Irawati, - (2015) MANNFAAT HASIL BELAJAR “MENGOLAH STOCK, SOUP DAN SAUCE” PADA KESIAPAN UJI KOMPETENSI HIDANGAN KONTINENTAL SISWA SMK SANDHY PUTRA BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Penelitian ini dilatarbelakangi oleh terdapatnya 30% siswa yang memiliki nilai hasil belajar sama dengan nilai standar KKM. Tujuan Penelitian ini untuk mengetahui manfaat hasil belajar “mengolah stock, soup dan sauce” pada kesiapan uji kompetensi hidangan kontinental unsur pengetahuan tentang pembuatan proposal kerja (proposal project work), persiapan, pengolahan dan penyajian. Metode yang digunakan yaitu metode deskriftif dengan teknik pengambilan sampel simple random sampling sebanyak 34 responden. Instrumen penelitian menggunakan angket tertutup. Hasil Penelitian ini mengungkapkan kemampuan pengetahuan siswa terkait pembuatan proposal kerja (proposal project work) pada kriteria bermanfaat (63%), tahap persiapan pada kriteria bermanfaat (69%), tahap pengolahan pada kriteria bermanfaat (61%) dan tahap penyajian berada pada kriteria bermanfaat (69%). Kesimpulannya adalah Manfaat Hasil Belajar “Mengolah Stock, Soup dan Sauce” pada Kesiapan Uji Kompetensi Hidangan Kontinental Siswa SMK Sandhy Putra Bandung berada pada kriteria Bermafaat. Berdasarkan hasil penelitian bahwa siswa perlu mempertahankan dan meningkatkan belajar dengan membaca buku yang berkaitan dengan hidangan kontinental khususnya materi stock, soup dan sauce serta memahami konsep dan berlatih menghitung food cost. This research is backgrounded by 30% students which has achievement in class same with standar of KKM. This research aim to detect useful achievement about “processing stock, soup, and sauce” at continentl’s competence test elements of knowledge about making proposal project work, preparing, processing, and presentation. The Methode is used in this researh is deskriptive methode with simple random sampling. The quantitatif responden is 34. The research instrument use close quessionaire. Based on result this research appeared that knowledge students about making proposal project work at useful criteria (63%), step of preparing at useful criteria (69%), step of processing at useful citeria (61), and so do with presentation (69%). The conclution in this research that the function of achievement “Processing Stock, Soup, and Sauce” at Continentl’s Competence Test Student SMK Sandhy Putra Bandung have a useful criteria. Based on result of research students have to carring and increasing their learn by reading books about food continental especilly stock material, soup, and sauce. Students have to understand concept and try to count about food cost.
| Item Type: | Thesis (S1) |
|---|---|
| Additional Information: | No. Panggil: S PKK IRA m-2015; Pembimbing: I. Ade Juwaedah, II. Atat Siti Nurani |
| Uncontrolled Keywords: | Manfaat, Hasil Belajar, Mengolah Stock, Soup dan Sauce, Uji Kompetensi |
| Subjects: | L Education > L Education (General) |
| Divisions: | Fakultas Pendidikan Teknologi dan Kejuruan > Jurusan Pendidikan Kesejahteraan Keluarga > Program Studi Pendidikan Tata Boga |
| Depositing User: | Staff DAM |
| Date Deposited: | 01 Oct 2015 01:58 |
| Last Modified: | 01 Oct 2015 01:58 |
| URI: | http://repository.upi.edu/id/eprint/17379 |
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