Balinese traditional culinary promotes food skills and its positive impact on tourism vocational school


  • Risa Panti Ariani Engineering and Vocational Faculty, Ganesha University of Education, Bali, Indonesia
  • Dwi Putra Darmawan Faculty of Agriculture, Udayana University, Bali, Indonesia
  • N. Bawa Atmaja Law and Social Science Faculty, Ganesha University of Education, Bali, Indonesia
  • I M Anom S. Wijaya Faculty of Agriculture, Udayana University, Bali, Indonesia


Bali traditional, Culinary, Food skills, Tourism, Vocational school


The limited number of chefs who have skills in preparing, cooking and serving Balinese traditional cuisine has had an adverse impact on Balinese cultural identity, which is an integral part of tourism in Bali. Tourism Vocational School (TVS) prepares its students to become chefs and equips them with skills required to prepare high-quality food and beverages.  However, TVS does not currently incorporate Balinese culinary skills as part of their education. In order for graduates to have these skills, TVS needs to look into how the local culinary skills are applied and learn more about the traditional culinary skills that exist in Bali. This study aims to provide a basis on how TVS can incorporate Balinese Food Skills into their curriculum so that students are more equip in preparing traditional Balinese cuisine. This research used the Modification of Borg & Gall's (1989) step as the method for achieving its goal.


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How to Cite

Ariani, R. P., Darmawan, D. P., Atmaja, N. B., & Wijaya, I. M. A. S. (2018). Balinese traditional culinary promotes food skills and its positive impact on tourism vocational school. International Journal of Life Sciences, 2(1), 50-62.



Research Articles