Employing ANDI Learning Model in Culinary Arts Course: How Does It Contribute to Emulation Ability and Students’ Creativity?

DOI

10.2991/aptekindo-18.2018.12How to use a DOI?

Keywords

ANDI learing model; emulation; creativity; culinary arts

Abstract

This study aims to investigate the contribution of ANDI learning model to emulation ability and its impact to students’ creativity in culinary arts course. It involved 131 students majoring in culinary taken randomly from four state and private universities in different cities in Indonesia. The data were analyzed through Structural Equation Modelling (SEM) PLS. The result of the study showed that: (1) ANDI learning model contributed 32.6% to emulation ability, (2) ANDI learning model contributed 19.3% to students’ creativity, (3) emulation ability contributeds 20,4,3% to student’s creativity, (4) simultaneously, ANDI learning model and emulation contributed 39.7% to creativity in culinary arts course. As the conclusion, ANDI learning model contributed to emulation and eventually affected the student’s creativity in culinary arts course.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Andi Hudiah
AU  - Marji Marji
AU  - Eddi Sutadji
AU  - Titi Kiranawati
PY  - 2018/07
DA  - 2018/07
TI  - Employing ANDI Learning Model in Culinary Arts Course: How Does It Contribute to Emulation Ability and Students’ Creativity?
BT  - Proceedings of the International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)
PB  - Atlantis Press
SP  - 53
EP  - 57
SN  - 2352-5398
UR  - https://doi.org/10.2991/aptekindo-18.2018.12
DO  - 10.2991/aptekindo-18.2018.12
ID  - Hudiah2018/07
ER  -