Enhancing learning and character through NHT model in grade x culinary class at SMKN 4 Yogyakarta

ABSTRACT

Researchers identified a lack of knowledge, skills, and attitudes in the students' learning activities in the Culinary Basics subject (Phase E) of grade X Culinary 6 SMK Negeri 4 Yogyakarta. The students who achieved the expected learning outcomes are below 75%, and teachers' learning methods are less varied. This study aims to improve learning outcomes and strengthen students' character. This study was Classroom Action Research designed with the Kemmis & McTaggart model. The study subjects consisted of 36 grade X students of the Culinary department. The research instrument used multiple-choice questions and students' character observation sheets. Data collection techniques were observation, tests, and documentation. Data analysis techniques used descriptive data for learning outcomes and qualitative descriptive statistics for observing student character. The Numbered Head Together learning model is (a) Numbering, (b) Teachers giving assignments, (c) Discussing and reporting the results of the discussion, (e) Responses from other friends, and (f) Conclusions. The students' learning outcomes of phase E in the subject of Basic Culinary at grade X Culinary 6 indicated that the students who achieved the Minimum Completeness Criteria in Cycle I and Cycle II were 24 with a percentage of 67 and 34 students with a percentage of 94%, respectively. The observation results of the Global Diversity dimension were 68% in Cycle I and 78% in Cycle II. In the Mutual Cooperation dimension, it was 71% in Cycle I and 80% in Cycle II. Both dimensions were categorized as good. This study concludes that efforts to improve learning outcomes and strengthen students' character by implementing NHT show positive results. Moreover, strengthening character must continue to be supported and implemented with various learning models other than NHT.