Assessing the effectiveness of the 2024 culinary vocational training program at the Sleman Job Training Center
DOI:
https://doi.org/10.21831/jcte.v2i1.622Keywords:
Bell system evaluation, culinary training, program evaluation, training effectiveness, vocational educationAbstract
This evaluation research aims to evaluate: (1) Reaction Outcomes, (2) Capability Outcomes, (3) Application Outcomes, and (4) Worth Outcomes in the culinary vocational training program at BLK Sleman. The type of research used was the Bell System Evaluation Model with the research subjects being 16 culinary training participants. The data collection techniques used were observation, questionnaires, interviews and documentation. Quantitative and qualitative descriptive analysis as research data analysis techniques. The research results show that: (1) Evaluation of reaction outcomes obtained a percentage value of 56%, including the very good category. Participants gave positive responses regarding the implementation of culinary training; (2) Evaluation of capability outcomes obtained a percentage score of 62.5%, including the very good category. Participants' competency increased during the training; (3) Evaluation of application outcomes obtained a percentage score of 56%, including the good category. Participants are able to apply the material after attending the training; (4) Evaluation of worth outcomes obtained a percentage score of 75%, including the very good category. Culinary training has a positive impact on participants.
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