EVALUASI KURIKULUM INTEGRASI PELESTARIAN DAN BERKELANJUTAN GASTRONOMI TRADISIONAL INDONESIA

Woro Priatini, - (2023) EVALUASI KURIKULUM INTEGRASI PELESTARIAN DAN BERKELANJUTAN GASTRONOMI TRADISIONAL INDONESIA. S3 thesis, Universitas Pendidikan Indonesia.

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Abstract

ABSTRACT The existence of traditional Indonesian food is increasingly being eroded by foreign food. The younger generation prefers menus from abroad over local specialties. This condition is a consideration for the Management of Catering Industry Study Program to be responsible for promoting traditional food as one of the courses. One effort that can be done is to develop an integrated curriculum in each subject. So that the preservation and sustainability of traditional Indonesian gastronomy can be carried out in a complete way. The purpose of this research is to understand the integrated curriculum planning, implementation (do) and evaluation (check) of the benefits of the integration curriculum for the preservation and sustainability of traditional Indonesian gastronomy. The curriculum evaluation model chosen was a case study on the Universitas Pendidikan Indonesia (UPI) Management of Catering Industry Study Program, the type of internal evaluation. Qualitative approach, collecting data by observation, interviews and questionnaires. Respondents who participated in this study consisted of 12 lecturers of the Management of Catering Industry Study Program, 149 students and 100 alumni. The research results from the planning dimension, the Management of Catering Industry Study Program has carried out curriculum development procedures according to the procedure. However, if it is related to the preservation and sustainability of traditional Indonesian gastronomy, it has not been carried out continuously as an integrated curriculum The dimensions of implementing learning have been carried out according to procedures, but the integration of preservation and sustainability has not been carried out explicitly. This is shown by the presence of lecturers who have integrated traditional gastronomy into their courses, but some have not. The evaluation dimension has given good results. The evaluation examines the benefits of the gastronomic preservation and sustainable integration curriculum experienced by students while attending studies, alumni who have graduated and lecturers who carry out community service programs. In addition, the evaluation provides information on the relevance of the Management of Catering Industry Study Program's efforts in preservation and sustainability. The recommendation from this study is that the Management of Catering Industry Study Program formulates an integrated curriculum for preserving and sustaining Indonesian traditional gastronomy which can be carried out in education, research and to carry out devotion to the community by utilizing research results and solving problems. Keywords: integration curriculum, preservation and sustainability, Indonesian traditional gastronomy

Item Type:	Thesis (S3)
Additional Information:	ID SINTA Dosen Pembimbing: Dinn Wahyudin: 5983880 Dadang Sukirman: 5995173 AHMAD HUDAIBY GALIH KUSUMAH: 5989818
Uncontrolled Keywords:	integration curriculum, preservation and sustainability, Indonesian traditional gastronomy
Subjects:	L Education > L Education (General) L Education > LB Theory and practice of education > LB2361 Curriculum
Divisions:	Fakultas Ilmu Pendidikan > Pengembangan Kurikulum-S3
Depositing User:	woro priatini
Date Deposited:	19 Sep 2023 05:51
Last Modified:	19 Sep 2023 05:51
URI:	http://repository.upi.edu/id/eprint/105932

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