Entrepreneurial motivation of culinary students through implementation of online heutagogy project-based learning for productive courses

The objectives of this study were to 1) implement online heutagogy Project Based Learning (PjBL) syntax in business-based practice courses, and 2) determine students' entrepreneurial motivation the implementation PJbL courses. This was quantitative descriptive research that analyzed actual condition PjBL collected data from an questionnaire. students Culinary Arts Education Study Program who took part practical/productive learning served as subjects. with categories established form a Likert scale following regulations. results showed that: six steps syntax, namely identifying problems or projects, designing project plans, preparing schedules, implementation, monitoring, testing results, evaluating reflecting culinary studentsthrough courses obtained excellent on sub-indicators need for achievement percentage 94.3%, locus control 89.5%, vision, desire independence 93.5%, passion 92.8%, drive 86.8%, goalsetting 89.1%, self-efficacy 89.3 sub-indicator risk-taking 82.1% good category.