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The Patisserie Project Based Learning Model to Enhance Vocational Students’ Generic Green Skills
part of series:
  Advances in Social Science, Education and Humanities Research
  doi:10.2991/ictvet-14.2015.6 (how to use a DOI)
Ana Ana, Sri Subekti, Siti Hamidah
corresponding author:
Ana Ana
publication date:
March 2015
Patisserie, patisserie project-based learning model
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.
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