Development of a snack box flip book for culinary business management course. Develops a feasible Snack Box Flip Book for Culinary Business Management students at Unimed. This practical learning medium enhances menu planning, creativity, and independence, leading to very satisfied students.
The use of instructional media in the Culinary Business Management course within the Culinary Education Program at Unimed remains limited to PowerPoint presentations and general business management textbooks. Students are struggling to effectively determine Snack Box menus and design practical activities. Therefore, students need a practical learning medium that can support in planning their practical work. The objectives of this study are: (1) To produce a Flip Book-based learning media on Snack Box material; (2) To analyze the feasibility of the Snack Box Flip Book according to material experts and media experts; (3) To analyze student satisfaction with the Snack Box Flip Book. The research method used is Research and Development (R&D) with a 4-D approach. Data collection techniques include needs analysis observation, feasibility test questionnaires, and student satisfaction questionnaires regarding the Snack Box Flip Book. The conclusions are: (1) The development of the Snack Box Flip Book was carried out using the 4-D model, consisting of the following stages: (a) Define, (b) Design, (c) Develop, (d) Disseminate; (2) The feasibility test results from material and media experts obtained a score of 3.32, categorized as feasible; and (3) The student satisfaction assessment resulted in a score of 3.44, categorized as very satisfied. The use of the Snack Box Flip Book offers the benefit of enabling students are creatively and independently determine Snack Box menus and implement them in practice with results that meet established standards.
This paper presents a focused and practical approach to addressing a specific pedagogical challenge within culinary education, namely the effective determination and practical implementation of Snack Box menus in a Culinary Business Management course. The authors effectively identify a significant gap in current instructional media, noting an over-reliance on generic PowerPoint presentations and textbooks which leave students ill-equipped for the hands-on demands of menu design and practical activities. The clear articulation of this problem establishes a compelling need for specialized, practical learning tools, setting the stage for the development of the proposed Flip Book. Employing a systematic Research and Development (R&D) methodology, specifically the 4-D model (Define, Design, Develop, Disseminate), the study outlines a structured process for creating the 'Snack Box Flip Book.' The research diligently addresses its objectives by not only producing the media but also rigorously evaluating its feasibility through expert review and assessing student satisfaction. The findings are robust: a 'feasible' rating (3.32) from material and media experts, and an even higher 'very satisfied' rating (3.44) from students, strongly endorse the quality and utility of the developed resource. These results confirm that the Flip Book successfully meets the identified learning needs. The strength of this work lies in its direct response to a practical teaching problem with a well-validated solution. The Snack Box Flip Book stands out as an an innovative instructional medium with significant potential to enhance student creativity and independence in menu planning and practical execution, ensuring outcomes meet established standards. While the abstract thoroughly covers the development and initial validation, future research could explore the long-term impact on student practical performance, business success, or the scalability of the dissemination stage. Overall, this paper offers a valuable contribution to culinary pedagogy by demonstrating a successful method for developing specialized, engaging, and effective learning tools.
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By Sciaria
By Sciaria
By Sciaria
By Sciaria
By Sciaria
By Sciaria