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The aim of this research is to 1) develop thematic learning content especially in Elementary School which focuses on tolerant characters based on local wisdom 2) develop thematic learning model that accommodate tolerant characters based on local wisdom in the planning and implementing learning aspects. Module is developed for teachers to be able to teach tolerant characters based on local wisdom to the participants. The development of learning models of tolerant characters based on local wisdom is intended to guide teachers in implementing thematic learning that focuses on students’ tolerant character based on local wisdom, especially local Javanese wisdom. This research used Research and Development method that consists of two stages, namely: (1) The preliminary stage is the stage of research and information gathering concerning the learning of tolerant characters based on local wisdom among Elementary School students, (2)The planning stage of learning content of tolerant character based on local wisdom as the development of the initial product form. Elementary Schools in Godean District, Sleman, in the Special Region of Yogyakarta in this research are the subject. Data validity uses expert judgment techniques and quantitative analysis with descriptive analysis techniques. The results showed that ”Integrative Thematic Module Based on Javanese Local Wisdom to Develop Tolerant Characters” was suitable to be used as one of the learning resources used by teachers to carry out learning, especially in the Social Science Theme in grade V

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The objectives of this study were: (1) to determine the entrepreneurial interest of Diploma students in Culinary Engineering in Culinary Business Management (CBM) course, (2) to formulate strategies for developing students’ entrepreneurial interest through the CBM course as recommendations for lectures in the next period. This ex post facto research with a descriptive approach was carried out in February to July 2019 in the Diploma Study Program of Culinary Engineering, Universitas Negeri Yogyakarta (UNY). The population of the study consisted of 40 students who took CBM in the odd semester of the 2018/2019 academic year. A purposive sampling technique was employed while the questionnaire was used in the data collection. Quantitative descriptive was used to analyze the data. The results show that: (1) Entrepreneurial interest of Diploma students of Culinary Engineering in the CBM course is 40% in the Very High category and 60% in the High category, (2) there are four strategies for developing students’ entrepreneurial interest through the CBM course, namely SO (Strength-Opportunity) strategy: while WO (Weakness-Opportunity) strategy, ST (Weakness-Opportunity) strategy, and WT (Weakness-Threat) strategy. The benefits of this study are firstly, for students, it investigates students’ entrepreneurial interests through learning CBM, for education staff, it examines the effectiveness of learning CBM in forming students’ entrepreneurial interests, and for educational institutions, it is an effort to evaluate and recommend learning CBM to form students’ entrepreneurship.