Learning Through Competition – A Case Study Research in Competition Skills Malaysia 2013, Field of Culinary Arts and Food Services - Volume 1, No. 1, June 2015 - International Journal of Learning and Teaching (IJLT)
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Learning Through Competition – A Case Study Research in Competition Skills Malaysia 2013, Field of Culinary Arts and Food Services

Muhd Aminuddin Azizan, Mohd Ariff Fahmi Md Noor, and Nur Zamahuri Ramly
Sungai Petani Community College, Sungai Petani, Malaysia
Abstract—The purpose of this research being conducted was to find out about the effectiveness of learning through series of competition which are perceived as being able to empower student’s skills aside from receiving input through lessons in the classroom as well as practical in workshops. Exposure through competition is one of the measures that are perceived as effective on certain students who possesses high hands-on skills. This quantitative research involved 19 respondents who made it to the last stage of the national competition whereby these students represents their respective educational institution in hopes of becoming the 2013 champion. The data from the respondent’s response was analyzed using the SPSS software in order to answer the research questions. The research findings showed that the knowledge input surpasses that of knowledge input in the classroom and fulfill the demands of the industry. Training approach that involves trainer from the industry from particular organization had overpowered the learning curriculum of the college also boosted up student’s confidence level. The research findings may be brought forward to the management department to be looked into in order for them to support the development of a better teaching and learning for the students.
Index Terms—malaysia skills competition, blooms’ taxonomy, teaching and learning, skills
Cite: Muhd Aminuddin Azizan, Mohd Ariff Fahmi Md Noor, and Nur Zamahuri Ramly, "Learning Through Competition – A Case Study Research in Competition Skills Malaysia 2013, Field of Culinary Arts and Food Services," International Journal of Learning and Teaching, Vol. 1, No. 1, pp. 69-72 June 2015. doi: 10.18178/ijlt.1.1.69-72

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