Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges

This study empirically investigates the effectiveness of basic western cuisine as part of 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...

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Published in:Current Issues in Hospitality and Tourism Research and Innovations - Proceedings of the International Hospitality and Tourism Conference, IHTC 2012
Main Author: Reezlin A.R.; Ishak H.; Mohd Zahari M.S.; Inoormaziah A.
Format: Conference paper
Language:English
Published: 2012
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866897661&partnerID=40&md5=22e1d76a1fa79fee7a6a92b5f049a99d
id 2-s2.0-84866897661
spelling 2-s2.0-84866897661
Reezlin A.R.; Ishak H.; Mohd Zahari M.S.; Inoormaziah A.
Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
2012
Current Issues in Hospitality and Tourism Research and Innovations - Proceedings of the International Hospitality and Tourism Conference, IHTC 2012



https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866897661&partnerID=40&md5=22e1d76a1fa79fee7a6a92b5f049a99d
This study empirically investigates the effectiveness of basic western cuisine as part of 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 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 implications for students, lecturers, parents, ministry of higher education, hospitality and foodservice industry in general. © 2012 Taylor & Francis Group.


English
Conference paper

author Reezlin A.R.; Ishak H.; Mohd Zahari M.S.; Inoormaziah A.
spellingShingle Reezlin A.R.; Ishak H.; Mohd Zahari M.S.; Inoormaziah A.
Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
author_facet Reezlin A.R.; Ishak H.; Mohd Zahari M.S.; Inoormaziah A.
author_sort Reezlin A.R.; Ishak H.; Mohd Zahari M.S.; Inoormaziah A.
title Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
title_short Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
title_full Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
title_fullStr Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
title_full_unstemmed Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
title_sort Basic western cuisine modular system and students' psychomotor performance: A case of Malaysia community colleges
publishDate 2012
container_title Current Issues in Hospitality and Tourism Research and Innovations - Proceedings of the International Hospitality and Tourism Conference, IHTC 2012
container_volume
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url https://www.scopus.com/inward/record.uri?eid=2-s2.0-84866897661&partnerID=40&md5=22e1d76a1fa79fee7a6a92b5f049a99d
description This study empirically investigates the effectiveness of basic western cuisine as part of 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 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 implications for students, lecturers, parents, ministry of higher education, hospitality and foodservice industry in general. © 2012 Taylor & Francis Group.
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language English
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