Culinary Course Research Articles

DEVELOPMENT OF A STUDENT WORKSHEET ON MEGIBUNG TRADITION MATERIAL BASED ON PROJECT-BASED LEARNING IN THE CULINARY ARTS VOCATIONAL EDUCATION STUDY PROGRAM

This research aims to describe the student responses to the developed Student Worksheets on Megibung Tradition material in the Balinese Culinary course. It employs a type of development research intended to develop Student Worksheets for Balinese Culinary courses. The subjects of this study were third-semester students of Culinary Arts Vocational Education FTK Undiksha. The selection of these subjects is based on the urgency of providing Balinese Culinary teaching materials, researchers’ role as lecturers, and research respondents. This research instrument is an assessment format consisting of aspects related to (1) material/concept, (2) construction, and (3) technical elements. The results showed that: (1) there are two stages in developing Student Worksheets, namely the preparation stage and the development stage. (2) A feasibility analysis indicated that the use of Student Worksheets with a project-based learning approach is suitable for learning and can enhance student creativity, specifically in the Balinese Culinary course for the ability to serve food with Megibung. (3) After making improvements based on expert validation, student response measurements were taken as users of this Student Worksheet. In general, the results of the student response questionnaire were summarized as follows: 75% of students rated this Student Worksheet as good, 10% gave a moderate response, and 10% gave a very good response.

Stock and Sauce Teaching Materials for European Culinary Courses: Vocational Education

This research is motivated by learning less effective activities because educators must provide detailed information while teaching materials could be more supportive. In addition, the lack of teaching materials will make it difficult for students to carry out learning activities outside of learning hours. The research aimed to develop learning materials related to broth and sauce in European culinary courses. The study used a research and development design adapted to the ADDIE model (analysis, design, development, implementation, and evaluation). The subjects involved in this study were third-semester students of the Tata Boga study program selected by total sampling because the number of students was less than 100. The data collection methods used were document analysis, observation, interview, and questionnaire distribution. Then, the data were analyzed quantitatively and qualitatively. The research findings show that the learning materials developed as e-modules cover students' attitudes, cognition, and skills. The developed product is very feasible and has positive student responses.

Foodism in Ireland: feeding foodie philosophy or showing a shift in contemporary food culture?

ABSTRACT This paper examines contemporary food culture in Ireland through the phenomenon of foodism and the habits and traits expressed through the subculture of foodies. Elements and actors of the Irish food scene are also considered. Qualitative research was applied to investigate the five research objectives posed. This featured six in-depth interviews with “key informants” from Ireland’s tourism sector, educational sector, food sector, and a state food agency, conducted during 2020. The study draws insights from the fields of cultural studies and sociology. Thematic analysis was applied as part of the methodology process, from which five themes developed from the data findings. These are: (1) An evolving Irish food culture, (2) Two perceptions of Irish food, (3) A breakdown of hierarchies, (4) Influencing factors, (5) State body remits. The primary research reveals that industry experts and academics concur that Irish food and culture have “evolved” from a more traditional cuisine and culture and that these are dynamic entities. In addition, it establishes that there is a “hunger for food” amongst a small but growing cohort of Ireland’s population, who wish to gain information via food media and to access food experiences such as culinary courses, gastro tours and food festival events.

Estágio e Mercado de Trabalho Percepções dos alunos dos cursos de Turismo e Hotelaria de Instituições de Ensino Superior do Rio de Janeiro [Brasil

Taking into account the General National Curriculum Guidelines for the organization and operation of the Technology Courses and the National Catalog of Technology Courses (2016), this paper derived from research in Master course aims at proposing a unit study plan of the Cocktail Preparation discipline (this is, as a rule, part of the curriculum structure of Technology in Culinary courses). Its didactic-pedagogical process, theoretically and methodologically based on meaningful learning, aims at promoting the articulation of knowledge related to Cocktail Preparation and the drinks involved in it, with other areas of knowledge and the passage from a know-how restricted to the technical domain (elaboration of cocktail recipes) to a reflexive theoretical-practical action. For this, the Study Plan concludes the proposition of learning activities in the direction of co-creation and development, by students, of a project of a tourist circuit linked to Creative Tourism. This will bring to the course of the discipline the perspective of professional insertion in the applicability of these studies, as well as the design of an alternative tourism product that could be implemented.

