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All Journal International Journal of Evaluation and Research in Education (IJERE) Jurnal Pendidikan Vokasi Cakrawala Pendidikan JPTK: Jurnal Pendidikan Teknologi dan Kejuruan Journal of Education and Learning (EduLearn) Teknobuga : Jurnal Teknologi Busana dan Boga Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) JST ( Jurnal Sains Terapan ) Jurnal Sains Sosio Humaniora JSHP (Jurnal Sosial Humaniora dan Pendidikan) J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Journal of Vocational Education Studies COMMUNITY : Jurnal Pengabdian Kepada Masyarakat Jurnal Abdimas Terapan Journal of Applied Community Engagement (JACE) Bulletin of Culinary Art and Hospitality
Tuatul Mahfud
Politeknik Negeri Balikpapan
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Library & Information Science Mathematics Social Sciences Other

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Model evaluasi Kirkpatrick pada Program Bina Desa: Penguatan bisnis kuliner kader Pemberdayaan Kesejahteraan Keluarga (PKK) Mahfud, Tuatul; Setyawati, Ria; Kusuma, Bambang Jati; Dwiningrum, Nawang Retno; Basri, Basri
Journal of Applied Community Engagement Vol 3 No 1 (2023): Journal of Applied Community Engagement (JACE)
Publisher : ISAS (Indonesian Society of Applied Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52158/jace.v3i1.631

Abstract

Entrepreneurs have been widely recognized as contributing greatly to improving a country's economy, including in Indonesia. In fact, currently, the segmentation of women entrepreneurs has received much attention in most governments globally. Therefore, this village development program aims to strengthen the Joint Business Group-based culinary business. The partners involved in this program are Family Welfare Empowerment cadres in South Balikpapan District. The results using the Kirkpatrick evaluation model at levels 1 and 2 show that the partners consider the training program (village development) satisfactory. Also, this training program effectively influences cooking self-efficacy and partners' entrepreneurial intentions. The evaluation of this program has important implications for strengthening the Joint Business Group-based culinary business for Family Welfare Empowerment cadres.
Implementasi Skill Passport Bidang Keahlian Tata Boga: Studi Kualitatif di Kalimantan Timur Winnarko, Henry; Mahfud, Tuatul; Fitrianto, Yuli; Mulyani, Yogiana; Amsal, Andi Yasir; Sorongan, Erick
JSHP : Jurnal Sosial Humaniora dan Pendidikan Vol 9, No 1 (2025)
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Negeri Balikpapan.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32487/jshp.v9i1.2462

Abstract

Implementasi skill passport membantu siswa dalam merencanakan dan memantau perkembangan mereka sendiri, tetapi juga memfasilitasi proses evaluasi yang holistik oleh guru dan pihak terkait dalam mengukur pencapaian keterampilan. Tujuan Penelitian adalah untuk mengetahui implementasi skill passport di SMK bidang keahlian tata boga. Metode yang digunakan adalah metode kualitatif. Metode kualitatif deskriptif digunakan untuk memperoleh informasi yang mendalam mengenai implementasi skill passport di SMK. Penelitian ini menggunakan metode kualitatif dengan pengambilan data dari wawancara dengan kepala sekolah, kaprodi, ketua LSP, dan guru produktif di SMK Pusat keunggulan. Hasil penelitian ini menunjukkan para guru telah mengetahui terkait ASEAN Toolsbox yang dikembangkan dari ACCSTP dan CATC. Namun, sebagian besar guru dan SMK belum menerapkan pembelajaran berbasis ASEAN Toolsbox. Faktor penyebabnya yaitu kurangnya pemahaman dan pelatihan tentang ASEAN Toolsbox dan standar ACCSTP; tantangan dalam menyesuaikan kurikulum dengan standar ASEAN, keterbatasan waktu dan beban kerja guru; dan keterbatasan pengetahuan tentang kebutuhan industri dan globalisasi. Selain itu, pelaksanaan uji kompetensi (UKK) di SMK bidang keahlian Tata Boga dilaksanakan melalui Lembaga Sertifikasi Profesi (LSP) 1. Adanya perubahasan skema uji kompetensi siswa SMK yang semula skema klaster berubah menjadi skema kualifikasi dan pada akhirnya saat ini berubah menjadi skema okupasi. Temuan lainnya, implementasi perekaman capaian kompetensi sebagai portofolio siswa di SMK bidang keahlian Tata Boga di Provinsi Kalimantan Timur masih terbatas pada bentuk asesmen capaian pembelajaran mata pelajaran yang dilakukan setiap semester dan hanya sebatas evaluasi penguasaan konten mata pelajaran dan belum mengarahkan evaluasi capaian kompetensi baik berdasarkan SKKNI maupun ASEAN Toolsbox.
Factors Influencing the Success of Experiential Learning Model in Solonese Bridal Makeup Course Ihsani, Ade Novi Nurul; Maghfiroh, Anik; Suyitno, Suyitno; Mahfud, Tuatul; Chana, Kieng; Azzahra, Nadhifa
Journal of Vocational Education Studies Vol. 8 No. 2 (2025): Vol 8 No 2
Publisher : Universitas Ahmad Dahlan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.12928/joves.v8i2.12211

