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Indonesian Traditional Food Preservation: A Curriculum Evaluation Analysis Review

Woro Priatini, Dinn Wahyudin, Dadang Sukirman, Ahmad Hudaiby Galih Kusumah


Indonesian traditional cuisine’s diversity has attracted practitioners’ attention because youth preference in choosing what they consume has constantly changed. Thus, Higher Education Institution created Indonesian Gastronomy as a subject to preserve traditional cuisine. This article conducted Context, Input, Process and Product (CIPP) Model for curriculum evaluation and used a mix-method approach. The result showed that lecturing activity was at the average method and the subject was in a good category. Thus, it can be concluded that the strategic arrangement of the lecturing plan and a deeper subject should be conducted to achieve the goal of preservation.


Curriculum evaluation, Traditional Food, Indonesian gastronomy, Lecture activities, Lecture material

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