Building Sustainable Culinary Skills For Eco-Hospitality: Participatory Training For Local Cooks At Ecolodge Mbeliling, East Nusa Tenggara
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Abstract
This community service program aims to improve the technical and professional competence of local cooks at Ecolodge Mbeliling, West Manggarai, East Nusa Tenggara, through participatory training focusing on basic cooking techniques and kitchen management. This program uses an experiential learning approach that emphasizes hands-on practice, simulation, and direct feedback from the facilitator. A total of ten local cooks participated in a five-day intensive training that included kitchen cleaning materials, food preparation, basic cooking techniques, food presentation, and the application of sustainable kitchen practices. Data collection was carried out through pre-test and post-test methods, direct observation during the activity, and informal interviews with participants. The results of the evaluation showed a significant increase in participants' knowledge and technical skills, which was 27%, from an average initial score of 58% to 85% after training. In addition to improving technical skills, participants also showed positive behavioral changes, such as increased work discipline, teamwork skills, and compliance with food safety and sanitation standards. The program also encourages participants' creativity in processing and serving local food and raises awareness of sustainable kitchen practices, including waste reduction and efficient use of resources. Overall, the program shows that experiential training is effective in strengthening the culinary capacity of local communities as well as supporting the sustainable development of ecotourism and the achievement of the Sustainable Development Goals (SDGs).
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