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All Journal Jurnal Pendidikan dan Pengajaran Jurnal Taman Vokasi
Ika Wahyu Kusuma Wati
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Humanities Automotive Engineering Education Engineering Industrial & Manufacturing Engineering Mechanical Engineering Public Health Social Sciences

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Determining The Quality Assurance of Culinary Arts Graduates: The Mediating Role of Joint Commitment Sinarsih, Wa Ode Sinarsih; Putu Sudira; Nur Wahyuni; Ika Wahyu Kusuma Wati
Jurnal Pendidikan dan Pengajaran Vol 58 No 1 (2025): April
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jpp.v58i1.86422

Abstract

This research is motivated by the problems surrounding the unoptimal quality assurance system for graduates in the field of culinary arts, which has an impact on the gap between graduate competencies and industry needs. This study explores the influence of transformational leadership and partnership management on the quality assurance of culinary arts graduates in vocational education, with the mediating role of joint commitment. This study is an ex-post facto study that uses a quantitative approach to measure events that have occurred. Through structural model analysis (SEM) of lecturers from several culinary arts vocational education institutions in Yogyakarta-Central Java Province. The results of the study indicate that transformational leadership and partnership management have a positive and significant influence on graduate quality assurance. Joint commitment is also proven to act as a mediator that strengthens the relationship between transformational leadership and partnership management with graduate quality assurance. These findings provide theoretical and practical contributions to the development of strategies for improving the quality of graduates in culinary arts vocational education, as well as offering guidance for educational institutions and other related parties in implementing transformational leadership, building strong partnerships with industry, and ensuring joint commitment from all stakeholders. In conclusion, the quality assurance of graduates in the culinary arts field is greatly influenced by the level of shared commitment among all stakeholders, including educational institutions, teachers, and industry. The implication is that educational institutions need to build and strengthen synergistic cooperation and continuous communication with all stakeholders in order to create graduates who are not only technically competent, but also ready to face the demands of the world of work.
Pengembangan media e-catalog bahan pangan lokal dalam pengolahan dry product Dian Ashari, Aprilia; Ika Wahyu Kusuma Wati; Sri Wahyu Andayani; Susetyo, Eko; Syafiq, Abdullah
Jurnal Taman Vokasi Vol 11 No 2 (2023): Vol. 11 No. 2 (2023)
Publisher : Universitas Sarjanawiyata Tamansiswa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30738/jtvok.v11i2.14734

Abstract

This study aims to develop an e-catalog of local foodstuff in the processing of dry products, determine the feasibility of learning media, and student responses. This type of research is development & research which uses the Four-D development model consisting of defining, designing, developing, and disseminating. The subjects of this study were students who took copyrighted works courses as many as 32 respondents. The e-catalog media feasibility assessment was carried out by material experts, media experts, and responses from students. The instrument used was a questionnaire with descriptive statistical data analysis techniques. Research Results: 1) Development of e-catalog media for local food ingredients in dry product processing adapting 4 stages namely a) definition stage, b) design stage, c) development stage, and d) dissemination stage; 2) The developed learning media is very suitable for use based on material experts with a percentage of 100% (very feasible), while media experts with a percentage of 97.5% (very feasible); and 3) Student response to e-catalog media for local food ingredients in dry product processing in a small-scale trial with 10 respondents getting a percentage of 87.13% (very feasible), while a large-scale trial with 22 respondents with a percentage of 88.97% (very feasible). This shows that the e-catalog of local food ingredients in the processing of dry products in copyright courses can be used as a learning medium in the learning process.
Co-Authors Agustinus Eko Susetyo Dian Ashari, Aprilia Nur Wahyuni Putu Sudira Sinarsih, Wa Ode Sinarsih Sri Wahyu Andayani Syafiq, Abdullah