Abstract
This study explored factors affecting student engagement and performance in Work-Based Learning (WBL) among culinary students at Universiti Teknologi MARA (UiTM), Cawangan Pulau Pinang Branch, using a qualitative approach. Semi-structured interviews with six (6) Diploma Culinary Arts students from the 2019 and 2020 WBL programs were analyzed through thematic analysis. The findings revealed crucial factors influencing engagement and performance. Positive aspects included a strong knowledge base, high discipline, effective time management, and proactive behavior. However, significant barriers such as sexual harassment and unfair treatment by supervisors were identified. The study also highlighted the importance of industry involvement and feedback for successful WBL experiences. To improve the WBL program, it is recommended to enhance collaboration with industry partners, systematically gather feedback, and adopt flexible program designs. Addressing these issues could significantly boost learning outcomes, performance, and overall student engagement in the WBL program.
Keywords
- Student Engagement Search this journal for Student Engagement (opens in a new tab)
- Performance Search this journal for Performance (opens in a new tab)
- Work-Based Learning Search this journal for Work-Based Learning (opens in a new tab)
- Culinary Students Search this journal for Culinary Students (opens in a new tab)
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Copyright (c) 2024 Arnieyantie Abdul Hadi, Norfezah Md Nor, Nur Syafiqah Mohd Yunus, Nur Athirah Najihah Mat Radzi, Teku Zariff Zaeimoedin, Amirul Hakim Zulkifli (Author)
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Keywords
- Student Engagement Search this journal for Student Engagement (opens in a new tab)
- Performance Search this journal for Performance (opens in a new tab)
- Work-Based Learning Search this journal for Work-Based Learning (opens in a new tab)
- Culinary Students Search this journal for Culinary Students (opens in a new tab)
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Vol. 16 No. 3(I)S (2024)
Supply Chain Sustainability, Smart HRM & Inclusive Education
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