Improving Practical English Competence and Speaking Confidence of Local Youth to Support Local Wisdom-Based Culinary Tourism Services

Imroatul Ma'fiyah; Ida Ismiyati; Oktiana  Handini; Benedicta  Vania Ayu Elvita

doi:10.29062/engagement.v10i3.2355

Imroatul Ma'fiyah Universitas Slamet Riyadi
Ida Ismiyati
Oktiana Handini
Benedicta Vania Ayu Elvita

DOI: https://doi.org/10.29062/engagement.v10i3.2355

Keywords: Practical English Competence, Speaking Confidence, Culinary Tourism, Local Wisdom, Community Service

Abstract

Background: Local wisdom-based culinary tourism requires local youth to have practical English competence to support tourism services and promote cultural identity. In Kampung Wisata Kuliner Makladuta, limited English proficiency reduced youths' ability to welcome visitors, describe local dishes, handle service interactions, and explain the cultural values of culinary products. Pre-training assessment showed an overall mean score of 2.46 (low category) across four practical English indicators.

Purpose of the Study: This community service program aimed to improve the practical English competence and speaking confidence of local youth involved in culinary tourism services, and to strengthen their ability to communicate local culinary identity to domestic and international visitors.

Methods: The program applied a contextual training approach based on Communicative Language Teaching and English for Specific Purposes. Materials focused on greetings, dish descriptions, order-taking, tourist questions, culinary storytelling, and digital promotion. Activities included role-play, guided speaking practice, restaurant simulations, storytelling workshops, and direct facilitator feedback. Twelve youth participants attended the core training.

Results: The program improved participants' ability to greet tourists, describe menus, take orders, and respond to visitor requests. Post-training assessment showed an overall mean score increase from 2.46 to 4.04 (good category), with an improvement of 1.58 points. Participants also showed increased speaking confidence. Feedback results were positive, with mean scores ranging from 4.42 to 4.75 (very good category). A practical training module (English for Culinary Tourism), a glossary, and an English-based promotional video were also produced to support sustainability.

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