scholarly journals Self-efficacy and work readiness among vocational high school students

2019 ◽  
Vol 13 (2) ◽  
pp. 277 ◽  
Author(s):  
Fatwa Tentama ◽  
Netty Merdiaty ◽  
Subardjo Subardjo
2020 ◽  
Vol 3 (1) ◽  
pp. 61
Author(s):  
Purnawan Purnawan ◽  
Budi Santosa ◽  
Arief Kurniawan

This study aims to determine the contributions of career guidance and parents support to the vocational high school students' work readiness. This research is survey. The sampling technique used a proportional random sampling method. The data collection used the questionnaire method to obtain career guidance data, support parents, and students’ work readiness. The data analysis included descriptive analysis, prerequisite analysis including normality test, linearity test, and multi-collinearity test, and multiple analysis with F-test, determination test, and partial correlation analysis. The results showed that (1) career guidance and parents’ support influenced positively and significantly to work readiness of vocational students, (2) career guidance influenced positively and significantly to work readiness of students in vocational school, and (3) the parental support influenced positively and significantly on work readiness of students in vocational high schools.


2019 ◽  
Vol 25 (1) ◽  
pp. 52-61
Author(s):  
Arsyadani Hasan ◽  
Pardjono Pardjono

Higher Order Thinking Skills (HOTS) are required to face a fast-changing and unpredictable situation or condition in the future. This study describes the HOTS profile of Vocational High School (VHS) students in Surakarta and its correlation with the work readiness in the field of mechanical engineering. The students’ HOTS data were collected through the lathe technique examination, which has been tested empirically and validated by the subject matter. The result of the study showed that the HOTS profile of VHS students of mechanical engineering categorized as high, moderate and low were 36.81%, 18.68%, and 44.5% respectively. The higher thinking level of VHS students showed that students' work readiness was also higher. This means that HOTS was related to psychological, physical, and experiential aspects of the students. The result of HOTS profile could be used by the VHS teachers as the  basis to provide high quality lessons to produce graduates equipped with HOTS and better competitiveness and professionalism in workplaces.


2020 ◽  
Vol 10 (3) ◽  
Author(s):  
Naning Yulianti Antonia ◽  
Badraningsih Lastariwati

This study aims to: 1) obtain an overview of the importance, self-efficacy, interest in entrepreneurship on the motivation to learn creative products in vocational high school students in Magelang; 2) determine the effect of parenting, self-efficacy, interest in entrepreneurship both individually and jointly on the motivation of entrepreneurial learning and creative products of vocational high school students in Magelang . This research is an ex-post facto research. The study population was all students of vocational High School class XII Culinary Management in Magelang. The sampling technique uses proportional random sampling. The data analysis techniques used descriptive analysis, simple linear analysis and multiple regression analysis. The results of the study are as follows: 1) Student's importance (mean 105.59); student self efficacy (mean 46.51); student entrepreneurial interest (mean 51.00) and student motivation to learn are very high (mean 52.12). 2) there are influences of parenting, self efficacy, interest in entrepreneurship on entrepreneurial learning motivation and creative products both individually and together. Effective contribution of the three independent variables together to the dependent variable is 41.58%.Keywords: Parenting, Self-Efficacy, Entrepreneurial Interest, Learning Motivation


2019 ◽  
Vol 15 (2) ◽  
pp. 68
Author(s):  
Iin Maemunah ◽  
Tuti Iriani ◽  
Rina Febriana

The purpose of the study was to determine the effect of the ability to process food and self-efficacy towards the interests of entrepreneurship. The research used a quantitative method with 204 Vocational High School students in culinary study programs taken from three State Vocational Schools in the city of Bekasi, Indonesia. The data were collected using such instruments as interview, documents and questionnaire. The results of the study showed that there was no significant influence the ability to process food towards the interest in entrepreneurship as there was also no significant influence of self-efficacy towards the interest in entrepreneurship. It was also found that state vocational high school students in Bekasi, Indonesia, had very low self-confidence and self-efficacy indicating that they had low motivation for entrepreneurship.


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