D. Formulation of the Problem
Based on the identification of the problems and the delimitation of the
problem, the problems can be formulated as follows:
1. What are the target needs of grade XI students of Patisserie Study
Programme? 2.
What are the learning needs of grade XI of Patisserie Study Programme? 3.
What are the effective English learning materials for grade XI students of Patisserie Study Programme?
E. Objectives of the Study
Based on the formulation of the problem, the objectives of this research are:
1. to find out the target needs of grade XI students of Patisserie Study
Programme.
2. to find out the learning needs of grade XI students of Patisserie Study
Programme.
3. to design the effective learning materials for grade XI students of Patisserie
Study Programme. F.
Significance of the Study This study has two significances as follows:
1. Theoretically, this study will give some additional references for other
researchers who conduct and develop materials in the same area. 2.
Practically, this study will be useful for:
a. The English teachers
This research can courage the English teachers to provide the suitable materials and tasks that suit the students’ needs.
b. The students
It is expected that grade XI students of Patisserie Study Programme will obtain more knowledge about how to use English through the materials
and tasks developed by the researcher, so it may improve their English proficiency.
8
CHAPTER II LITERATURE REVIEW, RELEVANT STUDIES, AND CONCEPTUAL
FRAMEWORK
This chapter presents the literature review, relevant studies and the conceptual framework of the research. In the literature review, the researcher
examines some theories underlying the research. In the relevant studies, the researcher highlights some relevant studies conducted by other researchers, while
in the conceptual framework the researcher relates those theories to the research.
A. Literature Review
1. English for Specific Purposes ESP
SMK Negeri 1 Sewon is one of the vocational high schools in Yogyakarta. This vocational high school has four departments. They are
Hotel Accommodation
Department, Boutique
Department, Beauty
Department, and Cuisine and Restaurant Department. Based on the
preliminary observation, the students of Patisserie Study Programme really need English for both passive and active communication and for both
academic and non-academic context. Academic needs refer to the use of English in context where English is required for further academic study. On
the other hand, non-academic needs refer to job needs where English is
required in order to perform a particular job.
Regarding those facts that students of Patisserie Study Programme needs to master English, they belong to ESP Learners. Hutchinson and Waters
1987:53 state what distinguishes ESP and General English is the awareness towards the students’ needs.
a. The Nature of ESP
English for Specific Purposes ESP is a branch of English as a Foreign Language EFL. Therefore, ESP is narrower than General English.
Hutchinson and Waters 1987:19 define ESP as an approach to language teaching which its content and method are based on learner’s needs.
This approach emphasizes that there are some learners who need English in order to use it in specific occupational or educational settings. Richards
2006:12 states that it will be more efficient to teach those learners the specific kinds of language and communicative skills needed for particular
roles rather than to concentrate them on General English. It means that before designing materials in ESP, teachers should know what is needed by learners.
The process of getting information about learner„s need is called needs analysis.
b. Needs Analysis
The starting point when a researcher develops learning materials for specific purposes is
learners„ needs. It is in line with the first step of developing learning materials for English as a specific purpose ESP
proposed by Hutchinson and Waters 1987:3 who state that ESP is designed