Wury, Anggun Kusumawati (2015) DEVELOPING ENGLISH LEARNING MATERIALS FOR APPRENTICESHIP PREPARATION FOR GRADE TEN STUDENTS OF CULINARY STUDY PROGRAM AT SMKN 1 KALASAN. S1 thesis, Universitas Negeri Yogyakarta.
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Abstract
The objectives of this research were to find out the target and the learning needs of the grade ten students of Culinary study program at SMKN 1 Kalasan in learning English for apprenticeship preparation overseas and to develop appropriate English learning materials for grade ten students of culinary study program at SMKN 1 Kalasan in learning English for apprenticeship preparation overseas. This was a Research and Development (R&D) study. This research was conducted by following Dick and Carey’s model (in Borg and Gall, 2003) and Masuhara (in Tomlinson, 1998) with some modification. The steps of this study were conducting needs analysis, formulating the objectives, developing the syllabus, developing the first draft of the materials, evaluating the materials, and writing the final draft of the materials. There were two types of questionnaire used in collecting the data. The first was needs analysis instrument; distributed to the students to find out the students’ target and learning needs, while the second one was the expert judgment questionnaire; made to assess the appropriateness of the developed materials. The data of both questionnaires were analyzed quantitatively through descriptive statistic. This study developed three units of materials based on the task-based instruction. Each unit has four main parts: introduction, main lesson, reinforcement, and fun part. Unit 1 consists 25 tasks, unit 2 has 22 task, and unit 2 covers 22 task. The activities followed the sequences proposed by Willis (1996) which consisted of three steps: Pre-task, Task Cycle, and Language Focus and implemented the classroom activities based on CLT approach. After that, the developed materials were evaluated by the materials expert through the expert judgment. Based on the results of the expert judgment, the mean score of the whole aspects of the developed materials was 3.34 which was in the range of 3.25 ≤ x ≤ 4, and categorized as “Very Good”.
| Item Type: | Thesis (S1) |
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| Uncontrolled Keywords: | English Learning Materials, Apprenticeship, Culinary Study Program, Task |
| Subjects: | Bahasa dan Sastra > Bahasa dan Sastra Inggris |
| Divisions: | Fakultas Bahasa, Seni dan Budaya (FBSB) > Pendidikan Bahasa Inggris > Pendidikan Bahasa Inggris |
| Depositing User: | Admin Pendidikan Bahasa Inggris FBS |
| Date Deposited: | 09 Nov 2015 01:17 |
| Last Modified: | 30 Jan 2019 05:17 |
| URI: | http://eprints.uny.ac.id/id/eprint/28020 |
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