An Interactive Digital Module for Vocational Bakery Education: Integrating VARK Learning Styles in Angel Food and Chiffon Cake Preparation

Abstract

In vocational bakery and pastry education, learning the preparation of Angel Food and Chiffon Cake poses considerable problems due to the high sensitivity of the procedures required, especially with egg white foam stability and the folding process. Traditional teacher-centred demonstrations frequently prove inadequate, as students find it challenging to perceive nuanced texture variations and lack adaptable learning materials for autonomous review. This project intends to create an interactive digital module utilizing the Visual, Aural, Read/Write, and Kinesthetic (VARK) learning paradigm, following the ASSURE instructional design framework to overcome existing restrictions. A Design and Development Research (DDR) methodology was utilized, with the module created using Canva. The module's functionality was appraised by five specialists, and its usability was reviewed by 30 Diploma Vokasional Malaysia (DVM) students. The findings indicated a strong consensus among experts over the module's functionality. Student usability findings demonstrated favourable acceptability across all VARK components, with the Read/Write element attaining the highest mean score (M = 3.65), succeeded by Visual (M = 3.61), Kinesthetic (M = 3.58), and Aural (M = 3.53). Furthermore, the efficacy of the module was corroborated by comprehension test outcomes, with 80% of students achieving scores of 70% or above. The findings indicate that the created interactive digital module successfully facilitates self-directed learning and improves students' technical comprehension in TVET culinary education.