Culinary Students Research Articles

Developing adobe animate-based interactive learning media of table manner for university students

Culinary students faced difficulties in implementing proper table manner at hotel due to their lack of knowledge of how actual implementation of table manner should be. The purpose of this study was to develop Adobe Animate-based interactive learning media about table manner. This study employed Research and Development by Thiagarajan (1974). The data were collected through interview and questionnaire (need analysis and feasibility measurement). The subjects were students and lecturers of Culinary Study Program. The data were analyzed by using descriptive analysis. Adobe Animate-based interactive learning media about table manner was needed by students and lecturers according to their needs. The developed media consists of front display (university logo, material topic, and four buttons linked to the next page), materials, videos, and quiz. The feasibility test result of the developed media according to the material experts, media expert and students was respectively 4.45 (very feasible), 4.4 (very feasible), and 4.44 (very high acceptability). The developed media namely Adobe Animate-based interactive learning media about table manner is very feasible to be used as a learning media.

The Relationship Of Learning Value Of Educational Field Experience With The Interest Of Unp Family Welfare Education Students To Become Teachers

This study aims to determine whether there is a relationship between the learning outcomes of Educational Field Experience Practices and the interest of UNP Family Welfare Education students to become teachers. This type of research is descriptive quantitative research with a correlational approach. The population in this study were students of the Family Welfare Department of Family Welfare Education Study Program class of 2016, which amounted to 125 students, consisting of 56 students of Catering and 69 students of Fashion Design. The sampling technique used is Proportional Random Sampling technique, the sample is 56 students consisting of 25 culinary students and 31 fashion students. Data collection techniques using questionnaires that have been tested for validity and reliability. The data analysis technique uses Pearson Product Moment Correlation Analysis. The results of the study concluded that there was a positive and significant relationship between the learning outcomes of Educational Field Experience Practice and the interest of Family Welfare Education students to become teachers with a positive correlation coefficient of 0.720 and a significant 0.042 <0.05, then Ha was accepted.

Nutrition label knowledge among culinary and health students in Indonesia

Many students in the world believed that the nutrition label was too difficult to understand. There is no previous research on nutrition label knowledge among Indonesian students in the field of health and culinary. This study was aimed to evaluate nutritional label knowledge among culinary and health students in Indonesia. A total of 252 students were recruited from 62 universities in Indonesia. The selection was carried out using the cluster sampling method. Sample respondents were asked to answer a validated nutrition label knowledge questionnaire. Nutrition label knowledge differences among culinary and health students were analyzed using Fisher exact tests. The percentage of wrong answers was mostly in questions about food ingredients containing high protein and fibre. The second and third most wrong answer was on the number of carbohydrates and fat consumed when consuming 2 servings. The total number of health students that answered incorrectly were significantly greater than culinary students on whether or not one serving of packaged processed products can meet daily nutrition need. The majority of the culinary and health students contributed correctly to the nutrients expected to be included on the nutrition label. The food nutrition label knowledge score for students in the culinary field is 5.40 and was categorized as good, whereas, the score in the health sector was 4.90 (moderately good). Health students need to get additional education about food nutrition labels.

Developing and validating the multidimensional industry commitment scales: The perspective of vocational high school students

<span>Industry commitment plays a vital role in vocational education programs, especially in vocational high schools. The involvement of the industry is the key to the success of implementing vocational education. However, how to measure industry commitment in vocational learning is still not discussed. This study aimed to develop and test the validity of an industry commitment questionnaire. The industrial commitment questionnaire validation test gradually used three techniques, namely, content validity test, pilot test, and confirmatory factor analysis (CFA). The respondents were 390 culinary students of seven state vocational schools in Yogyakarta Special Region Province, Indonesia. This study revealed that industrial commitment can be measured by 12 items of industry commitment questionnaire consisting of four career opportunity items, two performance assessment items, four involvement/participation items, and two empowerment items. This study fills a gap in the assessment of industry commitment to engagement in vocational education programs. This study has implications for vocational education practitioners to evaluate the extent of industry commitment to vocational education programs.</span>

Hubungan adversity quotient dengan intensi berwirausaha pada siswa jurusan kuliner SMK Padang

This study aimed at testing the correlation between adversity quotient and entrepreneurship intention on culinary art students of SMKN 9 Padang. The proposed hypothesis is there is a correlation between adversity quotient and entrepreneurship intention on culinary art students of SMKN 9 Padang. Sampling technique used in this research is purposive sampling technique with 149 students as research sample. The instrument used are adversity quotient scale that is consist of 44 items (rx-0,884) and entrepreneurship intention scale that is consist of 20 items (rx=0,980). The data was analyzed with product moment from Pearson analysis. Using SPSS program resulted in the value of r=594 with p=0,000 (p0,001). The result of the study indicated that adversity quotient correlated positively with the entrepreneurship intention on the culinary students of SMKN 9 Padang.

