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title:
 
The Patisserie Project Based Learning Model to Enhance Vocational Students’ Generic Green Skills
publication:
 
tvet-14
part of series:
  Advances in Social Science, Education and Humanities Research
ISBN:
  978-94-62520-53-0
ISSN:
  2352-5398
DOI:
  doi:10.2991/ictvet-14.2015.6 (how to use a DOI)
author(s):
 
Ana Ana, Sri Subekti, Siti Hamidah
corresponding author:
 
Ana Ana
publication date:
 
March 2015
keywords:
 
Patisserie, patisserie project-based learning model
abstract:
 
Characteristic of patisserie learning is very different to other culinary expertise learning.  To obtain maximum results, the patisserie learning process need to be designed and developed based on a particular model and approach, so that it has a clear foundation, both conceptually and operationally. The objectives of the research were to: develop model of Patisserie learning based project to improve generic green skills vocational students’, and produce learning tools such as lesson plans, manual of patisserie project based learning model. Delphi Technique is used to assess learning tools. To measure level of inter-rater reliability of the model and its classroom implementation, percentages of agreements (PoA) are used.  Data collection techniques employed in the study are questionnaire validation sheets. The results shows that teaching and learning tools of Patisserie based on project can be used in patisserie learning, with a fairly high level of agreement.
copyright:
 
© The authors.
This article is distributed under the terms of the Creative Commons Attribution License 4.0, which permits non-commercial use, distribution and reproduction in any medium, provided the original work is properly cited. See for details: https://creativecommons.org/licenses/by-nc/4.0/
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