2022
DOI: 10.30647/trj.v6i1.137
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Culinary Practical Online Class: A Development of Study Method amid COVID-19 Pandemic

Abstract: This study aims to develop learning methods in online culinary practice classes using MOOC (Massive Open Online Class). This research is descriptive exploratory with qualitative methods to find out stakeholders' weaknesses, strengths, and expectations for an effective MOOC design in online culinary practice classes. Stakeholders consist of students, permanent lecturers, part-time lecturers, and experts spread across all regencies/cities in East Java and other regions in Indonesia. The study results concluded t… Show more

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