Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry
Bakery industry has risen with the increasing demand of its products. This study aims to examine the students’ abilities in terms of cognitive, affective and psychomotor in supporting the competency needs in the bakery industry. This research tested the abilities required by the students during indu...
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UUM College of Business
2019
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my.uum.repo.282902021-05-04T04:22:33Z http://repo.uum.edu.my/28290/ Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry E, Rachmawati L, Mufidah T, Sulistiyani Z, Ab-Latif HD28 Management. Industrial Management Bakery industry has risen with the increasing demand of its products. This study aims to examine the students’ abilities in terms of cognitive, affective and psychomotor in supporting the competency needs in the bakery industry. This research tested the abilities required by the students during industrial training at the bakery stores. This research was conducted at four different bakeries in the area of Yogyakarta within May to July 2019. A total of 90 students participated in the survey. The findings show that a psychomotor ability is the highest skill needed in the bakery industry with 84%, followed by affective (81%) and cognitive (75.3%). This implies that psychomotor ability is the prominent domain in the bakery industry where it involves physical movement, coordination, and the use of motor-skills. This study helps the educational provider to give the correct knowledge to the students with the precise abilities for their future undertakings. UUM College of Business 2019-12 Article PeerReviewed application/pdf en http://repo.uum.edu.my/28290/1/JTOM%2014%202%202019%201-9.pdf E, Rachmawati and L, Mufidah and T, Sulistiyani and Z, Ab-Latif (2019) Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry. Journal of Technology and Operations Management, 14 (2). pp. 1-9. ISSN 1823-514X http://e-journal.uum.edu.my/index.php/jtom/article/view/8709 |
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HD28 Management. Industrial Management E, Rachmawati L, Mufidah T, Sulistiyani Z, Ab-Latif Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry |
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Bakery industry has risen with the increasing demand of its products. This study aims to examine the students’ abilities in terms of cognitive, affective and psychomotor in supporting the competency needs in the bakery industry. This research tested the abilities required by the students during industrial training at the bakery stores. This research was conducted at four different bakeries in the area of Yogyakarta within May to July 2019. A total of 90 students participated in the survey. The findings show that a psychomotor ability is the highest skill needed in the bakery industry with 84%, followed by affective (81%) and cognitive (75.3%). This implies that psychomotor ability is the prominent domain in the bakery industry where it involves physical movement, coordination, and the use of motor-skills. This study helps the educational provider to give the correct knowledge to the students with the precise abilities for their future undertakings. |
format |
Article |
author |
E, Rachmawati L, Mufidah T, Sulistiyani Z, Ab-Latif |
author_facet |
E, Rachmawati L, Mufidah T, Sulistiyani Z, Ab-Latif |
author_sort |
E, Rachmawati |
title |
Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry |
title_short |
Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry |
title_full |
Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry |
title_fullStr |
Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry |
title_full_unstemmed |
Examining the students’ cognitive, affective and psychomotor abilities in the bakery industry |
title_sort |
examining the students’ cognitive, affective and psychomotor abilities in the bakery industry |
publisher |
UUM College of Business |
publishDate |
2019 |
url |
http://repo.uum.edu.my/28290/1/JTOM%2014%202%202019%201-9.pdf http://repo.uum.edu.my/28290/ http://e-journal.uum.edu.my/index.php/jtom/article/view/8709 |
_version_ |
1699239513473155072 |
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13.154949 |