Abstract

The learning process can run well if it supported by the components that exist in learning. Components in learning cannot stand alone, they are interrelated with one another because learning is a system. The components of the learning process include students, objectives, media, learning strategies, etc. In experiential learning, there are several indicators that need to be examined, especially in learning Solo bridal make-up in the Beauty Study Program, namely direct experience, environmental support, learning media and learning activities on the successful implementation of experiential learning on Solo bridal make-up material. This study aims to: disclose the influence of learning media, direct experience, environmental support, and learning activities on the developed learning model. The type of study conducted is ex post facto. Product validation was carried out by vocational education experts, learning media experts, and bridal make-up artist. In order to obtain expert consensus on the developed instrument validity, FGD session was carried out. The next stage was to conduct an experiment involving 32 students from the Cosmetology Study Program. Data analysis was conducted to see the influence of learning media, direct experience, environmental support, and learning activities on the learning model using SEM-AMOS. The results of the study using SEM indicated that learning media, direct experience, environmental support, and learning activities can influence the success of experiential learning of Solonese bridal makeup.
Entrepreneurship education impact on entrepreneurial intention: theory of planned behaviour approach Mahfud, Tuatul; Jati Kusuma, Bambang; Channa, Khieng; Dang, Vu Hung
Journal of Education and Learning (EduLearn) Vol 19, No 4: November 2025
Publisher : Intelektual Pustaka Media Utama

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/edulearn.v19i4.21247

Abstract

The food industry plays a substantial role in the economic development of every nation. Furthermore, intention has a crucial influence on fostering the emergence of new entrepreneurs. While numerous studies have emphasised the significance of cultivating entrepreneurial intentions, there is a scarcity of research investigating the process by which culinary entrepreneurial intentions (foodpreneurial) are developed among vocational high school students. This study investigates the construction and evaluation of a framework for fostering entrepreneurial aspirations among vocational high school students specialising in culinary arts, employing the theory of planned behaviour (TPB) methodology. The participants in this sudy were vocational high school students who were asked to provide their perspectives on various aspects, including entrepreneurship education, attitudes towards the behaviour, perceived behavioural control, subjective norms, and foodpreneurial intentions. Structural equation modelling (SEM) data analysis facilitated by the SmartPLS software. This study findings indicate that vocational high school students’ intentions to engage in culinary entrepreneurship are significantly impacted by their attitudes towards the activity, their perception of behavioural control, and subjective norms. Furthermore, entrepreneurial education influences entrepreneurial intentions via the three antecedent factors of the TPB. The findings of this research carry significance for both theoretical and practical advancements concerning the process by which entrepreneurial intentions are formed among students enrolled in vocational high schools and vocational higher education.
Let’s be a chef! The antecedents of chef’s key competencies for vocational school students Lastariwati, Badraningsih; Mahfud, Tuatul
International Journal of Evaluation and Research in Education (IJERE) Vol 14, No 5: October 2025
Publisher : Institute of Advanced Engineering and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11591/ijere.v14i5.26708

Abstract

Chefs are considered a factor in the success of a culinary tourism business. Therefore, mastering the chef’s key competencies (CKC) through vocational high schools is very important. Many studies have examined the competence of chefs. Still, the mechanism for getting key competency chefs involving industry commitment (IC), social support (SS), vocational teaching quality (TQ), and occupational self-efficacy (OSE) of culinary student chefs has not been discussed clearly. This study investigates the antecedents of the mastery of key chef competencies for vocational school students. This study involved 392 culinary students at seven vocational schools in Yogyakarta, Indonesia. Data was collected by proportional random sampling through a questionnaire. Amos 18 software is used for structural equation modeling (SEM) analysis. The study’s results revealed that the mastery of the chef’s critical competencies for students was directly and significantly influenced by IC, quality of vocational teaching, and OSE of chefs. In addition, chef OSE is a mediator on the influence of IC, SS, and quality of vocational teaching on mastering the chef’s critical competencies for culinary students. This study’s findings discuss in depth some of the implications for vocational education practitioners that are proposed for further improvement.
Praksis pembelajaran kewirausahaan pada unit produksi jasa boga Mahfud, Tuatul
Jurnal Pendidikan Vokasi Vol. 2 No. 1 (2012): Februari
Publisher : ADGVI & Graduate School of Universitas Negeri Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (209.535 KB) | DOI: 10.21831/jpv.v2i1.1014

