Culinary Program Research Articles

The Factors That Influence Student Satisfaction During Online Learning on The Subject of Culinary in the Bachelor of Applied Culinary Program of UNY

This study aims to determine: (1) the factors that influence student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (2) the factors that dominate student satisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY, (3) the factors of student dissatisfaction during online learning on the subject of culinary in the Bachelor of Applied Culinary Program of UNY. The type of research is quantitative with a survey method. The research was carried out in March-August 2022 with the subject being students of Bachelor of Applied Culinary Programs at UNY Wates & Gunung Kidul Campus. Total population 189 people. The sampling technique used was the purposive sampling method. The data collection technique used a questionnaire and the data analysis technique used was descriptive quantitative. The results of the study show that: (1) the factors that influence student satisfaction during online learning are good e-teaching, good e-resources, assessment, learning content, perceived flexibility, perceived usefulness, learner-learner interactions, learner-instructor interactions, self-regulated learning; (2) The most dominant factor influencing student satisfaction during online learning is assessment; (3) the factors that became a source of student dissatisfaction during online learning were not found.

Recognizing Complexity in Our Changing Contexts: Centering What Matters in Comparative and International Education

Recognizing Complexity in Our Changing Contexts: Centering What Matters in Comparative and International Education

Application of Digital Menu Design and Student's Cognitive Level in Food Plating Technique

The cognitive level of students in practical subjects is influenced by various external and internal factors. Cognitive is one of the important elements for students towards the achievement of better skills. The need to strengthen the cognitive level among TVET students has become a priority in the field of education. Effective pedagogical approach should focus on increasing culinary students’ understanding of plating technique. Therefore, the objective of this study is to identify culinary student’s experience using digital platform for plating technique activities, to identify cognitive level of students to understand plating techniques through digital menu design and identify the suitability of culinary students to learn plating techniques digitally. The 63 students from the culinary program who enrolled in practical course. The survey design applied to conduct the research and set of questionnaires as instrument for data collection. The dimension measures are student’s experience, student’s cognitive level and suitability of learning with digital platform. The results of this study show that teaching using digital design for practical classes is an effective teaching that is expected to improve students' cognitive levels and indirectly improve student achievement. Hence, the digital menu design concept perhaps could be applied in other learning content and alternative teaching method in culinary program.

An Appraisal of Cognitive Skills Acquired Through a Culinary Program While Using the Instructional Methods of In Vivo and Video Modelling

The study focuses on what helps improve learning for people with intellectual disabilities. Participants participated in a research project that consisted in a cooking programme that is a part of the independent living programme. During this study, the participants conducted five different cooking sessions to learn about cooking. The participants were informed that they will also be assessed formatively for cognitive skills that are learnt through the lifespan of the cooking programme. The cooking component is a part of the overall programme that prepares people with intellectual disabilities for future employment, some of whom also choose the hospitality sector. For this study, the chosen focused on independent living skills. The study set out to conduct a pretest-posttest type of experimental study where learners underwent a five-part cooking programme via the instructional methods of in vivo and video modelling. The participants were then asked to complete the task at home by themselves with the use of the video that had been recorded in class. Participants were also asked to present their work at the following session. After each recipe was completed, the participants were asked to reflect on their cooking journey via a form that was filled in online. As with pretest and posttest experiments, the participants were assessed before the experiment and were asked to fill in a similar form questioning them about whether their cognitive skills improved over the course of the five sessions by the end of the project. The results showed that there are a number of aids and barriers when completing tasks. Furthermore, having a personal instructor and the use of video were the preferred forms of learning among this study group. Following visual instructions was also perceived to ameliorate the learning experience of people with intellectual disabilities. Another aspect of learning that emerged was learning that occurred through the use of the different senses. Seeing and listening to the videos with the possibility of fuller control as to when to start, stop or repeat the video also helped. Tasting and smelling the food gave more control too because the results were more tangible.

