Patisserie Competences Literature Review

high school students. It is because the course book is still focusing on General English. Vocational school students need specialised English since they have specific needs. Among all the departments in SMK Negeri 1 Sewon, Students of Patisserie Study Programme, especially grade XI, got very few supplies of English course book specialised for their study progamme. Considering this problem, this research will focus on developing an English course book specialised for grade XI students of Patisserie Study Programme. From the specific needs that they have, students of Patisserie Study Programme in SMK Negeri 1 Sewon are categorized as ESP students. Thus, the learning materials must be different from the Students of General English. Through this research, it is expected that the students will have more contextualised materials related to their occupational field and education that is Patisserie Study Programme. The first step of this research is conducting needs analysis. This process will be done by distributing questionnaires to the students. The data will be analysed to find the target needs and the learning needs of students. The next step is writing course grid. The course grid is written based on the result of needs analysis. It determines the topic and language item that students needs. As the implementation of ESP, Content-Based Instruction is believed to be appropriate to employ in developing materials. Content-based learning materials focus on how to use the language in the real life and it is easier to use this approach in the process of language teaching and learning. Thus, using the learning materials with the contents specialis ed for the students’ use proved to be easier in teaching English. The English learning materials in this research will focus on the content of Patisserie. It is done by providing sufficient topics, tasks and vocabularies related to Patisserie. The materials will be developed by employing Nunan’s model of unit development. The task in each unit of the learning material will follow the principle proposes by Nunan 2004 that consist of warming up activities, focus on language, and provide peer activities for students. The course book will contain tasks and other contents which are arranged into several sections based on the scientific stages used in Curriculum 2013. After materials are developed, there will be an expert who evaluates the materials. Through this process, it will be known whether the learning materials are appropriate or not. The aspects of material evaluation are based on the standard of materials evaluation Instrumen Penilaian Buku Bahasa Inggris Sekolah Menengah Kejuruan published by BSNP Year 2011. 44

CHAPTER III RESEARCH METHOD

This chapter presents the method used in this research. This chapter consists of the type of study, setting, subjects of the research, data collection technique, instruments, data analysis technique, and research procedures.

A. Type of Study

This study was categorised as Research and Development RD since the researcher developed English learning materials for grade XI students of Patisserie Study Programme. According to Gall, Gall, and Borg 2003: 569, RD was an industry- based development model that the research’s findings were used in designing new products and procedures, which then were field-tested, evaluated, and refined systematically until they met specified criteria of effectiveness, quality, or similar standards. However, the research conducted by the researcher here did not employ a field-test or try out, but it was ended by conducting expert judgement.

B. Research Setting

The research was done at SMK Negeri 1 Sewon. It was located in Jalan Pulutan, Pendowoharjo, Sewon, Bantul, Yogyakarta. This school was chosen as the setting of the research because there was a department which had patisserie study programme. This research was done on February 2016.