Article Per Year (5 Year)
p-Index From 2021 - 2026
0.408
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All Journal JETL (Journal Of Education, Teaching and Learning)
Kasmita Kasmita
Department of Tourism, Universitas Negeri Padang, Padang, Indonesia
Aerospace Engineering Education Social Sciences

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Strategies to Achieve Student Competence in the Culinary Skills Program in Facing Laboratory Facility Limitations Fauzia Salmi; Yuliana Yuliana; Jonni Mardizal; Kasmita Kasmita
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i2.7708

Abstract

The success of vocational education in culinary expertise relies heavily on the availability of adequate practical facilities, particularly laboratory infrastructure. However, SMKN 3 Kota Solok faces significant limitations in this area, which hinder students’ ability to achieve optimal competency. This study aims to formulate strategies for enhancing student competency in the culinary program despite laboratory constraints. Using a qualitative descriptive method and SWOT analysis, data were collected through interviews, observations, and documentation. The findings indicate that while internal strengths include committed educators and supportive curricula, weaknesses such as limited space and tools reduce practical learning effectiveness. External opportunities, such as industry collaboration and digital learning platforms, offer pathways for improvement, whereas threats include low graduate absorption in the culinary sector. Strategies developed include optimizing practice rotation, strengthening project-based learning, and increasing industry partnerships. The research concludes that strategic adaptation can significantly improve student competency outcomes even amid facility limitations
Development of Interactive E-Module Based on Heyzine Flipbook to Enhance Student Creativity in Basic Culinary Subjects Ermy Rizky Barokah; Elida Elida; Kasmita Kasmita; Elfi Tasrif
JETL (Journal of Education, Teaching and Learning) Vol 10 (2025): Special Issue
Publisher : STKIP Singkawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26737/jetl.v10i0.7768

Abstract

This study addresses the low level of creativity among students in designing menus in the Culinary Basics subject at SMK Negeri 3 Kota Solok. Observations revealed that students’ menu designs were monotonous, lacked innovation, and did not meet the Criteria for Achievement of Learning Objectives, due to limited teaching materials, conventional methods, and the absence of interactive media. The research aimed to develop an interactive e-module based on Heyzine Flipbook to improve students’ creativity in menu design. This Research and Development (R&D) study adopted the 4D development model (Define, Design, Develop, Disseminate) with Grade 10 Culinary Skills students as subjects. Product validity was assessed by material and media experts, practicality by teachers and students via questionnaires, and effectiveness by evaluating students’ creative products on novelty, problem-solving, and elaboration. Results showed the e-module to be valid (material expert score 0.92, media expert score 0.888), highly practical (teacher score 0.97, student score 0.89), and effective. The experimental class achieved a creativity score of 94.44 (highly effective) compared to the control class’s 63.80 (less effective). These findings confirm the e-module’s suitability as an engaging, effective learning medium supporting the implementation of the independent curriculum in vocational education
Co-Authors Elfi Tasrif Elida Elida Ermy Rizky Barokah Fauzia Salmi Jonni Mardizal Yuliana Yuliana