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All Journal Edu Research : Jurnal Penelitian Pendidikan
Deni Melyati
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Humanities Education Other

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NEED ANALYSIS OF LEARNING MATERIALS FOR GEADE TEN STUDENTS OF CULINARY ART STUDY PROGRAM AT SMK Deni Melyati
EDU RESEARCH Vol 5 No 2 (2024): EDU RESEARCH
Publisher : IICLS (Indonesian Institute for Corporate Learning and Studies)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47827/jer.v5i2.208

Abstract

English learning materials at Vocational high school or SMK can be seen as an exposure to the use of the language which will help the students in achieving the higher proficiency of English. Unfortunately, materials which are relevant or even appropriate to the needs of the students of SMK were limited. Although materials take an important part in the processes of teaching and learning, to select and to find a good resource of materials was not an easy work. Teachers should consider several things before choosing and giving it to the students. Whatever materials will be chosen, it is really important to consider the condition and the capacity of the students, and the materials should meet with students’ particular needs and interest. Because, it helping them in achieving the goals, especially for vocational high school. To know the learning materials that students need, the researcher use ESP course design. ESP course design usually includes a stage in which the course developers identify what specific language and skills the group of language learners will need. The identification of language and skills is used in determining and refining the content for the ESP course. It can also be used to assess learners and learning at the end of the course. This process is termed ‘needs analyses. The aim of the research was to describe the learning materials needed by the ten grade students culinary art study program SMKN 3 Sungai Penuh. The finding of the research was the information what students’ English learning materials needed.
THE ROLE OF TECHNOLOGY IN ENHANCING ENGLISH SPEAKING SKILLS A LITERATURE OVERVIEW Yohanis Tarukallo; Wira Jaya Hartono; Irsan Bertinus Tondowala; Deni Melyati; Mohammad Iskandar Dzulkurnain; Mike Nurmalia Sari
EDU RESEARCH Vol 5 No 4 (2024): EDU RESEARCH
Publisher : IICLS (Indonesian Institute for Corporate Learning and Studies)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47827/jer.v5i4.293

Abstract

This literature review explores the role of technology in enhancing English speaking skills, focusing on how various technological tools such as gamification, speech recognition, and online collaboration align with the principles of Communicative Language Teaching (CLT). The review discusses the effectiveness of these tools in improving fluency, accuracy, and confidence in English language learners, while also addressing the challenges faced by both learners and educators in integrating technology into speaking-focused instruction. Furthermore, it examines how these technologies support the core CLT principle of authentic communication. The review concludes with a discussion of the pedagogical implications and future directions for the integration of technology in English speaking instruction, highlighting the importance of balancing technology use with traditional communicative practices for optimal learner outcomes.
DEVELOPING ENGLISH LEARNING MATERIALS FOR GRADE TEN STUDENTS OF CULINARY ARTS STUDY PROGRAM AT VOCATIONAL HIGH SCHOOL Deni Melyati; Tri Saswandi
EDU RESEARCH Vol 5 No 3 (2024): EDU RESEARCH
Publisher : IICLS (Indonesian Institute for Corporate Learning and Studies)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47827/jer.v5i3.424

Abstract

This study aims to develop English learning materials for Grade Ten Culinary Arts students at SMKN 3 Sungai Penuh. Using the ADDIE model, the study identified students' needs, designed materials, and evaluated their validity and practicality. The materials development process began with an analysis of students' specific requirements, followed by careful design and development to ensure alignment with vocational objectives. The resulting handouts were interactive and engaging, featuring real-world culinary scenarios, relevant vocabulary, and skill-building exercises. These materials were validated by experts and underwent limited tryouts with students and teachers, resulting in high ratings for both validity and practicality. Ultimately, the handouts demonstrated potential to enhance students' motivation, support their career readiness, and provide practical communication tools for the culinary field.
Co-Authors Irsan Bertinus Tondowala Mike Nurmalia Sari Mohammad Iskandar Dzulkurnain Tri Saswandi, Tri WIRA JAYA HARTONO Yohanis Tarukallo