Processing Regional Typical Food with a STEM Approach for Craft and Entrepreneurship Subjects: The Education for Sustainable Development Project in School

Graduate Competency Standards (SKL) in educational units at the general high school level, basedon Permendikbud Ristek Number 5 of 2022, one of which is focused on knowledge to develop students'competence so that they may live independently and seek further education. According to graduation statisticsfrom SMAN 2 Padalarang in 2022, 45% of education participants continued their studies to the tertiary level,25% employed, and the balance were married, jobless, or other. This implies that students at SMAN 2Padalarang show an intense need to work, even if they are expected to carry out their study at the universitylevel. There are strategies for tackling these challenges, including: (1) selecting regional food processingmaterials that are close to students' daily lives and to achieve sustainable development goals. (2) Applying PjBLSTEM learning to engage in active and meaningful learning. The findings are as follows: (1) The STEMapproach can be applied as an alternative to PKWU learning to get students inspired and involved in cookingdishes from their region. (2) The average student performance score is 80.3, indicating that students are able tocreate and promote locally sourced distinctive foods to rapidly and creatively solve food supply concerns andpromote sustainable development.