Development of Buleleng Culinary Teaching Materials to Improve Student Creativity

Abstract

Balinese culinary learning as one of the lessons in the Culinary Study Program is very important, considering that Bali as a tourism area needs support from culinary tours that characterize Balinese food. Buleleng Regency is one of eight regencies in Bali which has culinary potential to be developed and as a source of learning. The research was designed to prepare teaching materials for Buleleng culinary as one of the subjects matters in Balinese culinary courses in which the substance was Balinese culinary materials which were developed into modern menu. The aims of this research were (1) to describe the stages of developing Buleleng culinary teaching materials to increase students’ creativity and culinary competency in terms of knowledge, skills, and attitudes. (2) to know the validity of the teaching materials developed. The product of this research was to produce teaching materials for Buleleng culinary who have received studies from experts, both in terms of material and content as well as in terms of learning design. The research was development research which referred to model ADDIE. The instruments of this research were questionnaires and guidelines interviews. The data were analyzed through descriptive analysis techniques. The test results of content experts and learning design experts on teaching materials showed that teaching materials were in good category. Students gave a positive response to the draft of teaching materials and deserved to be used as a learning resource.