PENGARUH HASIL BELAJAR BASIC BAKERY PADA PELAKSANAAN PRAKTEK KERJA INDUSTRI (PRAKERIN): Penelitian Terbatas Pada Siswa Kelas XII Tata Boga SMK Pariwisata Telkom Bandung

• Main Author: Permana, Irinda Julian (Author)
• Format: Book
• Published: 2015-12-28.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Praktek kerja industri (Prakerin) merupakan salah satu program pembelajaran bagi siswa SMK di dunia industri. Siswa kelas XII Tata Boga SMK Pariwisata Telkom Bandung dituntut memiliki kemampuan baik secara teori maupun praktek dalam melaksanakan pekerjaan, sebelum melaksanakan Prakerin siswa harus menempuh mata pelajaran yang akan memberikan modal dasar ilmu pengetahuan, sikap dan keterampilan diantaranya adalah mata pelajaran basic bakery. Keberhasilan siswa dalam mata pelajaran basic bakery, bisa dijadikan salah satu acuan untuk menilai berhasil atau tidaknya siswa dalam Prakerin. Tujuan dalam penelitian ini adalah untuk mengetahui nilai hasil belajar basic bakery, nilai hasil pelaksanaan Prakerin dan pengaruh hasil belajar basic bakery pada pelaksanaan Prakerin siswa kelas XII Tata Boga SMK Pariwisata Telkom Bandung. Pada saat pelaksanaan Prakerin masih terdapat beberapa siswa yang belum sepenuhnya memahami, menguasai dan mengingat secara optimal teori dan praktek yang telah dilakukan di sekolah. Penelitian ini menggunakan metode kuantitatif yang dianalisis dengan statistik inferensial. Populasi dalam penelitian ini adalah siswa kelas XII Tata Boga SMK Pariwisata Telkom Bandung dengan jumlah sampel sebanyak 40 orang. Berdasarkan temuan dalam penelitian ini, dapat diketahui bahwa terdapat pengaruh hasil belajar basic bakery pada pelaksanaan Prakerin. Kata kunci : Hasil belajar, basic bakery, Siswa SMK, Praktek kerja industri Work Practice Industry (Prakerin) is a learning program for vocational students in the industrialized world. Culinary students of class XII SMK Tourism Telkom Bandung are required to have the ability both in theory and practice in carrying out the work. Before carrying out Prakerin, students must take subjects that will provide capital base of knowledge, attitudes and skills which are subjects of basic bakery. The success of students this subjects can be used as a reference for assessing the success or failure of the students in. The success of students this subjects can be used as a one of reference for assessing the success or failure of the students in Prakerin. The aims in this study were to determine the learning outcomes of basic bakery, values, and influence result Prakerin implementation of culinary students of class XII SMK Tourism Telkom Bandung. On the Prakerin implementation, there are still some students who do not yet fully understand about the theory and practice that has been carried out in school. The research in this skripsi, using quantitative methods were analyzed using inferential statistics. The population in the research were culinary students of class XII SMK Tourism Telkom Bandung with a sample size of 40 people. Based on the findings in this study, it can be seen that there are influence on the outcomes basic bakery learning on the implementation of work practice industry (Prakerin) Keywords: basic bakery, learning outcomes, student vocational, work practice industry

Item Description

http://repository.upi.edu/27458/1/S_PKK_1100802_Title.pdf
http://repository.upi.edu/27458/2/S_PKK_1100802_Abstract.pdf
http://repository.upi.edu/27458/3/S_PKK_1100802_Table_of_content.pdf
http://repository.upi.edu/27458/4/S_PKK_1100802_Chapter%201.pdf
http://repository.upi.edu/27458/5/S_PKK_1100802_Chapter%202.pdf
http://repository.upi.edu/27458/6/S_PKK_1100802_Chapter%203.pdf
http://repository.upi.edu/27458/7/S_PKK_1100802_Chapter%204.pdf
http://repository.upi.edu/27458/8/S_PKK_1100802_Chapter%205.pdf
http://repository.upi.edu/27458/9/S_PKK_1100802_Bibligraphy.pdf
http://repository.upi.edu/27458/10/S_PKK_1100802_Appendix.pdf