Profile of food chemistry lectures in chemistry education program: A descriptive study on the fulfillment of competency standards of chemistry teacher candidates

Abstract

The Ministry of Research-Technology and Higher Education of Indonesia has established competency standards and Learning Outcomes (LO) for chemistry teacher candidates. The fact is that until now chemical education in school is still far from expectations. One of the subjects in the department of chemistry education which has a responsible for the fulfillment of competence is food chemistry. Food chemistry is one of the elective courses provided to prospective chemistry teachers in most of Teacher Education Institutions (TEI). Descriptive study has been conducted to picture the implementation of the food chemistry lectures from the perspective of the curriculum, the learning process, and the students’ views. The subject involved were, secondary data (curriculum) from six (6) TEIs, students, and classroom activity. The data were interpreted by triangulation to make a conclusion. The results showed that lectures have not fully accommodated the LO according to competency standards expectations. The lectures have accommodated the fulfillment of conceptual achievement, but still lacks the building of high-level skills of such as problem-solving skills and evaluative thinking skills. The recommendation of this research is the need to reorient the curriculum of food chemistry course and its implementation in the lecture.