Nunung Nurjanah, Soenar Soekopitojo, Budi Wibowotomo, Titi Mutiara Kiranawati
The aim of developing Tengger ethnic culinary training materials is to develop online training teaching materials for the HORECA industry manager. Training materials consist of Tengger cuisine recipes as a reference in food and beverage services for HORECA guests. Teaching material is the result of Tengger ethnic culinary standardization as one of the culinary tourism or eco-culinary tourism around the TNBTS tourist area. The method used to develop Tengger culinary training materials was ADDIE model consisting of five steps, while the learning targets were managers of the HORECA industry in the region of Tengger. The results of this development are: 1) analysis phase of teaching materials, including the classification of Tengger local culinary based on the results of the research survey which is classified into staple foods, vegetable dishes, side dishes, condiments/sambal and snacks; 2) design phase, based on the material analysis phase by setting training objectives using a life-based learning approach. The learning resources used are in the form of text (pdf), videos and online learning called "kulinera training"; and 3) development phase, which is the compilation of Tengger culinary training materials as a training service from instructures to create and maintain online-based learning. © 2020 IEEE.
Universitas Negeri Malang, Prodi Pendidikan Tata Boga, Malang, Indonesia; Universitas Negeri Malang, Piupt Disruptive Learning Innovation, Malang, Indonesia
