The Importance of Intership in Kolej Yayasan Pelajaran Johor Towards Culinary Art Students

The higher learning institution especially private college is growing day by day with the variation of course especially for the culinary art students. Culinary Arts is one area in Technical Vocational Education and Training (TVET) where students need to adapt the real-world working as a chef besides fundamental subject matter knowledge, techniques and hands-on skills for cooking in order to survive in the industry. The course syllabus of culinary art is patterned to provide a stage for students who want to be a chef in the future. This study is looking forward to find the importance of internship in Kolej Yayasan Pelajaran Johor towards culinary art students. The internship is gradually enhancing the student knowledge, confidence level and performance which enable them to be more confident when coming back from internship. This positive indication and feedback may affect towards students, lecturers, private institutional itself and Ministry of Higher Education

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

Application of Digital Menu Design and Student's Cognitive Level in Food Plating Technique

The cognitive level of students in practical subjects is influenced by various external and internal factors. Cognitive is one of the important elements for students towards the achievement of better skills. The need to strengthen the cognitive level among TVET students has become a priority in the field of education. Effective pedagogical approach should focus on increasing culinary students’ understanding of plating technique. Therefore, the objective of this study is to identify culinary student’s experience using digital platform for plating technique activities, to identify cognitive level of students to understand plating techniques through digital menu design and identify the suitability of culinary students to learn plating techniques digitally. The 63 students from the culinary program who enrolled in practical course. The survey design applied to conduct the research and set of questionnaires as instrument for data collection. The dimension measures are student’s experience, student’s cognitive level and suitability of learning with digital platform. The results of this study show that teaching using digital design for practical classes is an effective teaching that is expected to improve students' cognitive levels and indirectly improve student achievement. Hence, the digital menu design concept perhaps could be applied in other learning content and alternative teaching method in culinary program

Students’ acceptance towards kahoot application in mastering culinary terminology

Kahoot! is a game-based learning platform used to review students’ knowledge, for formative assessment and provides an opportunity not only to assess students' conceptual understanding but also to build new knowledge through further clarification during or after the game. The objective of this study is to assess the acceptability of culinary students in the use of Kahoot! application for mastery the culinary terminology. This study aimed to identify students' acceptance of learning applications, to identify students' acceptance of Kahoot! use in terms of memory as well as students' level of mastering Kahoot! in the learning process. This study is a descriptive study that used a five-point Likert scale questionnaire as an instrument. A total of 48 second year students from the Catering program were used as the study sample. The collected data were analyzed using Statistical Package for Social Science Version 23.0 for Windows (SPSS). The results show that the aspect of students' level of mastering the culinary terminology using Kahoot! application is high with a mean score of 4.55. Whereas the students’ acceptance of Kahoot! as a learning application, was also high with a mean score of 4.44. Finally, the students’ acceptance of the culinary terminology tested using Kahoot! is high with a mean score of 4.45

The effectiveness of cognitive and psychomotor domain of culinary art students’ performance after internship in private colleges

With the demand of culinary arts graduates in hospitality industry, more higher learning institutions especially private colleges offer the programs. The course syllabus of culinary arts is specifically designed to provide a strong foundation for students who aspire to be chefs in the local and international fields. Students are equipped with a basic education in the culinary skills and knowledge associated with the cognitive and psychomotor domain. This study investigates the influence of the cognitive and psychomotor domain effect to private college student’s performance after internship. The internship program is gradually enhancing the students’ knowledge; confidence level and psychomotor performance which enable them to at least gain confidence when performing their practical assessment after coming back from internship. This is a positive indication in the beginning of the students’ life before expose into a real life work situation. Thus, this research can be a guidance for the private institutional lecturers to look into the effectiveness of cognitive and psychomotor domain of culinary art students’ performance in their internship programs

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 Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students’ Performance after Internship in Private Colleges

With the demand of culinary arts graduates in hospitality industry, more higher learning institutions especially private colleges offer the programs. The course syllabus of culinary arts is specifically designed to provide a strong foundation for students who aspire to be chefs in the local and international fields. Students are equipped with a basic education in the culinary skills and knowledge associated with the cognitive and psychomotor domain. This study investigates the influence of the cognitive and psychomotor domain effect to private college student’s performance after internship. The internship program is gradually enhancing the students’ knowledge; confidence level and psychomotor performance which enable them to at least gain confidence when performing their practical assessment after coming back from internship. This is a positive indication in the beginning of the students’ life before expose into a real life work situation. Thus, this research can be a guidance for the private institutional lecturers to look into the effectiveness of cognitive and psychomotor domain of culinary art students’ performance in their internship programs

The Effectiveness of Cognitive and Psychomotor Domain of Culinary Art Students’ Performance after Internship in Private Colleges

With the demand of culinary arts graduates in hospitality industry, more higher learning institutions especially private colleges offer the programs. The course syllabus of culinary arts is specifically designed to provide a strong foundation for students who aspire to be chefs in the local and international fields. Students are equipped with a basic education in the culinary skills and knowledge associated with the cognitive and psychomotor domain. This study investigates the influence of the cognitive and psychomotor domain effect to private college student’s performance after internship. The internship program is gradually enhancing the students’ knowledge; confidence level and psychomotor performance which enable them to at least gain confidence when performing their practical assessment after coming back from internship. This is a positive indication in the beginning of the students’ life before expose into a real life work situation. Thus, this research can be a guidance for the private institutional lecturers to look into the effectiveness of cognitive and psychomotor domain of culinary art students’ performance in their internship programs

The development of Malay Dessert Module (Bubur and Pengat)

Malaysia is one of the few places where one could find an amalgamation of flavors and varieties of heritage food, which stands a living proof of the famous motto Malaysia, Truly Asia. The availability of local resources in this country allows the creation of flavorful, delicious, unique, and authentic recipes. In this modern era, many have forgotten the uniqueness of cooking techniques and practices in Malay cuisine that our ancestors have passed on to us. Although modernization takes place in the foodways, the values associated with other Malay customs that have been practiced by the family and the rest of the Malay community remain until today. There are many types of traditional food in Malaysia, such as dishes and desserts. There are many varieties of desserts that can be found in all states of Malaysia. In the modern days, Malay desserts can be eaten at any time of the day, as a light breakfast, afternoon snack, or dessert. The development of the Malay dessert module “Bubur and Pengat” is an alternative for users to find and learn Malay dessert in Bubur and Pengat” easily. The objectives of the research were to develop a Malay dessert module in “Bubur and Pengat” especially for all who have to take the Culinary Art course and access the utility of a Malay dessert module “Bubur and Pengat” that consists of content, format, clarity and module presentation design. The development of the module used the ADDIE model that consists of five elements to develop the module. The process of making this module is using Microsoft Word and Canva. This module has been developed and produced based on a few key topics. Analyzes of data from experts who validate reviews suggest that these modules work well and have appropriate content based on pastry. As a result of the development of this module, users will be able to easily understand the topics of Malay dessert in “Bubur and Pengat” and the attractiveness of Malay traditional desserts