Jurnal
Analysis of Plant-Based Culinary Program Design to Improve Vocational High School Students Competence
Journal of Vocational and Career Education
ISSN 2503-2305, 2339-0344
Terbit 2025-07-31
Penerbit Universitas Negeri Semarang
Bahasa eng
Abstrak
Global culinary trends indicate a significant increase in demand for plant-based cuisine in response to health, sustainability, and ethical concerns. This creates an urgent need for professionals competent in plant-based culinary processing. This article analyzes the design of plant-based culinary training programs at Vocational High Schools (SMK) in Indonesia to enhance student competency to meet the needs of the modern culinary industry. The method used is descriptive qualitative, based on a literature review and curriculum documents. The analysis reveals competency gaps, particularly in aspects of plant-based product innovation, advanced processing techniques, in-depth nutritional literacy, and environmental awareness. Recommendations for program development include the integration of technical skills, creativity, entrepreneurship, and an understanding of sustainability to address global market dynamics. The implementation of a holistic program is expected to increase the competitiveness of vocational high school graduates in the culinary sector, which is increasingly shifting toward healthy and environmentally friendly food options
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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.unnes.ac.id/journals/jvce/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc)
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<dc:title xml:lang="en">Analysis of Plant-Based Culinary Program Design to Improve Vocational High School Students Competence</dc:title>
<dc:creator xml:lang="en">Maharani, Rachel Tania</dc:creator>
<dc:creator xml:lang="en">Basyirun, Basyirun</dc:creator>
<dc:subject xml:lang="en">Plant-Based Culinary Program, Vocational High School Competence, Vocational Education, Culinary Product Innovation, Sustainability, Culinary Entrepreneurship, Culinary Education, Healthy Food Industry</dc:subject>
<dc:description xml:lang="en">Global culinary trends indicate a significant increase in demand for plant-based cuisine in response to health, sustainability, and ethical concerns. This creates an urgent need for professionals competent in plant-based culinary processing. This article analyzes the design of plant-based culinary training programs at Vocational High Schools (SMK) in Indonesia to enhance student competency to meet the needs of the modern culinary industry. The method used is descriptive qualitative, based on a literature review and curriculum documents. The analysis reveals competency gaps, particularly in aspects of plant-based product innovation, advanced processing techniques, in-depth nutritional literacy, and environmental awareness. Recommendations for program development include the integration of technical skills, creativity, entrepreneurship, and an understanding of sustainability to address global market dynamics. The implementation of a holistic program is expected to increase the competitiveness of vocational high school graduates in the culinary sector, which is increasingly shifting toward healthy and environmentally friendly food options</dc:description>
<dc:publisher xml:lang="en">Universitas Negeri Semarang</dc:publisher>
<dc:date>2025-07-31</dc:date>
<dc:type>info:eu-repo/semantics/article</dc:type>
<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
<dc:format>application/pdf</dc:format>
<dc:identifier>https://journal.unnes.ac.id/journals/jvce/article/view/32117</dc:identifier>
<dc:identifier>10.15294/jvce.v10i1.32117</dc:identifier>
<dc:source xml:lang="en">Journal of Vocational and Career Education; Vol. 10 No. 1 (2025): July 2025; 72-81</dc:source>
<dc:source>2503-2305</dc:source>
<dc:source>2339-0344</dc:source>
<dc:source>10.15294/jvce.v10i1</dc:source>
<dc:language>eng</dc:language>
<dc:relation>https://journal.unnes.ac.id/journals/jvce/article/view/32117/5687</dc:relation>
<dc:rights xml:lang="en">Copyright (c) 2025 Journal of Vocational and Career Education</dc:rights>
</oai_dc:dc>
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APA 7
Maharani, R. T., & Basyirun, B. (2025). Analysis of Plant-Based Culinary Program Design to Improve Vocational High School Students Competence. Journal of Vocational and Career Education, 10(1), 72–81. https://doi.org/10.15294/jvce.v10i1.32117
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IEEE
R. T. Maharani and B. Basyirun, “Analysis of Plant-Based Culinary Program Design to Improve Vocational High School Students Competence,” Journal of Vocational and Career Education, vol. 10, no. 1, pp. 72–81, 2025, doi: 10.15294/jvce.v10i1.32117.
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