Page 102 - Conference Book The 3rd IConVET "Future of TVET Graduates: Developing Talent for Industry 4.0 and The New Normal"

The 3 International Conference
rd
on Vocational Education and Technology (IConVET)
th
Universitas Pendidikan Ganesha - Bali | 7 November, 2020

DEVELOPING STOCK AND SAUCE LEARNING
MATERIALS OF EUROPEAN CULINARY COURSES
FOR THE THIRD SEMESTER STUDENTS OF THE
CULINARY ARTS VOCATIONAL EDUCATION
PROGRAM

Cok.Istri Raka Marsiti. Ni Wayan Sukerti

raka.marsiti@undiksha.ac.id, wayansukerti71@yahoo.com

Abstract. Learning activity is ineffective because teacher must provide
detailed information without appropriate learning materials. Lack of
learning materials limits students to study after the class has ended. The
solution for this problem is to develop sufficient learning materials. The
current research was aimed at describing the process of developing learning
material and finding out the validity of the learning materials about stock
and sauce on the European Culinary Course for the third semester students
of Culinary Art Vocational Education. The research used ADDIE model
(Analyze, design, development, implementation, and evaluation). The
instrument used was validation sheet. This instrument was used to gather
score taken from the learning material expert and learning media expert. The
processes of developing materials were need analysis of the learning
materials, writing draft of the learning materials, validation and revision. The
learning materials produced consisted of four main components. They are
introduction, learning, evaluation and conclusion.

| IConVET 2020 | 102

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