VALUASI PROGRAM CULINARY BASIC & CULINARY BUSSINESS PADA PENDIDIKAN 1 TAHUN di ION’s CULINARY ACADEMY YOGYAKARTA

Abstract

Penelitian ini bertujuan untuk mengetahui kesesuaian context, input, process, product
penyelnggaraan program pendidikan 1 Tahun di ION’s Culinary Academy. Penelitian ini
merupakan penelitian evaluasi dengan menggunakan model CIPP (context, input, process,
product). Pengumpulan data menggunakan observasi, wawancara, dan dokumentasi.Teknik
analisis data menggunakan analisis deskriptif kualitatif dan pengambilan keputusan. Hasil
penelitian menunjukkan bahwa: (1) Program Pendidikan yang diselenggarakan sudah sesuai
dengan perkembangan trend kuliner saat ini (2) Kualifikasi tenaga pengajar, sarana dan prasarana
sudah baik dan memenuhi kualifikasi, tetapi sistem penyimpanan dan perawatan peralatan dapur
masih harus dibenahi (3)  Pelaksanaan pembelajaran sudah tersusun dengan baik, metode
pembelajaran menggunakan metode eksplisit dengan komposisi 20% teori dan 80% praktek
dengan menerapkan keunggulan pembangunan mental dan sikap profesionalisme kepada siswa,
metode pembelajaran dan kurikulum pendidikan yang diterapkan mampu menghasilkan lulusan
yang berkompeten dan profesional (4) Kuantitas dan kualitas lulusan pada setiap program
pendidikan dapat terserap di industri sesuai dengan profesi keahlian yang dipelajari.

Kata kunci: Evaluasi Program, Context, Input, Process, Product

This study aims to determine the suitability of the context, input, process, management
product of a 1-year education program at ION's Culinary Academy. This research is an
evaluation research using CIPP model (context, input, process, product). Data collection is
obtained using observation, interview, and documentation. Data analysis technique is employed
in this study using descriptive qualitative analysis and decision making. The results of the study
show that: (1) the Education Program held is in accordance with the development of the current
culinary trend (2) Qualifications of teaching staff; facilities and infrastructure are good and
qualify, but the storage and maintenance system for kitchen equipment still needs to be improved
(3) Implementation of learning and teaching that includes methods, schedule of learning is well
structured, learning method is explicit methods with 20% theory and 80% practice by applying
the advantages of mental development and professional attitude to the students, method, and
curriculum of education applied in this program is able to produce graduates who are competent
and professional (4) The quantity and quality of graduates in each educational program, can be
absorbed in the industry in accordance with the proficiency of the skills learned.
 
Keywords: Program Evaluation, Context, Input, Process, Product