Management of on the job training (OJT) in culinary skill study program of SMK in Yogyakarta

Abstract

This research aims to determine the process of industrial on the job training (OJT) at culinary skill study program of SMK in Yogyakarta seen with the approach model POAC (Planning, Organizing, Actuating, Controlling). This type of research is a survey research with quantitative approach. This research was conducted at SMK Negeri 4 Yogyakarta, SMK Negeri 6 Yogyakarta and SMK BOPKRI 2 Yogyakarta. The sample of the study were 185 students, 34 internal guidance teachers, and 14 instructors. Data were collected using questionnaires, interviews, and documentation. Data analysis techniques used descriptive statistical analysis. The results showed that: (1) on the job training planning included in the high category with the acquisition of student equal to 38, 92%, internal tutor teacher equal to 38, 24%, and instructor equal to 50%; (2) on the job training organization included in the high category with the acquisition of student equal to 43, 78%, internal tutor teacher equal to 47, 06%, and instructor equal to 42, 86%; (3) the implementation of on the job training (actuating) included in the high category with the acquisition of students equal to 37, 84%, internal guidance teacher equal to 35, 29%, and instructor equal to 50%; (4) on the job training controlling included in high category with the achievement of student equal to 41, 08%, internal tutor teacher equal to 38, 24%, and instructor equal to 50%.