The Role of Competency Certification in Improving the Hard Skills and Soft Skills of Diploma Three Culinary Arts Students

Abstract

This study aims to analyze the role of competency certification in improving hard skills and soft skills of Diploma Three Culinary Arts students. The study used a quantitative method with a survey with a sequential explanatory design. The sample consisted of 30 Diploma III Culinary Arts students who had participated in the BNSP competency certification, selected by purposive sampling. Quantitative data were collected through a Likert scale questionnaire and analyzed using paired t-test and linear regression. Competency certification significantly improved hard skills (48.7%; p<0.001; R²=0.674), with the highest increases in the use of professional equipment (56.7%) and HACCP sanitation (54.8%). Certification also significantly improved soft skills (40.2%; p<0.001; R²=0.512). Internship experience moderated the improvement of soft skills. Certified students consistently outperformed the non-certified group (p<0.05). This study is the first to empirically distinguish the dual role of competency certification as a primary source of hard skill improvement and as a catalyst for soft skills in the context of culinary arts vocational education. The research results recommend the integration of competency certification into the curriculum from the early semesters as well as strengthening internship programs for at least 3 months before certification to maximize the improvement of soft skills