<![CDATA[This study aimed to identify the culinary skill readiness of students with disabilities before participating in Field Work Practice (PKL) through adaptive pre-PKL training. The study employed a descriptive qualitative design with structured performance assessment involving four students with disabilities in a culinary higher education program. Data were collected through direct observation using a 1–5 rating rubric covering size consistency, shape consistency, neatness, work speed, and understanding of vegetable cutting types. The training covered five basic cutting techniques: slice, cube, chopped, julienne, and jardinier. The results showed heterogeneous readiness profiles. FH obtained the highest mean score of 4.6 and was categorized as highly ready, AC and AE each obtained 3.4 and were categorized as moderately ready, while EL obtained 1.8 and was categorized as not yet ready. At the indicator level, work speed had the lowest mean score (3.00), whereas size and shape consistency had the highest means (3.50). Adaptive pre-PKL training can serve as an initial diagnostic assessment and basis for individualized skill reinforcement.]]>
Copyrights © 2026
