About this paper

Appears in:
Pages: 1558-1564
Publication year: 2016
ISBN: 978-84-608-5617-7
ISSN: 2340-1079
doi: 10.21125/inted.2016.1335

Conference name: 10th International Technology, Education and Development Conference
Dates: 7-9 March, 2016
Location: Valencia, Spain

FOOD PRODUCTION AND TRAINING CENTRE: AN ENTREPRENEURIAL APPROACH FOR EDUCATION SYSTEM IN FOOD SCIENCE

A robust entrepreneurial culture will maximize individual and social success on a local, national, and global scale. The entrepreneurial culture will affects the attitude that individuals have towards entrepreneurship, the likelihood of choosing entrepreneurship as a career, the ambition to succeed, to start again after a failure, or to set up a business. Therefore, entrepreneurship education has a key role to provide students the knowledge, tools, and attitudes that are required to identify opportunities and bring them to life. It helps students to gain insights understanding the user, working in and managing teams, communicating effectively, thinking critically, understanding business basics, and solving open-ended problems. The entrepreneurial process has been embraced as a key element of the individual’s future success and global leadership. A mixture of approaches to entrepreneurship education is necessary to deliver the experiences and knowledge that lead to innovative and entrepreneurial graduates. To that end, our department has developed Food Production and Training Centre (FPTC) as income generating unit to provide, support and facilitate the students to become effective entrepreneurs. Students have opportunity to get involved in FPTC’s activities such as planning, production, training, training and community services. Four divisions have been developed in order to achieve the mission of FPTC as a unit business i.e. division of production, division of education, division of training and division of collaboration. We found that the students who involve in FPTC are able to accelerate their capability in organizing the time. Moreover, it can develop their sense of initiative and a sort of entrepreneurial attitude. To enhance the sense of entrepreneurship of students, another strategy was utilized by exploring project-based learning (PBL) in education process. Students prepared final projects individual or groups, based on the interests of participants. Based on the assessment, we found that PBL are able to facilitate knowledge and skill development in the areas of leadership, motivation, innovation, communication skills, teamwork and writing business plans, and developing knowledge and skills in ways that encourage entrepreneurial behavior.
@InProceedings{KRISNAWARDANI2016FOO,
author = {Krisna Wardani, A. and Mahatmanto, T. and Purwantiningrum, I. and Fibrianto, K. and Dita Wijayanti, S.},
title = {FOOD PRODUCTION AND TRAINING CENTRE: AN ENTREPRENEURIAL APPROACH FOR EDUCATION SYSTEM IN FOOD SCIENCE},
series = {10th International Technology, Education and Development Conference},
booktitle = {INTED2016 Proceedings},
isbn = {978-84-608-5617-7},
issn = {2340-1079},
doi = {10.21125/inted.2016.1335},
url = {http://dx.doi.org/10.21125/inted.2016.1335},
publisher = {IATED},
location = {Valencia, Spain},
month = {7-9 March, 2016},
year = {2016},
pages = {1558-1564}}
TY - CONF
AU - A. Krisna Wardani AU - T. Mahatmanto AU - I. Purwantiningrum AU - K. Fibrianto AU - S. Dita Wijayanti
TI - FOOD PRODUCTION AND TRAINING CENTRE: AN ENTREPRENEURIAL APPROACH FOR EDUCATION SYSTEM IN FOOD SCIENCE
SN - 978-84-608-5617-7/2340-1079
DO - 10.21125/inted.2016.1335
PY - 2016
Y1 - 7-9 March, 2016
CI - Valencia, Spain
JO - 10th International Technology, Education and Development Conference
JA - INTED2016 Proceedings
SP - 1558
EP - 1564
ER -
A. Krisna Wardani, T. Mahatmanto, I. Purwantiningrum, K. Fibrianto, S. Dita Wijayanti (2016) FOOD PRODUCTION AND TRAINING CENTRE: AN ENTREPRENEURIAL APPROACH FOR EDUCATION SYSTEM IN FOOD SCIENCE, INTED2016 Proceedings, pp. 1558-1564.
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