Skills-based curriculum design for culinary course in traditional tahfiz institutions

Muhammad, Naimah and Alias, Norlidah and Jamaludin, Khairul Azhar and Zulnaidi, Hutkemri (2022) Skills-based curriculum design for culinary course in traditional tahfiz institutions. Heliyon, 8 (6). ISSN 2405-8440, DOI

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Traditional Tahfiz institutions have poor curriculum focus and design, resulting in graduates with poor employability skills. To overcome this issue, these institutions must embrace a skill-based curriculum, particularly for culinary courses. Thus, the purpose of this study is to determine the relevant objectives, learning content, delivery method, and assessment technique for Culinary Courses offered by traditional Tahfiz institutions. Twenty Tahfiz and culinary experts were selected for the Fuzzy Delphi Method utilising a purposive sample technique. According to the findings, the experts conclusively accepted all proposed objectives and learning activities. On the other hand, only 14 items representing content of learning, two items representing teaching modes, five items representing assessment activities, and three items representing assessment levels were acceptable. Generally, these items have reached a consensus value of above 80%. In summary, the proposed curriculum design serves as a useful reference for developing graduates' employability skills in addition to their Quranic knowledge and memorising skills. However, it is recommended that future studies develop a module based on the findings of this study in order to successfully introduce Culinary Courses in traditional Tahfiz institutions.

Item Type: Article
Funders: None
Uncontrolled Keywords: Culinary course; Tahfiz institutions; Technical and vocational education; Training; Curriculum design; Fuzzy delphi method
Subjects: L Education > L Education (General)
Divisions: Faculty of Education
Depositing User: Ms. Juhaida Abd Rahim
Date Deposited: 12 Oct 2023 08:09
Last Modified: 20 Oct 2023 02:15

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