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About the Journal
| Journal Title | Journal of Culinary Technology and Education |
| ISSN | 3063-2978 (online) |
| DOI Prefix | Prefix 10.21831 by Crossref |
| Editor in Chief | Dr. Nani Ratnaningsih, STP., MP. |
| Publisher | Faculty of Engineering, Universitas Negeri Yogyakarta in cooperation with Forum Program Studi Pendidikan Tata Boga Indonesia (FPS-PTBI) - Implementation Arrangement No. B/262.1/UN34.15/HK.06.00/2024 (UNY) and B/076/FPS-PTBI/2024 (FPS-PTBI). |
| Frequency | Two issues per year (June and December) |
| Citation Analysis | Sinta | Google Scholar | Garuda | Dimension |
Journal of Culinary Technology and Education is published by the Faculty of Engineering of Universitas Negeri Yogyakarta. The Journal of Culinary Technology and Education aims to communicate the important issues, current developments, and thinking about the science, technology, and education behind food planning, preparation, processing, and service for a global consumer society. These issues relate to food management in a variety of environments that include culinary-related operations, gastronomy, food production, food product development, restaurant management, food consumption behavior, and other food service businesses. Essential issues in vocational education in the culinary field and family resilience can be published in this journal.
Current Issue
Vol. 2 No. 1 (2025): Articles in Press
We are proud to present Volume 2, Number 1 (2025) of the Journal of Culinary Technology and Education (JCTE), which features ten articles that reflect current innovations and empirical research in vocational culinary education. This edition showcases diverse topics ranging from the implementation of cooperative learning models—such as Picture and Picture and Team Game Tournament methods—to the development of digital learning media like tutorial videos and digital pocket books. These pedagogical innovations are aimed at improving student engagement and learning outcomes, particularly in practical subjects such as food service and animal product processing.
Other featured studies address broader educational and societal issues, including nutritional habits and dietary patterns among vocational students, student perceptions of street food safety, and entrepreneurship training in Islamic boarding schools. The issue also includes research evaluating the effectiveness of culinary training centers, offering insights for policy development and vocational program enhancement. Together, these contributions highlight JCTE's ongoing commitment to advancing culinary education through relevant, evidence-based scholarship. We thank all contributors and hope this volume serves as a valuable resource for researchers, educators, and practitioners alike.
All articles in this issue (10 original research articles) were authored/co-author by 22 authors from 2 affiliations and 1 country (Indonesia).
Published:
2025-07-29