Innovative Solutions to Increase Dietary Diversity of Rural Households

Today, it is becoming important to achieve food security in all countries. This article aims to find sustainable and innovative ways to improve household dietary diversity score (HDDS). Analyzes were carried out based on 320 small farms in the Samarkand region using cross-sectional data in 2021. T-test method were applied to find differences in dietary diversity and product diversification of households that prepared food with digital and other innovative patterns and those that did not use them. Culinary special television programs, radio broadcasts are assisted the households’ dietary diversity index increased by 2.7 points compared to those who did not follow the program, and the production diversification index showed an increase of 0.18 points in crop diversification and 0.20 points in livestock diversification with high statistical significance. When comparing production and consumption diversification between those who used and those who did not use digital technologies, the diversification index of the crop was 0.12 and livestock diversification was 0.24 points higher. In addition, we observed that HDDS was 2.2 times higher. In particular, those who constantly used Internet resources to learn culinary practices had a crop and livestock diversification 0.03 and 0.16 points higher, HDDS two times greater than those who did not use Internet resources. Therefore, only a small number of 11 respondents mentioned that they participated in culinary courses. Our study also found that the level of farm production diversification was higher with respondents who attended cooking courses than those who did not. It was scientifically proven that HDDS was twice as high as those who did not use online menu programs, and crop and livestock diversification index was 0.15 and 0.19 points higher, respectively. Findings indicated that, proposed innovative objective solutions displayed positive results in increasing the dietary diversity of rural households.

Community-Based Learning as a Student Portfolio in Culinary Courses with Conjoint Analysis

This study aims to describe a practice approach to building a learning community based on portfolio assessment carried out in the culinary community. The method used in this study is a qualitative method using direct observation, interviews, and documentation. The results showed that the student's portfolio resulted from cooking practice, where the cooking practice started from choosing a recipe, choosing the right ingredients, doing the cooking process, validating, and getting feedback. The whole learning process is carried out properly and accompanied by teachers and chefs to produce a student portfolio consisting of 5 components, namely student identity, activities followed, rating results, competencies, and certification types of student competencies through the portfolio. The results of the practice can be seen in the student portfolios in the learning community system. It can be seen the experience of students in participating in cooking practices and the number of scores on the like button and the number of reviews on the view comments in each student's portfolio. The most important factor in a learning community in the culinary field is a portfolio of 15,252, followed by a login factor of 13,112 and a collaboration of 11,132, so the author conducts research focusing on student portfolios. This study only discusses the results of cooking practice as a student portfolio in the learning community and does not discuss what features are used in practice and portfolios

Skills-based curriculum design for culinary course in Traditional Tahfiz institutions

Traditional Tahfiz institutions have poor curriculum focus and design, resulting in graduates with poor employability skills. To overcome this issue, these institutions must embrace a skill-based curriculum, particularly for culinary courses. Thus, the purpose of this study is to determine the relevant objectives, learning content, delivery method, and assessment technique for Culinary Courses offered by traditional Tahfiz institutions. Twenty Tahfiz and culinary experts were selected for the Fuzzy Delphi Method utilising a purposive sample technique. According to the findings, the experts conclusively accepted all proposed objectives and learning activities. On the other hand, only 14 items representing content of learning, two items representing teaching modes, five items representing assessment activities, and three items representing assessment levels were acceptable. Generally, these items have reached a consensus value of above 80%. In summary, the proposed curriculum design serves as a useful reference for developing graduates' employability skills in addition to their Quranic knowledge and memorising skills. However, it is recommended that future studies develop a module based on the findings of this study in order to successfully introduce Culinary Courses in traditional Tahfiz institutions.

DEVELOPMENT OF LECTORA-BASED LEARNING MEDIA IN BASIC CULINARY COURSES TO IMPROVE STUDENT LEARNING OUTCOMES IN THE CULINARY STUDY PROGRAM AT UNIMED

The aim of this study was to develop learning media for basic culinary course. The study type is study and development using the 4D model, namely define, design, develop, and disseminate. The subjects of this study were 3 media experts, 3 content experts, and 23 students of the culinary education study program. Data collection technique used a questionnaire. Data analysis technique used a descriptive method. The results showed that the Lectora based learning media for culinary course according to content experts was in very good category with an average of 97,64 percent. According to media experts, Lectora based learning media was very good with an average of 94,45 percent. According to users, Lectora based learning media was very good with an average of 94,84 percent. Therefore, it can be concluded that the developed Lectora based learning media for basic culinary course is categorized as very good and can be used as independent learning media for students of the Culinary Education Study Program.

