Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang

The focus of the culinary curriculum in every institution is to provide individuals, especially the young seeking success in the foodservice industry, with a solid base of skills and knowledge in culinary preparation and management. This paper reports the study which identified the new culinary stud...

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Main Authors: Mohd Zahari, Mohd Salehuddin, Awang, Khairil Wahidin
Format: Article
Language:English
Published: Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM), Malaysia 2014
Subjects:
Online Access:http://ir.uitm.edu.my/id/eprint/44615/1/44615.pdf
http://ir.uitm.edu.my/id/eprint/44615/
https://www.jthca.org/
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Institution: Universiti Teknologi Mara
Language: English
id my.uitm.ir.44615
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spelling my.uitm.ir.446152021-03-31T06:20:02Z http://ir.uitm.edu.my/id/eprint/44615/ Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang Mohd Zahari, Mohd Salehuddin Awang, Khairil Wahidin Admissions and entrance requirements Cooking Hospitality industry. Hotels, clubs, restaurants, etc. Food service The focus of the culinary curriculum in every institution is to provide individuals, especially the young seeking success in the foodservice industry, with a solid base of skills and knowledge in culinary preparation and management. This paper reports the study which identified the new culinary students’ self –assessed knowledge of a few traditional Malay cuisines before enrolling in the culinary arts program, based on secondary school attended. The sample of the population included all first semester students enrolled in January 2007 in the Culinary Division of the Faculty of Hotel and Tourism Management (Penang and Dungun campuses) of MARA University of Technology. The findings of this study revealed that students from vocational schools were more knowledgeable about basic cooking than those students from normal, and other types of secondary school before enrolling in the culinary program. On the other hand, the result also signifies that a substantial number of students especially from normal schools chose to take culinary arts with little knowledge of the general aspects of cooking. With such distinct differences, two conclusions can be drawn. First, a profound lack of basic cooking knowledge among the students from normal and boarding schools means it will take them much longer to acquire knowledge and develop culinary skills in their program. Second, the craft oriented courses taken by the secondary school students clearly provide them with a better knowledge and understanding as well as the skills to advance in their career education program. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM), Malaysia 2014-06 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/44615/1/44615.pdf Mohd Zahari, Mohd Salehuddin and Awang, Khairil Wahidin (2014) Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang. Journal of Tourism, Hospitality & Culinary Arts, 6 (1). pp. 15-26. ISSN 1985-8914 , 2590-3837 https://www.jthca.org/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Admissions and entrance requirements
Cooking
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
spellingShingle Admissions and entrance requirements
Cooking
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Mohd Zahari, Mohd Salehuddin
Awang, Khairil Wahidin
Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang
description The focus of the culinary curriculum in every institution is to provide individuals, especially the young seeking success in the foodservice industry, with a solid base of skills and knowledge in culinary preparation and management. This paper reports the study which identified the new culinary students’ self –assessed knowledge of a few traditional Malay cuisines before enrolling in the culinary arts program, based on secondary school attended. The sample of the population included all first semester students enrolled in January 2007 in the Culinary Division of the Faculty of Hotel and Tourism Management (Penang and Dungun campuses) of MARA University of Technology. The findings of this study revealed that students from vocational schools were more knowledgeable about basic cooking than those students from normal, and other types of secondary school before enrolling in the culinary program. On the other hand, the result also signifies that a substantial number of students especially from normal schools chose to take culinary arts with little knowledge of the general aspects of cooking. With such distinct differences, two conclusions can be drawn. First, a profound lack of basic cooking knowledge among the students from normal and boarding schools means it will take them much longer to acquire knowledge and develop culinary skills in their program. Second, the craft oriented courses taken by the secondary school students clearly provide them with a better knowledge and understanding as well as the skills to advance in their career education program.
format Article
author Mohd Zahari, Mohd Salehuddin
Awang, Khairil Wahidin
author_facet Mohd Zahari, Mohd Salehuddin
Awang, Khairil Wahidin
author_sort Mohd Zahari, Mohd Salehuddin
title Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang
title_short Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang
title_full Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang
title_fullStr Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang
title_full_unstemmed Assessing students’ cooking knowledge before enrolment in a culinary arts program / Mohd Salehuddin Mohd Zahari and Khairil Wahidin Awang
title_sort assessing students’ cooking knowledge before enrolment in a culinary arts program / mohd salehuddin mohd zahari and khairil wahidin awang
publisher Faculty of Hotel and Tourism Management, Universiti Teknologi MARA (UiTM), Malaysia
publishDate 2014
url http://ir.uitm.edu.my/id/eprint/44615/1/44615.pdf
http://ir.uitm.edu.my/id/eprint/44615/
https://www.jthca.org/
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