A Tracer Study of Home Economics Department in Bachelor Culinary Graduates
IF Romadhoni, Luthfiyah Nurlaela, Nugrahani Astuti, Any Sutiadiningsih, and Mauren Gita

Universitas Negeri Surabaya

Abstract

This study is a content analysis of the curriculum at the culinary education of home economics department, State University of Surabaya linked to the curriculum of culinary vocational high school teachers, instructors of non-formal education in culinary, and industrial kitchen managers and entrepreneurs. The aim is to assess the level of suitability or relevance between the substance of the curriculum with the substance of the material taught at culinary fields. This study uses a qualitative approach, therefore clear criteria are needed so that the results can be concluded. Most of the graduates of the School of Education are female graduates as much as 79% while men are 21%. Most graduates (54%) have a GPA between 3.00-3.39 while 23% have a GPA between 2.50 - 2.99. It was further recommended that there is a need to update their curriculum in order to meet the changing needs of the industry. Most of the graduates stated that the substance of the courses studied during the lecture was quite in line with the field of work and graduates felt a lot and even very many benefits in helping their work. Although there are still many materials that need to be updated and developed.

Keywords: tracer study, home economic, bachelor degree, culinary

Topic: Skills and Personal Development