Analysis of Distance Learning Implementation Reviewed from Students Learning Interest of Culinary Program SMK Negeri 2 Depok

This study aims to determine the distance learning system and the description of students' interest in learning while participating in distance learning at SMK Negeri 2 Depok during the COVID-19 pandemic. The location of this research is at SMK Negeri 2 Depok from October 2020 to August 2021. This research uses a qualitative descriptive method. Class X students of SMK Negeri 2 Depok are the population in this study. The results of interviews, questionnaires, and observations in the student class are the results of data analysis used. The instruments in this study were interview guidelines and questionnaire sheets. This research proves that distance learning at SMK Negeri 2 Depok is not going well. The analysis found from student responses showed various complaints, including quality indicators on aspects of distance learning, especially on the role of teachers and the learning platform used with the lowest average score, which is 2.621. Then from the aspect of learning interest, it shows that students do not have feelings of pleasure in participating in distance learning as indicated by the lowest average score, which is 1,747. Suggestions from this research is necessary to improve the quality of distance learning at SMK Negeri 2 Depok by providing distance learning training to teachers and being able to maximize the use of diverse learning platforms, so that students' interest in learning during the COVID-19 pandemic can increase while participating in distance learning.

“The Ram Chef program: Exploring perceptions of cooking independence and culinary abilities of young adults with disabilities and their caregivers”

BackgroundPersons with intellectual/developmental disabilities (IDD) may struggle to achieve and manage independent living and may often require assistance from caregivers. Teaching adults with IDD to perform activities to promote independence, with the least amount of assistance, may improve their self-determination and independence. ObjectiveThe Ram Chefs program is a virtual culinary program designed to teach basic cooking skills to adults with IDD. The first purpose of this qualitative study was to explore differences in perception of cooking independence between young adults with IDD (N = 8) and parents/caregivers (N = 9). The second purpose was to evaluate the satisfaction and continue growth of the Ram Chefs program. MethodsThe Active Engagement Model provided the conceptual framework for this qualitative phenomenological study. To explore the shared experiences of the adults with IDD versus their parents/caregivers’ perception of meal choice and independence in preparation, one-on-one interviews were conducted. Focus groups were conducted to evaluate the satisfaction of the Ram Chefs program. Data were analyzed using focused coding, significant statement formulation, and development of structural descriptions. ResultsThree themes emerged: adults with IDD can cook easy-to-prepare meals independently, adults with IDD want total meal preparation independence, and parents/caregivers thought total meal preparation independence was achievable with assistance. There were no stated discrepancies between the adults with IDD and the parents/caregivers regarding their meal choice/preparation. Results indicated the young adults with IDD benefitted from the virtual culinary program and wanted to continue improving culinary skills, offering them more cooking independence and their parents/caregivers believe that this is possible. ConclusionIncreasing cooking independence for young adults with IDD may offer benefits including increased self-efficacy and self-determination, may improve nutrition education to support healthier eating, and increase employability in the food service arena.

Evaluation of a Nutrition Education and Culinary Program for Adolescents With Autism Spectrum Disorder

Older adolescents (aged 15–19 years) diagnosed with autism spectrum disorder (ASD) may be at a high risk of developing poor dietary habits as they begin to transition out of a structured high school environment.1,2 Youth with ASD are at a greater risk of obesity than neurotypical youth, which may be partly the result of poor dietary behaviors, namely food selectivity.3 Studies have estimated that 46% to 89% of youth with ASD have some form of food selectivity, which is linked with an increased risk of obesity as adolescents enter adulthood.

