PROFESSIONALISTIC EDUCATION MODEL: A STUDY ON CULINARY ARTS PROGRAM

Abstract

This Study focuses on the implementation of vocational education, with the study cases within the domain of culinary arts, wherein paradigmatic issues are applied in the process. Constructivism and pragmatism are the focal points of the paradigm, identified based on action research involving students' first year, second year, and third year of culi-nary arts study programs. The primary purpose of this article is the importance of under-standing the paradigm in education implementation.  Design/Methodology/Approach Using a qualitative approach, with interview techniques, data were collected through structured, unstructured, and semi-structured; the result indi-cates that both paradigms are ideal for shaping a professionalistic education model. The informants of this research are students of the Culinary Arts Study Program - Politeknik Pa-riwisata Makassar who are in their first, second, and third years in the Diploma 3. Findings The results showed that the applies model of pragmatism and constructivist educa-tion paradigm on the students by considering the education period, which is suggested to be divided into two periods: the first one and half years or the first, second, and third semesters and the second period or the fourth, fifth and sixth semester. The division of the two-time spans is due to the substance of organizing vocational education, where the culinary artisan profession and the deepening of identity as a culinary artisan is the substance at the root. Originality/Value The results of our research show two things. First, constructivism is an appropriate educational paradigm for students in their first, second, and third semesters or first year and a half. Second, pragmatism is the right educational delivery paradigm for stu-dents in their fourth, fifth, and sixth semesters. In each of these years of education, it is es-sential to give assignments that aim to develop imagination, creativity, innovation, manage-rial capability, and leadership, which summarizes the character aspects and the knowledge and skills of a culinary artisan.