Soleh, Acep Muhammad (2017) PENCAPAIAN KOMPETENSI DASAR “MEMBUAT HIDANGAN SAYURAN” SISWA BERKEBUTUHAN KHUSUS DI SMK BPP BANDUNG. S1 thesis, Universitas Pendidikan Indonesia.
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Abstract
Pencapaian kompetensi dasar membuat hidangan sayuran harus diikuti oleh seluruh siswa di SMK BPP Bandung, termasuk Siswa berkebutuhan khusus. Pencapaian kompetensi dasar siswa berkebutuhan khusus disetarakan dengan siswa normal lainnya walaupun kemampuan siswa berkebutuhan khusus dengan siswa normal lainnya berbeda sehingga memerlukan perhatian khusus. Tujuan umum dari penelitian ini adalah untuk memperoleh informasi atau gambaran terkait pencapaian kompetensi dasar siswa bserkebutuhan khusus dalam membuat hidangan sayuran. Metode penelitian yang digunakan adalah metode deskriptif. Populasi sebanyak 7 orang dengan sampel total yaitu siswa berkebutuhan khusus yang sedang mengikuti mata pelajaran pengolahan dan penyajian makanan Indonesia. Instrumen yang digunakan berupa pedoman observasi. Hasil penelitian menunjukkan bahwa pencapaian kompetensi dasar membuat hidangan sayur siswa berkebutuhan khusus pada tahap persiapan termasuk kategori sangat tercapai, pada tahap pengolahan termasuk kategori sangat tercapai dan pada tahap penyajian dengan kategori sangat tercapai. Peneliti menyimpulkan bahwa pencapaian kompetensi dasar membuat hidangan sayur siswa berkebutuhan khusus berada pada kategori sangat tercapai. Saran ditujukan pada guru bahwa penelitian ini bisa menjadi rujukan penilaian pada kegiatan praktikum untuk siswa berkebutuhan khusus dan siswa lainnya serta untuk peneliti selanjutnya agar siswa berkebutuhan khusus tidak hanya membuat hidangan sayur tetapi dapat membuat hidangan lainnya seperti hidangan daging, mie, nasi dan sebagainya.----------Basic competency of making vegetable dish achievement has to be followed by the whole students at SMK BPP Bandung including students with special needs. Achievement of the basic competence of students with special needs is synchronized with other normal students, although the ability of students with special needs with other normal students is different, so it requires special attention. The general purpose of this research is to gain information or description relating to basic competency of students with special needs in making vegetable dish. The method used is descriptive method. The population are as much as 7 people with total samples are students with special needs which are following the processing and serving Indonesian food course. The Instrument used is in the form of observation guidelines. The result shows that basic competency of making vegetable dish of students with special needs at the preparatory stage includes very achievable category, at the processing stage includes very achievable category and in the serving stage includes very achievable category. The researcher concludes that the basic competency of making vegetable dish of students with special needs achievement stays on very achievable category. Suggestions addressed to teachers of Processing and Presentation Course of Indonesian food that should be more involving students with special needs in terms of aspects of preparation, processing and presentation in practicum activities.
| Item Type: | Thesis (S1) |
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| Additional Information: | No. Panggil:S PKK SOL p-2017; Pembimbing:I. Ai Nurhayati, II. Karpin; NIM: 1305619 |
| Uncontrolled Keywords: | Membuat Hidangan Sayuran, Siswa Berkebutuhan Khusus, Making vegetable dish, students with special needs |
| Subjects: | L Education > L Education (General) 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: | 26 Sep 2018 03:34 |
| Last Modified: | 26 Sep 2018 03:34 |
| URI: | http://repository.upi.edu/id/eprint/31853 |
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