The Use of Gastronomic Studies in Film and Its Relevance as Contextual Teaching Materials in Indonesian Language Learning at Vocational High Schools Culinary Skills Program Ika Sutiandari (a*), Saifur Rohman (b), Ifan Iskandar (c)
Language Education
Pascasarjana UNJ
Jl. Rawamangun Muka, Jakarta Timur 13220
Abstract
This study aims to 1) describe the use of gastronomic studies in films that touch on the topics of food, tourism, and culture, 2) describe the benefits of gastronomic knowledge as contextual teaching materials in Indonesian Language learning, and 3) identify Indonesian language materials that can utilize gastronomic-themed film media and are relevant to the culinary arts student^s field of work. Data analysis used descriptive qualitative method with observation and interview techniques. The research was conducted at SMKN 73 Jakarta for 6 months in the Semester Ganjil period 2020. The data sources in this study consisted of: a) 1 Indonesian language teacher, b) 2 productive teachers of Culinary Arts, c) Culinary Arts students consisting of class X as many as 36 people and class XI as many as 36 people, and d) syllabus and textbooks of Indonesian Language and Culinary Arts textbook Class X and XI using K13. The results of this study are as follows: 1) Indonesian film media that has a gastronomic concept which is found in the films Aruna dan Lidahnya, Tabula Rasa, Saus Kacang, Filosofi Kopi, Ada Apa dengan Cinta 2, and Madre. 2) C3 material in the Culinary Arts department that can be integrated with gastronomic topics in films, namely the following subjects: (a) Tourism, (b) Basic Cuisine, (c) Knowledge of Foodstuffs, (d) Food Processing and Presentation, (e) Products Indonesian Cakes and Cakes, (f) Pastry and Bakery Products, and (g) Dishes. 3) There are three main subjects in Indonesian language lessons at Vocational Schools that can utilize gastronomic-themed film media as contextual teaching materials and are relevant to the field of work of students majoring in Culinary program. The types of these texts are observation texts and exposition texts taught in class X and procedure texts taught in class XI.
Keywords: Gastronomy, Culinary, Teaching Materials, Film Media, Indonesian Language Learning
