The connection between knowledge and skills in the cookie domain within pastry and bakery programs

This study aims to analyze the relationship between students' knowledge and skills in cookie making at SMK Negeri 3 Klaten. The research method used is quantitative correlational, with a purposive sample of 35 students from Class XII Boga 1. Data were collected through knowledge tests and performance assessments. The average knowledge score was 78, while the average skill score was slightly higher at 82.9. Statistical analysis showed a very strong positive correlation of 0.963 between knowledge and skills, significant at the 0.05 level. These results indicate that students' theoretical understanding of cookies greatly influences their practical skills in cookie making. The validity and reliability of the instruments were tested using factor analysis and Cronbach's Alpha to ensure data accuracy. This study emphasizes the importance of vocational education that integrates theory and practice to better prepare students for careers in the culinary field. The implications of this study highlight the need for more effective teaching strategies that combine knowledge acquisition with skill development. By enhancing these two aspects, student learning outcomes in pastry and bakery subjects can be improved, potentially reducing unemployment rates among vocational school graduates.