Study Of Students' Perception Of Online Teaching And Learning Among Students Of Culinary Programs, Kolej Komuniti Kuantan

Abstract

The online teaching and learning process (T&L) is becoming a new way of delivering knowledge to students without having to do face-to-face in Malaysia and around the world. It highlights the spread of the COVID-19 virus worldwide, leading to new alternatives to knowledge in the education system. This study aimed to find out the perceptions of the students of the Culinary Programme, Kolej Komuniti Kuantan (KKKUA), towards online teaching and learning due to the COVID-19 pandemic. This study involved 65 students of the Culinary Programme from semester 1 up to semester 4. This study is a quantitative study that uses a descriptive survey method using mean values. The questionnaire used as a study instrument to obtain students' perceptions of online implementation has been adapted from past studies. The Statistical Package for Social Science (SPSS) software analysed the data obtained. The five aspects studied include learning content, interaction, feedback, motivational strategies, and ease of accessing the internet. The findings showed that the mean value for all five aspects studied was at a high level of 3.62, online learning content, online interaction 3.74, lecturer feedback 4.00, motivational strategies used by lecturers 3.98, and ease of accessing online learning applications 3.79. The results of the Pearson Correlation analysis found a significant positive relationship between interaction and motivational strategies (r =.658, p<.001). Therefore, to ensure that online learning can be carried out more effectively in the future, improvements in terms of Internet equipment and networking need to be made so that learning can be implemented better and more effectively. In addition, lecturers and students also need to be prepared to give a firm commitment so that the teaching and learning of the new norm can positively impact both sides.