E. Objectives of the Study
The objectives of this study are: 1. To describe the target needs of Grade XI students of the Patisserie Expertise
Program of vocational high schools in terms of the reading teaching and learning context.
2. To describe the learning needs of Grade XI students of the Patisserie Expertise Program of vocational high schools in terms of the reading teaching
and learning context. 3. To develop the appropriate reading learning materials for Grade XI students
of the Patisserie Expertise Program of vocational high schools.
F. Specification of the Product
The product of this research is a textbook for the classroom teaching and learning process of reading for Grade XI students of the Patisserie Expertise
Program. It was developed based on the core and basic competences for reading of Curriculum 2013. It consists of three units whose topics are related to the field
of patisserie. These units are comprised of 17 to 19 tasks and have four main parts, namely introduction, main reading activities, reinforcement, and
intermezzo. Each unit covers different text types to explore. They are explanation texts in Unit 1, analytical exposition texts in Unit 2, and formal invitation texts in
Unit 3.
G. Significances of the Study
This study is expected to give valuable contributions to the following parties:
1. Theoretically, the findings of this research can be used as the reference for other researchers in developing reading materials for other programs.
2. Practically, the results of the research will be useful for: a. Teachers of the Patisserie Expertise Program
The result of this research will help English teachers in providing relevant reading materials in the teaching and learning process.
b. Grade XI students of the Patisserie Expertise Program The students are expected to be more motivated in learning English and
acquire more knowledge about English related to their field of study.
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CHAPTER II LITERATURE REVIEW AND CONCEPTUAL FRAMEWORK
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