HARNANI FATMAWATI, . (2024) EVALUASI PENYELENGGARAAN DIKLAT UPSKILLING DAN RESKILLING KOMPETENSI KEAHLIAN KULINER DI BALAI BESAR PENGEMBANGAN PENJAMINAN MUTU PENDIDIKAN VOKASI BISNIS DAN PARIWISATA. Magister thesis, UNIVERSITAS NEGERI JAKARTA.
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Abstract
Evaluasi program dalam penelitian ini bertujuan untuk memberikan masukan, kajian dan pertimbangan dalam menentukan apakah program diklat upskilling dan reskilling kompetensi keahlian kuliner di Balai Besar Pengembangan Penjaminan Mutu Pendidikan Vokasi Bisnis dan Pariwisata layak untuk diteruskan atau dihentikan. Pendekatan penelitian yang digunakan pada penelitian ini adalah pendekatan campuran (mix-method). Metode yang digunakan adalah metode deskriptif dan desain yang digunakan adalah sequental exploratori. Model evaluasi yang digunakan adalah model evaluasi Kirkpatrick. Teknik pengumpulan data yang digunakan adalah wawancara, kuesioner dan analisis dokumen. Hasil penelitian ini menunjukkan bahwa program diklat upskilling dan reskilling kompetensi keahlian kuliner di Balai Besar Pengembangan Penjaminan Mutu Pendidikan Vokasi Bisnis dan Pariwisata layak untuk diteruskan dengan memperbaiki pada: 1) kegiatan pembelajaran tatap muka perlu dilakukan 2) waktu magang industri perlu ditambah 3) pemerataan peserta diklat di setiap sekolah Kata kunci: Evaluasi program, upskilling dan reskilling ***** The program evaluation in this research aims to provide input, study and consideration in determining whether the culinary skill competency upskilling and reskilling training program at the Center for Quality Assurance Development of Business and Tourism Vocational Education is worthy of being continued or stopped. The research approach used in this research is a mixed approach (mix-method). The method used is a descriptive method and the design used is sequential exploratory. The evaluation model used is the Kirkpatrick evaluation model. The data collection techniques used were interviews, questionnaires and document analysis. The results of this research indicate that the upskilling and reskilling training program for culinary skills competencies at the Center for Quality Assurance Development of Business and Tourism Vocational Education is worthy of being continued by improving: 1) face-to-face learning activities need to be carried out 2) industrial internship time needs to be increased 3) equal distribution of participants training in every school Key words: Program evaluation, upskilling and reskilling
Item Type: | Thesis (Magister) |
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Additional Information: | 1). Dr. Muksin, S.Pd., M.Pd. ; 2). Dr. Rina Febriana, M.Pd. |
Subjects: | Tata Boga > Gastronomi |
Divisions: | FT > S2 Pendidikan Teknologi dan Kejuruan |
Depositing User: | Harnani Fatmawati . |
Date Deposited: | 05 Aug 2024 23:01 |
Last Modified: | 05 Aug 2024 23:01 |
URI: | http://repository.unj.ac.id/id/eprint/48323 |
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