SKM-KVS Pre-Pilot Program for Pastry Making: Pastry Production Skills by Special Needs Pupils (Mbk) in Tvet Curriculum Collaboration with Sungai Petani Community College

Abstract

The implementation of Tvet (Technical and Vocational Education and Training) in Malaysia is growing rapidly in Malaysia. Most of the study centers offer a wide range of skills for students who are interested in various courses, including modular-pastry courses. However, for special needs students, a modest functional learning (medium function), and pastry skills are one of the branches that can provide a bright future opportunity for them. Pastry making is seen as the best medium for them to start a step to a higher level of food and beverages. However, not all students, especially disable students who able to fulfill the modules and are facing difficulties to receive training in view of the lack of teaching and learning process in a shorter time .Hence, a pilot study was carried out in a modular program, which is implemented by the school by collaboration with the Sungai Petani Community College. The collaboration Program is planned for three years to meet the accreditation requirements of Malaysian skills certificate for Students ' special needs learning. The overall findings of qualitative study involving four teachers with the pilot program helped not only to figure out the effectiveness of the program but also provide a basic model of skill learning patterns that can be followed by other schools running this MBK program. The stimulus from the instructor, module and facilities contribute to positive learning outcomes as well as to provide the relevant impact to special need students.