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

• Published in: Current Issues in Hospitality and Tourism Research and Innovations
• Main Author: Reezlin A.R.; Ishak H.; Mohd Zahari M.S.; Inoormaziah A.
• Format: Book chapter
• Language: English
• Published: CRC Press 2012
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85055200918&partnerID=40&md5=767cd08bbe78b249693e60f23e1f953c

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, London.