1. The Merdeka Curriculum is a learning system designed to provide flexibility to teachers and schools in organizing the teaching and learning process. This curriculum emphasizes strengthening competence, character development, and the relevance of learning to the needs of the world of work.

2. Develop graduates who are ready for work, entrepreneurship, or continue their education to a higher level. Equip students with the 21st century skills, such as critical thinking, creativity, collaboration, and communication. Adapt learning to technological and industrial developments.,

3. Pancasila Learner Profile Strengthening Project (P5): Project-based learning to develop character, global insight, and non-technical competencies. Focus on Learning Outcomes (CP): Replacing Basic Competencies (KD) with broader and more flexible learning outcomes. Teaching Modules and Flow of Learning Objectives (ATP): Teachers are given the freedom to develop materials according to the student context and local needs. Collaboration with the World of Business / Industry (DUDI): Increased field work practice and integration of lessons with industry needs.

School : SMK Negeri 3 Kupang

Subject : Egg Composition, Properties, and Dishes

Topic : Egg Dishes

Fase/Class : F/XI Kuliner 2

Prepared By : Edwin B. Camat

Students : Regular

Learning Model : Project-Based Learning

Pancasila Student Profile         : Independent, Creative, Critical Reasoning, Mutual Cooperation

1. Learning Outcomes

Students demonstrates understanding of egg composition, its physical and chemical properties, and apply this knowledge to create various egg-based dishes.

2. Learning Objectives

At the end of the lesson, the learners should be able to;

a. Familiarize the different Compositions and Properties of an Egg.

b. Know the use of Eggs in Culinary; and

c. Perform Laboratory activities in cooking Egg dishes.

3. Learning Process

a) Introduction (10 minutes)

i. Greetings!

ii. Prayer

iii. Explain the topic and objectives

iv. Show a show video or infographic about egg composition and their culinary uses.

v. Conduct a brief brainstorming session.

• What dishes can you make with eggs?

• Why are eggs important in cooking?

b) Core Activities (80 minutes)

i. Exploration (30 minutes)

• Present the properties of eggs (Nutritive Value of Eggs)

• Compositions of eggs 

• Distribute handouts with diagrams of egg components.

• Facilitate group discussions on how each property is used in cooking.

• Activity

ii. Project Work (50 minutes)

TASK: In groups, students will create an egg-based dish (e.g., omelet, poached eggs, or custard).

  INSTRUCTIONS: 

1. Select a dish and identify the egg's role in it.

2. Prepare the dish in class.

3. Present the dish and explain how egg properties influence the result.

4. Provide necessary tools and uide students as needed.

c) Closing (10 minutes)

i. Groups share insights about their projects.

ii. Summarize the key points about egg composition and properties

iii. Assign reflection questions for homework:

• What did you learn about eggs today?

• How would you improve you dish in the future?

d) Media

i. Laptop

ii. Projector

iii. Bond papers

iv. Seats and tables

e) Reflection

i. Teacher

• Were the students engaged and able to explain egg properties?

• Did the project foster collaboration and creativity?

ii. Students

• How confident do you feel about understanding egg properties?

• What challenges did you face during the project?

f) Assessment (Reading-Viewing)

i. Reading Comprehension

• Students read a passage about egg properties and answer comprehension questions.

ii. Viewing Assessment

• Analyze a video demonstration of an egg-based dish and identify how egg properties were utilized.

STUDENT WORK SHEET

Activity Title: Egg Composition, Properties and Dishes

Student Name: 

Instructions:

1. Plan your egg dish:

• Name of Dish.

• Role of egg in the dish.

2. Create an Egg Recipe:

• Make a standard recipe of an egg.

• Complete the parts of a recipe.

3. Reflection:

• What did you find most interesting about egg properties?

• How did you apply the knowledge in your dish?