Monitoring and Evaluation of Commercial Cookery Training Practices

Authors

  • Helvy Yunida Postgraduate Doctoral Program in the Field of Research and Education Evaluation, Jakarta State University
  • Afandi Ismail Postgraduate Doctoral Program in the Field of Research and Education Evaluation, Jakarta State University
  • Dinny Devy Postgraduate Doctoral Program in the Field of Research and Education Evaluation, Jakarta State University
  • Iva Sarifah Postgraduate Doctoral Program in the Field of Research and Education Evaluation, Jakarta State University

DOI:

https://doi.org/10.55927/eajmr.v2i7.2327

Keywords:

Commercials, Cookery, Training

Abstract

Commercial cooking training is training in cooking techniques, so that someone can be competent in cooking. Alumni trainees can be independent by having their own business or using a certificate from BNSP to apply for jobs according to the competence of the type of work. The Purpose of Monitoring and Evaluation of Commercial Cookery Training Practices at the Bekasi Vocational and Productivity Centre. This research method uses a descriptive method with a quantitative approach. The results of the study obtained good results. The instructor is in accordance with the competence they have. Chef's education has passed a competency test and has attended the Training of the Trainer in accordance with the material that will be given to participants. Instructors have competencies that are in accordance with standardized participant competencies and trainees get the desired and needed commercial cooking competitions in today's era.

References

Deanova, S. (2023). Strategi Pengembangan Usaha (Ukm) Untuk Meningkatkan Citra Kota Malang Di Wisata Kuliner Dan Tempat Pariwisata (Vols. Vol. 6 No. 1 Januari-Juni 2023, page 664-678). Jakarta, DKI, Indonesia. Retrieved Juni 13, 2023 (Novalia1, 2023)

I Made Darma Oka, I. N. (2017). Pemberdayaan Masyarakat Melalui Pelatihan Pengolahan Masakan Seafoods Untuk Menunjang Pariwisata Di Desa Wisata Serangan. Denpasar, Bali, Indonesia: Bhakti Persada Jurnal Aplikasi IPTEKS. Retrieved Juni 13, 2023, from 250-61-657-1-10-20170224.pdf

Kementerian Tenaga Kerja. (2018). Keputusan Menaker Nomor 145 Tahun 2018 tentang Penetapan Standar Kompetensi Kerja Nasional Indonesia Kategori Penyediaan Akomodasi Dan Penyediaan Makan Minum Golongan Pokok Penyediaan Akomodasi Bidang Hotel Dan Restoran. Kementerian Tenaga Kerja Republik Indonesia. Jakarta: Google.com. Retrieved Juni 5, 2023, from https://jdih.kemnaker.go.id/katalog-1781-Keputusan%20Menaker.html

Novalia1, R. J. (2023, Juni 13). Profil Pedagang Makanan Kaki Lima Kabupaten Bungo Untuk Mendukung Pengembangan Pariwisata Kabupaten Bungo. Jurnal Pendidikan vokasi dan seni, Volume 1 No 2 Tahun 2023. Retrieved Juni 13, 2023, from garuda.kemdikbud.go.id

Notoatmojo, S. (2012). Metodologi Penelitian Kesehatan (Cetakan Ketiga ed.). Jakarta, DKI, Indonesia: Rineka Cipta. Retrieved Juni 10, 2023

Sukandarrumidi. (2012). Metode Penelitian. Petunjuk Praktis untuk Peneliti Pemula (Cetakan Ke Empat ed.). Yogyakarta, Daerah Istimewa Yogyakarta, Indonesia: Gajah Mada University Press. Retrieved Juni 13, 2023

Yosua Daniel Rawis1, d. (2023). Implementasi Program Pengembangan Destinasi Lewat Pelatihan Kuliner Dan Pengemasan Di Objek Wisata Bukit Kasih Kanonang (Vols. Vol.3, No. 1, 2023). Menado, Sulawesi Utara, Indonesia: JURNAL GOVERNANCE. Retrieved Juni 13, 2023

Downloads

Published

2023-07-30

How to Cite

Yunida, H., Afandi Ismail, Dinny Devy, & Sarifah, I. . (2023). Monitoring and Evaluation of Commercial Cookery Training Practices. East Asian Journal of Multidisciplinary Research, 2(7), 2885–2894. https://doi.org/10.55927/eajmr.v2i7.2327

Issue

Vol. 2 No. 7 (2023): July 2023

Section

Articles

License

Copyright (c) 2023 Helvy Yunida, Afandi Ismail, Dinny Devy, Iva Sarifah

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.