Cara Mudah Mempraktikkan Teaching Factory di SMK

Pelatihan Mandiri

23 Jan 202304:31

Summary

TLDRThe video script discusses the background of a culinary education program that aims to produce competent students through practical learning in a school setting. It outlines the process of dividing students into groups based on their talents and interests, specifically mentioning 'Teaching Factory 9' with six units. Students are trained in production and service, covering topics from recipe standards to hygiene and work systems. The script highlights the benefits students perceive, such as gaining industry experience, inspiring entrepreneurship, and understanding workplace culture. It concludes with students expressing their openness to feedback and the motivation to improve, indicating the program's success in preparing them for future careers or business ventures.

Takeaways

📚 The script discusses the concept of 'revanya', which is learning based on products and services through a school setting, aiming to produce competent students.
🔍 The first step involves dividing students into groups based on their talents and interests, with a focus on the culinary industry.
🏫 The 'Teaching Factory 9' is mentioned as having six units, where students are divided into groups for specialized training.
🍽️ One of the units, 'Teras 9', is further divided into two parts: a production kitchen and a café service area.
📝 The students receive a week-long briefing on various aspects of the culinary industry, including service, production, standard recipes, pricing, hygiene, and work systems.
💡 The training is intended to provide students with a clear direction and understanding of the culinary industry's operations.
🌟 Students express that the experience has broadened their perspective on the culinary world and inspired them to consider entrepreneurship.
🚀 The script highlights the idea that managing a kitchen in the industry is a valuable learning experience that can prepare students for future work or business ventures.
🤔 Students reflect on the benefits of the program, including gaining a better understanding of entrepreneurship, being motivated to start their own culinary business, and learning how to serve and handle customers properly.
📈 Feedback from the training is seen as an opportunity for students to evaluate their own work and improve, which is a positive aspect of the learning process.
💬 The script emphasizes the importance of peer feedback, as it can inspire and motivate students to do better in their culinary endeavors.

Q & A

What is the main concept behind the 'revanya' mentioned in the script?
-The 'revanya' refers to a learning concept based on products and services through a school, aiming to produce students with good competencies.
What is the initial step in the process described in the script?
-The initial step is to divide the students into groups based on their talents and interests.
How many units are there in the 'teaching factory' mentioned in the script?
-There are six units in the 'teaching factory'.
What are the two main areas that students are divided into on 'Teras 9'?
-The two main areas are the production kitchen and the service area of the café.
What kind of training does the script mention is provided to the students in one week?
-The training includes an orientation on service, production, standard recipes, pricing, hygiene, and work systems.
What is the expected outcome for the students after the training?
-The expected outcome is that the students' work will be more directed and they will gain a better understanding of the culinary industry.
What do the students feel they gain from the experience according to the script?
-The students feel they gain more experience, inspiration to start their own business, and an understanding of work culture in the industry.
What is one of the students' insights mentioned in the script about entrepreneurship?
-One student's insight is that their perspective on entrepreneurship has become more open and they are motivated to start a culinary business.
How does the student in the script feel about receiving feedback on their products?
-The student feels happy because they can provide suggestions or changes to their friends, which in turn motivates them.
What is the purpose of the feedback and evaluation mentioned in the script?
-The purpose is for the students to understand the shortcomings of their products and to use this as material for self-evaluation and improvement.
What is the final inspiration mentioned for the students after graduation in the script?
-The final inspiration is for the students to decide whether they want to work or start their own business after graduation.

Outlines

00:00

📘 Vocational School's Culinary Program Overview

This paragraph introduces the culinary program at a vocational school, emphasizing the importance of learning based on products and services. The program aims to produce students with good competencies. It outlines the initial steps of the program, which include dividing students into different units within the school's 'Teaching Factory 9', where they are exposed to various aspects of the culinary industry, such as production and service. The paragraph also mentions a one-week orientation covering service, production, standard recipes, pricing, hygiene, and work systems to guide the students' work.

Mindmap

Keywords

💡Revanya

Revanya, in the context of the video, refers to a learning program that is based on products and services through a school. It is designed to produce students with good competencies. The video discusses how this program is structured and its impact on students, aiming to provide them with practical skills and knowledge in a culinary setting.

💡Teaching Factory

Teaching Factory is a term used in the script to describe an educational setting that mimics a real-world environment, in this case, a culinary school. It is a place where students can learn and practice their skills in a simulated work environment. The script mentions 'factory 9' as having six units, indicating a structured and comprehensive learning facility.

💡Units

In the script, 'units' refer to the different sections or areas within the Teaching Factory. There are six units, each possibly dedicated to different aspects of culinary education, such as production and service. This division allows for a more focused and specialized learning experience.

💡Pembekalan

Pembekalan, which translates to 'orientation' or 'briefing' in English, is mentioned in the script as the initial phase of the learning process. It involves providing students with an overview of the service, production, and standards they will be expected to follow, setting the foundation for their practical training.

💡Pelayanan

Pelayanan means 'service' in Indonesian, and in the context of the video, it refers to the aspect of culinary training that focuses on customer service and hospitality. Students are taught how to interact with customers and provide a high standard of service in a restaurant setting.

💡Produksi

Produksi, or 'production', is another key area of focus within the culinary training program. It involves the actual creation of dishes, learning about recipes, and the process of preparing food in a professional kitchen environment.

💡Resep Standar

Resep Standar translates to 'standard recipe' and is a fundamental concept in culinary arts. It refers to the set of instructions that define the ingredients, quantities, and methods for preparing a dish consistently. The script mentions that students are taught about standard recipes to ensure quality and consistency in their work.

💡Hygiene

Hygiene is a critical aspect of food preparation and service, ensuring that food is handled and stored safely to prevent contamination and illness. The script highlights the importance of teaching students about hygiene practices in the kitchen to maintain a clean and safe food service environment.

💡Sistem Kerja

Sistem Kerja, meaning 'work system', refers to the organized methods and procedures used in the kitchen to manage tasks efficiently. The script discusses how students are taught about these systems to improve their workflow and productivity in a professional setting.

💡Wirausaha

Wirausaha, or 'entrepreneurship', is a theme that emerges from the students' reflections in the script. It refers to the spirit of initiative and innovation in starting and managing a business. The video suggests that the culinary training program inspires students to consider entrepreneurship in the food industry.

💡PKL

PKL stands for 'Praktek Kerja Lapangan', which translates to 'Field Work Practice' or 'Internship'. It is a practical component of the students' education where they apply their skills in a real-world setting. The script indicates that the program prepares students for this experience and gives them a glimpse into the work culture of the industry.

Highlights

Revanya is an educational concept based on product and service learning through school.

The goal is to produce students with good competencies.

The process begins by dividing into Talent and Interest groups.

Teaching Factory 9 consists of 6 units, each focusing on different aspects of culinary education.

Teras 9 is divided into production kitchen and café service.

Initial training includes an overview of service, production, recipe standards, pricing, hygiene, and work systems.

Students gain a more directed approach to their work after the training.

Students feel they gain more experience due to the vast and promising culinary industry.

The training inspires entrepreneurship among students.

Students develop a better understanding of kitchen management in the culinary industry.

The training serves as a cultural work preview for students before entering the PKL (Practical Training).

It provides inspiration for students to decide whether to work or start a business after graduation.

Students' awareness about entrepreneurship has broadened.

Students are motivated to open a culinary business after graduation.

Students learn how to serve and handle guests properly.

Students are encouraged to provide feedback and suggestions to their peers.

Receiving feedback on their products helps students evaluate and improve.