Culinary Arts Research Articles

Strategies to Improve Students’ Performance of Level three Culinary Arts at ERM-HOPE TVET Center Kabuga in Mathematics, Kicukiro District

Strategies to Improve Students’ Performance of Level three Culinary Arts at ERM-HOPE TVET Center Kabuga in Mathematics, Kicukiro District

Commercial Kitchen Management: From 4.0 to 5.0

Equipment utilization is one facet of commercial kitchen management. Technology era Industry 4.0 significantly impacted food production, and technology era Society 5.0 has improved the process’s effectiveness and efficiency. This study examines how human agents, such as chefs and kitchen crew, collaborate with artificial agents, represented by smart machines, to attain precision and consistency in the culinary arts. The study underlines the value of chefs’ essential skills, creativity, and leadership in delivering one-of-a-kind culinary experiences. While technology and clever tools have become integral parts of commercial kitchens, chefs’ human touch and personal interaction remain critical. The research also looks at the difficulties and limitations of artificial agents in perfectly recreating human experience and cultural characteristics. It emphasizes the importance of human–machine collaboration to optimize production processes, increase efficiency, and solve the issue of abstraction in the culinary arts. However, it highlights that technology can only replace human intelligence and experience to a limited extent. The study indicates that reciprocal care and collaboration between human and artificial agents are critical for commercial kitchen management’s long-term performance and sustainability in the Society 5.0 era.
 Keywords: human agents, artificial agents, commercial kitchen

Ubiquitous learning and synergy: Innovating vocational education in skilled trades and culinary arts, to fulfil united nations sustainable development goals

This paper examines the transformative role of ubiquitous learning and synergistic teaching methodologies in innovating vocational education within skilled trades and culinary arts. As the demand for skilled professionals grows, integrating these innovative approaches reshapes educational environments, making learning more accessible and engaging. Ubiquitous learning facilitates continuous access to resources through technology, enabling personalized and selfpaced education.The objectives of this paper, framed through Bloom's Taxonomy, include identifying the core components of these methodologies and explaining their distinctions from traditional methods. Additionally, it aims to demonstrate practical applications, analyze their benefits and challenges, propose a model curriculum, and assess their effectiveness in improving educational outcomes. This paper highlights how these paradigms make vocational education more accessible, engaging, and effective, ultimately preparing the next generation of skilled professionals and chefs for success in an ever-changing world. Through case studies and expert insights, this paper demonstrates the tangible benefits of embracing ubiquitous learning and synergistic methodologies in vocational training.

Smart Cook : An AI and Machine Learning Powered Culinary

By utilizing the power of artificial intelligence (AI) and machine learning (ML), the SmartCook system transforms how we approach cooking, marking a significant advancement in the field of culinary arts. SmartCook provides a cutting-edge solution for both inexperienced and seasoned chefs as the culinary scene changes. An all-inclusive culinary helper, SmartCook draws from a huge database of recipes, ingredients, and cooking methods. With the help of its AI skills, it can comprehend user preferences, dietary constraints, and the components that are accessible to create personalized recipe recommendations. Additionally, it provides in-the-moment instruction during cooking, supporting users in producing food with the best flavour and texture. Smart Cook’s machine learning component continuously enhances its predictions and suggestions by gathering information from user interactions and comments. It changes as dietary trends do.

