This study aims to determine the process and application of cake decorating learning tools in improving students' critical thinking skills. The results of the study indicate that the Inner Case Method-based learning device has met the validity criteria. Based on the results obtained in the field, there is an increase in the percentage of each data in the field from the simulation stage then an increase is made at the trial stage. Based on the data analysis, the learning device developed meets the criteria with a validity value of 3.86 which means it is valid without revision, a practical value of 3.32 which means a high level of practicality, and can increase the average critical thinking ability test score by 74%.

Product Design is a new subject that is compulsory in the Department of Family Welfare Education, so that all of these courses must be in the Fashion Design Education Study Program, Catering Education, Cosmetology and Nutrition Education. The discussion of a quality learning process in accordance with the curriculum is conducted intensively, but the reality in the field shows that there are not many lecturers who want to practice when conducting lectures. Students view the material as too theoretical, giving no contextual examples. Creative learning has a strategic position in developing student competencies, both technical competence (hard competence) and entrepreneurial skills (soft-competence). This study aims to develop a product design learning tool to enhance the creative industry, including, Product Design Guidebook, Semester Program Design, teaching materials, learning methods, and evaluation of learning outcomes, which can develop creative industries. Learning material needs to be designed by focusing on joint exhibition activities (creating or creating products both goods and services in accordance with the study program) that emphasize character, assignment or project-work learning methods, and evaluation of learning outcomes need to apply performance evaluation techniques by emphasizing evaluation processes and products. This research is a development research, with the instruments used are questionnaires and interviews. Data were analyzed using qualitative descriptive analysis techniques and quantitative descriptive statistical analysis. The results of this study is, that the existence of a product design guide book on the family welfare education department that is validated and suitable for student use. It is expected that there will be a Product Design Guidebook to improve the creative industry which is measured from the effectiveness of the experts and validators of learning design, so that the character of the student creative industry.

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This study aims to produce a Project-based Team-based student worksheet in the Kitchen Management course. This type of research is research and development that refers to model development, with stages (1) self-evaluation stage consisting of analysis and design (2) prototyping stage consisting of expert review, one to one and small group (3) field test stage . The data were collected using quantitative descriptive analysis techniques through questionnaires or questionnaires related to the quality of product development. The results showed that student learning outcomes were seen from the pre-test, post-test and mid-semester exams in the course Evaluation of Kitchen Management Learning Outcomes. Catering Education students experienced a significant increase after using this project-based student worksheet.