Creative Learning in the Processing and Serving Practices of Continental Food through the Demonstration Method

Abstract

This best practice aims to describe creative learning in the practice of processing and serving continental food through demonstration methods. The data collection strategy used to optimize students' creativity skills in PPMK learning is descriptive qualitative by utilizing qualitative data which is then described descriptively. Processing and serving food requires skill, creativity and special attention, especially when serving the food, such as: the portion of the food in the dish, the composition of the food color, the garnish used and interesting serving techniques, as well as processing and serving food dishes in PPMK lessons. Main courses and desserts are a menu of turn to eat in a continental cuisine arrangement and are one of the materials practiced by students in PPMK subjects. The subject used in this research is class XI Culinary 1 SMK Negeri 4 Yogyakarta. Based on the observation that by conducting demonstrations on learning processing theory, the presentation of main courses and desserts can explore and develop students' creativity in practical learning so that in the end it improves student learning outcomes, as evidenced by creative practical work of students and getting good grades. In addition, the atmosphere during the learning process looks more pleasant.