ПЕРЕДУМОВИ ТА ФАКТОРИ РОЗВИТКУ ГАСТРОНОМІЧНОГО ТУРИЗМУ

This article examines the factors driving the development of gastronomic tourism as a contemporary and popular travel trend. The study identifies two primary groups of factors – general and specific – and provides their characteristics. Based on the analysis of these factors and their identified impact, the prerequisites for the development of gastronomic tourism are highlighted. The combination of these factors and prerequisites creates favorable conditions for the development and implementation of this type of tourism, popularization of ethnic cuisines and local features, as well as the improvement of dishes through competition under the influence of modern culinary art and consumer preferences. It is established that the set of factors and prerequisites is interconnected and integral, characterized by their mutual influence, however, in the work, they are ordered through classification and cultural and social factors, economic, infrastructural factors, the uniqueness of local cuisine, and the importance of state support are highlighted – all this allows for effective management of these prerequisites for the development of gastronomic tourism and building its strategy of popularization and formation. It is proven that there are also factors that influence the choice of a gastronomic destination, including: affordability, geographical location, climatic conditions, safety level, language barriers, personal interests, etc. In addition, the article presents a characterization of the target audience of gastrotours, namely, groups (types) of gastrotourists are identified: gourmets and food lovers, connoisseurs of culture and history, tourists traveling with family or friends, bloggers and influencers, health-conscious tourists, tourists seeking new experiences. Such a typological structuring will allow for more effective formation of marketing policy and taking into account all the features of gastronomic tourism and consumer preferences. The results of the study can be useful for developing effective strategies for the development of gastronomic tourism at the level of individual regions and countries, as well as for tourism companies wishing to expand their range of services.

Strategi Bisnis Kuliner Aceh: Transformasi Identitas Islami Melalui Inovasi Dan Komodifikasi


 
 Abstract
 The aim of this research is to examine Aceh's culinary business strategy which emphasizes commodification and innovation in order to transform Islamic identity. Aceh's rich culinary heritage reflects the varied and diverse Islamic values that make it the home of Mecca. This study looks at how innovative menus, presentation and customer experience are used by Acehnese food companies to project a strong Islamic identity. This research methodology is qualitative with a descriptive analysis approach including direct observation of industrial operations, literature review, interviews with industry professionals in the culinary arts field, and documentation. The findings of this research show how creative culinary entrepreneurs in Aceh are actively implementing new ideas in preparing and serving food in a way that respects Islamic principles. In addition, the use of branding, MPU Aceh's halal certification, and the provision of places of worship all contribute to the commodification of Islamic identity and are important components of business strategy. The results of this research are that this change in Islamic identity is increasing the gastronomic appeal of Aceh, both among local people and visitors. This business plan is expected to uphold and preserve Aceh's Islamic culinary heritage and have a positive impact on regional economic growth. These results provide in-depth information for the growth of culinary businesses based on Islamic identity in a similar context.
 
 Keywords: Commodification of Identity, Business Strategy, Acehnese Culinary
 

Strengthening the Social Capital through the Local Wisdom of Indonesia's students in Thailand

Abstract. As a long-time friend of Indonesia, Thailand is among the countries of choice for Indonesians to live overseas. This community services program has the main objective of developing social capital among the diaspora in Thailand, especially in Khon Kaen province. Most of the diaspora in Khon Kaen consists of undergraduate and postgraduate programs that receive scholarships from the Indonesian government or their internal institutions. Social capital, as in Islamic perception, “Ukhuwah Islamiyah,” and togetherness could increase their strength to bring great values to living abroad. The main problem is differences in human behaviour, human traditions, race, perspectives, and many other aspects that could decrease the togetherness value and lack of nationalism and pride in Indonesian culture. Living as a diaspora has many advantages, one of which is knowing things that one's surroundings do not, for example, culture. Diaspora Indonesia in Thailand has many greater benefits in terms of sharing Indonesian local culture in art, culinary arts, dancing, etc. Thailand citizens are mostly welcome to cultural sharing events from other countries due to receiving new knowledge concerning Indonesia. By sharing the culture and introducing Indonesia, it could increase the nationalism and togetherness of the Indonesian Diaspora. Therefore, making an event to share the local culture, which consists of many races in Indonesia, and introduce Indonesia's uniqueness is the solution to strengthening the social capital of the Diaspora Indonesia at Khon Kaen University. By collaborating with Persatuan Mahasiswa Indonesia di Thailand (PERMITHA) in the Khon Kaen branch, the community services could elaborate on local culture sharing with all Diaspora students who study at Khon Kaen University. One of the local cultures that could be shared is making batik. Sharing steps and how to make batik could interest many other Diaspora members from other countries.

