Yofita Sandra, Rusdinal, Nurhizrah Gistituati
Universitas Negeri Padang
Jln. Prof.Dr. Hamka – Air Tawar Padang 25131, Indonesia yofita.sandra@fbs.unp.ac.id,
ABSTRACT
Every province has they own characteristic based on culture that supported by it’s human and their natural recourses. Each recourses needs to be develop by the expert who can maximize the potential to cover all of people’s needs. Unfortunately, the expert who can count on this business is limited. Understanding and skills to manage this area generally comes from the people with self-taught. And the person who work with self- taught motivation tends to fight with trial and error risk. When the productive man console the goods and services with trial and error activity, they will loss of effectiveness and efficiency. This phenomenon needs special treatment from the beginning in education sector. Since SMK Negeri 6 Padang conduct fields that are closely linked to the hospitality and tourism and the art in gastronomy which can simultaneously cultivate all resource characterized by the West Sumatera culture that are targeted by the tourists. This study will discuss the curriculum policy in order to improve student’s soft skills and creativity due to the major interest in tourism, and the art in gastronomy.
Keywords: curriculum policy, vocational school, tourism, the art in gastronomy