EVALUASI HASIL BELAJAR BASIC COOKERY PADA PRAKTIKUM KITCHEN SISWA SMK PARIWISATA TELKOM BANDUNG

• Main Author: Nuraeni, Fitri Syilvia (Author)
• Format: Book
• Published: 2016-12-16.
• Subjects: Thesis; NonPeerReviewed
• Online Access: Link Metadata

Summary

Penelitian ini dilatar belakangi dari hasil belajar Basic Cookery pada praktikum kitchen yang belum dimanfaatkan dengan optimal, khususnya pada materi utensil and equipment, bumbu dan rempah, dan potongan sayuran, padahal siswa telah mempelajari secara teori didalam kelas. Hal ini dapat dilihat pada saat siswa membuat hidangan pada praktikum kitchen. Penelitian ini bertujuan untuk mengetahui evaluasi hasil belajar Basic Cookery pada praktikum kitchen pada ranah dimensi pengetahuan yakni pengetahuan faktual, konseptual, dan prosedural. Metode yang digunakan yaitu metode deskriptif, dengan populasi siswa kelas XI TB SMK Pariwisata Telkom Bandung, sampel yang digunakan yaitu random sampel sejumlah 45 responden, dan teknik pengumpulan data menggunakan tes. Hasil penelitian menunjukan bahwa hasil belajar Basic Cookery pada praktikum kitchen terkait pengetahuan faktual ada pada kategori sangat dikuasai pada persentase (82%), terkait pengetahuan konseptual ada pada kategori sangat dikuasai pada persentase (84%), dan terkait pengetahuan prosedural ada pada kategori sangat dikuasai pada persentase (81%). Secara keseluruhan hasil dari evaluasi hasil belajar Basic Cookery terkait kemampuan pengetahuan faktual, konseptual, dan prosedural pada materi utensil and equipment, bumbu dan rempah, dan potongan sayuran berada pada kategori sangat dikuasai dengan persentase (83%). ;---The background of this research is the result from the lab to learn Basic Cookery in the kitchen that has not been utilized optimally, especially in the materials and equipment Utensil, herbs and spices, and vegetables, whereas the student has learned in theory in the classroom. This can be seen when the student makes the dish on kitchen lab. This study aims to determine the evaluation of learning outcomes Basic Cookery in the kitchen in the realm of practical dimensions of knowledge that is factual knowledge, conceptual, and procedural. The method used is descriptive method, with a population of students of class XI TB SMK Telkom Bandung Tourism, the sample used is random sample of 45 respondents, and data collection techniques using the test. The results showed that the learning outcomes Basic Cookery in the lab kitchen related factual knowledge there is the category of very controlled on the percentage (82%), related conceptual knowledge there is the category of very controlled on the percentage (84%), and related procedural knowledge there is the category of very controlled the percentage (81%). Overall results of the evaluation of learning outcomes Basic Cookery related to the ability of factual knowledge, conceptual and procedural at Utensil materials and equipment, herbs and spices, and vegetables that are in the category is dominated by a percentage (83%).

Item Description

http://repository.upi.edu/28801/1/S_PKK_1200692_Title.pdf
http://repository.upi.edu/28801/2/S_PKK_1200692_Abstract.pdf
http://repository.upi.edu/28801/3/S_PKK_1200692_Table_of_content.pdf
http://repository.upi.edu/28801/4/S_PKK_1200692_Chapter1.pdf
http://repository.upi.edu/28801/5/S_PKK_1200692_Chapter2.pdf
http://repository.upi.edu/28801/6/S_PKK_1200692_Chapter3.pdf
http://repository.upi.edu/28801/7/S_PKK_1200692_Chapter4.pdf
http://repository.upi.edu/28801/8/S_PKK_1200692_Chapter5.pdf
http://repository.upi.edu/28801/9/S_PKK_1200692_Bibliography.pdf
http://repository.upi.edu/28801/10/S_PKK_1200692_Appendix.pdf