Pengaruh Motivasi dan Pendidikan Kewirausahaan Terhadap Kesiapan Mahasiswa Sebagai Enterpreneurship di Era Globalisasi Pada Mata Kuliah Manajemen Usaha Boga

D3 Culinary Arts Study Program students are targeted to become graduates who are able to have an entrepreneurial spirit. Basically, building a business requires high motivation to be able to compete with other entrepreneurs. This research aims to see the influence of motivation and entrepreneurship education on students' readiness for entrepreneurship in the Catering Business Management course after completing their studies. The method used in this research is a quantitative descriptive method with correlation studies. The correlation analysis technique in this research uses the product-moment correlation statistical test using interval data with certain conditions. The coefficients table shows that the significance value of the motivation variable (X1) does not have a significant effect on variable Y (student readiness), namely 0.085 > 0.05. Meanwhile, variable X2 (entrepreneurship education) has a significant effect on variable Y (student readiness), namely 0.000 < 0.05. It can be concluded that with entrepreneurship education, students are ready to become entrepreneurs by having knowledge of business production management, knowing procedures, understanding how to produce businesses, and how to develop ideas.

PENINGKATAN PENGETAHUAN DAN KETERAMPILAN MELALUI DEMONSTRASI DAN SHORT EDUCATION MOVIES TENTANG LUKA BAKAR DI SMKN 3 KOTA PEKANBARU

Burns are a type of trauma with high morbidity and mortality that require special management from the early (shock phase) to the end phase. Handling of burns in the school environment is still relatively low, one of which is at SMKN 3 Pekanbaru City in the culinary arts department. The importance of appropriate management and the lack of knowledge about treating burns at SMKN 3 Pekanbaru City are the background for this community service. The methods used in this counseling are education, demonstrations and screening of short educational films about burns. The participants in the counseling were 32 students from SMKN 3 Pekanbaru City majoring in culinary arts. This activity starts from the planning stage to the evaluation, implementation will be held on Wednesday 8 November 2023 in the Restaurant room of the Culinary Department of SMKN 3 Pekanbaru City. The level of knowledge was measured using a questionnaire, and wound care skills were assessed using a check list sheet. The results of the counseling show that there is an increase in knowledge and skills regarding handling burns in the early phase. Through this counseling, it is hoped that participants will be able to apply the right steps in treating burns at an early stage.

The Effect of Individual Innovativeness on Gastronomic Experience and Purchase Intention in the Foods of the Future

With the increase in the world population, there are difficulties in reaching healthy and alternative food products. Today, the production of new generation nutritious and technologically developed foods that will change people’s eating habits and that have been created in a laboratory environment has gained momentum. These foods, which are seen as the foods of the future, also express the technological development and complete change of the foods consumed today. These foods are designed considering the changes in human life as a result of technology, and environmental sustainability. In order to adapt to these changes, it is important for people to be open to innovations and to experience them. Innovativeness is expressed as the positive approach that people show towards new goods, services, ideas, etc. For this reason, the food that people experience has an important place in their purchase decision. This study was designed to reveal the impact of individual innovativeness on experience and purchasing in the foods of the future. For this purpose, the data were obtained from Gastronomy and Culinary Arts students, who are the chefs of the future, through purposeful sampling. The obtained data were collected through 284 surveys applied to the participants. Within the scope of the study, the data were analyzed with explanatory factor analysis and multiple regression analysis. In this study, all sub-dimensions of individual innovativeness were considered as independent variables, whereas all sub-dimensions of experience and purchase intention were considered as dependent variables. Based on the findings, it was concluded that individual innovativeness had a significant effect on experience and purchase intention.

