TALKING STICK METHOD FOR IMPROVING ACTIVENESS AND ACHIEVEMENT IN SMKN 3 MAGELANG

Abstract

This study aims to apply the Talking Stick learning, improve their learning activeness, and improve
their learning achievement used the talking stick learning model in the learning of basic culinary at
SMKN 3 Magelang. The data were collected through observations, a cognitive test, documentation,
and field notes. The trials of  item question done to class X culinary 2 32 student and koifisien
correlation 0,87. The results of the study showed that the application of the talking stick learning
model was capable of: 1) improving the students’ learning activeness, indicated by the fact that in the
pre-cycle as a whole the percentage of the students’ activeness was 52,9%, in Cycle I it was 77.1%,
and in Cycle II it was 89,6%; and 2) improving the students’ learning achievement, indicated by the
fact that in the pre-cycle the percentage of the students attaining the mastery level was 30% (11
students) and that of the students not attaining the mastery level was 70% (25 students); in Cycle I the
percentage of the students attaining the mastery level was 86% (31 students) and that of the students
not attaining the mastery level was 14% (5 students); in Cycle II the percentage of the students
attaining the mastery level was 100% (36 students).

Keywords: activeness, learning achievement, talking stick learning, basic culinary.