Geopark Based Learning for Culinary Vocational Students Preparing Future Chefs for Sustainable Gastronomy

Abstract

This research explores the integration of geopark-based learning into the culinary vocational curriculum at Akademi Komunitas Manajemen Perhotelan Indonesia in Bali, focusing on how it prepares students to become future chefs with a strong foundation in sustainable gastronomy. Research method adopts a qualitative study of 10 culinary students, the research examines how geopark education enhances students' understanding of local food systems, environmental conservation, and sustainable tourism. The results highlight the potential of geopark-based learning in shaping culinary students' awareness of ecological impacts and promoting sustainable tourism practices, contributing to Bali's unique positioning as a global tourism destination in 2024. This study concludes that geopark-based learning offers valuable opportunities for culinary vocational students to develop the knowledge and skills necessary for sustainable gastronomy. By linking environmental conservation with culinary practices, students are better equipped to contribute to the sustainable development of Bali’s tourism industry. Scope geopark-based learning, which involves the study of geological heritage sites and local ecosystems. Purpose provides students with a deep understanding of how food production, sourcing, and preparation can align with environmental conservation efforts. Recommendations the concept of geoparks presents an opportunity to integrate local food knowledge with environmental awareness, creating a platform for future chefs to explore sustainable gastronomy.