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Exploring Factors Impacting Student Engagement and Performance Towards Work-Based Learning Among Culinary Students

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  • Arnieyantie Abdul Hadi
  • Norfezah Md Nor
  • Nur Syafiqah Mohd Yunus
  • Nur Athirah Najihah Mat Radzi
  • Teku Zariff Zaiemoedin
  • Amirul Hakim Zulkifli

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.

Suggested Citation

  • Arnieyantie Abdul Hadi & Norfezah Md Nor & Nur Syafiqah Mohd Yunus & Nur Athirah Najihah Mat Radzi & Teku Zariff Zaiemoedin & Amirul Hakim Zulkifli, 2024. "Exploring Factors Impacting Student Engagement and Performance Towards Work-Based Learning Among Culinary Students," Information Management and Business Review, AMH International, vol. 16(3), pages 84-93.
    • Handle: RePEc:rnd:arimbr:v:16:y:2024:i:3:p:84-93
    DOI: 10.22610/imbr.v16i3(I)S.3959
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