Open AccessStudent’s Perception towards Food Sensory Fast Learning (FOSFAL) for Theory of Food Course
Author(s) -
Ida Rohayu,
Moh. Romli,
Nurul Asyikin,
Abdul Wahab,
Noor Aini Ahmad
Publication year - 2021
Publication title -
international journal of advanced research in education and society
Language(s) - English
Resource type - Journals
ISSN - 2682-8138
DOI - 10.55057/ijares.2021.3.4.14
Subject(s) - perception , class (philosophy) , mathematics education , psychology , process (computing) , medical education , computer science , medicine , artificial intelligence , neuroscience , operating system
Learning a basic theory of food before entering a practical class is a must for each of foodservice student in Polytechnic. Ensuring the student is well prepared for the practical class will provide smooth practical work among the students. Without a good basic about the food theory, it may bring difficulties to the student during the practical class. Theoretically learning process is unable to allow students to get close and well-known the food items. Food Sensory Fast Learning (FOSFAL) is designed and addressed for students who have difficulty in recognizing food items such as spices & herbs due to the similar characteristic among the food items. Thus, this study aims to investigate the perception of foodservice students towards the use of FOSFAL as an interactive educational tool for the theory of food course in Politeknik Tuanku Syed Sirajuddin (PTSS). A questionnaires survey has been distributed among the PTSS foodservice students from semester 2 to observe the student perception towards the use of FOSFAL in the class. The result reveal that the student had a positive attitude towards the use of FOSFAL and overall means scores for the effectiveness was at a high level. Moreover, this study shows that FOSFAL has provided students with an interesting group learning process.