Measuring Occupational Self-Efficacy: A Culinary Students' Cooking Performance Perspective

Occupational self-efficacy is believed to be an essential factor for optimizing mastery of cooking competencies for culinary students. Although there have been many studies examining the importance of self-efficacy, there are still limited studies that discuss how to measure the self-efficacy of cooking abilities for culinary vocational students. This study aims to develop and test the validity of the self-efficacy cooking skills questionnaire. This study involved 329 culinary students in the Special Region of Yogyakarta, Indonesia. Data analysis uses Confirmatory Factor Analysis (CFA) to test the validity and reliability. The results of the study revealed that the occupational self-efficacy of cooking performance could be explained by four indicators, namely the enactive experience, model experience, social persuasion, and emotional conditions. This questionnaire has 16 items consisting of 4 items in each indicator. The results of this study have implications for industry and education practitioners to evaluate the achievement of mastery of students 'and chefs' cooking skills.

Attitudes and beliefs about how chefs can promote nutrition and sustainable food systems among students at a US culinary school.

Chefs have the potential to influence diet quality and food systems sustainability through their work. We aimed to assess the attitudes and perceptions of culinary students about nutrition and sustainability as part of their roles, responsibilities and future work as chefs. We surveyed students attending the Culinary Institute of America (CIA) in the fall of 2019 (n 546). Descriptive statistics compared food priority rankings and Likert-scale distributions of nutrition and sustainability attitudes and beliefs. Adjusted generalised linear models were used to evaluate whether there were differences in attitudes and beliefs across demographic groups. The CIA, a private, not-for-profit college and culinary school with US campuses in New York, California and Texas. Students >18 years old currently enrolled in any of the school's associate's or bachelor's degree programs. Students agreed that chefs should be knowledgeable about nutrition (96·0 %) and the environmental impact of their ingredients (90·8 %) but fewer considered healthfulness (57·8 %) and environmental impact (60·2 %) of their food to be primary considerations in their career as a chef. Taste was the primary factor influencing culinary students' food choices but food priorities differed by race/ethnicity. Culinary students believe nutrition and sustainability are important. Opportunities exist to empower them with knowledge and skills for promoting public health and sustainable food systems in their future work as chefs.

Culinary Students’ Career Intention in the Hospitality Industry: The Importance of the Work Environment During Practical Training

The main objective of this study is to examine the importance of work environment during students’ practical training toward students’ career intention in the hospitality industry. This study uses a quantitative method through the distribution of self-administrated questionnaire surveys. Convenience sampling was selected from 159 culinary arts students at UiTM Cawangan Terengganu Kampus Dungun (UiTMCTKD). This sampling design was selected due to its high efficiency. The students had completed their practical training 2 weeks prior to data collection. Descriptive and inferential analyses were used to interpret the data. Findings from this study revealed that work environment influences students’ career intention toward pursuing employment in the hospitality industry after graduation. Keywords: Work Environment, Culinary, Career Intention, Practical Training, Hospitality Industry

ASSESSMENT OF CULINARY CLASS DEMONSTRATION METHODS ON STUDENTS’ PERFORMANCE: VIDEO VERSUS LIVE STREAMING

The temporarily close of educational institutions due to the Covid-19 lockout situation affected educators at every level of education to conduct classes online. This study explored whether the use of video demonstration significantly improves students' performance of learning culinary compared with control group counterparts who were exposed to the live streaming demonstration. In addition, students' perceptions of the instructions are assessed. A quasi-experimental study design was used for this study. The study sample consisted of 36 undergraduate Hospitality students enrolled in a culinary course. Sixteen students in the experimental group and 20 students in the control group were exposed to video and live streaming demonstrations, respectively. Both groups were tested about the same target content, ‘Understanding Vegetables and Basic Cuttings’. Students’ performance grades were computed and analyzed to compare students’ learning outcomes between the two groups. Students’ perceptions were assessed based on their opinions of instruction, their self-reported level of understanding of vegetables and basic cuttings, and their level of satisfaction. Results of independent samples t-tests showed; students in the experimental group had a significantly higher performance score and express positive perceptions of the instruction than the students in the control group. The findings from this study would shed light on the instructional strategy suitable for culinary students.

