DEVELOPING SUPPLEMENTARY E-MATERIALS OF BORNEO CUISINE FOR 10th GRADER STUDENT CULINARY PROGRAM

Abstract

ROHANA, 2024. “Developing Supplementary E-Materials Of Borneo Cuisine For 10TH Grader Student Culinary Program”. Thesis (S1) Tadris English Study Program (TBI). Faculty of Tarbiyah and Teachers Training (FTIK). State Institute of Islamic Studies (IAIN), Advisor I: Sulaiman, M.Pd. Advisor II: Nanik Shobikah, M.Pd. Academic Year 2024/2025. The research aimed to seek answers to their aspects. It started with the details of the student's needs analysis for a 10th-grade student in culinary arts at SMK 5 Pontianak. Next, it examined the processes of designing and developing supplementary e-materials for 10th-grade students in culinary arts at SMK 5 Pontianak. Finally, it examined the feedback from the English teacher and the student toward the supplementary e-material for 10th-grade students in culinary arts at SMKN 5 Pontianak. This research focuses on developing supplementary e-materials based on Borneo Cuisine traditions for 10th-grade students in the Culinary Program at SMKN 5 Pontianak. The study used the ADDIE model of Research and Development (R&D) to address students' specific needs in learning English for culinary purposes. The research involved 36 students and incorporated qualitative and quantitative methods through interviews, questionnaires, and feedback from teachers and students. According to feedback from English teachers and students, the materials are helpful, relevant, and engaging. They meet the students' needs and help them develop their English language skills in a culinary context. This study aids in developing unique English teaching resources tailored to students' goals to help them prepare for future jobs in the culinary sector.