Development of Skill Assessment Instruments Based on Food Sanitation Hygiene Principles in Learning Food Processing Practices for Vocational Students Catering Services Expertise Program in Malang City

Abstract

This study aims to produce skills assessment instruments based on the principles of food sanitation hygiene in learning food processing practices for vocational students in Catering Services Expertise Program in Malang City. The research approach uses development research (R and D) adapted from the procedure of developing Borg and Gall, without the last stage, namely dissemination and implementation. Data analysis uses quantitative and qualitative approaches. The development of the instruments produced is a hygiene principlebased learning evaluation instrument based on food processing practice learning. The results of the validation test from the expert validator and user validator indicate that the assessment instrument can be used by the teacher in conducting assessments to measure students' skills in implementing the principles of hygiene and food sanitation in learning food processing practices.