Abstract

Penelitian bertujuan menemukan konsepsi guru tentang pembelajaran kewirausahaan, kompetensi kewirausahaan yang dikembangkan pada unit produksi sekolah dalam bidang jasa boga. Penelitian ini menggunakan metode kualitatif jenis studi kasus. Subjek penelitian adalah kepala sekolah, ketua program studi, kepala unit produksi, dan siswa. Data dikumpulkan melalui wawancara, observasi, dan dokumentasi dan dianalisis menggunakan model interaktif dari Miles dan Huberman yang terdiri dari reduksi data, data display, dan kesimpulan. Hasil penelitian menunjukkan bahwa: (1) belajar kewirausahaan memerlukan kegiatan nyata (hands-on) dengan melibatkan siswa pada kegiatan usaha yang nyata dalam unit produksi; (2) kompetensi kewirausahaan dikembangkan melalui unit produksi adalah: pengetahuan tentang kewirausahaan melalui pengetahuan diri dan pengetahuan praktis; sikap kewirausahaan meliputi etos kerja, disiplin, kemandirian, dan kreativitas, keterampilan berkomunikasi, keterampilan konseptual, keterampilan pengambilan keputusan, keterampilan mengatur waktu, keterampilan kepemimpinan. Model pembelajaran kewirausahaan yang dikembangkan melalui unit produksi adalah: produksi luar dan produksi dalam, dan kantin mobil. Evaluasi dan monitoring dilakukan melalui dua cara, dengan monitoring kinerja dan produk. PRAXIS OF ENTREPRENEURSHIP LEARNING IN THE CATERING SERVICES PRODUCTION UNITAbstractThe Praxis of Entrepreneurship Learning in the Food services Production Unit. This study aims to investigate teachers' concepts of entrepreneurship learning, entrepreneurship competencies developed in the production unit, and entrepreneurship learning processes in the production unit of food services in SMK Negeri 6 Yogyakarta. This study employed the qualitative case study. The research subjects were the principal, head of the study program, head of the production unit, and students. Data were collected through interviews, observations, and documentation. The collected data were analyzed using Miles and Huberman model consisting of data reduction, data display, and conclusion. The result shows that: (1) Entrepreneurship learning needs hands-on-experiences-based; (2) the entrepreneurship competency developed through the production unit includes a) entrepreneurship knowledge, consisting of self-knowledge and practical knowledge, b) entrepreneurship attitudes, consisting of work ethos, autonomy, discipline, creativity, and innovativeness, and c) entrepreneurship skills, consisting of: technical skill, human relations skill, conceptual skill, decision making skill, time management skill, and leadership skill; (3) no instructional standard employed in to develop entrepreneurship in production unit. There are three entrepreneurship learning models employed in the production unit: inside production, outside production, and mobile canteen. The learning outcome is measured in two ways, i.e. performance and product monitoring. Meanwhile, evaluation of the students' learning progress is conducted by using profit-based evaluation.
Co-Authors Abdul Gafur Ade Novi Nurul Ihsani Aji Prasetya Wibawa Amsal, Andi Yasir Any Sutiadiningsih Azzahra, Nadhifa Badraningsih Lastariwati Bambang Djati K., Bambang Bambang Jati Kusuma, Bambang Jati Basri Basri Chana, Kieng Channa, Khieng Chaterina Agusta Paulus Danar Susilo Wijayanto Dang, Vu Hung Eltom Ishaq Osman Musa Emil Azmanajaya Erick Sorongan, Erick Ezra H Pongtuluran Farida Farida Hadi Hermansyah Henry - Winnarko Heri Pratikto Ibnu Siswanto Ida Nugroho Saputro Ishak - Nurdin Jati Kusuma, Bambang Kokom Komariah Kollo, Fredik Lambertus Maghfiroh, Anik Matang Matang Mazarina Devi Muh. Ishak Jumarang Muntholib Mutiara Nugraheni Nawang Retno Dwiningrum Nawang Retno Dwiningrum, Nawang Retno Nuraly Masum Aprily Nurul Falah Hashim Pardjono, P. Putu Fajar Puspitasari Ramli , Ria Setyawati Ria Setyawati Rustika, Ranti Saiful Ghozi, Saiful Setyawati, Ria Siti Hamidah Sri Palupi Subur Mulyanto SUPARMANTO SUPARMANTO Suyitno Suyitno syahrul karim Syahrul Karim, Syahrul Winnarko, Henry Wiwit Wijayanti, Wiwit Yogiana - Mulyani Yogiana Mulyani Yogiana Mulyani Yogiana Mulyani, Yogiana Yuli Fitrianto Zulkarnain Zulkarnain