Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari

Many technical institutions in this era are seriously focusing on providing the individuals, especially the young with solid skills through hands-on or practical ability. This approach, as argued by many scholars is more holistic enable students to meet the industry need and increase their employabi...

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Main Authors:	Abdul Rahman, Reezlin, Hasbullah, Mohamad Amer, Mohd Zahari, Mohd Salehuddin
Format:	Article
Language:	English
Published:	2016
Subjects:	Nutrition. Foods and food supply Food service
Online Access:	http://ir.uitm.edu.my/id/eprint/20639/ http://ir.uitm.edu.my/id/eprint/20639/1/AJ_REEZLIN%20ABDUL%20RAHMAN%20JTHCA%20B%2016.pdf

id	uitm-20639
recordtype	eprints
spelling	uitm-206392018-07-17T03:10:46Z http://ir.uitm.edu.my/id/eprint/20639/ Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari Abdul Rahman, Reezlin Hasbullah, Mohamad Amer Mohd Zahari, Mohd Salehuddin Nutrition. Foods and food supply Food service Many technical institutions in this era are seriously focusing on providing the individuals, especially the young with solid skills through hands-on or practical ability. This approach, as argued by many scholars is more holistic enable students to meet the industry need and increase their employability rates. The implementation of the modular system is one of the ways to master students' skills and improve practical knowledge in specific areas. This study empirically investigates the effectiveness of basic western cuisine as part of the culinary arts modular program in Malaysia community colleges toward students’ psychomotor performance. Using triangulation approach of self-completed questionnaire and interview, some useful insights were obtained. The introduction of the basic western cuisine module is creating promising outcomes. The module is gradually enhancing students’ knowledge, skills, confidence level and psychomotor performance, which enable them to at least prepare the western food ranging from breakfast cookery to simple appetizers, main courses, and desserts. This positive indication, although in the early stage has given the implications for students, lecturers, parents, ministry of higher education, hospitality and foodservice industry in general. 2016 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/20639/1/AJ_REEZLIN%20ABDUL%20RAHMAN%20JTHCA%20B%2016.pdf Abdul Rahman, Reezlin and Hasbullah, Mohamad Amer and Mohd Zahari, Mohd Salehuddin (2016) Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari. Acculturation, Integration, food knowledge, food media, food for social events, 8 (2). pp. 17-34.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Nutrition. Foods and food supply Food service
spellingShingle	Nutrition. Foods and food supply Food service Abdul Rahman, Reezlin Hasbullah, Mohamad Amer Mohd Zahari, Mohd Salehuddin Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari
description	Many technical institutions in this era are seriously focusing on providing the individuals, especially the young with solid skills through hands-on or practical ability. This approach, as argued by many scholars is more holistic enable students to meet the industry need and increase their employability rates. The implementation of the modular system is one of the ways to master students' skills and improve practical knowledge in specific areas. This study empirically investigates the effectiveness of basic western cuisine as part of the culinary arts modular program in Malaysia community colleges toward students’ psychomotor performance. Using triangulation approach of self-completed questionnaire and interview, some useful insights were obtained. The introduction of the basic western cuisine module is creating promising outcomes. The module is gradually enhancing students’ knowledge, skills, confidence level and psychomotor performance, which enable them to at least prepare the western food ranging from breakfast cookery to simple appetizers, main courses, and desserts. This positive indication, although in the early stage has given the implications for students, lecturers, parents, ministry of higher education, hospitality and foodservice industry in general.
format	Article
author	Abdul Rahman, Reezlin Hasbullah, Mohamad Amer Mohd Zahari, Mohd Salehuddin
author_facet	Abdul Rahman, Reezlin Hasbullah, Mohamad Amer Mohd Zahari, Mohd Salehuddin
author_sort	Abdul Rahman, Reezlin
title	Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari
title_short	Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari
title_full	Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari
title_fullStr	Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari
title_full_unstemmed	Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari
title_sort	acculturation, integration, food knowledge, food media, food for social events / reezlin abdul rahman, mohamad amer hasbullah and mohd salehuddin mohd zahari
publishDate	2016
url	http://ir.uitm.edu.my/id/eprint/20639/ http://ir.uitm.edu.my/id/eprint/20639/1/AJ_REEZLIN%20ABDUL%20RAHMAN%20JTHCA%20B%2016.pdf
first_indexed	2023-09-18T23:04:58Z
last_indexed	2023-09-18T23:04:58Z
_version_	1777418421915353088

Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari

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