DESIGNING A CULINARY ART INSTRUCTIONAL MATERIAL ENHANCING LEARNING FOR BEGINNER
This research aims to describe the needs analysis of students majoring in culinary arts major at SMKN 6 Makassar and design an English syllabus that is suitable for students majoring in culinary arts at SMKN 6 Makassar based on the needs of students both in the academic and the world of work. And also aim to create suitable teaching materials for students majoring in culinary arts at SMKN 6 Makassar in accordance with the syllabus that has been designed previously. This study is kind of Research and Development method. This study used Qualitative and Quantitative mix method as approach. Qualitative is used to characterize a phenomenon and generate a specific theory as a result. The purpose of this study is to determine the demands of culinary art students by collecting data via questionnaire, analyzing it in mean, and giving a conclusion based on the data analysis. In this study, the researcher also followed five steps based on the conceptual theory of a case study. The processes involved completing a requirements analysis, followed by establishing an English syllabus and materials to meet the needs of the students. The concept of need analysis that used proposed by Dudley-Evans and St. John (1998). The study’s findings suggested that the most critical need for students to acquire English was English for Culinary rather than General English (GE). As a result, Students choose to learn English for their future careers. Based on the results of the need analysis, the researcher developed the Culinary curriculum and elaborated on the abilities that should be attained, as well as the grammar and vocabulary. The curriculum was created as a Situational curriculum. It is appropriate for the goal of studying English for a culinary arts program where they want to use the language in their career. As a result, the syllabus was built around the real-world context of language use. The syllabus also served as a guide for creating English materials for culinary arts students.
Keywords: English Instructional Materials, Research and Development (R&D), Need Analysis, and English for Specific Purposes (ESP).