Challenges in Establishing Vocational Skills in Tahfiz Curriculum at Malaysian Tahfiz Centre

The development of Qur'anic Tahfiz education centres has grown rapidly in the country due to the public demand and awareness of the importance of reciting the Quran. The government has welcomed the existence of a vocational Syariah Tahfizes (Tahfiz) in Malaysia for this Tahfiz institution moving towards the Industrial Revolution 4.0. This study explores the obstacles in establishing vocational skills in the Tahfiz curriculum among the Tahfiz centres in Malaysia. This study uses the qualitative approach. Interview sessions with study participants were conducted by bringing the researcher down to the field for data collection. The study's findings show that the biggest challenges in establishing vocational skills in Tahfiz educational centres are mainly due to financial problems and lack of coordination for standard curriculum. The results of the interviews show that three other challenges were encountered, including the lack of skilled teachers, students’ attitude and community perception. At the same time, the most dominant challenge facing culinary courses is financial problems. In addition, curriculum alignment is also seen as a difficult task for the Tahfiz administrators to reach a systematic standard. Studies on the challenges of establishing the skills in vocational will help transform the Tahfiz educational institutions in Malaysia in the future.

ASSESSMENT OF CULINARY CLASS DEMONSTRATION METHODS ON STUDENTS’ PERFORMANCE: VIDEO VERSUS LIVE STREAMING

The temporarily close of educational institutions due to the Covid-19 lockout situation affected educators at every level of education to conduct classes online. This study explored whether the use of video demonstration significantly improves students' performance of learning culinary compared with control group counterparts who were exposed to the live streaming demonstration. In addition, students' perceptions of the instructions are assessed. A quasi-experimental study design was used for this study. The study sample consisted of 36 undergraduate Hospitality students enrolled in a culinary course. Sixteen students in the experimental group and 20 students in the control group were exposed to video and live streaming demonstrations, respectively. Both groups were tested about the same target content, ‘Understanding Vegetables and Basic Cuttings’. Students’ performance grades were computed and analyzed to compare students’ learning outcomes between the two groups. Students’ perceptions were assessed based on their opinions of instruction, their self-reported level of understanding of vegetables and basic cuttings, and their level of satisfaction. Results of independent samples t-tests showed; students in the experimental group had a significantly higher performance score and express positive perceptions of the instruction than the students in the control group. The findings from this study would shed light on the instructional strategy suitable for culinary students.

Development of interactive CD media on processing of continental pastry

The purpose of this research was to produce an interactive CD media on the processing of continental pastry to improve the quality of learning in continental and culinary courses. The quality of media feasibility is based on the assessment of media experts who consider the criteria “good,” with the percentage criteria earned at 77.5%. The evaluation of media experts who review the rules “excellent” has a value of 90%. This media can be considered “feasible” as it can be used for learning in terms of media and technical aspects.

Developing the results of learning megibung for vocational education and culinary arts students

This study aimed at developing teaching materials for the Megibung tradition and determining the feasibility of teaching materials that have been developed according to expert judgment and students at the Vocational Education and Culinary Arts Study Program, Faculty of Engineering and Vocational Studies, Undiksha. This research method applied Research and Development (R&D), begun with a preliminary study followed by a product development and assessment stage. The research subjects were determined using a purposive sampling technique consisting of two expert judgments and 34 students of the Vocational Education and Culinary Arts Study Program (PVSK). Data collection used documentation study techniques and questionnaires. The procedure of this research consisted of the process of preparing the Megibung tradition teaching materials through the following stages: (a) preliminary study, by conducting interviews with the head of the study program. Studied syllabus analysis and analyzed basic competencies in the preparation of teaching materials, (b) collecting learning resources and literature and subject matter to be compiled, (c) drafting the teaching material for the Megibung tradition, (d) limiting trial of the product, (e) widening product trials, (f) data processing and evaluation. The result of this study was the development of teaching materials for the Megibung tradition, namely materials developed from the 2019 curriculum and the syllabus of the Balinese Culinary Course. Teaching materials were developed starting from Balinese culinary material in general, the history of the Megibung tradition, the preparation of tools, ingredients, the spices and processing methods for Megibung dishes, the procedures for serving Megibung and the eating procedures in Megibung.

