Vol. 1 No. 2 (2024)

View 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).

DOI: https://doi.org/10.21831/jcte.v1i2
Published: 2024-12-30

Full Issue

Articles