Counseling guidance services need to be applied at all levels of education because the process of learning and learning experience at the level of early education and primary school will influence future behavior at the junior high school, high school and college level. Therefore, based on the results of the pre-research obtained and supported by the opinions of experts, there is a need to develop models of guidance and counseling services for elementary school students with bibliotherapy techniques to improve prosocial behavior. This type of research is research and development based on the principles and steps of Borg & Gall. The results of this study were: (a) 1) The level of prosocial behavior of students in SD Negeri 1 Ciporang globally before being treated was in the medium category, after being given treatment in the high category. (b) Produced a model of counseling services for elementary school students with bibliotherapy techniques to improve students’ prosocial behavior consisting of 7 components, namely 1) Rational, 2) Vision and mission, 3) Objectives, 4) Contents of Services BK elementary school students with bibliotherapy techniques, 5) System Support, 6) BK Service Procedure for elementary students with bibliotherapy techniques, 7) Evaluation and Follow-up. (c) BK Service Model Elementary students with bibliotherapy techniques are effective in improving the prosocial behavior of students of Ciporang Primary School

Abstract-This survey study was conducted to identify the effectiveness of "Beverages Lab -Mock Barista Room" for Hotel Operation Modul as a teaching and learning innovation towards students learning method at Sungai Petani Community College. The module includes the methods of preparing all kinds of hot and cold beverages for Food and Beverages subject. This innovative teaching and learning approach reveals the real high skills work experience in preparing and serving beverages and coffee. This quantitative study involved the students of Hotel Operation, Sungai Petani Community College as respondents. The data was then analysed using SPSS software Version 21. The descriptive analysis report shows that respondents agreed with the functions of "Mock Barista Room" inproviding a condusive learning experience for them, in which the arrangement and the interior design of the room are aligned with the industrial needs. The findings of the research also reveal that the room is able to enhance students' knowledge, skills and self-confidence.Index Terms-Community college, competency, food and beverage.

The purpose of this research being conducted was to find out about the effectiveness of learning through series of competition which are perceived as being able to empower student's skills aside from receiving input through lessons in the classroom as well as practical in workshops. Exposure through competition is one of the measures that are perceived as effective on certain students who possesses high hands-on skills. This quantitative research involved 19 respondents who made it to the last stage of the national competition whereby these students represents their respective educational institution in hopes of becoming the 2013 champion. The data from the respondent's response was analyzed using the SPSS software in order to answer the research questions. The research findings showed that the knowledge input surpasses that of knowledge input in the classroom and fulfill the demands of the industry. Training approach that involves trainer from the industry from particular organization had overpowered the learning curriculum of the college also boosted up student's confidence level. The research findings may be brought forward to the management department to be looked into in order for them to support the development of a better teaching and learning for the students.  Index Terms-malaysia skills competition, blooms' taxonomy, teaching and learning, skills B. Food Services and Culinary Arts Food Services course is a course offered by the Department of Hotel Operations in Sungai Petani Community College which encompasses of four learning domain. The domains consist of namely; Introduction to the Food and Beverage Department, Beverage Serving, Banquet Services and Restaurant Services [2]. For the first domain of learning which is Introduction to the 69

This study examines the impact of learning sales and marketing module on Modular Student's skill and knowledge in Sungai Petani Community College. Using qualitative approach through interview, some useful insights were obtained. The introduction of sales and marketing module constitutes to a promising outcomes. The module is gradually empowering students' knowledge and skills after three months part taking the module which enables them to implement the right technique of handling customer service, customer complaint, room and catering sales activities as well as implementing marketing communication. This positive indication although at an early stage has given implications for students, lecturers, parents, hospitality industry in general. 