Rina Rosdiana, Stella Talitha

Judul	:	THE DEVELOPMENT OF TEACHING MODEL PROJECT-COPY THE MASTER (PC-THE MASTER) BASED LESSON STUDY IN WRITING CULINARY FEAUTURE IN DEVELOPMENT WRITING SKILL SUBJECT
Abstrak	:	One of unique writings published in newspaper is feature. This type of writing is one of text types that has to be acquired by students. Higher education students need to be treated to understand types of text to know the development of their idea in more detail through the generic structure and language features. The development of Project-Copy the Master (PC the Master) based on Lesson Study in writing a culinary feature was conducted in three cycles. Every cycle and then the students were given culinary feature master texts (authentic texts) that were used as the guidance for them on how their writings constructed. The students were asked to set up a culinary project to build the basic path to their writings. This culinary feature texts were written by students throughout the consideration of pattern of organization of culinary feature master. This study aimed to 1) describe the result of students’ writing of a culinary feature from implementing a teaching model namely PC The Master based on Lesson Study and 2) describe the development of Project-Copy the Master (PC the Master) teaching model based on lesson study in writing a culinary feature. The data were gained from the result of administering test, observation, and questionnaire. It is summed up that in the first cycle the category for the excellent performer was 15%, the category for good performer was 35%, and the category for low performer was 50%. In the second cycle, the category for the excellent performer was 35.71%, the category for good performer was 50%, and the category for low performer was 15.29%. In the third cycle, the category for the excellent performer was 22.22%, the category for good performer was 77.78%. It indicates that the students’ achievement has increased in the third cycle. Generally, the result from observation and questionnaire showed that there was an improvement of an activity in acquiring text organization based on master and example, an activity in collaborating on a project over the group activity, developing an interesting title, materials of a culinary feature. Key words: texts, culinary feature, writing
Tahun	:	2018	Media Publikasi	:	Prosiding
Kategori	:	Prosiding	No/Vol/Tahun	:	1 / 1 / 2018
ISSN/ISBN	:	2655-5115
PTN/S	:	Universitas Pakuan	Program Studi	:	PENDIDIKAN BAHASA DAN SASTRA INDONESIA
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URL	:	https://repository.unpak.ac.id/index.php?p=detail&id_karya=1456