907-P: Diabetes-Inspired Culinary Education (DICE): An Innovative Approach to Type 1 Diabetes Management through Culinary Medicine

Despite the critical role nutrition plays in T1DM management and growth/development, youth with TIDM consistently have poorer diet qualities compared with their healthy counterparts. While culinary medicine is an area of research that is still in its infancy, initial studies have demonstrated success in improving youth diet quality and dietary and disease management outcomes in individuals with T2DM. Yet despite its great potential to elicit positive behavior change among youth with T1DM, this area of research is under-explored. Therefore, Diabetes Inspired Culinary Education (DICE), a community-based culinary medicine program aiming to improve diet quality and disease management among 6-14 year old youth with T1DM, was developed and assessed for feasibility and potential efficacy in a pilot study. The DICE program included ten, 90-minute lessons delivered weekly at a community teaching kitchen and included: hands-on, age-appropriate culinary education; nutrition and diabetes education delivered through experiential learning; a group family meal prepared by participating youth; and culinary/mealtime goal-setting. Baseline and post-test outcomes were assessed on participating families at the child- (food preparation self-efficacy (SE), involvement, attitude; dietary intake; diabetes management; diabetes quality of life; hgbA1c; BMI), primary caregiver- (dietary intake; diabetes management SE; mealtime SE; BMI) and family-level (family food preparation; mealtime environment). Feasibility was evaluated using participant attendance, retention and a program-specific fidelity tool. Eleven families were recruited and 8 completed (73% retention) the program. On average, 78% of participating families attended weekly lessons. Improvements in primary caregiver SE for healthy mealtime behaviors (p=0.02) and family food preparation (p=0.05) were observed at post-test, inferring potential program efficacy. Disclosure C. R. Mcmanus: None. H. Barkoukis: None. R. Kim: None. J. Nguyen: None.

Family Perceptions of a Cooking and Nutrition Program for Low-Income Children and Adolescents.

Background. Flint Kids Cook, a nutrition and culinary program for children and adolescents, was created in October 2017 to address health concerns among youth and families in a low-income, urban community. In this study, researchers examined family experiences with the 6-week, chef-led program, which was taught in a farmers’ market kitchen. Methods. At the conclusion of each session, researchers used an open-ended focus group format to assess program experiences, perceived impact on youth self-efficacy for cooking and healthy eating, and caregiver support. This qualitative study was guided by thematic analysis. Results. Between November 2017 and December 2018, 72 caregivers (n = 38) and students (n = 34) participated in separate focus groups. Caregivers were primarily female (74%) and African American (71%). Most students were African American (76%) and half were female. Recurrent themes included food acceptance, dietary modifications, confidence in the kitchen, and program design. Caregivers and students agreed that location and design of the program alongside facilitation by an experienced chef were important factors for program success. Conclusions. This study demonstrated that a chef-led healthy cooking program for youth was effective in improving perceived food acceptance, dietary habits, and confidence in the kitchen. The program could be modeled in similar communities to address diet and health of children and adolescents.

The Effect of Cooling Techniques on The Making Of Tofu And Fish Menchi Katsu Against Consumers Acceptance

This research aims to determine and analyze the effect of cooling technique in the making of tofu and fish menchi katsu to the acceptence of costumers based on aspects of color, flavor, aroma, and texture. This research was conducted in the laboratory of pastry and bakery processing at the culinary education study program of State University of Jakarta. This research started from the begining of May 2019 until December 2019. The method used is using experimental method. The sample in this study were tofu and fish menchi katsu with the additional cooling technique of 30°C, 8°C and -9°C, which were then given to 30 rather skilled panelists whis assessed all of the aspects. Based on the results of hypothesis test by using friedman test and tuckey test of aspect of color, flavor, and aroma it was proven there was an effect of cooling technique in the making of tofu and fish menchi katsu. Whereas in aspect of texture that there was the only one with effect. Generally, the conclusion of the results of the result of organoleptic assessment that tofu and fish menchi katsu with the most preffered cooling technique of tofu and fish menchi katsu from the aspect of color, flavor, aroma, and texture was with freezer temperature of -9°C.

DESIGNING AN ENGLISH TEACHING MATERIAL FOR TENTH GRADE STUDENTS OF CULINARY STUDY PROGRAM

This study was aimed to design a book that can be used as supplementary material to teach English for culinary study program. This study was classified as Research and Development (R&D). The step of conducting this study used ADDIE model with the exclusion of implementation (I) stage and evaluation (E) stage so this study tended to focus on doing three phases only; analyze, design, and develop. The subjects of this research were English teacher and 32 tenth grade students of culinary study program of SMKN 3 Singkawang. The tools for obtaining the data were questionnaires, interview, and internal validation. The result of this study is a course book for culinary study program namely English for Culinary for beginner level. Internal validation was carried out up to two times to have better product.

