<![CDATA[Phrasal verbs are essential to good procedural communication in ECP Phrasal verbs produced by culinary students while composing real recipes, however, have had limited investigation despite their relevance. This research investigates students' use of phrasal verbs and writing errors in culinary writings. The qualitative method, based on its study design driven by data analysis, examines 120 recipe texts in English written by students at Institut Pariwisata dan Bisnis Internasional Culinary Arts and supplemented with semi-structured interviews. The results identified 342 possible phrasal verbs distributed among six functional types. Food preparation was the most frequently used category (31.6%), followed by mixing and combining (24.0%), cooking & processing (17.8%), kitchen management (13.2%), serving & presentation (8.2%) and finally consumption (5.2%). We did an error analysis which showed 114 misuses of the phrasal verbs. The most frequent error category was particle misuse (36.0%); followed by lexical avoidance errors (28.1%), structural mistakes (24.6%) and register-related ones (11.3%). The results indicate that while students possess a functional knowledge of cooking phrasal verbs, their creative use is constrained by limited lexical variation and only partial mastery of the verb constructions This research also contributes to English for Specific Purposes (ESP) by presenting corpus-informed data on the linguistic phenomenon of phrasal verb use in culinary communication and proposing a functional framework for the analysis of culinary phrasal verbs. The findings suggest the necessity of designing corpus-driven teaching materials and a culinary-specific phrasal verb register to expand both students' linguistic repertoires and occupational communication proficiencies within ECP contexts.]]>
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