Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.]
With the recent advancement of technology, classes are shifting from the traditional teaching to interactive teaching and learning environment. One of the popular ways educators opt for is by blogging. Blog enables students and teachers to post and share their ideas, comments and thoughts. In thi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Teknologi MARA, Kedah
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| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/31052/1/AJ_FARINA%20NOZAKIAH%20TAZIJAN%20VOA%20K%2013.pdf |
| _version_ | 1796903156842496000 |
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| author | Tazijan, Farina Nozakiah Zulkifli, Fazrul Azmi Razali, Mohd Azli Zainool, Noorliza Mohamed Apandi, Siti Rohimi |
| author_facet | Tazijan, Farina Nozakiah Zulkifli, Fazrul Azmi Razali, Mohd Azli Zainool, Noorliza Mohamed Apandi, Siti Rohimi |
| author_sort | Tazijan, Farina Nozakiah |
| collection | UITM |
| description | With the recent advancement of technology, classes are shifting from the
traditional teaching to interactive teaching and learning environment. One
of the popular ways educators opt for is by blogging. Blog enables students
and teachers to post and share their ideas, comments and thoughts. In this
research, blogging is introduced to a group of University Technology
MARA Penang Culinary degree students in their Food Writing class with
the aim to investigate their perceptions towards blogging in the culinary
settings and how their perceptions are associated with their engagement in
blogging. Students use blog to write their food review and food critique in
their food writing class throughout the semester by consistently reporting
their reviews and critiques from food sampling that were introduced to them
in their culinary visits. Drawing data from gathered interviews and questionnaires,
the research reveals the success of academic blogging depends
on the participation and motivational aspects from the students, social networks and instructors are the main contributing factors to provide
continuous blogging. |
| first_indexed | 2024-03-06T02:15:57Z |
| format | Article |
| id | oai:ir.uitm.edu.my:31052 |
| institution | Universiti Teknologi MARA |
| language | English |
| last_indexed | 2024-03-06T02:15:57Z |
| publisher | Universiti Teknologi MARA, Kedah |
| record_format | dspace |
| spelling | oai:ir.uitm.edu.my:310522020-06-10T09:36:19Z https://ir.uitm.edu.my/id/eprint/31052/ Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.] voa Tazijan, Farina Nozakiah Zulkifli, Fazrul Azmi Razali, Mohd Azli Zainool, Noorliza Mohamed Apandi, Siti Rohimi Nutrition. Foods and food supply Food service With the recent advancement of technology, classes are shifting from the traditional teaching to interactive teaching and learning environment. One of the popular ways educators opt for is by blogging. Blog enables students and teachers to post and share their ideas, comments and thoughts. In this research, blogging is introduced to a group of University Technology MARA Penang Culinary degree students in their Food Writing class with the aim to investigate their perceptions towards blogging in the culinary settings and how their perceptions are associated with their engagement in blogging. Students use blog to write their food review and food critique in their food writing class throughout the semester by consistently reporting their reviews and critiques from food sampling that were introduced to them in their culinary visits. Drawing data from gathered interviews and questionnaires, the research reveals the success of academic blogging depends on the participation and motivational aspects from the students, social networks and instructors are the main contributing factors to provide continuous blogging. Universiti Teknologi MARA, Kedah Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/31052/1/AJ_FARINA%20NOZAKIAH%20TAZIJAN%20VOA%20K%2013.pdf Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.]. Voice of Academia (VOA) <https://ir.uitm.edu.my/view/publication/Voice_of_Academia_=28VOA=29/>, 8 (1). pp. 4-5. ISSN 2682-7840 https://voa.uitm.edu.my/ |
| spellingShingle | Nutrition. Foods and food supply Food service Tazijan, Farina Nozakiah Zulkifli, Fazrul Azmi Razali, Mohd Azli Zainool, Noorliza Mohamed Apandi, Siti Rohimi Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.] |
| title | Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.] |
| title_full | Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.] |
| title_fullStr | Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.] |
| title_full_unstemmed | Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.] |
| title_short | Food blog: A new wave in the culinary arts setting / Farina Nozakiah Tazijan...[et al.] |
| title_sort | food blog a new wave in the culinary arts setting farina nozakiah tazijan et al |
| topic | Nutrition. Foods and food supply Food service |
| url | https://ir.uitm.edu.my/id/eprint/31052/1/AJ_FARINA%20NOZAKIAH%20TAZIJAN%20VOA%20K%2013.pdf |
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