This research is motivated by the independent lecture system in the current online era, as well as the lack of soft skills in the practice of food decoration after learning theoretically. Of course this makes learning conditions very difficult and ineffective with inadequate theoretical material in providing guidance to students for practice.This study aims: (1) To find out the learning outcomes of students in the Web link-based Food Decoration course as an independent learning medium. (2) To see the feasibility of using Web Link-based food decoration learning media in independent lectures. This research was conducted at the Faculty of Engineering, Medan State University.The method used is Research and Development. The sample in this study were Catering Students in semester 3. Data collection techniques used documentation and questionnaires. Questionnaire data collected from material experts, media experts, and students were analyzed using descriptive statistics. It is known that the results of this study show that learning outcomes using learning media for food decoration based on Web Links obtained a tendency level of 87% which is high. As for the feasibility test, obtaining a score of 45% is classified as good. So it can be concluded that the results of the web-based Food Decoration learning media include good criteria as independent learning media.

Bandrek (Ginger Drink) is a traditional drink that has a great demand by consumers because of the health benefits. Most of the traditional beverage production is still produced on a household scale, such as the instant ginger drink produced by the household business “Frenss”. The household businesses that produce ginger drink should apply good food production methods so that the products produced are safe and their nutritional value is also maintained. Lumban Pinggol Village, Pangururan District, Samosir Regency is one of the tourist areas in the Lake Toba area in North Sumatra. One of the residents' efforts is to work on making ginger drink Instant. The processing method for instant ginger drink is still manual, even though the ginger drink produced reaches 50 kg each day. Therefore, the solution offered to partners was to design a ginger grinding machine. The implementation method consists of empowerment, mentoring, strengthening capital as well as monitoring, coaching and evaluation. In addition, to improve product quality, more attractive packaging designs and online marketing are needed. The results of this PKM activity are as expected. This can be proven by the fulfillment of targets and the enthusiasm and enthusiasm of the partners when listening to / paying attention to the material presentation and processing practices, so that with this PKM activity the partner's income will increase.

Nutritional counseling is an essential component of nutrition students to be equipped to address nutritional problems. The objective of the study was to analyze the correlation of nutrition students for teaching presence perception in blended learning to improve the learning outcomes of nutritional counseling stages. The study used a cross-sectional research design, nutrition students in nutritional counseling courses completed the 13-item Community of Inquiry (COI) questionnaire for teaching presence. The results showed that students had higher agreement across the level of teaching presence. The findings of this study suggest that perceived teaching presence was significantly related to improving the learning outcomes of nutritional counseling stages.

The research objectives are 1) Analyzing the effectiveness of online learning according to the experiences of students, teachers, and parents; 2) Knowing the learning outcomes of Indonesian Cake Products; 3) Analyzing the relationship between the effectiveness of online learning according to the student experience and learning outcomes of Indonesian Cake Products. The research location is at SMK Negeri 1 Beringin Deli Serdang, North Sumatra. The research time is November 2020-January 2021. The population is all students of class XI culinary, teachers who teach in class XI culinary, and parents of class XI culinary students. The sampling technique in total sampling amounted to 114 people. Data collection techniques used are tests and questionnaires. Data analysis by Descriptive data a and Spearman Rank test. Based on the result of research on the effectiveness of online learning according to the experiences of students, teachers, and parents, it is categorized as quite effective with scores of 86 percent, 71.43 percent, and 78 percent, respectively. The trend level of learning outcomes for Indonesian Cake Products is in the good category with a value of 84 percent. Based on the results of the spearman rank correlation analysis, there is a positive and significant relationship between the effectiveness of online learning based on student experience and the learning outcomes of Indonesian Cake products with a sig (p) = 0.00 <0.05 (r = 0.985) meaning the higher the effectiveness of online according to the student experience, the learning outcomes of Indonesian Cake Products are getting higher.