Experiential Learning Methods in Culinary Course Can Bridge the Gap: Student Perceptions on How Hands-On Curriculum Prepares Them for Industry

ABSTRACT This exploratory study investigates students’ understanding of how they believed hands-on activities prepared them for the hospitality industry. While competitive hospitality businesses around the globe seek out new employees to take on the many leadership challenges, hospitality schools make parallel efforts to prepare their students to take on these responsibilities after graduation. Although traditional classroom techniques have a place in the hospitality classroom, experiential learning methods have emerged as a powerful way of better preparing students for the unique environment they will face when employed. The inseparable employee-to-guest nature of the hospitality industry creates idiomatic scenarios, which can often be stressful for a new employee. The context for this study is the University of South Florida’s College of Hospitality & Tourism Leadership (CHTL). Using qualitative explorative methods, students were interviewed and synthesized themes were identified. The main findings indicate students were enthusiastic when describing their hands-on activities with professionals and shared how the experiential learning curriculum was more engaging then traditional methods. Students provided narratives that claimed the dynamic activities made learned material more memorable and relevant to the real industry. Furthermore, students felt the challenging group work caused them to develop diverse insights for problem solving.

Multisite Medical Student-Led Community Culinary Medicine Classes Improve Patients' Diets: Machine Learning-Augmented Propensity Score-Adjusted Fixed Effects Cohort Analysis of 1381 Subjects.

Background. Healthy diet represents one of the largest single modifiable risk factors proven to decrease rates of obesity and associated chronic disease, but practical approaches to improving dietary habits through nutritional intervention are limited. Objective. To evaluate the effectiveness of a medical student-led, 6-week culinary course on participants' dietary knowledge and behaviors, particularly focusing on the tenets of the Mediterranean diet (MedDiet). Design. This study is a prospective multisite cohort study evaluating the effects of a 6-week, hands-on community culinary education course offered at 3 sites. Participants' knowledge of cooking skills, eating habits, and adherence to the MedDiet were evaluated using a survey prior to beginning and 6 weeks after the completion of the course. Analysis was conducted using multivariable regression to assess subjects' diets, associated behaviors, and nutrition beliefs according to the number of classes to which they were exposed (0 to >6). Statistical results were then compared with the machine learning results to check statistical validity after selection of the top-performing algorithm from 43 supervised algorithms using 10-fold cross-validation with performance assessed according to accuracy, root relative square error, and root mean square error. Results. Among the 1381 participants, cooking classes significantly improved patients' overall 9-point MedDiet adherence (β = 0.62, 95% CI 0.23-1.00, P = .002). Participants were more likely to meet MedDiet point requirements for fruit intake (odds ratio [OR] 2.77, 95% CI 1.46-5.23, P = .002), vegetable intake (OR 4.61, 95% CI 1.85-11.53, P = .001), legume intake (OR 2.48, 95% CI 1.45-4.26, P = .001), and olive oil use (OR 2.87, 95% CI 1.44-5.74, P = .003), and were less likely to believe that cooking takes excessive time (OR 0.31, 95% CI 0.16-0.59, P < .001). Conclusion. Hands-on culinary education courses were associated with increased MedDiet adherence and improved knowledge of healthful eating. Such interventions thus represent a cost-effective option for addressing rates of obesity and obesity-related chronic illness.

COOKING CLASSES AS A NEW GASTRONOMIC TOURISM PRODUCT

Tourism development contributes to the development of countries and regions. Gastronomic tourism, organization of culinary master courses, inclusion of special meals in the tourist offer can contribute to the diversification, originality and competitiveness of regional tourist offers. The aim of the study is to examine culinary master workshops as a gastronomic tourist product. The research shows that master culinary courses are offered mainly in the capital, their supply is limited in other regions, and information about organized master classes is missing.

Performing Our World of Mass Consumption: "What’s for Dinner?" a Play

The play which I have written titled What’s for Dinner? is a piece which critiques the consequences of mass consumption in our world today. The growing issue of “affluenza”, the inspiration for this work, has become increasingly prominent in western society. The play deals with two characters that represent the first-world society, living a fast-paced consumer-based lifestyle. These greedy, exaggerated characters have invited a guest for dinner - a character representing humanity and innocence, and acting as the normative element in the abstract piece. After the early courses of an outrageous dinner party, she discovers that she is the main course. The dinner party employs the motif of the days of creation according to the Bible while manipulating the story to represent the first world society and their interpretation of creation. The two “upper class” characters describe the intricacies of the process whereby they have created their luxurious house and their extravagant life together. This leads them to engross themselves in the abnormal, but vital culinary courses. The five courses leading up to the main course,- represent the stages in which people have been thrust into a consumerist lifestyle. Each meal is a progression to the ultimate deterioration of our world and the innocence of mankind. The objective or spine of this play is to exaggerate society’s mass consumption in hopes of preventing our impending self-destruction. This speaks to the issue of sustainability in our world. We have the ability to make social change, but are too obsessed with the appeal of gain. I will present these ideas in a short talk, supplemented by a short reading of the most vital moment in the play. This combination of spoken presentation with dramatic enactment is an effective way to promote theatre as an outlet for these important ideas and emphasize the potential impact of drama for social change.

