Processing Regional Typical Food with a STEM Approach for Craft and Entrepreneurship Subjects: The Education for Sustainable Development Project in School

Abstract

Graduate Competency Standards (SKL) in educational units at the general high school level, based
on Permendikbud Ristek Number 5 of 2022, one of which is focused on knowledge to develop students'
competence so that they may live independently and seek further education. According to graduation statistics
from SMAN 2 Padalarang in 2022, 45% of education participants continued their studies to the tertiary level,
25% employed, and the balance were married, jobless, or other. This implies that students at SMAN 2
Padalarang show an intense need to work, even if they are expected to carry out their study at the university
level. There are strategies for tackling these challenges, including: (1) selecting regional food processing
materials that are close to students' daily lives and to achieve sustainable development goals. (2) Applying PjBL
STEM learning to engage in active and meaningful learning. The findings are as follows: (1) The STEM
approach can be applied as an alternative to PKWU learning to get students inspired and involved in cooking
dishes from their region. (2) The average student performance score is 80.3, indicating that students are able to
create and promote locally sourced distinctive foods to rapidly and creatively solve food supply concerns and
promote sustainable development.