IMPLEMENTATION OF PROJECT-BASED LEARNING IN THE COOKING CLASSES OF EQUALITY PACKAGE C STUDENTS AT SKB NEGERI 2 IN SAMARINDA CITY
DOI:
https://doi.org/10.22460/empowerment.v15i1.6647Keywords:
Project-based learning, culinary skills, non-formal education, studentsAbstract
This study aims to describe the implementstion of the Project-Based Learning (PJBL) model improving the culinary skills of package C equivalency approach. Data were collected through interviews, observation, and documentation. Then, it was analyzed using data reduction, data presentation, and conclusion drawing techninques. The result indicate that the PJBL model was implemented in three main stages: Planning, Implemented, and Evaluation. In the planning stage, tutors prepared materials, tools, and materials appropriate to the students’ abilities. The implementation stage focused on practical activities making food products such as donuts and cookies. The evalution stage was conducted through product assesment and collective reflection. Supporting factors for success included student enthusiasm, active tutor guidance, and intitutional support, while obstacles included limited tools and materials. The PJBL model has been proven to improve students’ skills, creativity, and self-confidence and is relvent for implementation in non-formal education.
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