<![CDATA[Purpose: This study aimed to develop and evaluate E-Catalog teaching materials supported by a Project-Based Learning (PjBL) approach to foster culinary arts students’ creativity in the Cake Decoration course. Methods: This study employed a research and development (R&D) approach using the ADDIE model, consisting of Analysis, Design, Development, Implementation, and Evaluation stages. The research was conducted in the Culinary Arts Laboratory, Faculty of Engineering, Universitas Negeri Medan, involving 64 students from the Culinary Arts Education Study Program, Class of 2022. Data were collected through observation, creativity assessment rubrics, student response questionnaires, and lecturer interviews. The data were analyzed descriptively to evaluate student engagement, creativity, and responses to the E-Catalog teaching materials. Results: The findings showed that 48 students (75%) were actively involved in the PjBL activities, 60 students (92%) used the E-Catalog as a reference during project development, and 55 students (85%) completed their projects within the predetermined time. The average creativity score increased from 67/100 before implementation to 80/100 after implementation. The creativity rubric showed mean scores of 4.0/5 for originality and 4.3/5 for detail and accuracy. Expert validation indicated very good ratings across content quality, material accuracy, learning objective suitability, design and layout, and technical usability, with mean scores ranging from 4.5 to 4.8 out of 5. Student responses also indicated positive acceptance, with an overall satisfaction score of 88%. Conclusion: The developed E-Catalog teaching materials were considered feasible and positively received by students as a digital learning resource supporting Project-Based Learning in the Cake Decoration course. The descriptive findings indicate an improvement in students’ creativity and engagement following the implementation of the E-Catalog-supported PjBL activities.]]>
