INNOVATIVE TRAINING CURRICULUM OF HALAL FOOD INNOVATION DEVELOPMENT AND COMMERCIALIZATION FOR POTENTIAL ENTREPRENEURS
Centre for Modern Languages & Science Humanity
Universiti Malaysia Pahang
26660 Pekan, Pahang, MALAYSIA
Faculty of Business, Economics and Accountancy
University Malaysia Sabah
88400 Kota Kinabalu, Sabah, MALAYSIA
Small Medium Enterprises (SMEs) play an important role in the country’s economic development. The commitment of the Malaysian Government in strengthening SMEs is in line with the implementation of Malaysia Industrial Master Plan 2 (IMP2 from 2000-2005) which later continues with IMP3 from 2006-2020 in supporting to make Malaysia become an industrial nation. In relation to that, Malaysia has more than 75 agencies that have helped food SMEs entrepreneurs through technology and innovation training, human capital, financial, marketing and infrastructure development. However, up to the year 2014, the total number of big scale firms in food production was only 2.7%. Johor is the third highest state after Selangor and Wilayah Persekutuan in Malaysia to produce SMEs. However, the involvement of SMEs in Bumiputera is still low. Only 25% out of 68.874% of the registered SMEs in Johor are owned by Bumiputera. A preliminary study has been conducted to identify the perception of participants towards training given by some of those agencies and in what sense improvement can be made. The result of the preliminary study revealed that the training attended had no curriculum structure and the components of the training was not synchronized between one and another, nor was it in a conducive place for hands-on based training. Furthermore, the trainers were often inexpert and they failed to apply a trainee centred teaching strategy. In addition, there was no evaluation process to assess participants’ understanding of the lesson content of the training and no follow up supervision after the training. Thus, an innovative holistic curriculum for the potential of SME entrepreneurs applying the Tyler (1949) curriculum development model has been constructed. The training curriculum focuses on food innovation development and commercialization. It consists of the components of Business Management, Marketing, Accounting, Intellectual Property, Food Packaging, Innovation in Food Production, Technology in Food Production, Halal Food, Food Waste Management, Business Registration, Coaching and Business Supervision. The content reliability of the training curriculum has been verified by 15 experts in the field of curriculum development, business management, accountancy, marketing, leadership, halal food and food innovation product development from various training centres and higher learning institutions. 30 potential entrepreneurs from a community in Kluang Johor participated in this research. Findings of the study collected by an in-depth interview showed that the innovative training curriculum has high relevancy in terms of learning outcomes, teaching strategy and evaluation to assess participants’ understanding of the lesson content of the training. Survey results also indicated the high relevancy of the lesson content of the training components. A similar training curriculum was replicated for a different social community and research location, which at the moment is at the fieldwork stage and has to be completed before it can be proposed to training agencies throughout Malaysia.