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CHAPTER V
CONCLUSION AND SUGGESTION
A. Conclusion
This research focused on developing English reading text materials in
culinary for vocational school in SMKN 10 Medan. The material used through the
handbook which published by Ministry of Culture and Education (Kemdikbud)
was not relevant with their vocation. In other words, the students of culinary art
needed the English reading materials which could support their learning activity
and learning environment.
The English reading text materials should be developed through 6 stages,
they were: 1) Gathering information and data, 2) Analyzing data, 3) Designing
new reading material, 4) Validating new reading materials by the teacher and
English lecturer, 5) Revising new reading material based on expert’s suggestions,
and 6) Final product of reading materials.
The data were collected by distributed questionnaire and interview. Beside
that, the development of new reading materials had been designed suitable with
the students’ need in culinary and it was designed exactly with the experts’
validation. The reading material had been developed with adding one example in
each exercise, adding the picture in each chapter, and showing the generic
structure of descriptive text in the reading text. It can be concluded that the new
reading materials is appropriate (4.32 = 86.55%) to use by the students and
hopefully this materials can improve the students’ knowledge and experience
about culinary.
