This observational study empirically investigates Banqueting students of the National Modular Certificates in Sungai Petani Community College. The purpose of this study is to assess the student's competency in their practical class. The several entry level of this class had aroused some problems due to the fact that the class has been established as an advance level of cooking knowledge. The hands on approach in the practical class made it quite difficult for the students who are lag behind to achieve their knowledge and skill because of the limited or non-existance of the fundamental basics of cooking such as the basic knowledge of western and eastern cuisine. The methodology of this study involves lecturer's observation and student's examination scores. Four classes were involved as sampling within one year time-frame. This research had revealed significant gaps for us to look into on a deeper level such as in terms of the student's knowledge, intellectual, skill and their confident level. The findings of this research will benefit the curricular and the curriculum developer that they could use in improving the enrollment levels of the Module classes by classifying the classes into different levels of Basic, Intermediate, Advance, and Pre requisite class.  Index Terms-sijil modular kebangsaan, bloom taxonomy, teaching and learning, skill

A country's economic development is driven by the management of its human resources. And the continuity of human resources is backed by the choices of careers available in local industries. This study focuses on examining the career choice in the tourism industry among Pekan Community College students. The aim is to identify the factor influencing students’ career choices in the tourism industry by measuring the intention to work in the tourism industry. The research method used in this study is quantitative with simple random sampling for 200 targeted respondents from Pekan Community College students. The data obtained from the survey were analysed using Statistical Package for the Social Sciences (SPSS) version 23. The result obtained showed that the study is expected to provide a clear explanation of the factors that cause the occurrence of manpower shortage in the tourism industry. Career knowledge and adaptability has influenced the students’ career choice. These two factors need to be provided to students to further strengthen their confidence in making career choices later.

This conceptual paper was developed to illustrate the planning and implementation of the Industry on Campus (IOC) at Sungai Petani Community College. In general, the IOC was designed based on the basic concepts developed by the Department of Education Polytechnic and Community College, Ministry of Higher Education Malaysia. The IOC's implementation at the Sungai Petani Community College was implemented through the one of the SPCC Niche Area, which is Laundry service in the cluster of Hotel Operation. The IOC in Sungai Petani Community College involves collaboration with the industries; D’Kota Resources and MD Chan Enterprise is a form of strategic collaboration to develop high-skilled human resources from the institution to the industries. All the efforts and commitments in regards to the IOC approach at Smart Bubble Laundry have been reported in this paper as a pilot project documentation for the new education concept for TVET education. It is hoped that companies' and institutions' continuous efforts will contribute to high marketability workers, the national economy, and the community's social life.

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.