Rural Educational Tourism's Potential

Growth trends in life-long learning, and rural tourism indicate potential for the rural educational tourism sector; however; there is very little empirical research on how this niche tourism, which may include activities such as, agricultural school excursions/exchange programmes, “farm-to-table” culinary courses, artisan craft programs, etc., might build local capacity, support sustainable rural economies, and mobilize place-based ways of learning that are required for global sustainability. This research project, which is at the conceptual/exploratory stage, aims to explore the economic, social and environmental impacts of rural educational tourism. There is no existing research that brings together rural development and place-based educational tourism in a Canadian context. Sub-questions with particular relevance to rural development policy and planning include: How was rural educational tourism integrated within a greater economic and learning development strategy? What new roles and competencies did stakeholders require and how were they developed? What changes from traditional forms of policy development were required? How were issues of sustainability, environmental impact, and conservation addressed? How did the quality and quantity of interconnections change? Since educational tourism has received very little research attention, comparative case studies with mixed methods are a suitable approach. I hope to include educational tourism activities in rural Aboriginal communities, pending consultation, and with an understanding of Aboriginal research as being research by and with Aboriginal Peoples. My approach emphasizes and values the existing strengths, assets and knowledge systems of rural communities.

The Promotion of the Geology Museum of Bandung through Conventional Media and Internet

Bandung is not only rich in natural attractions and culinary course. Bandung is also an appropriate destination city for educational tours. In addition to landmark buildings with distinctive Dutch colonial architecture, the museum has also become one of the tourist destinations in the history of the city of Bandung. A research states that the calculation of museum visitors in Indonesia is the largest science and technology museum in TMII Jakarta and Bandung Geology Museum. It has been suggested that the number of visitors at the Museum of Geology This is a form of achievement of the purpose of promotion. It is because the campaign is an important instrument in efforts to develop information to sell goods and services or also an idea. However, the Geological Museum of Bandung still do promotion when visitors have plenty. What is the reason Geological Museum still make promotional efforts. Therefore, the goal of this study was to determine the steps and any promotional efforts undertaken by the Geological Museum in maintaining and increasing the number of visitors. This study uses qualitative research methods as deemed appropriate by interviews and direct observation of the object under study. Interview to the Geological Museum and some of the visitors is one-step in obtaining research data. It must be supported by the study of literature and a variety of other measures.

PENINGKATAN KEMAMPUAN PROFESIONAL LULUSAN SMK KELOMPOK PARIWISATA MELALUI UNIT PRODUKSI BOGA

Abstract This purpose of this action research is to improve the professiona ability of the graduates of the Tourism Group of Vocational Secondary Schools. Actions are conducted through the activity in the culinary production unit of a vocational ssecondary school. The research was carried out in one cycle consisted of reconnaissance, planning, and combination of observation and reflection. The subjects of this research are 32 students who are majoring in Culinary at the Vocational Secondary School (SMK)No 6 of Yogyakarta. The treatment is of the form of orders for menu of the same level of difficulties given to each student. Variables observed are working capability, working skill, responsibility, working speed, working tidiness, and personal appearance. Data were collected by observation and analyzed by descriptive method. The result shows that the actions improve most of the students’ abilities. It indicates that culinary course in the form of assignment requiring individual responsibility of each studentis more effective than that in the form of group assignment. It can be concluded that culinary practices by individual student increase the student’s ability more intensively than group practices. Keywords: action research, culinary production unit.

Developing a Specialized Vocabulary Word List in a Composition Culinary Course through Lecture Notes

Learning to write in a composition culinary course is very challenging for L2 learners. The main barrier in writing proficiency within this discipline is the lack of vocabulary, specifically the lack of exposure towards specialized vocabulary. This study aims to provide a corpus of specialized vocabulary within a food writing course. By providing students with a word list of specialized vocabulary in the course, students may benefit by familiarizing with the language discourse which will aid in better comprehension of the course, and subsequently facilitate in their writing development. A compilation of all PowerPoint slides from one writing course was assembled and analyzed using the range and frequency program to identify the specialized vocabularies in a food writing course. The corpus was categorized using a four step rating scale, which identified 113 specialized vocabularies in food writing. The learning of specialized vocabulary specialized vocabulary is an important issue at the tertiary level in Malaysia, with educators’ realization of the importance of discourse proficiency in ESP programs, thus many more research is yielded on the many new issues on the teaching and learning of specialized vocabulary particularly within the academic and professional context.