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All Journal Jurnal Pendidikan Vokasi Journal of Vocational Applied Research and Studies
Fajar Nur Cahyani
Universitas Negeri Yogyakarta
Education

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Assessing the relevance of the applied bachelor's curriculum in culinary arts to industry competency needs: A needs assessment study Fajar Nur Cahyani; Prihastuti Ekawatiningsih; Kurni Marifa; Rika Nuryani Suwarno
Jurnal Pendidikan Vokasi Vol. 16 No. 2 (2026)
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jpv.v16i2.90914

Abstract

Rapid changes in the culinary industry require vocational higher education institutions to continuously align their curricula with evolving industry competency needs. However, few studies have comprehensively evaluated curriculum alignment in Applied Bachelor Culinary Arts programs by integrating industry competency requirements, future workforce challenges, and normative gap analysis. Therefore, this study aimed to assess curriculum alignment and identify priorities for curriculum improvement. This study employed a needs assessment approach using a descriptive quantitative design supported by qualitative interviews. Data were collected from 50 industry stakeholders and complemented by interviews with 20 lecturers and industry representatives. The questionnaire consisted of 12 items across three dimensions: Graduate Competencies, Curriculum Relevance, and Future Challenges. Content validity was established through expert judgment, with Aiken’s V values ranging from 0.833 to 0.917. Data were analyzed using descriptive statistics, ranking analysis, interpretation criteria, and normative gap analysis. The findings indicate that the curriculum is generally well aligned with industry needs. The Future Challenges dimension achieved the highest mean score (M = 4.55; Gap = 0.46), followed by Curriculum Relevance (M = 4.23; Gap = 0.78), whereas Graduate Competencies showed the largest gap (M = 3.97; Gap = 1.03). Among the indicators, industry-relevant learning materials received the highest rating (M = 4.76), while the balance between theory and practice (M = 3.32) and the development of soft skills (M = 3.38) received the lowest ratings. These findings provide empirical evidence to guide curriculum developers in strengthening workplace learning, industry collaboration, digital competencies, entrepreneurship, and the integration of Industry 4.0 principles, thereby enhancing graduate readiness for the evolving culinary workforce.
CATEGORIZATION OF TRADITIONAL FOODS IN KULON PROGO REGENCY: AN APPROACH BASED ON AGE AND BUSINESS TYPE Minta Harsana; Fajar Nur Cahyani; Afia Fauziah; Rika Nuryani Suwarno
Journal of Vocational Applied Research and Studies Vol. 2 No. 1 (2025)
Publisher : Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21831/jvars.v2i1.1474

Abstract

The purpose of this study is to categorize traditional food in Kulon Progo district based on the age of the business started and the type of culinary business. This research is expected to provide insight into the spread and diversity of traditional culinary in Kulon Progo Regency, as well as the importance of maintaining the authenticity of traditional food as an effort to preserve local cultural heritage. This research used survey, observation, and interview methods. Based on the research conducted, 49 traditional culinary businesses were obtained, which were further categorized based on the criteria of business age and the type of food being sold. Culinary businesses are classified into three age groups, namely businesses under 25 years old (75.51%), between 25-50 years old (20.41%), and over 50 (4.08%). In addition, the results obtained also show that culinary businesses are categorized based on business types such as souvenirs, market snacks, restaurants, cafes, and traditional drinks. Based on the type of business, it can be seen that traditional restaurants dominate the culinary category with a percentage of 40.8%, souvenirs as much as 16.3%, and market snacks by 6.12%.
Co-Authors Afia Fauziah Marifa Kurniasari Minta Harsana Prihastuti Ekawatiningsih Rika Nuryani Suwarno