conducted to develop materials for several fields. Some cover all the four aspects of English and the others try to focus on one of the skills only. In this case, the
researcher takes two studies which are considered to be relevant to this research. The first relevant study was conducted by Wury Anggun Kusumawati
2015 which is entitled Developing English Learning Materials for Apprenticeship Preparation for Grade Ten Students of Culinary Study Program at
SMKN 1 Kalasan. Basically, it concerns the same field study as this research. Nevertheless, this research will take more specific one which is Patisserie
Expertise Progam. Then, if the previous research develops materials deal with the four skills of English, this research will focus on the reading skill only.
For the second, the research study entitled Developing Learning Materials for Year XI Students of Computer Engineering and Networking Department at
SMKN 1 Sedayu by Wulur Risangsukmo 2015 is also supposed to be relevant to this research. In spite of the different field study being concerned, the earlier
research focus on developing reading materials as what this research will do. In addition, the materials have been created are also developed based on Curriculum
2013.
B. Conceptual Framework
For students of the Patisserie Expertise Program, having a good English proficiency is very important. They need a good English proficiency since they
should be well-informed about current development of their field. Moreover, a good English literacy is also important for them since many references which are
relevant to their field are available in English. Then, for those who want to apply for job or continue their study abroad, they are demanded to have a good English
competency. Meanwhile, the English materials they use in the learning process are still about general English. Thus, English materials especially for reading aspect
which are suitable with their field are needed. The concept in developing English learning materials for students of the
Patisserie Expertise Program is included in English for Specific Purposes. So, the first step in developing the materials is conducting needs analysis. The data from
the needs analysis will be taken into account in developing materials which are relevant to the students’ particular needs. Furthermore, content-based instruction
CBI is used as the main approach in the process of materials development. Finally, evaluation will be conducted as the base for revising before presenting the
final product.
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CHAPTER III RESEARCH METHOD
In this chapter, the method which was used in this research is presented. The chapter consists of six different descriptions which are type of the research,
the research setting, the research subjects, the research procedure, the data collection techniques and instruments, and the data analysis techniques.
A. Type of the Research
This research was classified into Research and Development RD since the main objective is to develop reading learning materials for students of the
Patisserie Expertise Program. According to Borg and Gall 1983, educational research and development RD is a process of developing and validating
educational products. This process consists of a repeated cycle of studying related research findings, field testing and revising, and eventually ended when the result
of the field-testing has shown that the product has met the defined objectives. In spite of this, this research did not employ the field testing so that it was ended at
the expert judgment.
B. Research Setting
This research was conducted in May 2016 in the even semester of the 20152016 academic year. The need analysis was held in the Patisserie Expertise
