PROGRAM KETERAMPILAN VOKASIONAL TATA BOGA MEMBUAT PISANG AROMA PADA ANAK TUNAGRAHITA RINGAN DI SMALB C SUKAPURA BANDUNG

Penelitian ini bertujuan untuk mendapatkan data konkrit mengenai program keterampilan vokasional bagi anak tunagrahita ringan. Keterampilan vokasional merupakan aspek yang penting untuk membimbing kemandirian anak tunagrahita ringan dalam kehidupan sehari-hari dan untuk mempersiapkan anak tunagrahita ringan terjun ke kehidupan masyarakat. Metode yang digunakan dalam penelitian ini yaitu metode penelitian kualitatif dengan menggunakan teknik wawancara, observasi dan dokumentasi. Subjek penelitian ini yaitu guru kelas, guru vokasional dan peserta didik tunagrahita ringan. Hasil penelitian ini menunjukkan bahwa perencanaan, proses dan evaluasi dalam pembelajaran keterampilan vokasional belum terlaksana sesuai dengan prosedur. Solusi yang tepat dan sesuai dengan kondisi konkrit yang ditemukan dilapangan adalah perlu adanya suatu program keterampilan vokasional tata boga yang terstruktur dan disesuaikan dengan minat, kemampuan dan kebutuhan peserta didik. Pada penelitian ini menghasilkan program keterampilan vokasional tata boga membuat pisang aroma pada anak tunagrahita ringan yang tervalidasi ahli. Program ini diharapkan untuk menjadi pedoman guru dalam proses pelaksanaan pembelajaran keterampilan tata boga membuat pisang aroma dan menilai kemampuan anak tunagrahita ringan. Kata kunci: Tunagrahita Ringan, Vokasional Tata Boga, Pisang Aroma ABSTRACT VOCATIONAL CULINARY SKILLS PROGRAM MAKE BANANA AROMA FOR MILD MENTALLY IMPAIRED CHILDREN AT SMALB C SUKAPURA BANDUNG By Kurniya Rica Permata 1600830 This study aims to obtain concrete data regarding vocational skills programs for children with mild mental retardation. Vocational skills are an important aspect to guide the independence of children with mild mental retardation in everyday life and to prepare children with mild mental retardation to enter community life. The research method used is qualitative research methods using interview techniques, observation and documentation. The subjects of this study were classroom teachers, vocational teachers and mild mental retardation students. The results of this study indicate that the planning, process and evaluation in learning vocational skills have not been implemented according to procedures. First, vocational planning has not been structured and written in writing. Second, in the implementation, students seemed less active because the teacher's role was still too dominant. Third, in the evaluation aspect, the preparation of instruments is made at the time of the examination. The right solution and in accordance with the concrete conditions found in the field is the need for a structured culinary skills vocational skills program and tailored to the needs of students. In this study, a validated expert validated program on culinary skills for making aroma bananas in mentally retarded children. This program is expected to be a teacher's guide in the process of implementing cooking skills for making banana aroma and assessing the ability of children with mild mental retardation. Keyword: Mentally Retarded Children, Vocational Culinary Skills, Banana Arom