Open AccessDeveloping the results of learning megibung for vocational education and culinary arts students
Author(s) -
N W Sukerti,
C I R Marsiti
Publication year - 2021
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1810/1/012065
Subject(s) - syllabus , vocational education , nonprobability sampling , curriculum , documentation , product (mathematics) , mathematics education , the arts , subject matter , subject (documents) , data collection , teaching method , psychology , medical education , pedagogy , engineering , sociology , computer science , visual arts , medicine , art , social science , mathematics , population , library science , demography , geometry , programming language
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 .