An Analysis of Culinary Art Vocational Students' Needs in Learning English at the Public Vocational High School Number 9 Padang

Rukmala Dewi(1), Zul Amri(2),
(1) Universitas Negeri Padang  Indonesia
(2) Universitas Negeri Padang  Indonesia

Corresponding Author
Copyright (c) 2019 Journal of English Language Teaching

DOI : https://doi.org/10.24036/jelt.v8i4.106438

Full Text:    Language : en

Abstract


The purpose of this study is to analyze English needs of culinary art students of Vocational High School Number 9 Padang in learning procedure text/recipe. It employed qualitative research method. The subjects of this study were second grade culinary art students of Vocational High School Number 9 Padang. One out of seven classes was chosen to be the sample of this study which consist of 32 students. The data were collected through questionnaires and interview guide. A questionnaire administered to each of the students and an interview was done to an English teacher who teach them. The questionnaire covers three things as the benchmark of students’ needs in learning procedure text/recipe in English class. It was analyzed by looking at the mean value of the students’ answers. The interview recording was also analyzed to get deeper answer from the teacher. The result of the study showed that the most important activity that should be done in learning procedure text/recipe is reading activity. Meanwhile, the skill that must be mastered by the students in order to perform well in their future carrier was speaking skill.

 


Keywords


Need analysis, Students’ needs, Vocational students, Culinary Art Students, English needs, Procedure text, Recipe

References


Basturkmen, H. (2008). Ideas and Options in English for Specific Purposes. London: Lawrence Erlbaum Associates Publishers

Boroujeni,S.A., & Fard, F.M. (2013). A Needs Analysis of English for Specific Purposes (ESP) Course for Adoption of Communicative Language Teaching (A case of Iranian first-year students of educational administration). International Journal of Humanities and Social Science Invention, 2(6), 35-44.

Hutchinson, T. & Waters, A. (1989). English for Specific Purposes: A Learning centered approach. Cambridge: Cambridge University Press.

Nureffendhi, D. (2013). Developing English Learning Materials for Grade Ten Students of Culinary Arts Study Programme at SMK Muhammadyah Wonosari in Academic Year 2012-2013. Yogyakarta State University, Indonesia.

Wandut, W.K. (2018). A Culinary English Course Book for Vocational High School Students. (Doctoral dissertation). Sanata Dharma University, Yogyakarta, Indonesia.


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