The Acquisition of Tacit Knowledge in Culinary Industry Work-Based Learning Process and Its Development Alternative

被引：0

作者：

Rahmawati, Fitri ^{[1
]}

Komariah, Kokom ^{[1
]}

Auliana, Rizqie ^{[1
]}

机构：

[1] Yogyakarta State Univ, Fac Engginering, Dept Culinary & Fash Educ, Yogyakarta, Indonesia

来源：

PROCEEDINGS OF THE 3RD UPI INTERNATIONAL CONFERENCE ON TECHNICAL AND VOCATIONAL EDUCATION AND TRAINING | 2015年 / 14卷

关键词：

tacit knowledge; work-based learning;

D O I：

暂无

中图分类号：

G40 [教育学];

学科分类号：

040101 ; 120403 ;

摘要：

The purpose of this paper is to describe the acquisition of tacit knowledge into explicit knowledge through Work-based Learning activities in the catering industry. Research method to describe the acquisition is using survey methode. The approach use Food Processing Context with Work-based Learning (PM-WBL) model that developed by Kokom Komariah (2013). The instrument which used is consist of sheets of tasks and interviews. The research subject is 40 students of Culinary Education Engineering, FT UNY, which is implementing the catering industry practices in the industry. Data were analyzed using descriptive qualitative methode. Tacit knowledge acquisition activities into declaratif knowledge, conducted through two phases: (1) implementing work-based learning process in the catering industry, through a process of 3 N, namely "Niteni, careful attention on activity, Nirokke imitating what has been understood and Nambahi, adding to what is obtained from the two previous processes, and (2) write the results of the learning process.

引用

页码：65 / 68

页数：4