<![CDATA[Sustainable tourism development requires local communities capable of delivering quality culinary products that meet hospitality industry standards. This Community Service (PkM) activity was conducted in Kelurahan Tanjung Buntung, Kecamatan Bengkong, Batam City, targeting approximately 50 housewives to strengthen their culinary competencies based on hospitality standards. The activity employed a participatory approach consisting of four stages: preparation, training implementation, evaluation, and documentation. Training materials covered five core competencies, namely basic cooking, food hygiene and sanitation, food safety, food plating, and food costing, delivered through lectures, demonstrations, interactive discussions, and question-and-answer sessions. The results show that participants demonstrated high enthusiasm and active engagement throughout the training, particularly in discussing the practical application of food safety and cost-efficient food preparation in daily household activities. This activity contributed to strengthening community capacity, particularly among women, in producing safe, hygienic, and visually appealing culinary products, while supporting local economic development. The program aligns with the achievement of Sustainable Development Goals (SDGs), specifically Goal 4 (Quality Education), Goal 5 (Gender Equality), Goal 8 (Decent Work and Economic Growth), and Goal 12 (Responsible Consumption and Production). Future activities are recommended to include hands-on practice sessions, business mentoring, and pre-test/post-test evaluation to optimize and sustain the program's benefits for the community]]>
