The study aims to find
a model of patisserie project-based learning with production approach that can
improve effectiveness of patisserie learning. Delphi Technique, Cohen's Kappa
and percentages of agreements were used to assess model of patisserie project
based learning. Data collection techniques employed in the study were questionnaire,
check list worksheet, observation, and interview sheets. The results shows that
model of patisserie project based learning with production approach can be used
in patisserie learning, with a fairly high level of agreement, which is 0.78
average Cohen's Kappa coefficient. The model was implemented very well, as
shown by 94.77% average implementation. Thus, model of patisserie project based
learning with production approach can be used to improve the quality of
patisserie learning. The results shows that model of patisserie project based
learning with production approach can be used in patisserie learning with a
fairly high level of agreement in 0.78 average Cohen's Kappa coefficient. The
model was implemented very well, as shown by 94.77% average implementation. Thus,
model of patisserie project based learning with production approach can be used
to improve the quality of patisserie learning. Subjects were 13 lectures of
expertise food and nutrition and 91 students of Food and Nutrition Program from
UPI, UNY, UNESA and UM.
Keyword: Patisserie, Patisserie Project-Based Learning Model
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