Gozali (2017) Pembentukan kompetensi wirausaha jasa boga melalui model Work Based Learning (WBL) dan teaching factory di sekolah menengah kejuruan / Gozali. Masters thesis, Universitas Negeri Malang.
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ABSTRAK Gozali 2017. Pembentukan Kompetensi Wirausaha Jasa Boga Melalui Model Work Based Learning (WBL) dan Teaching Factory Di Sekolah Menengah Kejuruan. Tesis Program Studi Pendidikan Kejuruan Program Pascasarjana Universitas Negeri Malang. Pembimbing (I) Dr. Ahmad Dardiri M.Pd (II) Dr. Ir. Soenar Soekopitojo M.Si Kata kunci work based learning service learning teaching factory kompetensi wirausaha Proses pembelajaran yang dilakukan di SMK secara umum belum berhasil membuat peserta didik siap kerja dan mandiri namun masih sebatas siap latih. Oleh karena itu proses pembelajaran harus memfasilitasi terbentuknya keterampilan yang dibutuhkan oleh para lulusan. Untuk kepentingan tersebut Penelitian ini bertujuan untuk mendapatkan temuan empirik tentang (1) pembentukan kompetensi wirausaha jasa boga melalui work based learning (WBL) (2) pembentukan kompetensi wirausaha jasa boga melalui teaching factory (3) penerapan konsep teaching factory dan (4) mengetahui pengaruh signifikansi penerapan model WBL dan teaching factory terhadap pembentukan kompetensi wirausaha jasa boga di Sekolah Menengak Kejuruan. Penelitian ini menggunakan metode campuran (mix methode) kualitatif dan kuantitatif dengan model desain embedded experimental. Subjek penelitian ini melibatkan 69 siswa. Data diperoleh dengan tes dan non-tes kemudian dianalisis dengan teknik statistik deskriptif dan uji independent sample t-test. Hasil penelitian ini menunjukkan bahwa (1) pembentukan kompetensi wirausaha jasa boga melalui WBL dan teaching factory secara empiris memiliki pengaruh rerata hasil observasi aktivitas belajar siswa berada dalam kategori sangat baik. (2) penerapan konsep teaching factory secara empiris tergolong baik dan secara umum siswa menilai keterlibatan siswa pada pembelajaran teaching factory dalam kategori sangat baik. (3) terdapat pengaruh yang signifikan pembentukan kompetensi wirausaha jasa boga melalui WBL dan teaching factory rerata kemampuan pengetahuan dan kompetensi kelompok yang diajar dengan WBL dan teaching factory secara signifikan lebih tinggi daripada kelompok pembelajaran konvensional. Berdasarkan hasil penelitian disarankan bagi bagi peneliti lanjut untuk melibatkan variabel lain seperti keefektifan model WBL dan kompetensi guru. Bagi siswa SMK untuk lebih efektif dan bersemangat serta mengikuti pembelajaran dengan sungguh-sungguh agar kemampuan kompetensi siswa dapat berkembang. Bagi guru SMK untuk dapat memberikan motivasi dan bimbingan kepada siswa untuk meningkatkan keaktifan dalam proses pembelajaran dan mengembangkan penguasaan kompetensi melalui proses pembelajaran yang berproses pada siswa dan terus menerus. Bagi SMK untuk dapat menciptakan kondisi lingkungan yang kondusif dalam pelaksanaan pembelajaran dari segi sistem pelaksanaan teaching factory dan penyediaan alat praktik. ABSTRACT Gozali 2017. Establishment of Culinary Entrepreneurial Competence Through Work Based Learning (WBL) and Teaching Factory Models In Vocational High School. Thesis Vocational Education Study Program Postgraduate Program State University of Malang. Counselor (I) Dr. Ahmad Dardiri M.Pd (II) Dr. Ir. Soenar Soekopitojo M.Si Keywords work based learning service learning teaching factory entrepreneurial competence Learning process conducted in SMK in general have not succeeded in making learners ready to work and independent but still limited to ready to train. Therefore the learning process should facilitate the formation of skills required by graduates. For this purpose this study aims to obtain empirical findings about (1) establishment of culinary entrepreneurial competence through work based learning (WBL) (2) establishment of culinary entrepreneurial competence through teaching factory (3) applying teaching factory concept (4) to know the influence of the significance of WBL model application and teaching factory towards the establishment of culinary entrepreneurship competence in Vocational School Menorak. This research uses qualitative and quantitative mix methode method with embedded experimental design model. The subjects of this study involved 69 students. The data were obtained by test and non-test then analyzed by descriptive statistic technique and independent sample t-test. The results of this study indicate that (1) the establishment of culinary entrepreneurship competence through WBL and teaching factory empirically have influence the average of observation result of student learning activity is in very good category. (2) the application of teaching factory concept is empirically good and in general students assess student involvement in teaching factory teaching in very good category. (3) there is a significant influence of the establishment of culinary entrepreneurship competence through WBL and teaching factory the mean of knowledge ability and group competency taught by WBL and teaching factory is significantly higher than the conventional learning group. Based on the results of the study it is recommended for further researchers to involve other variables such as the effectiveness of the WBL model and teacher competence. For vocational students to be more effective and passionate and follow the learning in earnest so that ability of student competence can develop. For SMK teachers to can provide motivation and guidance to students to improve the activity in the learning process and develop competency control through the process of learning that proceeds to the students and continuously. For SMK to can create conditions conducive environment in the implementation of learning in terms of teaching factory implementation system and provision of practice tools.
| Item Type: | Thesis (Masters) |
|---|---|
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Teknik (FT) > S2 Pendidikan Kejuruan |
| Depositing User: | Users 2 not found. |
| Date Deposited: | 27 Jul 2017 04:29 |
| Last Modified: | 09 Sep 2017 03:00 |
| URI: | http://repository.um.ac.id/id/eprint/61985 |
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