Implementation of Cooking Class Program to Improve Culinary Product Competitiveness of Women's Farming Group (KWT) in Margomulyo Village, Sleman, Yogyakarta

Abstract

This study aims to analyze the implementation of a cooking class program to enhance the competitiveness of culinary products produced by the Women Farmers Group (KWT) in Garongan Tourism Village, Sleman, Yogyakarta. KWT, as part of the local economic actors, plays an essential role in developing traditional culinary potential but often faces challenges in product innovation, presentation quality, and marketing. The cooking class program focuses on improving cooking skills, presentation techniques, and understanding hygiene standards and culinary aesthetics that align with the tourism and hospitality industry's demands. This study uses a descriptive qualitative approach with observation, in-depth interviews, and documentation involving training participants and village tourism managers. Data analysis uses the interactive model of Miles and Huberman (1994), consisting of data reduction, data display, and conclusion drawing. The results show that the cooking class program positively impacts the quality of taste, product appearance, and KWT members’ confidence in marketing their products in the tourism market. Active participation also promotes recipe innovation using local ingredients and increases product value. These findings recommend the importance of continuous training based on local potential to support women empowerment and tourism village sustainability.