DEVELOPMENT MODEL OF PATISSERIE PROJECT-BASED LEARNING

  • Ana Ana UPI
  • Lutfhiyah Nurlaela UPI
Keywords: Patisserie, Patisserie Project-Based Learning Model

Abstract

The study aims to find a model of patisserie project-based learning with production approach that can improve effectiveness of patisserie learning. Delphi Technique, Cohen's Kappa and percentages of agreements were used to assess model of patisserie project based learning. Data collection techniques employed in the study were questionnaire, check list worksheet, observation, and interview sheets. Subjects were 13 lectures of expertise food and nutrition and 91 students of Food and Nutrition Program from UPI, UNY, UNESA and UM. The results shows that model of patisserie project based learning with production approach can be used in patisserie learning, with a fairly high level of agreement, which is 0.78 average Cohen's Kappa coefficient. The model was implemented very well, as shown by 94.77% average implementation. Thus, model of patisserie project based learning with production approach can be used to improve the quality of patisserie learning. The results shows that model of patisserie project based learning with production approach can be used in patisserie learning with a fairly high level of agreement in 0.78 average Cohen's Kappa coefficient. The model was implemented very well, as shown by 94.77% average implementation. Thus, model of patisserie project based learning with production approach can be used to improve the quality of patisserie learning.

Author Biographies

Ana Ana, UPI
Department of Home Economics Faculty of Technical and Vocational Education Universitas Pendidikan Indonesia
Lutfhiyah Nurlaela, UPI
Department of Home Economics Faculty of Engineering Universitas Negeri Surabaya
How to Cite
Ana, A., & Nurlaela, L. (1). DEVELOPMENT MODEL OF PATISSERIE PROJECT-BASED LEARNING. Journal of Technical Education and Training, 4(2). Retrieved from https://publisher.uthm.edu.my/ojs/index.php/JTET/article/view/583
Section
Articles