Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia

Research Article

Creative Entrepreneurship Based Learning Model Integrated With The Student Entrepreneurship Program (SEP) To Grow Creativity And Innovative Students

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  • @INPROCEEDINGS{10.4108/eai.6-10-2022.2325690,
        author={Sri  Handajani and Mauren Gita  Miranti and Lucia Tri  Pangesthi and Nugrahani  Astuti and Anderson  Ngelambong},
        title={Creative Entrepreneurship Based Learning Model Integrated With The Student Entrepreneurship Program (SEP) To Grow Creativity And Innovative Students},
        proceedings={Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia},
        publisher={EAI},
        proceedings_a={IJCHT},
        year={2022},
        month={12},
        keywords={learning model entrepreneurship creative innovative student entrepreneurship program},
        doi={10.4108/eai.6-10-2022.2325690}
    }
    
  • Sri Handajani
    Mauren Gita Miranti
    Lucia Tri Pangesthi
    Nugrahani Astuti
    Anderson Ngelambong
    Year: 2022
    Creative Entrepreneurship Based Learning Model Integrated With The Student Entrepreneurship Program (SEP) To Grow Creativity And Innovative Students
    IJCHT
    EAI
    DOI: 10.4108/eai.6-10-2022.2325690
Sri Handajani1,*, Mauren Gita Miranti1, Lucia Tri Pangesthi1, Nugrahani Astuti1, Anderson Ngelambong2
  • 1: Home Economic Department, Enginering Faculty, Unesa Indonesia
  • 2: Faculty of Hotel and Tourism Management, UiTM Cawangan Pulau Pinang Malaysia
*Contact email: srihandajani@unesa.ac.id

Abstract

The aims of this research are to; 1) find out the entrepreneurship-based learning model that is integrated with SEP; 2) expert validation of the research model; 3) profile of student creativity and innovation; and 4) the effect of the model development results. The method used in this research is descriptive qualitative. The sample used is culinary education students contracting entrepreneurship-based courses, with as many as 78 students taken by purposive sampling technique. The results of the study show 1) Design of creative entrepreneurship models, namely (a) identification of business potentials and opportunities through market research; (b) business feasibility studies on similar products; (c) creation of Canva's business model and business proposal; (d) product development and production quality; (e) expansion of marketing of digital-based products; (f) administration of business activities and network improvement and (g) evaluation; 2) validation results have a score of 92%; 3) student creativity score is 87.6% and student innovation is 72.5%; 4) the result of the development model has an effect on student creativity and innovation. This implies that the developed model can improve student life skills.