Culinary Creations for the Development of MSMEs in Creating Traditional West Cikalong Foods and Drinks

This article explores the pivotal role of traditional culinary arts in fostering the development of Micro, Small, and Medium Enterprises (MSMEs) in West Cikalong. Emphasizing community involvement, it delves into how local food and drink specialties serve as a catalyst for economic growth and social enrichment. The study highlights the diverse culinary heritage of West Cikalong, underscoring the potential of indigenous food and drinks for commercial success. It examines the initiatives aimed at skill development, focusing on traditional cooking techniques and recipes, and how these bolster MSME growth. The article addresses the challenges in preserving authenticity and competing in the market, while recognizing opportunities for innovation and expansion. Incorporating case studies, it showcases successful local MSMEs that have made significant community impacts through culinary endeavors. Furthermore, the role of culinary tourism in enhancing local economic stability and MSME development is discussed. This study underscores the synergy between culinary heritage and economic development, advocating for the integration of traditional culinary practices into MSME strategies as a means for community empowerment and sustainable development in West Cikalong.

Development of Wondershare Filmora Food Photography Learning Media in Culinary Arts Course at Medan State University

This research aims to: (1) Produce Wondershare Filmora-based learning media in Culinary Arts Subject; (2) Test the feasibility of Wondershare Filmora-based learning media in Culinary Arts Subject according to material experts and media experts. The research location was conducted at the Culinary Education Study Program at Medan State University. The research time was November 2022 - January 2023. This research uses the ADDIE development model which is limited to 3 steps, namely (1) Analysis (needs analysis); (2) Design (making storyboards and making learning media); (3) Development (validation by material experts and media experts). The research subjects consisted of one material expert, one media expert, and 30 students of the Cosmetology Education Study Program. The data collection technique used a questionnaire to capture material quality data and media quality data. The data analysis technique was descriptive. Based on the results of this study, the results of the analysis of the needs of lecturers and students that all lecturers and students need Wondershare Filmora learning media, each score ≥ 50 percent. This media can be disseminated and implemented in the Culinary Arts course. The results of the material expert validation obtained a feasibility of 95.38 percent with the criteria "Very Feasible", and the results of the media expert validation obtained a feasibility of 94.12 percent with the criteria "Very Feasible" so that Wondershare Filmora media learning in the Culinary Arts course Food Photography material is included in the "Very Feasible" category with an average value of 94.75 percent. The results of student assessment of student response trials of Wondershare FIlmora learning in Culinary Arts courses Food Photography material are very high with a score of 4.63.

Sistem Pendukung Keputusan Pemilihan Jurusan Menggunakan Metode TOPSIS Berbasis Web Studi Kasus: SMK Negeri 38 Jakarta Pusat

The selection of majors at SMK Negeri 38 Jakarta currently relies on a single opportunity during registration, without considering various factors that might influence students' choices. This underscores the necessity for developing a decision support system that can aid prospective students in selecting majors aligned with their interests, potentials, and characteristics. The aim of this research is to design and implement a decision support system using the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) method as an alternative to facilitate a more informed decision-making process. The research methodology involves data collection from prospective students, including personal interests, the average grades from the first to the fifth semester of junior high school, average school examination scores, registration pathways, and percentiles of grades. This data serves as input for the TOPSIS method to generate recommendations for study focus options that suit the characteristics of each prospective student. The research findings indicate that the implementation of a TOPSIS-based decision support system offers a more accurate possibility for major selection, aligning with the potentials and interests of prospective students. This system allows for data filtering and processing to produce recommendations guiding prospective students in choosing a suitable study focus among three available options: Hospitality, Culinary Arts, and Fashion Design. Conclusively, the decision support system using the TOPSIS method proves to be an effective solution in aiding new prospective students at SMK Negeri 38 Jakarta in selecting majors aligned with their interests and potentials, thereby reducing the tendency for errors in major selection based on a single registration opportunity.

