Designing English Learning Materials for Grade X Students of Culinary Department in Semester 2 at SMK Negeri 2 Temanggung in the Academic Year 0f 2014/2015

Abstract

The objectives of this study are 1) to find out the target needs of the tenth grade students of culinary department, 2) to find out the learning needs of the tenth grade students of culinary department, and 3) to develop appropriate English learning materials for the tenth grade students of culinary department at SMK N 2 Temanggung. The study is a Research and Development (R&D) study. The procedures of this study were conducting needs analysis, planning (writing course grid),designing the materials (writing the first draft), completing expert judgment (evaluating the appropriateness of the designed materials), and writing the final draft of the materials. This study involved 33 tenth grade students of culinary department at SMK N 2 Temanggung as the research subjects. The instruments for collecting the data were questionnaires and interview guidelines. The data of this study were in the form of quantitative and qualitative data which were analysed by using descriptive statistic. The findings of this study indicated that the students believed that they used English as a medium of oral communication with native speakers and colleagues. They wanted to be able to communicate fluently using English in oral communication both formal and informal language, to understand meanings and functions of sentences and expressions in English and to master vocabularies related to their field. The findings revealed that the learning materials the students needed were related to the culinary topics. They also wanted to carry out the tasks in groups. The evaluation of the materials indicated that developed learning materials were appropriate. It was shown by the means (x) value which was 3.4 of overall items which covered the appropriateness of content, language, presentation and layout of the designed materials. This study also found that appropriate English learning materials for the tenth grade students of culinary department in the second semester of SMK N 2 Temanggung  consisted of five parts i.e. lead-in, main activities, evaluation, reflection, and summary.