Author Details
Karpin, Karpin, Universitas Pendidikan Indonesia, Indonesia
-
Vol 4, No 2 (2015) - Articles
ALAT PENILAIAN PADA PELAKSANAAN PRAKTIKUM TEKNOLOGI MAKANAN
Abstract
PDF (Bahasa Indonesia)
-
Vol 4, No 2 (2015) - Articles
PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI (PRAKERIN)
Abstract
PDF (Bahasa Indonesia)
-
Vol 6, No 1 (2017) - Articles
EVALUASI LINGKUP PENILAIAN PADA KETERAMPILAN VOKASIONAL DI SLB
Abstract
PDF (Bahasa Indonesia)
-
Vol 6, No 2 (2017) - Articles
KESENJANGAN MEKANISME PENILAIAN PADA PENILAIAN KETERAMPILAN VOKASIONAL TATA BOGA DI SLB
Abstract
PDF (Bahasa Indonesia)
-
Vol 7, No 1 (2018) - Articles
PENDEKATAN PEMBELAJARAN SAINS BERBASIS PEMAHAMAN ALQURAN DALAM PEMBELAJARAN KIMIA MAKANAN
Abstract
PDF (Bahasa Indonesia)
-
Vol 7, No 2 (2018) - Articles
KEPUASAN KONSUMEN TERHADAP PRODUK MADAME SISCA THE EATERY BANDUNG
Abstract
PDF (Bahasa Indonesia)
-
Vol 15, No 1 (2019) - Articles
Development of Response Measurement Instruments Students on Learning
Abstract
PDF
-
Vol 8, No 1 (2019) - Articles
HALAL FOOD PADA HIDANGAN NASI GORENG DI KECAMATAN SUKASARI BANDUNG
Abstract
PDF (Bahasa Indonesia)
-
Vol 8, No 1 (2019) - Articles
UPAYA PELESTARIAN KULINER KHAS MINANGKABAU PADA POLA MAKAN KELUARGA MINANG PERANTAUAN
Abstract
PDF (Bahasa Indonesia)
-
Vol 16, No 1 (2020) - Articles
Student Response - Based Learning: A Strategy for Improving Student Participation in Learning
Abstract
PDF
-
Vol 9, No 1 (2020) - Articles
MANFAAT HASIL BELAJAR MAKANAN ORIENTAL PADA KESIAPAN WIRAUSAHA MAKANAN KOREA
Abstract
PDF (Bahasa Indonesia)
-
Vol 18, No 1 (2022) - Articles
Learning Reflections to Build Learner Autonomy
Abstract
PDF
-
Vol 9, No 2 (2020) - Articles
PENGARUH MOTIVASI BELAJAR TERHADAP HASIL BELAJAR PATISERI SISWA KELAS XI DI SMK NEGERI 2 BALEENDAH
Abstract
PDF (Bahasa Indonesia)
-
Vol 10, No 1 (2021) - Articles
Level of Knowledge on Hygiene Sanitation on Food Vendors in Traditional Markets in Tarikolot Village, Sumedang
Abstract
PDF (Bahasa Indonesia)
-
Vol 11, No 1 (2022) - Articles
Development of E-Module For The Making Of Fried Onion in Basic Culinary Courses in Culinary Studies Education Study Program Indonesian University of Education
Abstract
PDF (Bahasa Indonesia)
-
Vol 12, No 1 (2023) - Articles
Authentication of Middle East Mandi Rice at “Cafe Zamrud” Restaurant
Abstract
PDF (Bahasa Indonesia)
-
Vol 12, No 2 (2023) - Articles
Development of Audiovisual Educational Media Based on Animated Videos about Food Sanitation Hygiene for Catering Food Handlers
Abstract
PDF (Bahasa Indonesia)