외식 및 조리전공 학생의 조리교육환경과 전공 만족 간의 구조관계

This study analyzed the effects of culinary education environment on major immersion and major satisfaction among students majoring in foodservice and culinary arts at various educational institutions. Specifically, the study examined the influence of the culinary education environment on major immersion and major satisfaction, and it verified the mediating effect of major immersion between them. The results of research confirmed that among the sub-factors of the culinary education environment, curriculum, teaching ability, and social recognition had a significant effect on major immersion, and major immersion had a significant effect on major satisfaction. Furthermore, partial mediating effects of major immersion were observed between the culinary education environment and major satisfaction. The results showed that improving the culinary education environment can have a positive influence on both major immersion and major satisfaction.

The effects of social disconnectedness, social media addiction, and social appearance anxiety on tourism students' career intentions: The moderating role of self-efficacy and physical activity

This study aims to explore the relationships between social disconnectedness, social media addiction, social appearance anxiety and the career intentions of hospitality and tourism students in the industry. Moreover, it examines the moderating roles of physical activity and self-efficacy on these relationships. Data were collected through questionnaires from undergraduate students at the departments of tourism management, gastronomy and culinary arts, recreation management and tourist guidance across nine different universities. A convenience sampling method, one of the non-probability sampling methods, was employed, reaching a total of 719 respondents. The study revealed that social disconnectedness increased social media addiction, which in turn escalated social appearance anxiety, thereby reducing the students' intention to build a career in tourism. Nevertheless, it was found that physical activity can mitigate the negative impact of social disconnectedness on social media addiction. Additionally, self-efficacy buffered the adverse effect of social appearance anxiety on the intention to pursue a career in tourism. The results of this study provide valuable insights and recommendations for tourism education and career counseling, enabling a deeper comprehension of the psychosocial factors that may influence students' career development and intentions.

Culinary Acculturation Strategy at Dapur Babah Elite & Tao Bar Restaurant

Cultural acculturation has brought changes on culinary as it is seen in a restaurant called Dapur Babah Elite & Tao Bar. This restaurant is the acculturation manifestation of Chinese, Javanese and Dutch cultures. The research aims to figure out acculturation strategies found in the culinary arts at Dapur Babah Elite & Tao Bar. The approach used in the research is a descriptive qualitative approach by using John W. Berry theory (2005). Data collection techniques were obtained from observations, interviews, and documentation. Based on the analysis result, the naming of Dapur Babah restaurant was inspired by Peranakan (crossbreed) culture in the past. It is also known that there are two kinds of acculturation strategies found, those are integration and assimilation strategies. Culinary that used integration strategy covers Babah mixed rice, hong chicken (red braised chicken), Semarang spring rolls, and Peranakan fried rice. Whereas, culinary that used assimilation strategy was Babah pongteh chicken (braised chicken in fermented soy bean sauce) and lontong Cap Go Meh (rice cake with mixed condiments).

Facing Demographic Challenges: Marketing Strategies for Retaining and Attracting Students at SMKS Muhammadiyah Tumijajar

Education is a key aspect in the development of a country. Vocational High Schools (SMK) have an important role in providing quality vocational education to the younger generation. However, like many other educational institutions, SMKS Muhammadiyah Tumijajar is also faced with significant challenges, one of which is demographic challenges. Demographic challenges refer to changes in the demographic structure of a population, which can impact social institutions, including educational institutions . This research aims to understand the demographic challenges faced by SMKS Muhammadiyah Tumijajar, explore alternative solutions that can be implemented, and formulate the most suitable solution for this institution. The results of the research show that the demographic challenges faced by the Muhammadiyah Tumijajar Vocational School are a decrease in the number of students in several skill concentrations, especially in the field of culinary arts , migration and urbanization of the population, which causes people's desire to study outside areas that are considered better , as well as competition . with other educational institutions. To overcome these challenges, Muhammadiyah Tumijajar Vocational School needs to implement an effective and sustainable marketing strategy. This strategy must be able to increase student interest in choosing a concentration of expertise at SMKS Muhammadiyah Tumijajar , retain existing students , and increase the competitiveness of SMKS Muhammadiyah Tumijajar among other educational institutions. Based on the research results, an effective marketing strategy for Muhammadiyah Tumijajar Vocational School is improving the quality of education and learning , carrying out effective promotions and branding , and building collaboration with strategic partners. It is hoped that the implementation of this marketing strategy can help Muhammadiyah Tumijajar Vocational School to remain relevant and competitive in the future.

