Culinary Vocational School students are students generation Z with basic basic expertise in the culinary field. This research reviews the literature on culinary arts vocational school students' generation Z skills before entering the industrial world. The problems identified in terms of the demands of the industrial world in terms of expertise in the field of Culinary Arts, both in terms of production, service and entrepreneurship, must already be the expertise of SMK Culinary Arts students generation Z. The aim of this research is to determine the readiness of vocational school students generation Z to enter the industrial world before their internship, or after they graduate from the Culinary Arts Vocational School. The research method used in this research uses a journal literature review method, involving searching and analyzing published empirical studies about the skills of SMK Culinary Arts students in the industrial world, with a focus on the skills of SMK Culinary Arts students generation Z. Searches were conducted through academic databases such as “Google Scholar” and “PubMed”. The keywords used in the article search were "Vocational School Student Skills in Culinary Arts". The results obtained in each article analysis are that the skills of SMK Culinary Arts students are in the "medium" level skills category, and improvements in management or performance of Sustainable Culinary skills are required.