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Penelitian ini bertujuan untuk: (1) Mengetahui bentuk pelaksanaan program praktikum Tata Boga dari komponen konteks, input, proses dan produk, dan (2) mengetahui kendala-kendala yang dihadapi dalam pelaksanaan program praktikum tata boga pada program studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali. Penelitian ini dirancang dengan menggunakan pendekatan Mix Method, penelitian ini merupakan studi evaluatif yang bersifat deskriptif kuantitatif dan kualitatif dengan menggunakan model CIPP. Pengumpulan data dilakukan dengan menggunakan metode kuesioner, wawancara, observasi dan pencatatan dokumen. Penelitian ini dilakukan pada Program Studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali tahun 2014/ 2015, melibatkan 341 responden dari staf manajemen, dosen, mahasiswa, dan pihak industri dengan menggunakan cluster random sampling berdasarkan tabel Robert V. Krejcie dan Daryle W. Morgan. Pengolahan data menggunakan pendekatan deskriptif kuantitatif dan kualitatif. Analisis efektivitas data untuk komponen konteks, input, proses dan produk dilakukan dengan menggunakan acuan T-Skor yang selanjutnya ditransformasikan ke dalam kuadran Glickman. Hasil analisis data menemukan bahwa : (1) variabel konteks menunjukkan katagori positif (+); (2) variabel input menunjukkan katagori positif (+); (3) variabel proses menunjukkan katagori positf (+); dan (4) variabel produk menunjukkan katagori negatif (-) sebesar 53,29%. Jadi kualitas variabel produk adalah tidak efektif. Berdasarkan hasil temuan ini, CIPP = + + + - (positif, positif, positif, negatif), maka hasil dari penelitian ”Pelaksanaan Program praktikum tata boga pada Program Studi Manajemen Tata Boga di Sekolah Tinggi Pariwisata Nusa Dua Bali” adalah efektif. Kendala yang dihadapi adalah belum sinkronnya program praktikum tata boga dengan kebutuhan industri. Kata Kunci : Efektivitas, Evaluasi, Praktikum Tata Boga. This study aims at (1) finding the the form of cookery practice program implementation from context, input, process, and product components, and (2) finding the obstacles faced in implementing cookery practice program in Cookery Management Program of Sekolah Tinggi Pariwisata Nusa Dua Bali. This research was designed with Mix Method approach of which the research was an evaluative study of quantitative and qualitative description by using CIPP model. The data collection was conducted by using questionnaire, interview, observation, and documentation. This research was conducted in Cookery Management Program of Sekolah Tinggi Pariwisata Nusa Dua Bali in 2014/ 2015. It involved 341 respondents from management staffs, lecturers, students, and industrial stakeholders by using cluster random sampling based on Robert V. Krejcie and Daryle W. Morgan table. The data were analyzed by using quantitative and qualitative description. The analysis of data effectiveness for context, input, process, and product components was conducted by using T-score reference and transformed into Glickman quadrant. The data analysis shows that: (1) context variable was in positive category (+); (2) input variable was in positive category (+); (3) process variable was in positive category (+); and (4) product variable was 53.29% in negative category (-). Therefore, the product variable was not effective. Based on this findings, the CIPP = + + + - (positive, positive, positive, negative), which can be concluded that the result of ”Implementation of Cookery Practice Program in Sekolah Tinggi Pariwisata Nusa Dua Bali” was categorized as effective. The obstacles faced in the implementation was that the cookery practice program was not yet synchronous with the necessity of the industry. keyword : cookery practice, effectiveness, evaluation
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