Open AccessCurriculum Based On Local Wisdom In “Indonesian Food” Course For Prospective Professional Cooks
Author(s) -
Siti Mariana
Publication year - 2021
Publication title -
psychology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.112
H-Index - 10
ISSN - 0033-3077
DOI - 10.17762/pae.v58i1.1265
Subject(s) - indonesian , curriculum , vocational education , medical education , psychology , qualitative research , descriptive research , content analysis , work (physics) , pedagogy , sociology , medicine , engineering , social science , mechanical engineering , philosophy , linguistics
This study aims to identify and study the curriculum tools for the Culinary Diploma program which concerns the profile of graduates, materials and teaching methods of "Indonesian food", the expertise of supervisory lecturers in terms of educational background, training and work experience to prepare graduates to become graduates. a professional "Indonesian food" cook. The method used is descriptive qualitative, with the research object of 6 Diploma 3 Catering programs in LPTKs in Indonesia. The results showed that each research indicator was not in accordance with the regulations stipulated in the Vocational Curriculum Preparation Guidelines so that it was unable to produce professional "Indonesian Food" cooks, so it was necessary to review the curriculum content, especially for the content of the course "Indonesian food" both concerning the content. , time, and learning methods.