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Analysis Of Industrial Class Implementation In Culinary Program At SMK.N 2 Malang

Nadira Alya Putri(1*), Laili Hidayati(2),

(1) Universitas Negeri Malang
(2) Universitas Negeri Malang
(*) Corresponding Author




Abstract

This research was motivated by the importance of improving vocational students’ competencies and work readiness through learning integrated with industrial needs. The industrial class program in the culinary field is considered a strategic effort to strengthen the link and match between schools and industry. This study employed a qualitative descriptive approach conducted at SMKN 2 Malang through observation, interviews, and documentation. The results showed that the implementation of the industrial class program through curriculum synchronization, direct industrial practice, and periodic evaluation was able to improve students’ hard skills and soft skills. Students demonstrated improvement in food processing skills, customer service, communication, discipline, teamwork, and professional readiness. The program, which was conducted in two periods at different industries, also broadened students’ work experience and adaptability. The main obstacles identified were students’ mental readiness and differences in perceptions between schools and industry regarding the implementation of industrial classes. Therefore, the industrial class program proved effective in improving students’ competencies and work readiness in the culinary expertise program.


Keywords

industrial class, culinary program, vocational education, link and match, work readiness

References

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DOI: 10.24036/jptbt.v7i2.27293
10.24036/jptbt.v7i2.27293

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