The Implementation of Fusion Food Teaching Materials Based on Local Bali Food in Vocational High School Students in Culinary Expertise
- DOI
- 10.2991/assehr.k.211222.026How to use a DOI?
- Keywords
- Teaching Material; Local Food; Balinese Fusion Food Skills
- Abstract
The present study aimed at describing (1) the results of the implementation of local food teaching materials seen from the students’ practical learning outcomes, (2) learning tools starting from the student worksheet and learning videos on the basic competency of fusion food for the 12th grade students of Vocational High School in Buleleng Regency, (3) students’ responses toward local food teaching materials used in the 12th grade learning fusion food. Teaching materials can facilitate students to explore the material for developing fusion food learning. Furthermore, the obstacle in the development and use of local food teaching materials, namely the COVID-19 pandemic condition which makes it impossible to present students as a whole in class. This research was developmental research using the ADDIE model. The subjects of this research were teachers, research team, and students. The number of respondents were 36 people. Data were collected by conducting observation and questionnaire methods. Data were analyzed by using descriptive analysis technique. The results of study showed that: (1) the implementation of local food teaching materials through practical learning activities of Fusion Food at four vocational schools in Buleleng district could be declared successful based on the results of the students’ practice performance assessment on each dish considering 4 aspects, namely aspects of color, taste, texture, and presentation. The salad dish with an average score of 3.78 was categorized into good category, soup with an average score of 3.80 was categorized into a good category, the main course with a score of 3.77 was categorized into a good category, and dessert with a score of 3.72 was categorized into a good category, (2) the fusion food learning tools had been arranged based on local Balinese food ingredients, starting from the students’ worksheet and food learning media (learning videos), (3) students’ responses to teaching materials used as teaching materials to support practical activities were positive.
- Copyright
- © 2021 The Authors. Published by Atlantis Press SARL.
- Open Access
- This is an open access article under the CC BY-NC license.
Cite this article
TY - CONF AU - N W Sukerti AU - Cok Istri R. Marsiti AU - Luh Masdarini AU - Damiati Damiati PY - 2021 DA - 2021/12/21 TI - The Implementation of Fusion Food Teaching Materials Based on Local Bali Food in Vocational High School Students in Culinary Expertise BT - Proceedings of the 4th International Conference on Innovative Research Across Disciplines (ICIRAD 2021) PB - Atlantis Press SP - 162 EP - 168 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.211222.026 DO - 10.2991/assehr.k.211222.026 ID - Sukerti2021 ER -