The Use of Audio-Visual Aids in Improving the Mastery of Students' Skills in Producing Umai Products

Abstract

This study was conducted to examine the effectiveness of the use of
audio-visual aids in improving students' mastery of skills in producing
Umai products. Researchers found that students had trouble producing
standard textures, appearances, sizes, and presentations of Umai
products. A total of five Culinary Certificate students in Semester 1
Session 2 2021/2022 were selected as respondents for this study. A
preliminary survey was conducted to identify students' problems by
conducting structured observations and analyzing the results of the
Sarawak Traditional Cooking Practical Training. To strengthen the
existence of problems, the group of respondents have undergone a
discussion session with the course lecturers to identify the weaknesses of students. Next, respondents will attend a video viewing session that has been produced by the researcher. Through the session, respondents will be asked to answer a questionnaire and comment on the video before undergoing the Sarawak Traditional Cooking Practical Test. The results of the Practical Test showed that there was an increase in students' mastery of skills in producing Umai products using audio-visual aids (video).