Purpose  of this study is: To find out whether the application of learning model project based learning through vlog media is able to increase student interest in learning, and student achievement and is able to jointly increase the interest in learning and achievement of class XI Catering 5 students in the subject of food and beverage servicee at SMK Negeri 2 Tabanan. This type of research is classroom action research (CAR) with quantitative descriptive data analysis techniques. The object of research is interest in learning and student achievement and the sample in this study was class XI Catering 5 SMK Negeri 2 Tabanan. The results showed that learning achievement has increased supported by an increase in student learning outcomes. This is supported by the successful application of themodel project based learning through vlog media which has an effect on increasing student interest in learning which is shown from feelings of pleasure, student involvement, interest, and attention of students. This also proves that the application of themodel project-based learning through vlog media has succeeded in increasing student interest in learning and learning achievement.

Penelitian ini bertujuan untuk mengetahui implementasi program Pelatihan Pengolahan Hidangan Appetizer and Dessert untuk mengembangkan minat berwirausaha dan hasil belajar siswa pada Pelatihan Pengolahan Hidangan Appetizer and Dessert SMK Pratama Widhya Mandala. Penelitian ini menggunakan penelitian evaluasi dengan pendekatan kuantitatif. Subjek penelitian adalah siswa kelas XI Jasa Boga SMK Pratama Widhya Mandala. Pengumpulan data menggunakan metode angket berupa instrument hasil belajar siswa dan data penunjang kualitatif yang diperoleh melalui observasi dan wawancara. Tehnik analisis data dengan mencari rerata hasil pre-test pos-test dan menarik kesimpulan analisis keefektivan menggunakan uji beda rata-rata dengan t-test. Hasil penelitian menunjukkan pelatihan minat berwirausaha dalam pengolahan hidangan Appetezer and Dessert khususnya pembuatan Macaroni Schotel dan Roti Kukus Gula Merah medapatkan perhatian sangat baik terlihat dari antusias dan semangat siswa dalam mengikuti kegiatan. Kemampuan siswa dalam Pengolahan Hidangan Appetezer and Dessert berkembang sangat baik disertai minat berwirausaha siswa dengan rerata hasil pos-test berada pada katagori katogori sangat baik. The effectiveness of the appetizer and dessert dish processing training program for Students of SMK Pratama Widhya Mandala Abstract: This study aims to determine the implementation of the Appetizer and Dessert Dish Processing Training program to develop entrepreneurial interest and student learning outcomes of SMK Pratama Widhya Mandala. This research uses evaluation research with qualitative and quantitative approaches. The research subjects were students of class XI Catering Services at SMK Pratama Widhya Mandala. Data collection using the method of observation, interviews, tests. Data analysis techniques by looking for the mean results of the pre-test post-test and interesting. The results showed that training in entrepreneurial interest in the processing of Appetizer and Dessert dishes, especially the making of Macaroni Schotel and Brown Sugar Steamed Bread, received very good attention, seen from the enthusiasm and enthusiasm of students in participating in the activity. The ability of students in Appetizer and Dessert Dish Processing develops very well with students' interest in entrepreneurship with the average post-test results in the very good category.

The Covid-19 pandemic has made the learning system change drastically from eye to eye gatherings to on the web learners from home. The capacity to think basically is vital for students as an important asset to succeed in life. This examination expects to decide the adequacy to improve student basic reasoning abilities. The research technique utilized is semi exploratory with a plan posttest just benchmark group plan. The sampling technique used in this investigation is a cluster random sampling technique. The data collection technique used the observation method and the distribution of questionnaires to determine the thinking students' critical skills in the subject of food processing and serving. Data analysis in this study used a statistical T-test to analize the treatment classes, namely pre-test, post-test. The outcome of the data analysis show that the application of Project-Based Learning based mobile-learning can improve student basic reasoning abilities.

SMK Pratama Widhya Mandala Badung merupakan SMK yang menerapkan Kurikulum 2013 yang bertujuan mendidik, melatih siswa, menghasilkan lulusan kompeten dibidang perhotelan dan siap bekerja di industri perhotelan. Hasil wawancara baik dengan Kepala Sekolah,Ketua Program Studi Jasa Boga SMK Pratama Widya Mandala, materi Praktik diberikan kepada siswa/i Pratama Widya Mandala jurusan Jasa Boga Kelas XI adalah dry practice, praktik dasar pembuatan kue Indonesia.Untuk  mencapai tujuan diharapkan dan menambah ketrampilan siswa, khususnya pengolahan hidangan Appetezer and Dessert melengkapi keterampilan siswa menjelang mereka melaksanakan training di industri perhotelan, Program Studi Pendidikan Kesejahteraan Keluarga, Universitas Dhyana Pura memiliki fungsi melayani pembelajaran, penelitian, pengabdian civitas akademika dan masyarakat umum, menjawab kebutuhan. Metode dilakanakan sosialisasi, demontrasi, pelatihan praktik pembuatan Macaroni Schotel dan Roti Kukus Gula Merah, pelatihan presenting Macaroni Schotel dan Roti Kukus Gula Merah disajikan kepada tamu.Kegiatan Pelatihan Pengolahan Hidangan  Macaroni Schotel dan Roti Kukus Gula Merah, Pengetahuan Pengembangan Usaha Kecil berjalan  baik, peserta aktif melakukan praktik diawali proses penyiapan bahan, peralatan, pembuatan adonan, dan pengolahan.  Proses pemanggangan Macaroni Schotel dan proses steaming Roti Kukus Gula Merah. Setelah  matang, siap dihidangkan kepada tamu sebagai hidangan pembuka / Appetezer, dan hidangan penutup / dessert, dijual kepada masyarakat  sehingga mampu menjawab tantangan dunia kerja khususnya  industri perhotelan.

Most of the teachers at SD Negeri 2 Abiansemal have not been able to carry out online learning to the fullest during the Covid-19 pandemic. This causes the learning process to run monotonously. Therefore, efforts are needed to maximize the ability of teachers to use online learning software. This effort was carried out in the form of research that aims to analyze the effectiveness of using online learning software during the Covid-19 pandemic for teachers at SD Negeri 2 Abiansemal. This research is a pre-experimental design with a one-group pretest-posttest design model. The population and sample of this study were all 16 teachers at SD Negeri 2 Abiansemal. The instrument used is the SAMR model test. Data analysis in this study was paired t-test as a difference test and N-gain as an effectiveness test. The results of this study indicate that the use of online learning software during the Covid-19 pandemic for teachers at SD Negeri 2 Abiansemal is effective in improving teaching abilities. (pretest < posttest = 64.06 < 92.19; tcount > ttable = 25,422 > 2,131; sig.(2-tailed) < α; N-gain = 79,98%).