Archives

  • Vol. 1 No. 2 (2024)

    We are delighted to present Volume 1, Number 2 (2024) of the Journal of Culinary Technology and Education, which features ten original research articles contributed by authors from Indonesia and Malaysia. This issue highlights a diverse range of topics that reflect current developments in vocational culinary education, including studies on consumer decision-making in halal product purchases, students’ engagement in food styling and photography, innovations in low-calorie pastry education, and the sensory and economic potential of red bean flour. Several articles explore digital integration in culinary teaching, such as TikTok-based instructional media and flipbook-assisted cooperative learning methods, while others examine correlations between food knowledge, attitudes, and consumption patterns. The issue also discusses strategic curriculum implementation and community-based marketing practices, reinforcing the journal’s mission to bridge academic insight with real-world culinary challenges. We extend our sincere appreciation to all authors, reviewers, and contributors, and we invite readers to engage with these thought-provoking articles that advance the field of culinary technology and education.

    All articles in this issue (10 original research articles) were authored/co-author by 20 authors from 3 affiliations and 2 countries (Indonesia and Malaysia).

  • Vol. 1 No. 1 (2024)

    We are pleased to announce the inaugural issue of the Journal of Culinary Technology and Education, featuring a diverse collection of ten articles. This volume includes significant discussions on essential issues in vocational education within the culinary field and family resilience. This inaugural issue sets the foundation for future volumes, aiming to provide valuable insights and knowledge to academics, practitioners, and students in the culinary and educational fields. We invite you to delve into these articles and join us in exploring the ever-evolving landscape of culinary technology and education.

    All articles in this issue (10 original research articles) were authored/co-author by 18 authors from 2 affiliations and 1 country (Indonesia).

    Editor-in-Chief
    Journal of Culinary Technology and Education

  • Articles in Press
    Vol. 2 No. 1 (2025)

    We are proud to present Volume 2, Number 1 (2025) of the Journal of Culinary Technology and Education (JCTE), which features ten articles that reflect current innovations and empirical research in vocational culinary education. This edition showcases diverse topics ranging from the implementation of cooperative learning models—such as Picture and Picture and Team Game Tournament methods—to the development of digital learning media like tutorial videos and digital pocket books. These pedagogical innovations are aimed at improving student engagement and learning outcomes, particularly in practical subjects such as food service and animal product processing.

    Other featured studies address broader educational and societal issues, including nutritional habits and dietary patterns among vocational students, student perceptions of street food safety, and entrepreneurship training in Islamic boarding schools. The issue also includes research evaluating the effectiveness of culinary training centers, offering insights for policy development and vocational program enhancement. Together, these contributions highlight JCTE's ongoing commitment to advancing culinary education through relevant, evidence-based scholarship. We thank all contributors and hope this volume serves as a valuable resource for researchers, educators, and practitioners alike.

    All articles in this issue (10 original research articles) were authored/co-author by 22 authors from 2 affiliations and 1 country (Indonesia).