Semarang, November 6, 2026 — Dharma Wanita Persatuan (DWP) of the Faculty of Engineering, Universitas Negeri Semarang (FT UNNES), held its regular gathering combined with a cooking workshop entitled “Basic Seasonings and Various Sauces” on Friday, November 6, 2026. The event took place in the Meeting Room on the second floor of the Faculty of Engineering Dean’s Office Building, featuring Juwita Ria Rumondang, S.Pd., M.Pd., a lecturer from the Culinary Education Study Program at FT UNNES, as the speaker and workshop instructor.
The event was attended by the Chairperson of DWP FT UNNES, Dra. Endang Kurniati, M.Pd., along with all members of the Faculty of Engineering’s DWP. The workshop served as an initiative to develop practical skills and enhance members’ capabilities through hands-on learning that can be applied in everyday life.
With the theme “Basic Seasonings and Various Sauces,” the activity provided participants with an opportunity to learn about different types of basic seasonings and sauces commonly used in food preparation. Beyond expanding their culinary knowledge, the workshop also served as a platform for sharing experiences and developing skills in preparing food more effectively, creatively, and efficiently.
Enhancing Cooking Skills Through Practical Learning
During the workshop, Juwita Ria Rumondang, S.Pd., M.Pd. introduced participants to various types of basic seasonings and their applications in preparing different dishes. Understanding the characteristics of seasonings, flavor combinations, and food preparation techniques is essential for producing dishes with balanced and appropriate flavors.
Basic seasonings are fundamental components of cooking, as they can serve as the foundation for preparing a wide variety of dishes. By understanding their composition and preparation methods, participants can organize their cooking activities more efficiently without having to start every preparation process from scratch.
In addition to basic seasonings, the introduction to various sauces broadened participants’ understanding of different food preparation techniques. The appropriate use of sauces can enhance flavors, encourage creativity in food presentation, and provide additional alternatives for preparing available ingredients.
Through instructional sessions and practical cooking activities, DWP members gained valuable hands-on learning experiences. The knowledge and skills acquired are expected to be applied in household activities and potentially developed into productive skills with added value.
Promoting Women’s Empowerment Through SDG 10
This activity aligns with Sustainable Development Goal 10: Reduced Inequalities, particularly in promoting learning opportunities, skills development, and women’s capacity building.
Through its regular educational and skills-development activities, DWP FT UNNES seeks to provide a supportive environment where members can acquire new knowledge and develop practical competencies. Access to learning and personal development opportunities is an important aspect of women’s empowerment, enabling women to participate more actively in family life and their surrounding communities.
The cooking skills acquired through the workshop can provide benefits beyond household food preparation. They may also serve as a foundation for developing creativity and exploring productive opportunities. In this way, DWP members are encouraged to strengthen their individual capabilities through learning activities that are relevant to everyday needs.
The initiative also highlights the importance of creating an inclusive environment that supports women’s participation in non-formal education, knowledge exchange, and skills development with equal learning opportunities.
Encouraging Responsible Consumption Through SDG 12
In addition to promoting women’s empowerment, the workshop is also connected to Sustainable Development Goal 12: Responsible Consumption and Production.
Knowledge of basic seasonings and various sauces can serve as a practical starting point for encouraging more responsible food management. By understanding the functions and uses of different ingredients, participants can plan their cooking activities more carefully, select ingredients according to their needs, and optimize the use of available food resources.
Preparing basic seasonings can also make food preparation more practical and organized. Proper ingredient planning may help prevent excessive purchasing and minimize unused food ingredients.
Through this workshop, participants are encouraged to recognize that cooking is not solely about preparing delicious meals. It also involves careful consideration of ingredient selection, food preparation, storage, and the efficient utilization of available resources.
Applying these practices in everyday life represents a simple step toward more responsible consumption patterns while increasing awareness of the importance of reducing potential food waste.
Strengthening Togetherness and Capacity Development Among DWP Members
The regular gathering, combined with this skills-development workshop, also provided an opportunity to strengthen relationships among DWP members of the Faculty of Engineering UNNES. In addition to acquiring new knowledge, the activity encouraged interaction, experience sharing, and positive communication among participants.
Through educational and practical initiatives, DWP FT UNNES continues to encourage an organizational environment that actively supports the development of its members’ capabilities. Collaboration with a lecturer from the Culinary Education Study Program also demonstrates how academic expertise can be applied to provide direct benefits through learning activities within the organization.
DWP FT UNNES hopes that similar activities can continue to be organized on a regular basis, featuring various educational themes that provide meaningful benefits to its members. In this way, regular gatherings can serve not only as opportunities for social interaction but also as platforms for learning, women’s empowerment, and the promotion of more responsible lifestyles.
Through this initiative, FT UNNES contributes to the achievement of SDG 10 and SDG 12 by encouraging women’s capacity development and raising awareness of the responsible management and utilization of food resources in everyday life.
