PENERAPAN MODEL PEMBELAJARAN PROJECT BASED LEARNING UNTUK MENINGKATKAN KETERAMPILAN ABAD 21 (4C SKILLS) SISWA DI SMK PPN LEMBANG - Naufal Farhan Muwaffaq, - (2023)
Pendidikan vokasi di SMK PPN Lembang melalui mata pelajaran Produk Kreatif dan Kewirausahaan diharapkan dapat meningkatkan keterampilan abad 21 meliputi komunikasi (communication), kerja sama (collaboration), berpikir kritis (critical thinking), dan kreativitas (creativity). Penelitian ini bertujuan untuk mengetahui keterampilan komunikasi, kerja sama, berpikir kritis, dan kreativitas peserta didik dengan diterapkannya model pembelajaran PjBL. Sampel pada penelitian adalah kelas XII APHP SMK PPN Lembang Tahun Ajaran 2022/2023 dengan jumlah 26 orang . Jenis penelitian yang digunakan yaitu penelitian tindakan kelas (PTK) sebanyak 3 siklus yang terdiri dari 7 tahapan pembelajaran . Pengumpulan data penelitian dilakukan melalui tes, observasi, dan penilaian kreativitas produk. Hasil penelitian menunjukkan terdapat peningkatan keterampilan kreativitas melalui pengembangan produk pangan. Hasil penelitian juga menunjukkan kemampuan komunikasi dan kolaborasi siswa meningkat melalui kegiatan kerja kelompok dan presentasi proyek. Peningkatan keterampilan berpikir kritis terlihat dari meningkatnya nilai post test dan presentasi siswa yang dapat menjawab soal berbasis High Order Thinking Skill (HOTS). Creative Products and Entrepreneurship course is conducted to improve 21st century skills including communication, collaboration, critical thinking, and creativity for students at PPN Lembang Vocational School. This study aims to investigate the communication skills, cooperation, critical thinking, and creativity of students with the implementation of the PjBL learning model. The sample in this study was class XII APHP SMK PPN Lembang for the 2022/2023 Academic Year with a total of 26 people. The type of research used was classroom action research (CAR) in 3 cycles consisting of 7 learning stages. Research data collection was carried out by tests, observations, and assessments of product creativity. The results showed that there was an increase in creativity skills through the development of food products. The results of the study also showed that students' communication and collaboration skills increased through group work activities and project presentations. The increase in critical thinking skills can be seen from the increase in post-test scores and the presentation of students who can answer questions based on High Order Thinking Skills (HOTS).