Proceedings of the International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)

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

Authors
Andi Hudiah, Marji Marji, Eddi Sutadji, Titi Kiranawati
Corresponding Author
Andi Hudiah
Available Online July 2018.
DOI
https://doi.org/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.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

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  - International Conference on Indonesian Technical Vocational Education and Association (APTEKINDO 2018)
PB  - Atlantis Press
UR  - https://doi.org/10.2991/aptekindo-18.2018.12
DO  - https://doi.org/10.2991/aptekindo-18.2018.12
ID  - Hudiah2018/07
ER  -