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All Journal Jurnal Pendidikan Teknik Mesin Sainteknol : Jurnal Sains dan Teknologi Jurnal technoscientia Automotive Science and Education Journal Journal of Mechanical Engineering Learning Letters in Information Technology Education (LITE) Journal of Vocational and Career Education JURNAL TEKNOLOGI TECHNOSCIENTIA Journal of Vocational and Career Education
- Basyirun
Jurusan Teknik Mesin, Fakultas Teknik, Universitas Negeri Semarang
Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Earth & Planetary Sciences Education Engineering Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Analysis of Plant-Based Culinary Program Design to Improve Vocational High School Students Competence Maharani, Rachel Tania; Basyirun, Basyirun
Journal of Vocational and Career Education Vol. 10 No. 1 (2025): July 2025
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/jvce.v10i1.32117

Abstract

Global culinary trends indicate a significant increase in demand for plant-based cuisine in response to health, sustainability, and ethical concerns. This creates an urgent need for professionals competent in plant-based culinary processing. This article analyzes the design of plant-based culinary training programs at Vocational High Schools (SMK) in Indonesia to enhance student competency to meet the needs of the modern culinary industry. The method used is descriptive qualitative, based on a literature review and curriculum documents. The analysis reveals competency gaps, particularly in aspects of plant-based product innovation, advanced processing techniques, in-depth nutritional literacy, and environmental awareness. Recommendations for program development include the integration of technical skills, creativity, entrepreneurship, and an understanding of sustainability to address global market dynamics. The implementation of a holistic program is expected to increase the competitiveness of vocational high school graduates in the culinary sector, which is increasingly shifting toward healthy and environmentally friendly food options
Co-Authors A.A. Ketut Agung Cahyawan W Abd. Rasyid Syamsuri Agus Riyandi, Agus Aji Dwi Wijaya, Aji Dwi Atiek Zahrulianingdyah, Atiek Aulia Nur Rakhman, Aulia Bambang Endroyo Choirul Anam AM Diponegoro Dwi Widjanarko Handayani, Ira I Made Sudana Laksono, Kiki Hardika Maharani, Rachel Tania Maria, Yesicha Maryanto, Luthfi Eka Maryanto, Luthfi Eka Muhammad Khumaedi Murdani Murdani, Murdani Prastian Dwija Permana, Prastian Ria Rumondang, Juwita Samsudi . Samsudin Anis Saramoya, Siva Setiyawan, Budi Agus Sidiq Supriyanto Sigit Widigdo Prayogo, Sigit Widigdo Sudarman Sudarman Suwandi, Fakhri Fauzi Syaifullah, Ahmad Hakim Syarif Suhartadi Widiyanti Widiyanti, Widiyanti Wijaya, Robby Winarno Dwi Rahardjo, Winarno Dwi