Effect of Project-Based Learning Implementation on Xi-Grade Culinary Students’ Performance in Cucur Cake Production at SMKN 6 Surabaya

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Quasi-experimental study shows Project-Based Learning improves academic performance in culinary students, suggesting enhanced practical skills.

Students in the experimental group improved their cognitive and practical skills more than those in the control group.
The study showed a statistically significant difference with a p-value of 0.001, indicating strong evidence for the effectiveness of PjBL.
Data analysis involved pre-tests and post-tests through an independent samples t-test of the two groups' performances.
These findings suggest a successful integration of PjBL can lead to a more relevant culinary education experience.

Manalu et al. (2025) studied this question.

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Quasi-experimental study shows Project-Based Learning improves academic performance in culinary students, suggesting enhanced practical skills.