Efektivitas Pembelajaran Daring Masa Pandemi Covid-19 SMK Negeri 1 Beingin

The research objectives are 1) Analyzing the effectiveness of online learning according to the experiences of students, teachers, and parents; 2) Knowing the learning outcomes of Indonesian Cake Products; 3) Analyzing the relationship between the effectiveness of online learning according to the student experience and learning outcomes of Indonesian Cake Products. The research location is at SMK Negeri 1 Beringin Deli Serdang, North Sumatra. The research time is November 2020-January 2021. The population is all students of class XI culinary, teachers who teach in class XI culinary, and parents of class XI culinary students. The sampling technique in total sampling amounted to 114 people. Data collection techniques used are tests and questionnaires. Data analysis by Descriptive data a and Spearman Rank test. Based on the result of research on the effectiveness of online learning according to the experiences of students, teachers, and parents, it is categorized as quite effective with scores of 86 percent, 71.43 percent, and 78 percent, respectively. The trend level of learning outcomes for Indonesian Cake Products is in the good category with a value of 84 percent. Based on the results of the spearman rank correlation analysis, there is a positive and significant relationship between the effectiveness of online learning based on student experience and the learning outcomes of Indonesian Cake products with a sig (p) = 0.00 <0.05 (r = 0.985) meaning the higher the effectiveness of online according to the student experience, the learning outcomes of Indonesian Cake Products are getting higher.

Students’ Acceptance towards Kahoot Application in Mastering Culinary Terminology

Kahoot! is a game-based learning platform used to review students’ knowledge, for formative assessment and provides an opportunity not only to assess students' conceptual understanding but also to build new knowledge through further clarification during or after the game. The objective of this study is to assess the acceptability of culinary students in the use of Kahoot! application for mastery the culinary terminology. This study aimed to identify students' acceptance of learning applications, to identify students' acceptance of Kahoot! use in terms of memory as well as students' level of mastering Kahoot! in the learning process. This study is a descriptive study that used a five-point Likert scale questionnaire as an instrument. A total of 48 second year students from the Catering program were used as the study sample. The collected data were analyzed using Statistical Package for Social Science Version 23.0 for Windows (SPSS). The results show that the aspect of students' level of mastering the culinary terminology using Kahoot! application is high with a mean score of 4.55. Whereas the students’ acceptance of Kahoot! as a learning application, was also high with a mean score of 4.44. Finally, the students’ acceptance of the culinary terminology tested using Kahoot! is high with a mean score of 4.45.

The use of audio-visual media in improving Culinary students learning outcomes in Chicken Carcass material

This research aimed to find out the effectiveness of audio-visual media (picture, video, audio) on culinary students’ learning outcomes in Chicken Carcass material. The researcher implemented a quasi-experimental method with a nonequivalent control group design. The subjects of this study were the 10th-grade students of SMK Negeri 8 Medan in the Academic Year of 2016/2017. Cluster random sampling was applied in this study, which consisted of one experimental class and one control class. Meanwhile, some hypothetical tests used in this study were n-gain, independent t-test, and dependent t-test. The n-gain score of learning outcomes in the experimental class is higher than the control class, which is 0.5 and categorized as moderate. Students’ learning outcomes between those who were taught using audio-visual media and without audio-visual media in Chicken Carcass material indicated a significant difference with a significance score of 0.000 ≤ 0.05. The audio-visual media effectively improve the learning outcomes of the 10th-grade students of the culinary department in Chicken Carcass material.

The Influence of E-Learning Systems on Student Learning Outcomes in Event Organizer Course

This research is motivated by the low value of students in the event organizer subjects observed since online learning. This study aims to look at the influence of online learning system variables on the learning outcomes of Unimed culinary students. This research was classified as quantitative research. The research population was students in the culinary Studies program, while the sample was food students who completed the event organizer course. The data analysis technique used was descriptive data analysis. The data analysis requirements test consisted of normality and homogeneity tests, and hypothesis testing with the "t" test. Hypothesis test results show that tcount> ttable or 7.24> 166 at a significance level of 5%. It means that there is a significant influence on online learning systems on culinary student learning outcomes in event organizer courses.

The development of a pocket book as a learning resource at vocational high school

The change of education curriculum in Indonesia affects school subjects, including those taught in vocational high school’s culinary department. The addition of the fusion food material in the learning syllabus demands teachers to seek various learning resources. This study aimed to develop a pocket book on fusion food as a learning resource for vocational high school students. This was a R&D (research and development) which specifically used the 4D development model (define, design, develop, and disseminate). The research participants involved experts on learning material and media, as well as Grade 12 culinary students from state vocational high school SMKN 1 Kalasan. The data collection technique included observation, interviews, document studies, and a survey, while the data analysis technique was descriptive qualitative. The findings show that the feasibility of the fusion food pocket book is deemed very feasible as a learning resource with the average score of 88.9% from the material experts, 99.1% from the media experts, and 82.3% from the students.

