<![CDATA[ABSTRAK Penulisan best practice ini bertujuan untuk mengoptimalkan aktifitas siswa kuliner selama masa pandemi Covid 2019 yang diimplementasikan pada pembelajaran praktik Boga Dasar materi lipatan dan bungkusan daun melalui media sosial, dengan harapan berdampak positif bagi siswa dan hasil pembelajaran yang memuaskan meskipun proses pembelajaran berlangsung mandiri dari rumah. Bungkusan makanan digunakan sebagai wadah makanan berfungsi melindungi makanan dari kotoran atau debu, melindungi makanan dari binatang, estetika produk sehingga mudah untuk dibawa oleh konsumen, sedangkan lipatan daun berfungsi untuk menghias wadah hidangan misalnya hidangan snack, nasi tumpeng dan makanan tradisional ciri khas suatu daerah. Penelitian ini menggunakan subyek siswa kelas X Kuliner 1, dengan strategi mengoptimalkan aktifitas siswa yang diimplementasikan dengan pembelajaran metode PjBL (Project Based Learning) melalui media sosial. Hasil penelitian menunjukkan berdampak positip bagi siswa, sebagian besar siswa aktif merespon pesan tugas yang masuk dengan cepat, pertanyaan-pertanyaan siswa yang antusias terhadap kesulitan tugas yang diberikan, dan siswa mampu menyelesaikan tugas yang diberikan oleh guru dengan tepat waktu. Kata Kunci : Boga Dasar, Project Based Learning ABSTRACT The writing of this best practice aims to optimize the activities of culinary students during the 2019 Covid pandemic which is implemented in learning the practice of Basic Catering for folding and leaf wrapping materials through social media, with the hope of having a positive impact on students and satisfying learning outcomes even though the learning process takes place independently from home. Food packaging is used as a food container to protect food from dirt or dust, protect food from animals, product aesthetics so that it is easy to carry by consumers, while leaf folds serve to decorate dish containers such as snack dishes, rice cone and traditional foods that are typical of an area. This study uses the subject of class X Culinary 1 students, with a strategy of optimizing student activities which is implemented by learning the PjBL (Project Based Learning) method through social media. The results showed a positive impact on students, most of the students actively responded to incoming task messages quickly, students' questions were enthusiastic about the difficulty of the tasks given, and students were able to complete the assignments given by the teacher on time. keyword: Basic Food, Project Based Learning]]>
