RINTISAN PELATIHAN KULINER PERKUMPULAN PUTRI SERUNI TEJO UNTUK MENAMBAH PENDAPATAN KELUARGA DI KELURAHAN TEGALREJO, KOTA YOGYAKARTA
Abstract
ABSTRAK
Pelatihan kuliner adalah proses belajar mengajar dengan upaya menjadikan peserta pelatihan semula tidak terampil menjadi terampil dikhususkan pada bidang pengolahan makanan. Pelatihan kuliner mengembangkan pengetahuan, bakat dan keterampilan dibidang boga, peserta yang dilatih dalam waktu singkat dengan metode yang lebih mengutamakan praktek ketimbang teori. Program pelatihan, khususnya pelatihan kuliner banyak diambil pemerintah sebagai jalan pembelajaran singkat guna mengentas pengangguran dan kemiskinan. Pengabdian kepada masyarakat ini bertujuan untuk (1) menambah wawasan dan meningkatkan ketrampilan dibidang kuliner. (2) memperkaya dan mendalami resep aneka kudapan dan nasi. Pelaksanaan kegiatan pengabdian kepada masyarat ini dilakukan dalam bentuk pelatihan. Metode yang digunakan dalam pengabdian kepada masyarakat ini antara lain metode presentas, Hand-ons Methods dan metode Group Building. Hasil pengabdian menunjukkan bahwa peserta pelatihan telah mendapatkan tambahan wawasan dan juga ketrampilan terkait aneka produk kudapan dan olahan nasi, selain itu peserta pelatihan mampu mempergunakan keterampilan kuliner sebagai saranan menambah pendapatan keluarga.
Kata Kunci : Pemberdayaan masyarakat, Pelatihan kuliner, Pelatihan boga
ABSTRACT
Culinary training is a teaching and learning process with an effort to make training participants from being unskilled to be skilled, especially in the field of food processing. Culinary training develops knowledge, talents and skills in the field of culinary, participants are trained in a short time with methods that prioritize practice rather than theory. The government has taken many training programs, especially culinary training, as a short learning path to alleviate unemployment and poverty. This community service aims to (1) broaden insight and improve skills in the culinary field. (2) enrich and explore recipes for various snacks and rice. This community service activity is carried out in the form of training. The methods used in this community service include the presentation method, the Hand-ons Methods and the Group Building method. The results of the dedication show that the training participants have gained additional insight and skills related to various snack products and processed rice, besides that the training participants are able to use culinary skills as a means of increasing family income.
Keywords: Community empowerment, culinary training, catering training
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