Evaluation of the culinary vocational training program at the Sleman job training center in 2024

Abstract

This study aims to evaluate the barista training program at the Kulon Progo Regency Vocational Training Center. This study is a program evaluation study with the CIPP (Context, Input, Process, Product) evaluation model. The subjects in this study were 16 training participants and 2 training instructors. Data collection techniques in this study used questionnaires, interviews, and documentation. Data analysis used quantitative and qualitative descriptive techniques. The results of the study showed that: (1) Context aspect: Background and objectives of the training are to improve competency, the curriculum and syllabus are arranged according to Indonesian National Work Competency Standards (SKKNI), the training program is in accordance with the needs of the world of work with a very good category. (2) Input Aspect: Funding sources are categorized as very good, the process of accepting training participants is categorized as very good, instructor qualifications are categorized as very good, and infrastructure is categorized as good. (3) Process Aspect: The training process is categorized as good, inhibiting factors during the training are inadequate infrastructure, differences in participant backgrounds, and specifications of practical materials, supporting factors during the training are the number of materials, and friendly instructors. (4) In the Product Aspect, all participants experienced an increase in competence.