Abstract
this study aims to describe The effect of learning outcomes on creative and entrepreneurial product subjects in the culinary field on the passion of class XII Culinary students in entrepreneurship at SMK N 9 Padang. This research method is a quantitative correlational approach. The results of the study are from the average variable score, creative product learning and entrepreneurship obtain a respondent achievement level (TCR) of 4.14 with a very high category. From the average variable score, the desire for entrepreneurship obtained a respondent achievement level (TCR) of 4.14 in the high category. There is a positive and significant relationship between the learning variables of creative and entrepreneurial products and the desire of Class XII Tata Culinary students to become entrepreneurs at SMKN 9 Padang, where the level of relationship between the two variables is in a fairly strong category.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
