Innovation of Contextual-Based English Teaching Materials for Basic Culinary

Satria Rusdy Wijaya; Boniesta Zulandha Melani; I Wayan Karta; Yunita Arian Sani Anwar

doi:10.2991/978-2-38476-579-9_2

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Innovation of Contextual-Based English Teaching Materials for Basic Culinary

Authors

Satria Rusdy Wijaya¹^{, *}, Boniesta Zulandha Melani², I Wayan Karta², Yunita Arian Sani Anwar²

¹Politeknik Pariwisata Lombok, Central Lombok, Indonesia

²Doctor of Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Mataram, Indonesia

^*Corresponding author. Email: satria.rusdy@ppl.ac.id

Corresponding Author

Satria Rusdy Wijaya

Available Online 21 May 2026.

DOI: 10.2991/978-2-38476-579-9_2 How to use a DOI?
Keywords: Basic Culinary Teaching Material; Contextual Teaching And Learning; Contextual-Based Learning; Culinary English; Teaching Material Innovation
Abstract: This study develops contextual based English teaching materials for Basic Culinary students in the Diploma 3 Culinary Arts Program at Politeknik Pariwisata Lombok. The study applies Contextual Teaching and Learning and English for Specific Purposes to align English instruction with culinary workplace needs. The research uses a research and development approach adapted from the Borg and Gall model. Data were collected through interviews with English lecturers and culinary practitioners, literature review, expert validation, and observation of initial implementation. The results of the needs analysis show strong demand for career relevant content, culinary vocabulary, professional communication, and industry-based simulations. Based on these findings, a prototype teaching material was designed incorporating contextual tasks such as role play and kitchen service simulations. Expert judgment indicates the material meets content, language, and instructional design criteria. The study highlights the importance of contextual and industry-oriented English materials to support communicative competence in culinary education.
Copyright: © 2026 The Author(s)
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title: Proceedings of the 7th International Conference on Education and Social Sciences (ICESS 2025)
Series: Advances in Social Science, Education and Humanities Research
Publication Date: 21 May 2026
ISBN: 978-2-38476-579-9
ISSN: 2352-5398
DOI: 10.2991/978-2-38476-579-9_2 How to use a DOI?
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

ris enw bib

TY  - CONF
AU  - Satria Rusdy Wijaya
AU  - Boniesta Zulandha Melani
AU  - I Wayan Karta
AU  - Yunita Arian Sani Anwar
PY  - 2026
DA  - 2026/05/21
TI  - Innovation of Contextual-Based English Teaching Materials for Basic Culinary
BT  - Proceedings of the 7th International Conference on Education and Social Sciences (ICESS 2025)
PB  - Atlantis Press
SP  - 4
EP  - 14
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-579-9_2
DO  - 10.2991/978-2-38476-579-9_2
ID  - Wijaya2026
ER  -

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