Work-integrated learning competencies: A case study in a food engineering practice school program

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Ruayruay E., Kirtikara K., Nopharatana M., Chomsuwan K., Suwannathep S.

ปีที่เผยแพร่ (ค.ศ.): 2020

วารสาร: International Journal of Instruction (1694-609X)

Volume number: 13

Issue number: 2

หน้าแรก: 707

หน้าสุดท้าย: 720

จำนวนหน้า: 14

นอก: 1694-609X

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85082874779&doi=10.29333%2fiji.2020.13248a&partnerID=40&md5=e9daff3fc47fd724261f3999b4d09a94

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

There is increasing pressure on higher education to include work-integrated learning (WiL) in its programs in order to prepare graduates for the workplace. However, there is a lack of detailed competencies required for this type of learning. The purpose of this study was to identify competencies needed for workintegrated learning (WiL). The case study took place in a food engineering practice school program in a Thai university. It involved multiple quantitative and qualitative data-collection techniques over a period of one year including interviews, observation, focus groups and surveys. Participants included alumni, instructors, administrators, graduate students, site directors, managers, a factory CEO, support staff and mentors. Results revealed six core competencies as follows: ethics and integrity; continuous learning skills, problem-solving and research skills, leadership and teamwork skills, communication skills with English language, and knowledge of food engineering. Analysis using Pearson Product Moment Coefficient of Correlation indicated that continuous learning skills, leadership and teamwork skills and problem-solving and research skills emerged as the most important competencies. © 2020 Eskisehir Osmangazi University.

คำสำคัญ

Food engineering