Determining the Relationship Between Self-directed Learning Readiness and Acceptance of E-learning Among Culinary Students
Abstract
This is a survey study conducted on Culinary Certificate students of Sungai Petani Community College, Kedah. The primary objective of the study is to identify the level of acceptance of E-learning and the level of self-directed learning readiness among culinary students at KKSP. Next, this study aims to identify the relationship between the level of self-directed learning readiness with the level of acceptance of E-learning among culinary students at KKSP. A total of 106 Culinary Certificate students took part in the study where they had filled up a Google Form questionnaire from which data was compiled. Descriptive and inferential analysis was used to analyze the data obtained in this study. The results of this study found that the level of acceptance of E-learning among culinary students at KKSP is at a high level and the level of readiness for self-directed learning among culinary students at KKSP is at a level above moderate. The results of Pearson correlation test showed that there was a significant relationship, but a low correlation between the level of acceptance of E-learning and self-directed learning readiness (r = 0.444) at the significance level of Alpha = 0.01. Overall, the majority of respondents accepted the method of E-learning in college and students also have a moderate level of self-directed learning readiness. Suggestions for further study are recommended to be able to do research based on students' perceptions in other fields and the scope of the study can be enlarged by looking at the effectiveness of E-learning implemented to students and their learning process.
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