PENINGKATAN KETERAMPILAN TATA BOGA MATERI PEMBUATAN BROWNIS KUKUS MELALUI MODEL PEMBELAJARAN EKSPLISIT

Abstract

This study aimed at determining the culinary skills improvement of learning outcomes making steamed brownies in children with mild mental retardation using explicit instruction learning model. The research was conducted on the students of class XII SMALB-C Kembar Karya I, East Jakarta, with 2 student from September to October 2012. This study used Classroom Action Research with 2 cycles where each cycle consisted of 2 meetings. The research success was analyzed individually, one aspect for each student as the development of children with mental retardation can not be compared to other children, but the progress on himself. The results showed that using explicit instruction learning model increases learning outcomes in culinary skills of making steamed brownies for the students with mild mental retardation.