related to efficient vegetable-based products, inspired by the widespread interest in healthy eating. Alviyah expressed hopes that similar training programs would continue, fostering entrepreneurial excellence within the University of Education Indonesia, both in terms of existing participants and future batches. She concluded by expressing her aspirations for all participants to successfully apply the acquired knowledge and skills.
The inaugural batch of the Creative Economy Start-up Training program concluded successfully, with participants actively and creatively engaging in the various activities. As an expression of appreciation, all participants who took part in this webinar series will receive certificates and further support in developing their businesses or ideas. The program will continue with five subsequent batches, scheduled to be conducted monthly. The second batch is set to take place on June 16-17, followed by the
third batch on July 14-15, the fourth batch on August 25-26, and the fifth batch on September 15-16. In addition to the culinary category, each batch will explore different categories such as art and design, services, and accommodations.