Developing Instrument to Measure Student’s Capability for Future Work in Industry 4.0 at Vocational Education Culinary Program

Contradictions and levels of difficulty in the industrial era 4.0, especially culinary changes occur very quickly which requires humans to have the capability, to become individuals who have the skills to act. This study provides an assessment to measure the capabilities of vocational education students in statistics through instruments that have been designed and examine the competencies and soft skills that affect capabilities for future work in industry 4.0. The instrument was developed through mobile technology using Google Form and this research was conducted using quantitative methods and analyzed by confirmatory factor analysis. A total of 245 respondents from vocational education students in the culinary program were observed using a questionnaire that had been designed. Based on the results of the test analysis of exogenous confirmatory factors and endogenous indicators of capability (literacy, numeracy, ICT, critical and creative thinking, personal and social skills, and ethical understanding) showed significant value, while the reliability relationship with Cronbach alpha showed values> 0.06 which means significant. Based on the results of the goodness of fit test, this research model is fit which that means the mobile-based instruments that have been developed in this study are feasible to test the capabilities of students in vocational education at culinary programs

Research of the relationship between the unemployment anxiety and the self-esteem of potential workforce in tourism

Unemployment is one of the most important socio-economic problems waiting to be solved in Turkey as in most countries. It is known that unemployment creates economic, psychological and social effects on individuals. One of the most important impacts of unemployment on individuals is unemployment anxiety. The aim of this study is to determine the factors affecting the unemployment anxiety levels of the students and to determine whether unemployment anxiety differs according to the self-esteem levels of the students. The research was applied to the senior students of the Culinary, Tourism and Hotel Management Program studying at Süleyman Demirel University. Rosenberg Self-Esteem Scale has been utilized for evaluating self-esteem level and the unemployment anxiety scale has been utilized for evaluating unemployment anxiety levels. The analysis was performed on the responses received from 593 participants who were found to be eligible for the study. Furthermore, for analyzing the results, SPSS 22.0 was applied. The existence of the difference between self-esteem and unemployment anxiety was revealed by sample independent t-test analysis. The results revealed that the unemployment anxiety level of the students was below the average, and the level of anxiety of the Tourism and Hotel Management department students was higher than that of the Culinary Program students. A significant difference was found between self-esteem and unemployment anxiety. Accordingly, it was determined that students with low self-esteem have higher unemployment anxiety than those with high self-esteem

Analysis of Non-formal Education (NFE) Needs in Schools

The research objective is to determine the role of Non-formal Education (NFE) programs in schools and children’s interest in Non-formal Education The study uses a quantitative analysis approach. The results show there is a holistic and synergistic relationship between Non-formal Education and schools. The interest of students who take the Non-formal Education program at school is “optional”, there is no compulsion, according to students’ interests, is entertaining, gives “added value” to children. NFE program analysis that strengthens the character of children includes; sports specialities strengthen the character of sportsmanship, tenacity and courage. An additional program of subject matter reinforces the character of diligent learning. The culinary training program strengthens character not to give up and the Islamic arts program strengthens creative character. Non-formal education is really needed to support the character in extracurricular in formal education NFE program in schools is very useful to provide reinforcement of positive character and even become a “must” so that students’ character develops well.

