Rachel Tania Maharani, Basyirun Basyirun

Analysis of Plant-Based Culinary Program Design to Improve Vocational High School Students Competence

Introduction

Analysis of plant-based culinary program design to improve vocational high school students competence. Analyze plant-based culinary program design in Indonesian Vocational High Schools to boost student competence. Meet global demand for sustainable, healthy cuisine with curriculum recommendations.

Abstract

Global culinary trends indicate a significant increase in demand for plant-based cuisine in response to health, sustainability, and ethical concerns. This creates an urgent need for professionals competent in plant-based culinary processing. This article analyzes the design of plant-based culinary training programs at Vocational High Schools (SMK) in Indonesia to enhance student competency to meet the needs of the modern culinary industry. The method used is descriptive qualitative, based on a literature review and curriculum documents. The analysis reveals competency gaps, particularly in aspects of plant-based product innovation, advanced processing techniques, in-depth nutritional literacy, and environmental awareness. Recommendations for program development include the integration of technical skills, creativity, entrepreneurship, and an understanding of sustainability to address global market dynamics. The implementation of a holistic program is expected to increase the competitiveness of vocational high school graduates in the culinary sector, which is increasingly shifting toward healthy and environmentally friendly food options

Review

This article addresses a highly pertinent and timely topic: the integration of plant-based culinary training into Vocational High Schools (SMK) in Indonesia. Given the global shift towards health-conscious, sustainable, and ethical food consumption, the need for competent professionals in this area is undeniable. The study's objective to analyze existing program designs to enhance student competency and meet modern industry demands is clearly articulated and highly relevant to both culinary education and workforce development, positioning the paper as a valuable contribution to the field. Utilizing a descriptive qualitative approach, based on a literature review and analysis of curriculum documents, the authors effectively identify critical competency gaps within current vocational culinary education. Key deficiencies are highlighted in areas such as plant-based product innovation, advanced processing techniques, in-depth nutritional literacy, and environmental awareness. These findings are robust and provide a solid foundation for understanding the shortcomings of existing programs, offering valuable and actionable insights for curriculum developers seeking to update their offerings. The recommendations for program development are comprehensive and forward-thinking, advocating for the integration of technical skills, creativity, entrepreneurship, and a strong understanding of sustainability. This holistic approach is crucial for preparing graduates to navigate the dynamic global culinary market. The proposed enhancements promise to significantly increase the competitiveness of vocational high school graduates in a sector increasingly prioritizing healthy and environmentally friendly food options, thereby effectively aligning educational outcomes with contemporary industry needs.

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