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

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

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Abstract

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.

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Item Type: Article
Creators:
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Mohd Zahari, Mohd Salehuddin
UNSPECIFIED
Awang, Khairil Wahidin
UNSPECIFIED
Subjects: L Education > LB Theory and practice of education > Higher Education > Admissions and entrance requirements
T Technology > TX Home economics > Cooking
T Technology > TX Home economics > Hospitality industry. Hotels, clubs, restaurants, etc. Food service
Divisions: Universiti Teknologi MARA, Selangor > Puncak Alam Campus > Faculty of Hotel and Tourism Management
Journal or Publication Title: Journal of Tourism, Hospitality & Culinary Arts
UiTM Journal Collections: UiTM Journal > Journal of Tourism, Hospitality & Culinary Arts (JTHCA)
ISSN: 1985-8914 , 2590-3837
Volume: 6
Number: 1
Page Range: pp. 15-26
Official URL: https://www.jthca.org/
Item ID: 44615
Uncontrolled Keywords: student, cooking knowledge, malay cuisine, culinary arts program
URI: https://ir.uitm.edu.my/id/eprint/44615

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44615

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