Peculiarities of food culture in the Republic of Sakha (Yakutia)

The article examines the content of human nutrition, based on an axiological approach to understanding culture: food can become a carrier of spirituality and cultural value meanings. In this connection, the semantic meanings of such concepts as "food culture" and "gastronomic culture" are revealed. In modern science, everyday food culture correlates with the definition of "gastronomic culture", although to date there is no unambiguous understanding of this multidimensional cultural phenomenon, which is a specific attribute of each regional culture. The subject of the study is the food culture in the Republic of Sakha (Yakutia). The object of this study is the peculiarities of everyday food culture in the Republic of Sakha (Yakutia). To identify possible gastronomic brands of Yakutia, a pilot survey was conducted among residents of the Republic of Sakha (Yakutia). The presented article is relevant due to the fact that currently in modern culture there is a growing interest in the field of everyday food culture. The topic of food covers all areas of popular culture. Many books and periodicals on culinary topics are published. Exhibitions and competitions of culinary art are held. The catering system is actively developing. And these issues seem relevant today from the point of view of cultural knowledge and deserve close theoretical study.

Tutorial Animation for Learning Entrepreneurship Skills to Improve The Economic Independence of SLB Students with Intellectual Limitations

The lack of entrepreneurial skills or life skills for Special School (SLB) students is one of the reasons why SLB graduates are still found not to be economically or financially independent. Therefore, optimal entrepreneurial skills assistance through community service programs is very important to do. This study aims to equip intellectually disabled students of Special Senior High School Purwosari Kudus with entrepreneurial skills and be able to be economically independent by training the students with entrepreneurial skills focusing on culinary art, batik making, and motorcycle washing using animated learning tutorials. The methods used as a solution to overcome the problem are (1) socialization, (2). entrepreneurship skills training with animated tutorials (3). Giving assistance to teachers and students in practicing entrepreneurship skills in the classroom and (4) empowerment. The results of this community service showed an increase in the knowledge and skills of students and teachers of SLB Pruwosari Kudus related to entrepreneurial skills in culinary art, batik making, and motorcycle washing after being given entrepreneurial skills training using animated tutorials. Considering the increasing knowledge and skills of students and teachers, it is hoped that after completing their studies, SLB students, especially SLB N Purwosari Kudus, will have sufficient provisions to be financially independent.Keyword: Vocational Skills, Special School, Intellectual Disability, Animation of Tutorial

윤리적인 미식의 이해와 실천

Following Brillat-Savarin’s aphorism, “You are what you eat”, many contemporary literary scholars and college professors have been increasingly drawn to food-centric studies. They seek to articulate and develop the profound connection between food consumption and personal identity. Remarkably, in the USA and Canada, some scholars advocate for literature courses that combine literary analysis with immersive experiences like food-oriented field trips, cooking classes, and communal dining. These courses allow students to explore the intricate relationship between food, culture, environment, politics, and economics. This paper asserts that by participating in such courses, college students can derivate intellectual enrichment and practical skills in the culinary arts. Furthermore, these courses encourage students to consider their connections to the place and environment where the food was made. With the aim of inspiring the design of a creative and interdisciplinary curriculum for undergraduate students, this paper proposes that Yann Martel’s 2001 novel Life of Pi as a potential text suitable for food-oriented classes. It demonstrates that Life of Pi is, in essence, a food narrative that underscores the importance of physical and spiritual nourishment. Additionally, it outlines a pedagogical approach for using Life of Pi in a classroom setting that seamlessly blends literary study and culinary projects.