Abstract:

Apprenticeship programs have an essential role in the success of vocational education, mainly to provide real learning experiences for students. One of the foreign apprenticeship activities that are considered positive to improve student skills is the Japanese apprenticeship program. However, an evaluation of the Japanese apprenticeship program has never been carried out. Therefore, this study aims to reveal the scope of student work experience, mastery of technical skills, employability skills, and applying work principles to the Japanese apprenticeship program. This study uses a mixed-method approach to obtain data to answer the research objectives—data collection using interviews and surveys. There are 30 culinary field students involved in data collection. We used qualitative analysis and descriptive statistics. The results of the study reveal that real work experience that students get through the Japanese apprenticeship program includes an introduction to industry profiles, introduction to work procedures, and introduction to the 5 S work culture (seiri, seiton, seiso, seiketsu, and shitsuke). Besides, the apprenticeship program in Japan provides the transfer of technical skills to students in the form of technical skills in pastry and bakery. The apprenticeship program has a positive impact on the mastery of employability skills such as mastery of the ability of technology elements, communication and information elements, solving problems, working in groups, personal management, adaptation, desire to learn, work awareness. And overall, students gave a positive response to the implementation of work principles in apprenticeship programs in Japan.

Description:

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