Efektivitas program pelatihan pengolahan hidangan appetizer and dessert pada siswa SMK Pratama Widhya Mandala - I Wayan Suryanto; Ni Made Erpia Ordani Astuti; I Gusti Ayu Agung Sinta Diarini (Departement of Nonformal Education, Graduate Scholl of Universitas Negeri Yogyakarta, 2020)
Penelitian ini bertujuan untuk mengetahui implementasi program Pelatihan Pengolahan Hidangan Appetizer and Dessert untuk mengembangkan minat berwirausaha dan hasil belajar siswa pada Pelatihan Pengolahan Hidangan Appetizer and Dessert SMK Pratama Widhya Mandala. Penelitian ini menggunakan penelitian evaluasi dengan pendekatan kuantitatif. Subjek penelitian adalah siswa kelas XI Jasa Boga SMK Pratama Widhya Mandala. Pengumpulan data menggunakan metode angket berupa instrument hasil belajar siswa dan data penunjang kualitatif yang diperoleh melalui observasi dan wawancara. Tehnik analisis data dengan mencari rerata hasil pre-test pos-test dan menarik kesimpulan analisis keefektivan menggunakan uji beda rata-rata dengan t-test. Hasil penelitian menunjukkan pelatihan minat berwirausaha dalam pengolahan hidangan Appetezer and Dessert khususnya pembuatan Macaroni Schotel dan Roti Kukus Gula Merah medapatkan perhatian sangat baik terlihat dari antusias dan semangat siswa dalam mengikuti kegiatan. Kemampuan siswa dalam Pengolahan Hidangan Appetezer and Dessert berkembang sangat baik disertai minat berwirausaha siswa dengan rerata hasil pos-test berada pada katagori katogori sangat baik. The effectiveness of the appetizer and dessert dish processing training program for Students of SMK Pratama Widhya Mandala Abstract: This study aims to determine the implementation of the Appetizer and Dessert Dish Processing Training program to develop entrepreneurial interest and student learning outcomes of SMK Pratama Widhya Mandala. This research uses evaluation research with qualitative and quantitative approaches. The research subjects were students of class XI Catering Services at SMK Pratama Widhya Mandala. Data collection using the method of observation, interviews, tests. Data analysis techniques by looking for the mean results of the pre-test post-test and interesting. The results showed that training in entrepreneurial interest in the processing of Appetizer and Dessert dishes, especially the making of Macaroni Schotel and Brown Sugar Steamed Bread, received very good attention, seen from the enthusiasm and enthusiasm of students in participating in the activity. The ability of students in Appetizer and Dessert Dish Processing develops very well with students' interest in entrepreneurship with the average post-test results in the very good category.