The repository administrator has not yet configured an RDF license.
IMPLEMENTASI KEGIATAN COOKING CLASS PADA ANAK USIA DINI KELOMPOK B DI TK ISLAM PLUS MUTIARA BANTUL YOGYAKARTA
The increasing tendency for children to snack carelessly can lead to negative factors such as a loss of appetite in children. Fast food tastes good on the palate but can lead to unhealthy eating habits and a tendency for people to prefer sweet flavors while rejecting bitter ones. Early childhood education (ECE) is one of the platforms that bridges the provision of nutritious food, demonstrates good health behavior, and teaches children about nutrition knowledge. The Cooking Class activity itself is a learning experience through practice that helps children engage in activities, focusing on cooking tasks that will train them in activities often seen at home and allow them to practice them.Therefore, TK Islam Plus Mutiara Bantul Yogyakarta strives to introduce the importance of healthy food needs to children through Cooking Class activities. This research aims to understand the implementation of Cooking Class activities for early childhood Group B at TK Islam Plus Mutiara Bantul Yogyakarta, focusing on the supporting and inhibiting factors of the implementation of Cooking Class activities for early childhood Group B at TK Islam Plus Mutiara Bantul Yogyakarta. The method used in this field research employs a qualitative descriptive approach to collect data through observation, interviews, and documentation. This study involves teachers and school principals to ensure the validity of the data, utilizing source and method triangulation. The results of this study indicate that the implementation of the Cooking Class activities for early childhood group B has been running well. The Cooking Class activity has three stages: 1) Planning. The purpose of planning is to ensure that the Cooking Class activity is achieved with the aspects already outlined in the RPPH (Daily Learning Implementation Plan). 2) Implementation, during which the focus is on the aspects that were prepared during the planning stage, based on the points that the teachers already possess. And 3) Evaluation. The results of the evaluation of the activity highlight the aspects that were not fully executed, serving as considerations for the next planning.
FAKULTAS ILMU TARBIYAH DAN KEGURUAN, UIN SUNAN KALIJAGA YOGYAKARTA
IMPLEMENTASI KEGIATAN COOKING CLASS PADA ANAK USIA DINI KELOMPOK B DI TK ISLAM PLUS MUTIARA BANTUL YOGYAKARTA (Text)
IMPLEMENTASI KEGIATAN COOKING CLASS PADA ANAK USIA DINI KELOMPOK B DI TK ISLAM PLUS MUTIARA BANTUL YOGYAKARTA (Other)
HTML Summary of #67053 IMPLEMENTASI KEGIATAN COOKING CLASS PADA ANAK USIA DINI KELOMPOK B DI TK ISLAM PLUS MUTIARA BANTUL YOGYAKARTA
371.36 Metode Pengajaran, Metode Pembelajaran