Knowledge of Culinary Arts and Gastronomy Students of Celiac Disease: Comparative Study between the South and Midwest Regions of Brazil

ABSTRACT The aim of this study was to compare the knowledge of culinary students about celiac disease (CD) between the South and Midwest regions of Brazil. Students from the South region (n = 89) are more familiar with the term “celiac disease” (p = 0.009) and have greater knowledge about the concepts of celiac disease (p = 0.035) and gluten (p <0.001). They were also able to indicate sources of gluten-free cereals (p =0.003) and safe culinary practices (p = 0.026). Culinary students from the South and Midwest regions of Brazil have superficial knowledge although the knowledge of the Southerners is wider in comparison.

Future Chefs’ Beliefs on the Role of Nutrition, Diet, and Healthy Cooking Techniques in Culinary Arts Training for Foodservice: A Cross-Cultural and Gender Perspective

ABSTRACT This study examined the degree to which culinary students (n = 342) felt nutrition would be an important part of their professional lives using a pragmatic-contextualist approach. We examined differences in beliefs related to gender and diasporic perspectives. The majority felt that chefs should know more healthy cooking techniques and would consider a nutrition-focused job. Two-thirds felt nutrition would play a “very important” role in their future professions, particularly among females and international respondents. Only one-third felt that the restaurant industry viewed nutrition as important. Rethinking how foodservice training is delivered is essential given the renewed interest in international and culinary nutrition.

Acceptability of Pili Pasta

The study appraised the acceptability of pili pasta in the 2nd District of Albay. It determined the status of pili products in the 2nd district of Albay, Philippines, the level of Acceptability, along with appearance, aroma, texture, and taste, the SWOT analysis and challenges encountered in its production, and Marketability along with the product, promotion, price, place and people, likewise, the signed agreement on the rank order of its Acceptability and Marketability. It is substantial to the Department of Tourism (DOT), food industry, culinary professors, and culinary students. It used descriptive-inferential and experimental methods in determining the responses from 176 respondents in 4 groups. Findings revealed that the most known pili products are sweets and candies. The product was analyzed using the SWOT analysis and is highly acceptable in terms of appearance, aroma, texture, and taste. It was also considered marketable for its product, promotion, price, place, and people. The four groups of respondents significantly agreed on the Acceptability of pili pasta when it comes to taste. While they disagree significantly concur on its Marketability for the reason that different categories of respondents have different perspectives when it comes to marketing strategy to use in promoting the product. Therefore, pili pasta is acceptable defending in its location of marketing it.

Perceptions and Attitudes of Culinary Students Towards Food and Beverage Industry in Turkey

ABSTRACT In this study, a multi-dimensional and multi-item attitude scale was developed. The paper describes the scale development process. The new scale was used to investigate culinary students’ perceptions and attitudes towards working in the food and beverage industry. Culinary students of public universities were surveyed and 1055 usable questionnaires were analyzed. The results showed that students attitude towards food and beverage industry and perception of this sector is nine-dimensional: commitment to the F&B industry, co-workers, physical working conditions, nature of work, industry-person congeniality, social status, satisfaction, pay, and managers. Findings indicate that participants have negative attitudes towards physical working conditions, co-workers, pay, and managers in the food and beverage industry. On the other hand, the nature of work, industry-person congeniality and social status dimensions have a positive influence on the perceptions of students towards the food and beverage industry. Features such as using their skills, using creativity in sector satisfied students emotionally while low education level of coworkers, stressful work environment, low wages, and poor working conditions created dissatisfaction for the students. Implications for the industry and culinary departments are also discussed.

Gender Differences in the Evolution of Haute Cuisine Chef´s Career

ABSTRACT This article reviews gender differences in the career paths of successful chefs, including barriers, success factors, and the entrepreneurial path. The research was developed in 2016–17, using an international survey carried out in Spain, France, and the United States among culinary students, cooks, and chefs who responded to a structured questionnaire based on pre-selected topics. The results show that a chef’s career requires various sets of skills. They should be leaders, mentors, and entrepreneurs. They work in a hard and competitive environment where building their brand and achieving public recognition is a must. Their professional satisfaction depends on learning, evolving, and launching their restaurant. There were two main differences between the sample of women chefs and the general sample of chefs: they required more mentoring, and they achieved greater job satisfaction when they were self-employed.

Food Network’s food-career frenzy? An examination of students’ motivations to attend culinary school

This research presents the findings of a year long study, undertaken between 2016 and 2017, seeking to understand the degree to which students are influenced to attend culinary school by food medias, social media, and the Food Network. The notion that food medias draw the majority of new cooks to the industry is often present in popular media discourses, although no data exists seeking to understand this relationship. This study reveals that food medias play a secondary or tertiary role in influencing students to register at culinary school, while also showing previously unknown patterns related to culinary students’ intention to persist with culinary careers. Nearly 40 percent of this sample do not intend to remain cooking professionally for greater than five years, and about 30 percent are “keeping other doors open” upon entry into culinary school. Although food celebrity certainly plays a role in awareness about culinary careers, intrinsic career aspirations are the most frequently reported motivation.