The main factors affecting the selection of courses related to food services among male students in vocational colleges

The education system in Malaysia is divided into several types: technical and vocational education, general education and religious education (Rashid, 2006). The technical and vocational fields emphasize knowledge and skills as well as provide good employment opportunities to young people. While public education emphasizes on academic knowledge. Malaysia is a rapidly developing country and is aiming to become a developed nation by the year 2020. Industry engaged in food services is one of the growing segments of the Malaysian economy. Indirectly the growth and growth of the rising food service industry has created vast career opportunities for graduates. However, along with these developments, gender imbalances between male and female students in food services are often the main topic for debate

Generic skills level of bachelor of vocational education students University Tun Hussein Malaysia

The development of a country can be enhanced by the presence of human skills. The direction or goal of a country's development is the main thrust of human capital development which is the most accurate injection of the application of generic skills. According to Mohamed (2014), Malaysia needs to compete with other countries to produce successful human capital. Ministry of Education Malaysia Plan 2015-2025 (Higher Education Report) Vocational College is one of the leading providers of TVET higher education to develop skills to supply skilled TVET workers by 2020

Sanitation and safety while conducting a practical class among Undergraduate Vocational Education (Catering), UTHM

Food is a necessity for humankind in gaining the energy and substance to live their normal lives. According to Maslow (1955) through his pyramid hieraki he developed that food essentially serves as an essential core to meet hunger and to meet the biological needs of humans for survival. The Malaysian food service industry is becoming more and more rapidly growing which can be seen as a phenomenon for the culinary industry to grow as mushrooms as trends and lifestyle changes prefer to enjoy food from the outside especially among urban residents (Yee & Yuen, 2014)

The usage of mobile application to teach practical skills among catering students

Latest educational media based on mobile application nowadays is an important tool for teaching and learning which can help to attract the students’ attention and the students will be more efficient since they can study by their own anywhere and anytime with different situations surround them. This paper focuses on the usage of the mobile application in teaching practical skills among catering students. In line with the issues nowadays where the live demonstration is too backdated rather than use the mobile application to enhance the enjoyment of the cooking process in catering classroom. Teaching and learning with the mobile application was perceived to assist the learning process in cooking by following ways: increasing the comprehension of the cooking process and real-time to reassurance in the cooking process, enhancing the enjoyment of the cooking process and acquire new cooking skills. The findings show that the usage of mobile application is at moderate level. On the other hand, the positive implication towards students is at medium level. Overall, for this study, researchers found that the usage of mobile application among catering students was good and perceived positively towards students

Awareness Level on Fast Food Selection Factors Among Catering Students

Consumption of fast food among students regularly or uncontrolled can contribute to various long-term health problems in the future. This is because, fast food contains ingredients that can leave an impact on a person's health in the short term and also in the long-term if its intake is uncontrolled. There are various factors that influence these students in the selection of fast food. Therefore, this study was conducted to find out the awareness of fast food intake among catering students and the relationship with fast food selection. This study was conducted based on a quantitative descriptive survey method using a questionnaire instrument and were analyzed descriptively and inferentially. The data obtained were analyzed using Statistical Package for the Social Sciences (SPSS) version 26 to obtain the mean values, standard deviation and Spearman Rank to see the relationship. Overall, this study shows that the main factors of fast food selection among catering students are service factors and purchases incentives with means score of 4.29. While the level of awareness of students on the long-term effects of fast food intake is high with mean scores 4.08. The results of this study are expected to help students to practice healthier food choices to prevent any long -term diseases and have a healthy survival in the future

Designing bevel preparation tool using inventor for the preparation of angles in welding process

This study was performed to test the design and analyze the strength of the bevel preparation tool in the preparation of the workpiece for the welding process. The purpose of this study is to perform stress analysis of a product that can be used by the user in the process of providing bevel for plate work for the welding process. ADDIE's design model serves as a guide in the development of this product. The ADDIE model consists of five phases namely analysis phase, design phase, development phase, implementation phase, and evaluation phase. This study also involves Autodesk Inventor software to perform stress analysis in product evaluation of bevel preparation tool in the welding process. thus can find data on mises stress, 1st principal stress, 3rd principal stress, displacement, and safety factor. The simulation results showed that it could withstand 527.029MPa and a safety factor of 0.474357 ul up to 15 ul. In conclusion, the bevel preparation tool in the welding process is able to assist in the preparation of the corners and can withstand durability when applied to this product

The Main Factors Affecting the Selection of Courses Related to Food Services among Male Students in Vocational Colleges

The increase in intake of students in vocational colleges is now increasing and getting a place among students. The field of culinary art and bakery pastry or better known as food service is one of the areas of skill that is getting a place among students. However, the lack of male students in this field is significantly compared to female students who have a high number of men. The purpose of this study is to identify the main factors affecting the selection of courses related to the food service among male students in vocational colleges and identify the differences between the factors that influence the course selection associated with food services among male students in vocational colleges. Samples of the study were male study in certificate and culinary arts diploma and bakery and vocational college pastry, which was 86 respondents. The research design used was a purposive sampling method using questionnaire forms for collecting data. The data obtained were analyzed using descriptive analysis to see the frequency, percentage, mean score and standard deviation and ANOVA inferential analysis using Statistical Packages for Social Science (SPSS) version 25. The findings show that the factors of interest, the influence factor of parents and the career selection factors were at high level. Through this study, there were significant differences (p <0.05) in among the factors affecting the selection of courses related to food services. The results of this study can be a guide to vocational colleges and education ministries to make improvements in improving the quality of the course to attract more male students in the field of food services