Implementasi Model Pembelajaran Teaching Factory Dalam Meningkatkan Kompetensi Peserta didik Di Surabaya Hotel School

Implementation Of The Teaching Factory Learning Model In Improving Students' Competence at Surabaya Hotel School

Model pembelajaran teaching factory merupakan pendekatan inovatif yang mengintegrasikan proses pembelajaran teori di kelas dengan praktik langsung menyerupai di industri. Penelitian ini bertujuan untuk menganalisis implementasi model pembelajaran teaching factory dalam meningkatkan kompetensi peserta didik di Surabaya Hotel School, khususnya dalam bidang food product. Metode penelitian yang digunakan adalah pendekatan kualitatif dengan desain studi kasus. Data dikumpulkan melalui wawancara, observasi, dan dokumentasi. Implementasinya meliputi tiga tahap utama, yaitu perencanaan, pelaksanaan, dan evaluasi. Pada tahap perencanaan, kurikulum disusun sesuai standar industri perhotelan dengan dukungan fasilitas dapur profesional dan peralatan modern. Tahap pelaksanaan melibatkan peserta didik dalam praktik produksi makanan yang menyerupai lingkungan industri nyata, sehingga mereka dapat mengembangkan hard skills serta soft skills. Evaluasi dilakukan melalui uji kompetensi berkala, presentasi hasil praktik, serta penilaian yang hasilnya digunakan untuk menyempurnakan metode pembelajaran agar lebih selaras dengan kebutuhan industri.

Kata Kunci: Teaching Factory, Kompetensi, Pendidikan, Industri.

The teaching factory learning model is an innovative approach that integrates theoretical learning in the classroom with hands-on practice resembling an industrial setting. This study aims to analyze the implementation of the teaching factory model in enhancing students' competencies at Surabaya Hotel School, particularly in the field of food product. The research method used is a qualitative approach with a case study design. Data were collected through interviews, observations, and documentation. Its implementation consists of three main stages: planning, implementation, and evaluation. In the planning stage, the curriculum is designed according to hospitality industry standards, supported by professional kitchen facilities and modern equipment. The implementation stage involves students in food production practices that simulate real industry environments, allowing them to develop both *hard skills* and *soft skills*. Evaluation is conducted through periodic competency tests, practice result presentations, and assessments, with the results used to refine teaching methods to better align with industry needs. 

Keywords: Teaching Factory, Competency, Education, Industry.