DEVELOPMENT MODEL OF PATISSERIE PROJECT-BASED LEARNING

dc.creator	Lutfhiyah Nurlaela
dc.creator	Ana Ana
dc.date	2013-02-01T00:00:00Z
dc.date.accessioned	2015-07-20T22:30:10Z
dc.date.available	2015-07-20T22:30:10Z
dc.identifier	2229-8932
dc.identifier	https://doaj.org/article/ae365b86fa9d4c10adb30f1765855c82
dc.identifier.uri	http://evidence.thinkportal.org/handle/123456789/22251
dc.description	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. Subjects were 13 lectures of expertise food and nutrition and 91 students of Food and Nutrition Program from UPI, UNY, UNESA and UM. 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.
dc.language	English
dc.publisher	Universiti Tun Hussein Onn Malaysia
dc.relation	http://penerbit.uthm.edu.my/ojs/index.php/JTET/article/view/583
dc.relation	https://doaj.org/toc/2229-8932
dc.rights	CC BY
dc.source	Journal of Technical Education and Training, Vol 4, Iss 2 (2013)
dc.subject	Patisserie
dc.subject	Patisserie Project-Based Learning Model
dc.subject	Special aspects of education
dc.subject	LC8-6691
dc.subject	Education
dc.subject	L
dc.subject	DOAJ:Education
dc.subject	DOAJ:Social Sciences
dc.subject	Special aspects of education
dc.subject	LC8-6691
dc.subject	Education
dc.subject	L
dc.subject	DOAJ:Education
dc.subject	DOAJ:Social Sciences
dc.subject	Special aspects of education
dc.subject	LC8-6691
dc.subject	Education
dc.subject	L
dc.subject	Special aspects of education
dc.subject	LC8-6691
dc.subject	Education
dc.subject	L
dc.subject	Special aspects of education
dc.subject	LC8-6691
dc.subject	Education
dc.subject	L
dc.title	DEVELOPMENT MODEL OF PATISSERIE PROJECT-BASED LEARNING
dc.type	article