UniSZA IDTeaching and Learning Innovation
Malaysian Traditional Food Culinary Competition as an Authentic Assessment
The Malaysian Traditional Food Culinary Competition is implemented as an authentic assessment for the course Malaysian Traditional Food (FSD36102), taken by students of the Bachelor of Food Technology program. This competition provides a platform for students to apply the knowledge and skills they have learned in class to real-life situations, such as preparing, presenting, and explaining traditional Malaysian dishes. It encourages hands-on learning, cultural appreciation, and the integration of culinary techniques rooted in Malaysia’s diverse heritage.
Through this competition, students are assessed not only on technical skills such as recipe development, preparation methods, and presentation, but also on their ability to work in teams, communicate ideas, and reflect on the cultural significance of food. This approach aligns with authentic assessment principles, which emphasize evaluating students in real-world, practical contexts. By participating in this hands-on activity, students gain a deeper understanding of traditional food practices while developing creativity, critical thinking, and self-confidence. These experiences make them more adaptable and better prepared to meet the demands of the food industry, where practical skills, teamwork, and cultural awareness are highly valued.
Students presented and showcased their products to the judges as part of the evaluation process.
Assessment Form
Food Product Launch Program as an Alternative Assessment
Traditional teaching methods like lectures and exams often make students feel bored and stressed, which reduces their interest in the course. This program encourages active student participation to make learning more enjoyable and meaningful. Practical, hands-on learning is important to help students use what they’ve learned in real situations, especially in developing food products.
The Food Product Launch Program is part of the Food Product Development course (FSI41004), held during Semester I for final-year students in the Bachelor of Food Technology program. In this program, students work in groups to create innovative food products, which are then presented and judged in a competition. This program builds soft skills such as teamwork, communication, and time management. It prepares students not just to find jobs, but also to become entrepreneurs and create job opportunities.
Evaluators from within and outside the university, such as lecturers from the Faculty of Bioresources and Food Industry or other relevant faculties and universities, as well as government agencies like the Malaysian Agricultural Research and Development Institute (MARDI) and the Ministry of Health Malaysia (MOH), were also invited to assess the food products, provide advice, and offer suggestions for improvement to the students.
Product Launch Evaluation Form
Media representatives were also invited to cover the Food Product Launch Program.
Tajuk: Produk Makanan Baharu
Media: Surat Khabar Bernama
Tajuk: Pelajar Unisza Cipta 'Veggie Floss' Tanpa Menggunakan Bahan Tiruan
Media: Surat Khabar Bernama
Tajuk: Penghasilan Produk Makanan Berasaskan Sumber Tempatan
Media: TV1
The prototype products that won in this competition were brought to national and international innovation competitions, such as the Malaysian Institute of Food Technology (MIFT) Innovation Awards and other recognized platforms, to showcase the students’ creativity and potential for commercialisation.
One of the products, named MacroLITY (an energy and electrolyte snack bar), developed from this project, was listed in the R&D Products of Universities in Malaysia publication.
Media: Facebook, R & D Products of Universities in Malaysia
Bakery Day
Bakery Day is one of the activities carried out in each academic session. This project is part of the learning outcomes from the elective course Baking Technology (FSI37403), taken by students of the Bachelor of Food Technology program. Students will come up with their own innovative bakery product recipes and work in groups to develop and produce these products. The bakery items they create are then sold on campus. This activity provides students with real-world exposure, helping them meet the criteria of becoming entrepreneurs who are not only knowledgeable in food processing but also skilled in marketing bakery products.
An example of a recipe developed by a student who has completed the course Baking Technology (FSI37403).
The integration of peeragogy and heutagogy in the learning process plays a vital role in developing well-rounded, independent learners. Through peer assessment, students actively engage with one another, enhancing collaboration and critical thinking. Meanwhile, self-reflection, as emphasized in heutagogy, encourages learners to take ownership of their learning journey, promoting self-awareness, adaptability, and continuous improvement. Together, these approaches foster deeper learning and prepare students for real-world challenges.
Peer assessment form
Self-reflection results showed that students were able to recognize their strengths, reflect on challenges, and plan meaningful improvements in their learning process.
Certificate of the UniSZA 2018 Award for Innovative Thinking and Redesign, under the category of Teaching through Interactive Lecture Transformation. This shows that the teaching approach implemented was recognized for its creativity and effectiveness in enhancing student engagement and learning outcomes.
