TEACHING FACTORY DI PROGRAM KEAHLIAN KULINER SMK NEGERI 2 BUKITTINGGI

Abstract

This study was motivated by the decline in demand for Teaching Factory products in the Culinary Expertise Program at SMK Negeri 2 Bukittinggi following the implementation of the Free Nutritious Meal (MBG) Program, particularly portioned meals that had previously been one of the main products of the Teaching Factory. This condition led to changes in the implementation of the Teaching Factory, requiring adjustments in production and marketing activities. This study aimed to describe the implementation of the Teaching Factory in the Culinary Expertise Program at SMK Negeri 2 Bukittinggi after the implementation of the MBG Program, focusing on the planning, implementation, and evaluation stages.
This study employed a qualitative approach using a descriptive research design. The research informants consisted of the Teaching Factory manager, productive teachers, and students of the Culinary Expertise Program, who were selected through purposive sampling. Data were collected through observation, interviews, and documentation, and were analyzed using the Miles and Huberman interactive model, which includes data reduction, data display, and conclusion drawing.
The findings revealed that the implementation of the Teaching Factory underwent several adjustments following the implementation of the MBG Program due to the declining demand for its products, particularly portioned meals. At the planning stage, portioned meals were no longer included in the production plan and were replaced with products that better matched consumer demand. During the implementation stage, the production process was completed earlier so that products could be marketed before the distribution of meals under the MBG Program. At the evaluation stage, the school identified a decline in sales compared with the period before the implementation of the MBG Program, leading to evaluations of product types and marketing strategies.
The study concludes that the Teaching Factory in the Culinary Expertise Program at SMK Negeri 2 Bukittinggi continued to operate after the implementation of the MBG Program, although adjustments were required in production planning, production implementation, and marketing strategies. The decline in demand for Teaching Factory products encouraged the school to adapt its production and marketing activities to ensure the sustainability of the Teaching Factory as a production-based learning model.

Penelitian ini dilatarbelakangi oleh menurunnya permintaan terhadap produk Teaching Factory di Program Keahlian Kuliner SMK Negeri 2 Bukittinggi setelah diterapkannya Program Makan Bergizi Gratis (MBG), terutama pada produk makanan porsi yang sebelumnya menjadi salah satu produk utama Teaching Factory. Kondisi tersebut menimbulkan perubahan dalam penyelenggaraan Teaching Factory sehingga diperlukan penyesuaian pada kegiatan produksi dan pemasaran. Penelitian ini bertujuan untuk mendeskripsikan pelaksanaan Teaching Factory di Program Keahlian Kuliner SMK Negeri 2 Bukittinggi setelah diterapkannya Program MBG yang meliputi aspek perencanaan, pelaksanaan, dan evaluasi.
Penelitian ini menggunakan pendekatan kualitatif dengan jenis penelitian deskriptif. Informan penelitian terdiri atas pengelola Teaching Factory, guru produktif, dan peserta didik Program Keahlian Kuliner yang dipilih menggunakan teknik purposive sampling. Data dikumpulkan melalui observasi, wawancara, dan dokumentasi, kemudian dianalisis menggunakan model Miles dan Huberman melalui tahapan reduksi data, penyajian data, dan penarikan kesimpulan.
Hasil penelitian menunjukkan bahwa pelaksanaan Teaching Factory mengalami penyesuaian setelah diterapkannya Program MBG akibat menurunnya permintaan terhadap produk, terutama makanan porsi. Pada tahap perencanaan, makanan porsi tidak lagi dimasukkan ke dalam rencana produksi dan diganti dengan produk yang lebih sesuai dengan kebutuhan konsumen. Pada tahap pelaksanaan, proses produksi diselesaikan lebih awal agar produk dapat dipasarkan sebelum pembagian makanan Program MBG. Pada tahap evaluasi, sekolah menemukan penurunan hasil penjualan dibandingkan dengan kondisi sebelum diterapkannya Program MBG sehingga dilakukan evaluasi terhadap jenis produk dan strategi pemasaran yang diterapkan.
Simpulan penelitian menunjukkan bahwa pelaksanaan Teaching Factory di Program Keahlian Kuliner SMK Negeri 2 Bukittinggi tetap dapat diselenggarakan setelah diterapkannya Program MBG, namun mengalami penyesuaian pada aspek perencanaan produksi, pelaksanaan produksi, dan strategi pemasaran. Penurunan permintaan terhadap produk Teaching Factory menjadi kondisi yang mendorong sekolah menyesuaikan penyelenggaraan kegiatan produksi dan pemasaran agar Teaching Factory tetap dapat dilaksanakan sebagai pembelajaran berbasis produksi.