A Proposed Model the Learning of Culinary Community with Technology Mobile for Culinary in Indonesia

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Winanti, Ford Lumban Gaol, Meyliana, Harjanto Prabowo


Tacit knowledge in the culinary field has been lost due to the death of the person concerned and that knowledge has not been passed down to others. The number of fast foods popping up every day is making culinary one of the most popular businesses and culinary lifestyle for some people. The learning community model for mobile-based culinary communities is needed so that chefs, entrepreneurs, students, teachers, and nutritionists can share knowledge in the culinary field. Three things that affect the quality of the cuisine are the ingredients used, the methods used to process food and individual tastes. Modeling is done by involving domain experts through co-design activities carried out to ensure the models are made according to user needs. The learning community model in the culinary field consists of four stages: explore, explain, practice, and engage. Explore begins with searching and exploring tacit knowledge in the culinary field, followed by extracting through socialization, externalization, combination and internalization and a mobile-based learning model with features including content, forums, methods, technology, and trainers. Then proceed with practice activities ranging from selecting food ingredients, doing the cooking process, validating the cuisine and feedback to get involved that can arise from the interaction of community members, the existence of co-learning and self-reflection saw from three main factors namely taste, appearance and power hold food. This model can also help and create new entrepreneurs in the culinary field. 

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