Exploring students' knowledge and interest in food styling and photography within culinary arts programs at vocational colleges

Abstract

This study examines the knowledge and interest of Diploma Vocational Malaysia semester 4 Culinary Arts students in food styling and photography to support educators in refining teaching strategies and curriculum design. Conducted among 434 students across Peninsular Malaysia, a sample size of 205 was determined using the Krejcie and Morgan table. Data were gathered through a structured questionnaire assessing students’ opinions, knowledge, skills, and attitudes. Using the ASSURE model, which integrates media and technology into learning, the study focused on effective instructional design through learner analysis, objective setting, and evaluation. Analysis via SPSS version 27 revealed a high level of subject implementation, with a mean score of 3.9155 and a standard deviation of 0.34094, indicating students’ recognition of the subject's importance for future careers. The findings highlight that mastering food styling and photography can enhance students’ employability, providing an advantage in the food and beverage as well as creative industries. These skills address job market challenges, boosting the marketability of vocational graduates. The study also suggests its applicability to public universities and private institutions, offering a basis for broader evaluations of student interest and knowledge. Expanding this research could further improve curriculum design and graduate employability across educational sectors.