Rachmah, Kania (2015) STUDI PELAKSANAAN PRAKTIK PENGOLAHAN MAKANAN KONTINENTAL PADA SISWA SMKN 3 CIMAHI. S1 thesis, Universitas Pendidikan Indonesia.
|
Text
S_PKK_1001763_Title.pdf Download (11kB) | Preview |
|
|
Text
S_PKK_1001763_Abstract.pdf Download (135kB) | Preview |
|
|
Text
S_PKK_1001763_Table_of_content.pdf Download (197kB) | Preview |
|
|
Text
S_PKK_1001763_Chapter1.pdf Download (219kB) | Preview |
|
![[img]](http://repository.upi.edu/style/images/fileicons/text.png) |
Text
S_PKK_1001763_Chapter2.pdf Restricted to Staf Perpustakaan Download (356kB) |
|
|
Text
S_PKK_1001763_Chapter3.pdf Download (397kB) | Preview |
|
|
Text
S_PKK_1001763_Chapter4.pdf Restricted to Staf Perpustakaan Download (531kB) |
|
|
Text
S_PKK_1001763_Chapter5.pdf Download (200kB) | Preview |
|
|
Text
S_PKK_1001763_Bibliography.pdf Download (134kB) | Preview |
|
|
Text
S_PKK_1001763_Appendix1.pdf Restricted to Staf Perpustakaan Download (255kB) |
|
|
Text
S_PKK_1001763_Appendix2.pdf Restricted to Staf Perpustakaan Download (296kB) |
|
|
Text
S_PKK_1001763_Appendix3.pdf Restricted to Staf Perpustakaan Download (134kB) |
Abstract
Penelitian ini dilatar belakangi dalam melaksanakan Praktik Pengolahan Makanan Kontinental harus mencapai kriteria penelitian praktik berdasarkan Kriteria Kelulusan Minimal di SMKN 3 Cimahi. Tujuan dalam penelitian ini untuk memperoleh gambaran tentang pelaksanaan praktik pengolahan makanan kontinental dalam proses persiapan, pengolahan dan penyajian pada pelaksanaan praktik pengolahan makanan kontinental hidangan Soup untuk siswa kelas X SMKN 3 Cimahi. Metode penelitian yang digunakan adalah metode deskriftif kualitatif, teknik pengambilan sampel dilakukan secara simple random sampling dengan sampel berjumlah 38 siswa. Instrument yang digunakan dalam penelitian ini menggunakan instrument pedoman observasi dan pedoman wawancara. Hasil penelitian menunjukan bahwa siswa memiliki kriteria sangat dilaksanakan pada kegiatan praktik tahap persiapan, pengolahan dan penyajian dalam pelaksanaan praktik pengolahan makanan kontinental. Berdasarkan hasil penelitian yang dilakukan maka disarankan bagi tenaga pengajar guru di SMKN 3 Cimahi menjelaskan materi dengan jelas sebelum melaksanakan praktik sehingga tidak ada siswa yang melakukan kesalahan dalam praktik, guru juga mengawasi dan menguasai kelas pada saat praktik, agar kegiatan praktik bisa terlaksana dengan baik dan tepat waktu. Bagi siswa SMKN 3 Cimahi agar lebih tertib dalam pelaksanaan praktik serta lebih memperhatikan guru saat menjelaskan materi dan mencari informasi sebanyak-banyaknya materi yang akan dipelajari. Dan bagi penulis untuk lebih teliti lagi dan melengkapi persiapan sebelum penelitian. Kata Kunci : Pelaksanaan Praktik, Pengolahan Makanan Kontinental, Soup The background of this research is to implement Practice Continental Food Processing should achieve practical research criteria based on the Minimum Pass Criteria in SMK 3 Cimahi. The purpose of this research to gain an overview of the implementation of the continental food processing practices which starts from the preparation, processing and presentation of the implementation of the continental food processing practices dish Soup for class X SMK 3 Cimahi. The method used is descriptive qualitative method, sampling techniques performed by simple random sampling with a sample totaling 38 students. The instrument used in this study using the instrument guidance of observation and interview guides. The results showed that the students have a very criteria implemented in practical activities under preparation, processing and presentation of the implementation of the continental food processing practices. Based on the results of research conducted it is advisable for teachers teacher at SMK 3 Cimahi explain the matter clearly before carrying out the practice so that no student who made a mistake in practice, teachers also supervise and master classes at the practice, so that activities can be done with good practice and on time. For students of SMK 3 Cimahi to be more orderly in the implementation of practices and then give more attention when the teacher explains the material and find out as much material to be studied. And for the author to be more carefully and complete the preparation before the study. Keywords: Implementation Practice, Continental Food Processing, Soup
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil : S PKK RAC s-2015 Pembimbing : I. Ade Juwaedah II. Atat Siti Nurani |
| Uncontrolled Keywords: | Pelaksanaan Praktik, Pengolahan Makanan Kontinental, Soup |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | DAM staf |
| Date Deposited: | 04 May 2015 06:31 |
| Last Modified: | 04 May 2015 06:31 |
| URI: | http://repository.upi.edu/id/eprint/14417 |
Actions (login required)
 |
View Item |