Culinary-Based Learning Innovations in Vocational High Schools: A Systematic Literature Review on Food Safety, Creativity, and Industry Alignment
Keywords:
Culinary Education, Food Safety, Vocational SchoolsAbstract
Culinary education in vocational high schools plays an essential role in preparing students to meet the demands of the food and beverage industry. With the rapid development of culinary trends and heightened concerns about food safety, teaching innovations have become a necessity. This study aims to systematically review research on culinary-based learning innovations in vocational schools, focusing on three main aspects: food safety, creativity, and industry alignment. The method used is a Systematic Literature Review (SLR), analyzing articles published between 2015 and 2025 from databases such as Scopus, ERIC, and Google Scholar. The results indicate that innovations in culinary education not only improve students’ technical skills but also enhance creativity and entrepreneurial mindset. Furthermore, integrating food safety standards into learning ensures students’ readiness to face industry challenges. However, the review also reveals barriers, including limited facilities, outdated curricula, and insufficient teacher training. The study highlights the importance of collaboration between schools and industry to design authentic culinary projects that reflect real-world standards. The findings are expected to provide insights into improving the quality of culinary education in vocational high schools
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