Curriculum Based On Local Wisdom In “Indonesian Food” Course For Prospective Professional Cooks

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Rina Rifqie Mariana, Siti Zubaidah, Nunung Nurjanah

Abstract

This study aims to identify and study the curriculum tools for the Culinary Diploma program which concerns the profile of graduates, materials and teaching methods of "Indonesian food", the expertise of supervisory lecturers in terms of educational background, training and work experience to prepare graduates to become graduates. a professional "Indonesian food" cook. The method used is descriptive qualitative, with the research object of 6 Diploma 3 Catering programs in LPTKs in Indonesia. The results showed that each research indicator was not in accordance with the regulations stipulated in the Vocational Curriculum Preparation Guidelines so that it was unable to produce professional "Indonesian Food" cooks, so it was necessary to review the curriculum content, especially for the content of the course "Indonesian food" both concerning the content. , time, and learning methods.

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