EVALUASI PELAKSANAAN PEMBELAJARAN PENGOLAHAN MAKANAN KONTINENTAL DI SMKN 6 YOGYAKARTA

Abstract

Penelitian ini bertujuan untuk mengevaluasi pelaksanaan pembelajaran pengolahan makanan kontinental di
SMKN 6 Yogyakarta dari segi: context: lokasi sekolah dan pembagian pembelajaran teori dengan praktik, input: latar
belakang guru pengampu, minat siswa, ketersediaan prasarana dan sarana, process: media, metode dan kesesuaian
materi dengan kurikulum 2013, product: hasil akhir nilai siswa semester 1 kelas XI Jasa Boga. Jenis penelitian ini
merupakan penelitian evaluasi dengan model CIPP (context, input, process, product). Analisis data menggunakan
analisis deskriptif. Hasil penelitian diketahui segi: context: lokasi sekolah kurang strategis, kurang jelasnya
pembagian pelajaran teori dengan praktik, input: latar pendidikan guru S1 jurusan PKK, minat siswa masuk kategori
tinggi dengan rerata 62,98, prasarana dan sarana sesuai standar hotel bintang 2, process: media dan metode yang
digunakan guru kategori tinggi yaitu 40,43% dan 34,04%, materi yang digunakan sesuai dengan kurikulum 2013 dan
product: hasil akhir nilai siswa kelas XI Jasa Boga kategori tuntas dengan perolehan rerata 82,3881.
 
Kata kunci: Evaluasi Pembelajaran, Pengolahan Makanan Kontinental.

This study aims to evaluate the learning implementation of continental food processing in SMKN 6
Yogyakarta in terms of: context: the location of the school and the division of theory and practice learning, inputs:
the background of the teacher, the interest of the students, the availability of infrastructure and facilities, process:
media, method and conformity material with curriculum 2013, product: final result of the students of the 1st semester
of grade XI Culinary. This type of research is an evaluation research with CIPP model (context, input, process,
product). Data analysis used descriptive analysis. The result of this research were: the location of the school was
less strategic, the less obvious of the distribution of theoretical lessons and the practice one, inputs: undergraduate
teacher education background of PKK, student interest was in the high category with the average of 62.98, the
infrastructure and facilities were in accordance with  the standard of the 2 stars hotel, : medium and method used by
teacher were high categorised that is 40,43% and 34,04% respectively, material used was in accordance with
curriculum 2013 and product: final result average of student grade XI Culinary with complete category was
82,3881.

Keywords: Evaluation  of Learning, Continental Food Processing.