<![CDATA[This study investigates the most common mistakes made by tenth-grade culinary students in constructing procedure text about food and beverages. The aim is to identify students’ challenges in applying appropriate linguistic features and sentence structures. A descriptive qualitative method was used, with data collected through students’ written texts, classroom observations, and interviews. The results show that many students faced difficulties in constructing imperative sentences, using action verbs correctly, and organizing steps using adverbials of sequence. Errors also appeared in the use of adjectives, nouns, and conjunctions. These issues affected the clarity and cohesion of their texts. Observations revealed that students often relied on literal translation from their first language, while interviews indicated confusion about grammatical rules and limited vocabulary. These findings highlight the need for more explicit teaching on language features and text structure in procedure writing. the study suggest that targeted instruction and practice can help students improve their sentence construction skills and produce more effective procedural texts.]]>
Copyrights © 2026