SEBUAH KARYA FEATURE WISATA DAN PERJALANAN “TABLE STORY”

Current feature programs broadcast on Indonesian television have begun to be of little interest to the public, because they have begun to be displaced by other television programs whose content is merely entertainment. Though the community needs various programs that are able to provide information, inspiration and education in order to provide and increase awareness of the potential of their own people. The creator of the work wants to create a program that has a lot of information, inspiration and education about culinary from both the dish and the place. This program is a culinary travel feature titled "TABLE STORY", a program that packages a variety of unique culinary found in Indonesia, this program not only discusses my food but also provides in-depth information about the theme of the food and the place itself which has the desires to be the hallmark of the place itself and also a place that provides education for its customers. This program has a total duration of 15 minutes. This program will be aired once a week on Saturdays at 09.30 WIB, on the private television station SCTV (Surya Citra Televisi). The creator of the work has consideration of choosing the time and placing this program on the SCTV television station, because the television station does not have a culinary program that discusses in depth the presentation and design of the culinary place, so that this program can provide information, inspiration, and education to audience at the station.

Cooking Beliefs and Culinary Program Interest of College Students with Overweight and Obesity from Different Environments (P21-012-19)

ObjectivesCollege students with overweight/obesity previously reported a lack of confidence in meal planning/production, which may contribute to current weight status and subsequent weight gain. The objectives of this study were to: 1) determine cooking beliefs of students with overweight/obesity from different environments and 2) assess interest in a culinary-focused, weight loss program. MethodsStudents with overweight or obesity (BMI > 25), ages 18–24, enrolled in New York University (NYU) or LaGuardia Community College (LCC) were recruited. Participants completed a Qualtrics survey that included: 1) Cooking Attitudes Subscale, 2) Cooking Behaviors Subscale, 3) Cooking Self-Efficacy Scale (SEC), 4) Self-Efficacy for Using Basic Cooking Techniques Scale (SECT) and 5) a culinary program preference questionnaire. Height and weight were objectively measured. Descriptive, Chi square, Kruskal-Wallis, and post hoc Dunn test statistics were conducted. ResultsStudents (N = 91; 19.6 ± 1.6 years; BMI 31.7 ± 5.6) were 64% female and 24% non-Hispanic. Institution type was associated with ethnicity (P = 0.03), with a higher percentage of non-Hispanic students from NYU. NYU students had a significantly lower BMI (P = 0.01) and were younger (P = 0.005). There was a significant difference in the Cooking Behaviors Subscale between institutions, with NYU students having overall lower scores (P = 0.0001). For LCC, there was a significant difference in BMI between the lowest and third quartiles of SECT scores (P = 0.04); students with a higher BMI had lower scores. At NYU, there was a significant difference in BMI between the lowest and second (P = 0.004) and third (P = 0.01) quartiles of the Cooking Behaviors Subscale; the lowest quartile had a higher mean BMI. Regardless of institution, the majority of students were interested in participating in a culinary-focused weight loss program for 6–8 weeks. However, NYU students reported a greater interest in weekly group meetings (P = 0.0001). ConclusionsThere is heterogeneity in cooking beliefs by college environment and BMI. However, interest in a culinary-focused, weight loss program is high for both 2- and 4-year tertiary institution students with overweight/obesity. Focus groups will be used for the development of population specific interventions. Funding SourcesNYU College of Arts and Science Dean’s Undergraduate Research Fund Grant (Spring 2018).

WOMEN EMPOWERMENT THROUGH PHYSICAL LIFE EDUCATION TATA BOGA IN FAMILY ECONOMIC EFFORT

This research is motivated by the limited access of women in supporting the family economy. Therefore the issues raised in this research is how to empower women through Life Skills Education (PKH) Culinary program in PKBM Jayagiri West Bandung Regency.The purpose of this study is to describe the initial condition of the learning community (women) before joining PKH Tata Boga programs, planning, implementation and results of the activities achieved, as well as supporting factors and inhibiting the implementation of activities. The theory that supports this research is about the concept of women empowerment, PKH, and family economy. While the research method used is qualitative descriptive approach. Research data obtained by observation, interview,and documentation.The results of the research are as follows: (1) The initial condition of the students to learn before joining the women's empowerment program through the PKH Tata Boga program is generally low family life with the limited entrepreneurship skill, (2) The planning of women empowerment through PKH Tata Boga program through the process of identification, mapping of potentials and resources as well as with the involvement of the learning community, (3) The process of implementing women's empowerment through the PKH Tata Boga program is carried out by various approaches and empowerment techniques with 80 percent proportion of practice and 20 percent theory, (4) women through the PKH program of culinary learners who are attained by citizens learn to have a change of attitude in utilizing the potential and leisure time to improve the family economy through the effort in the field of Culinary, (5) Supporting factors of activities such as studying citizens are not charged for learning, learning motivation,family, and society. While the inhibiting factors include limitations in marketing products, capital and partnerships. Keywords: Empowerment of women, Life Skills education (PKH), improvement of family economy

