Skills-based curriculum design for culinary course in Traditional Tahfiz institutions
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 relev...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-06-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022008799 |
| _version_ | 1811334696034893824 |
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| author | Naimah Muhammad Norlidah Alias Khairul Azhar Jamaludin Hutkemri Zulnaidi |
| author_facet | Naimah Muhammad Norlidah Alias Khairul Azhar Jamaludin Hutkemri Zulnaidi |
| author_sort | Naimah Muhammad |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-13T17:12:48Z |
| format | Article |
| id | doaj.art-568c82bcd9f042ceaaa1e5b3a2112669 |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-13T17:12:48Z |
| publishDate | 2022-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-568c82bcd9f042ceaaa1e5b3a21126692022-12-22T02:38:13ZengElsevierHeliyon2405-84402022-06-0186e09591Skills-based curriculum design for culinary course in Traditional Tahfiz institutionsNaimah Muhammad0Norlidah Alias1Khairul Azhar Jamaludin2Hutkemri Zulnaidi3Faculty of Education, University of Malaya, 50603, Kuala Lumpur, MalaysiaFaculty of Education, University of Malaya, 50603, Kuala Lumpur, Malaysia; Corresponding author.Faculty of Education, Universiti Kebangsaan Malaysia, 43600, Bangi, MalaysiaFaculty of Education, University of Malaya, 50603, Kuala Lumpur, MalaysiaTraditional 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.http://www.sciencedirect.com/science/article/pii/S2405844022008799Culinary courseTahfiz institutionsTechnical and vocational education and trainingCurriculum designFuzzy delphi method |
| spellingShingle | Naimah Muhammad Norlidah Alias Khairul Azhar Jamaludin Hutkemri Zulnaidi Skills-based curriculum design for culinary course in Traditional Tahfiz institutions Heliyon Culinary course Tahfiz institutions Technical and vocational education and training Curriculum design Fuzzy delphi method |
| title | Skills-based curriculum design for culinary course in Traditional Tahfiz institutions |
| title_full | Skills-based curriculum design for culinary course in Traditional Tahfiz institutions |
| title_fullStr | Skills-based curriculum design for culinary course in Traditional Tahfiz institutions |
| title_full_unstemmed | Skills-based curriculum design for culinary course in Traditional Tahfiz institutions |
| title_short | Skills-based curriculum design for culinary course in Traditional Tahfiz institutions |
| title_sort | skills based curriculum design for culinary course in traditional tahfiz institutions |
| topic | Culinary course Tahfiz institutions Technical and vocational education and training Curriculum design Fuzzy delphi method |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022008799 |
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