Muslimawati, Dwi Astuti. 2024. Students' Need Analysis on English Speaking Supplementary Material at Culinary Department of SMKN 1 Banjarbaru Academic Year 2023/2024. Sarjana’s Thesis, English Language Education Study Program, Faculty of Teachers’ Training and Education, Lambung Mangkurat University, Banjarmasin. The first advisor: Dr. Hj. Noor Eka Chandra, M.Pd., the second advisor: Elsa Rosalina, S.Pd., M.Pd.

Keywords: culinary department, needs analysis, speaking skill, supplementary materials.

This study aims on analyze the students’ needs at vocational school in learning English speaking in order to develop supplementary materials based on culinary topics. This research was a qualitative descriptive research. The data were collected using a questionnaire and an interview. The questionnaire is aimed at gathering information related to the target needs, and wants. Whilst the interview is used to confirm and elicit more specific information. The subjects were 29 students from the eleventh-grade students at culinary department of SMKN 1 Banjarbaru.

The results found that the students target of studying English speaking are for their future profession in line with their area of expertise. Students need supplementary materials that involve challenging activities, real-life experiences, and authentic learning opportunities that are based on the culinary. They also need both printed and online materials, and activities that allow them to use the expressions learned in the English speaking skill.

The students agreed to the advantages of supplementary materials such as creativity, enhances communication skills, and overcomes stage fear. They want enjoying a lot of speaking activities at the classroom both with their group or individual. The most favor topic chosen by students found as follows: Explaining food in English to customers, selecting fresh fruits at the market, Japanese cheesecake recipe, Korean fried chicken recipe, cocktails recipe, and crafting your own delicious recipes for your Blog/You Tube. Finally, it is suggested for other researchers to conduct extended research regarding the development of the supplementary materials at culinary department.