Proceedings of the 4th Borobudur International Symposium on Humanities and Social Science 2022 (BIS-HSS 2022)

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Adapting Content-Based Instruction Principle in Teaching Culinary Arts Vocabulary at Vocational High School

Authors
Hardianti1, *, Yusniati Nadir Sabata1
1Universitas Muhammadiyah Luwuk, Banggai, 94711, Indonesia
*Corresponding author. Email: hardianti@unismuhluwuk.ac.id
Corresponding Author
Hardianti
Available Online 10 October 2023.
DOI
10.2991/978-2-38476-118-0_81How to use a DOI?
Keywords
Content-Based; Instruction; Culinary Arts; Vocabulary; Vocational School
Abstract

Learning a new language compared to first language is always seen more sophisticated issue. Learners often find the difficulties of how to use the words properly once they are used as part of sentence. This is because most people learn a new language in scattered manner, such as memorizing words one by one, searching for translations, and remembering the words. To address this issue, Content-Based Instruction has been developed, which has the premise of teaching not only the language but also everything through the use of language. This conceptual-based paper is aimed at defining content-based instruction as well as presenting the steps of how this approach can be matched within the needs of vocational students acquire English vocabulary in their more specific target language purposes.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 4th Borobudur International Symposium on Humanities and Social Science 2022 (BIS-HSS 2022)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
10 October 2023
ISBN
978-2-38476-118-0
ISSN
2352-5398
DOI
10.2991/978-2-38476-118-0_81How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Hardianti
AU  - Yusniati Nadir Sabata
PY  - 2023
DA  - 2023/10/10
TI  - Adapting Content-Based Instruction Principle in Teaching Culinary Arts Vocabulary at Vocational High School
BT  - Proceedings of the 4th Borobudur International Symposium on Humanities and Social Science 2022 (BIS-HSS 2022)
PB  - Atlantis Press
SP  - 703
EP  - 709
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-118-0_81
DO  - 10.2991/978-2-38476-118-0_81
ID  - 2023
ER  -