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Soft skills profile of critical thinking ability for culinary arts students in online learning

Jurnal Pendidikan Vokasi · Vol. 13 No. 1 (2023) · hlm. 27–35

DOI
10.21831/jpv.v13i1.50955
ISSN
2476-9401, 2088-2866
Terbit
2023-03-01
Penerbit
ADGVI & Graduate School of Universitas Negeri Yogyakarta
Bahasa
eng

Abstrak

The ability to think critically has become a demand in the 21st century. This paper describes how culinary arts students' soft skills ownership profile after participating in online learning through the communication media application used. This study is survey research, processed by quantitative description. The research subjects were the culinary arts study program students with diploma 4 and bachelor's degrees, Department of Food and Clothing Engineering, Faculty of Engineering, Universitas Negeri Yogyakarta. The population of this study is all students who are part of ongoing online learning. Samples were taken at simple random. The data collection technique used a questionnaire via google form; the goal was affordability from the aspect of place and time. The study focuses on mastering soft skills in learning and innovation skills, especially critical thinking and problem-solving. The survey results show that Catering lecturers widely use online media, such as the Google Meet application, Google Classroom, and Be-Smart. More than half of the soft skills profiles displayed by culinary arts students show critical thinking behaviors (61%). The behavior of critical thinking soft skills that is quite prominent is the ability to think rationally, consider well to solve problems and be able to make creative solutions to tasks found during learning. Online learning implies that it is necessary to increase human resources, especially lecturers, in optimizing online media applications. Students need support in the form of triggers and the preparation of learning tools that can awaken critical thinking skills.

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31 penulis · 57 tautan kepenulisan bersama · 22 lintas organisasi

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  • Yogyakarta State University
  • Sultan Idris Education University
  • University of Brawijaya
  • Badan Pusat Statistik
  • Universitas Jambi
  • State University of Jakarta
  • State University of Semarang
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
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Rekan penulisOrganisasiArtikel bersama
Amelia PutriAfiliasi tidak diketahui1
Resa NurmalaAfiliasi tidak diketahui1
Sopyan SaoriAfiliasi tidak diketahui1
Sarif HidayatullahAfiliasi tidak diketahui1
Mohamed Nor Azhari AzmanSultan Idris Education University1
Emy BudiastutiYogyakarta State University1
Arasinah KamisSultan Idris Education University1
Che Ghani Che KobSultan Idris Education University1
Arman Shah AbdullahSultan Idris Education University1
Mohammad Adam JerusalemYogyakarta State University1
Rizki Tri Anugrah BhaktiBadan Pusat Statistik1
Mochammad BakriUniversity of Brawijaya1
Lantip Diat PrasojoYogyakarta State University1
Didik WardayaYogyakarta State University1
Prayudo Eri YandonoAfiliasi tidak diketahui1
Nurfitriyani NurfitriyaniUniversitas Jambi1
Reka DewantaraUniversity of Brawijaya1
Dian SetyowatiAfiliasi tidak diketahui1
Muhammad Agphin RamadhanState University of Jakarta1
Wahyu Eka Priana SukmawatyAfiliasi tidak diketahui1
Herminarto SofyanYogyakarta State University1
Pramesti Adika RatriState University of Semarang1
Mashudi MashudiDiponegoro University1
Moh. Farizqo IrvanYogyakarta State University1
Prihastuti EkawatiningsihYogyakarta State University1
Fajar Nur CahyaniYogyakarta State University1
Rika Nuryani SuwarnoYogyakarta State University1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) http://journal.uny.ac.id/index.php/jpv/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
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	<dc:title xml:lang="en-US">Soft skills profile of critical thinking ability for culinary arts students in online learning</dc:title>
	<dc:creator>Komariah, Kokom</dc:creator>
	<dc:creator>Hamidah, Siti</dc:creator>
	<dc:creator>Sugiyono, Sugiyono</dc:creator>
	<dc:creator>Marifa, Kurni</dc:creator>
	<dc:subject xml:lang="en-US">Critical thinking skills</dc:subject>
	<dc:subject xml:lang="en-US">online learning</dc:subject>
	<dc:subject xml:lang="en-US">soft skills</dc:subject>
	<dc:description xml:lang="en-US">The ability to think critically has become a demand in the 21st century. This paper describes how culinary arts students' soft skills ownership profile after participating in online learning through the communication media application used. This study is survey research, processed by quantitative description. The research subjects were the culinary arts study program students with diploma 4 and bachelor's degrees, Department of Food and Clothing Engineering, Faculty of Engineering, Universitas Negeri Yogyakarta. The population of this study is all students who are part of ongoing online learning. Samples were taken at simple random. The data collection technique used a questionnaire via google form; the goal was affordability from the aspect of place and time. The study focuses on mastering soft skills in learning and innovation skills, especially critical thinking and problem-solving. The survey results show that Catering lecturers widely use online media, such as the Google Meet application, Google Classroom, and Be-Smart. More than half of the soft skills profiles displayed by culinary arts students show critical thinking behaviors (61%). The behavior of critical thinking soft skills that is quite prominent is the ability to think rationally, consider well to solve problems and be able to make creative solutions to tasks found during learning. Online learning implies that it is necessary to increase human resources, especially lecturers, in optimizing online media applications. Students need support in the form of triggers and the preparation of learning tools that can awaken critical thinking skills.</dc:description>
	<dc:publisher xml:lang="en-US">ADGVI &amp; Graduate School of Universitas Negeri Yogyakarta</dc:publisher>
	<dc:date>2023-03-01</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.uny.ac.id/index.php/jpv/article/view/50955</dc:identifier>
	<dc:identifier>10.21831/jpv.v13i1.50955</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Pendidikan Vokasi; Vol. 13 No. 1 (2023); 27-35</dc:source>
	<dc:source>2476-9401</dc:source>
	<dc:source>2088-2866</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.uny.ac.id/index.php/jpv/article/view/50955/19005</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Pendidikan Vokasi</dc:rights>
</oai_dc:dc>