The Analysis of Vocational Teacher Readiness at Culinary Education Program in Participating in Online Professional Teacher Education Program

This study aims to: (1) describe the readiness of vocational school teacher of culinary program in the implementation of online - based Professional Teacher Education (PTE); (2) find factors driving and inhibiting the readiness of teachers in the implementation of online – based PTE. This quantitative descriptive study was conducted at SMK N 6 Semarang (Tourism Vocational School) and SMK N 1 Bawen (Agricultural Vocational School) involving 14 productive skill teachers of the Culinary Program. The data were obtained using questionnaires and analyzed descriptively using percentages. The results of the study were: 57% of teachers had very high readiness, 36% were high and only 7% had sufficient readiness. The factors supporting the readiness of productive teacher skill at culinary program during the implementation of online – based PTE are facilities and infrastructure (79%), Knowledge on the field of culinary program (86%), pedagogical competence (79%), personal competence (86%), social competence (86%) and professional competence (93%). Factors inhibiting the readiness of the online – based PPG is the computer literacy (57%) and networking access (64%). It was concluded that teachers have a high readiness in the implementation of online – based PTE. Factors supporting the readiness of the online PTE are infrastructure, the knowledge, pedagogical competence, personal competence, social and professional competence. The inhibiting factor is the ability to operate a computer and access the network.

Developing assessment instruments for the sensory acceptability of food products

The study investigated the constructs and characteristics of physiological, psychological, and sensory instruments. The data were collected by means of a questionnaire, physiological instrument, psychological instrument, and sensory instrument. The expert judgment conclusions were calculated by means of Aiken formula; the instrument construct validity was analyzed with confirmatory factor analysis by the goodness-of-fit test at the significance level of 0.05; the reliability estimate by generalizability with a G-study coefficient ≥ 0.7 and an ICC coefficient ≥ 0.7; and the instrument characteristics were analyzed by D-study. The results of the study are as follows: (1) the physiological instrument consisted of nine constructs: four constructs of psychological instrument and five constructs of sensory instrument; (2) three instruments had good face validity, content validity and construct validity, supported by the empirical evidence at p 0.05; (3) the reliability estimate of the three instruments was good and the reliability estimate was supported by empirical evidence with G coefficients of 0.7 and ICC coefficients of 0.7, (4) the three instruments had characteristics that might be appropriate to be used by the university students of culinary program and the vocational high school students of culinary program.

Developing English Speaking Materials for Students of Culinary Study Program at Vocational School through Task-Based Learning

The objectives of this study are: 1) to evaluate the existing English speaking materials used currently by the culinary students; 2) to find out the relevant English speaking materials; 3) to develop the English speaking materials through task-based learning. This study was conducted by applying the four phases of educational research and development Gall, Gall and Borg. The technique of collecting the data are questionnaire and documentation. The technique of analyzing the data is descriptive technique. The source of the data is culinary students and existing syllabus and speaking materials. The result is all the students (100%) agree that the objective of the existing speaking materials is less relevant with the objective of the culinary study program. The score for the existing syllabus is 0.9, it means generally most of the element in the existing syllabus are less relevant with the culinary study program. The result is in grade ninety (90), it means that generally the whole package of the speaking materials are good, relevant and feasible to be learning source. Therefore, it is suggested for the English teacher to use the speaking materials in this study for the culinary students at SMKN 2 Kutacane. Keywords: English speaking materials, culinary study, vocational school