Competition-Based Window-Shopping Method to Improving Students’ Critical Thinking Skills in Culinary Basic Learning

DOI

10.2991/978-2-38476-198-2_46How to use a DOI?

Keywords

window-shopping; competition; critical thinking

ABSTRACT

The 21st century learning requires students to have broader critical thinking skills. Students are expected to be able to express, produce and create an idea. Thus, appropriate learning methods are needed so that students’ critical thinking skills are getting sharper. The research was conducted to determine students’ critical thinking skills in Basic Culinary learning using the competition-based window-shopping method. The research was conducted in the form of action research with a queasy experimental design. The subjects were 58 students from class X SMK Yapari Aktripa Bandung. The results of the reliability test on the test equipment obtained r = 0.86 ≥ 0.73 thus it can be ascertained that the test measuring instrument is reliable with very high criteria. The average score of students’ critical thinking is 80.5 which is in the high criteria. There is an influence of the application of the Competition-based Window-Shopping method on students’ critical thinking skills, especially in Basic Culinary subjects (0.199 > 0.05). Based on the results of the effectiveness test, it shows that the competition-based window-shopping method is effective in increasing students’ critical thinking skills.

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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TY  - CONF
AU  - Rita Patriasih
AU  - Ade Juwaedah
AU  - M. Asyrof Syaifudien
PY  - 2024
DA  - 2024/02/06
TI  - Competition-Based Window-Shopping Method to Improving Students’ Critical Thinking Skills in Culinary Basic Learning
BT  - Proceedings of the 5th Vocational Education International Conference (VEIC-5 2023)
PB  - Atlantis Press
SP  - 343
EP  - 347
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-198-2_46
DO  - 10.2991/978-2-38476-198-2_46
ID  - Patriasih2024
ER  -