Employing ANDI Learning Model in Culinary Arts Course: How Does It Contribute to Emulation Ability and Studentsr Creativity?

Abstract

This study aims to investigate the contribution of ANDI learning model to emulation ability and its impact to students' creativity in culinary arts course. It involved 131 students majoring in culinary taken randomly from four state and private universities in different cities in Indonesia. The data were analyzed through Structural Equation Modelling (SEM) PLS. The result of the study showed that: (1) ANDI learning model contributed 32.6% to emulation ability, (2) ANDI learning model contributed 19.3% to students' creativity, (3) emulation ability contributeds 20,4,3% to student's creativity, (4) simultaneously, ANDI learning model and emulation contributed 39.7% to creativity in culinary arts course. As the conclusion, ANDI learning model contributed to emulation and eventually affected the student's creativity in culinary arts course.