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...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Cell Press
2022
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| Subjects: | |
| Online Access: | http://eprints.um.edu.my/41932/ |
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