At the beginning I was appointed as a lecturer at the Family Welfare Education Faculty Study Program (FKIP) Unsyiah (since 1987) I was given the task of teaching several subjects: Continental Food, Oriental Food Management, Food Sciences. the last two years is believed to nurture the course of Food Quality and Business Management of Boga II, the six subjects are the subjects of Prodi and are theoretical and practical subjects except the only course of Food Science Course. The courses are placed in the early, mid and final semesters of Prodi's lectures. In general, through these subjects students are expected to have an adequate concept and understanding concept of Family Welfare Education, able to make correct design and is expected to apply it appropriately, in order to meet the demands of the profession that will be held later, as a professional lecturer or entrepreneur . As a young lecturer, in the first few years I experienced many challenges and difficulties in delivering lecture materials to students. At first I used more lecture methods (centered on teachers / lecturers), and less attention to the role / activity of students, so the lectures seem less effective. After several years of duty, I was sent / asked to follow the Upgrading of Applied Aproah (AA), Workshop on the preparation of GBPP and SAP. From the upgrading / workshop I got a lot of knowledge and observation in terms of learning development, which should be applied in teaching the lecture material to the students. Upon completion of the upgrading / workshop activities, I made many changes / advances in teaching, I prepared SAP / Syllabus courses that I was fostering, and very concerned about the involvement / activity of students in lectures, both in the lecture hall and through house duties (independent tasks and / or group). Thus, it appears that lectures are more lively, fun, and more effective. In relation to the efforts to develop the quality of learning, I sought and found ways to make this phenomenon workable with good results. The steps I took: First, to attend college students are given an understanding and delivered about the contract of study or lecture. The contract contains course descriptions, outlines of learning programs and lesson plans. In this contract covers everything about the course in detail, such as lecture schedules, student assignments, group divisions, drafting of practical labs especially for courses equipped with labs such as Catering Business Management I, Continental Food Management, Food Quality Analysis, Culinary Business Management II, Oriental Food Management. The five subjects mentioned are given theories first and then followed by the lab. The Catering Business Management Practicum I and Catering Management II focuses on the preparation of food sold at the Catering Laboratory (Cafeteria) as an entrepreneurial exercise in the field of food. While the Continental and Continental Food Management courses are more concentrated on the introduction of a variety of Oriental and Continental Country foods, able to process and present them for sale at Catering. Food Quality Analysis course focuses more on students' ability in analyzing the quality of food in sensory and chemical. Further assessment procedures include compulsory and additional literature that students need to read, as well as how to create tasks and prepare reports. The impact of the intended procedure can encourage students to learn to get the maximum value. Secondly, every time I go to college I start with an appersepsi by presenting some questions mainly related to the previous lecture material. Next convey the material to be discussed today in accordance with the program of learning (course out line lecture). Almost in every lecture I always inspire awareness of students to learn more seriously, aware of the state of self and responsibility. Third, in each lecture after being given information, especially the subjects demanded by the lab, proceeded to plan and carry out practicum, presentation of the results of the lab and assessment individually and in groups. Fourth, for the preparation of the practicum, previously given explanations, directions, or instructions, so that students are responsible both individually and in groups, in carrying out the lab to achieve maximum results. Fifth, the assessment of student learning outcomes is the accumulation of activities, attendance, quiz, task, middle test sem