Kemajuan negara dan perkembangan bangsa adalah berdasarkan sistem pendidikan yang diamalkan. Pendidikan yang baik dapat melahirkan generasi yang bertanggungjawab dan menghargai kehidupan. Hal ini telah mencetuskan Wawasan Pendidikan Negara yang merupakan inti pati kepada Wawasan 2020. Usaha menyemai nilai murni dan perubahan pendidikan dalam kalangan pelajar kini turut terletak di bahu guru. Sifat kepimpinan yang terdapat pada guru amat penting dalam pembentukan wawasan pendidikan terutama gaya kepimpinan yang digunakan terhadap pelajar. Berdasarkan hala tuju yang telah digariskan, guru perlu menggunakan gaya kepimpinan yang diamalkan secara menyeluruh bagi memastikan segala aktiviti atau strategi yang dirancang mengikut hala tuju tersebut. Peranan seorang guru dalam membentuk wawasan ini juga membantu memberi kefahaman kepada guru dalam segala tindak tanduk yang perlu dilakukannya bagi mencapai Wawasan Pendidikan Negara
Entrepreneurship showed an increase in the popularity of business education, engineering education,
universities and educational institutions. All students who engage in entrepreneurial education has the
potential to develop their entrepreneurial skills and knowledge. However, the majority of
entrepreneurial education program focused on the exploitation of existing opportunities and assume
that these opportunities have been identified. Research on entrepreneurship also shows that efficiency
is often ignored or receive little attention while teaching entrepreneurship. This article was developed
to assist in improving the understanding of the concept of learning which supports entrepreneurship
and the development of entrepreneurial competence.
This study is a survey to identify the formation of leadership skills through teaching practice.
Leadership skills consist of three basic skills of technical skills, interpersonal skills and conceptual
skills. The study also examined the relationship between the formations of leadership skills with the
course of study and identifies the differences in formation of leadership skills during teaching practice
conducted in rural schools and urban schools. The study was conducted through survey method by
using questionnaires. Meanwhile, the population involved were students of Faculty of Education,
UTM. Analysis of the findings of this study is using SPSS 17.0 by descriptive and inferential. The
results of this study show that the formation of leadership skills through teaching practice is high at
85.4%. For inferential statistical results showed there was no significant relationship to formation of
leadership skills with the course of study and there was no significant difference in relationship between the formation of leadership skills through teaching practice conducted in rural schools and
urban schools. In conclusion, all the elements of leadership skills can be formed and developed through
teaching practice and will be improved from time to time. Meanwhile, there was no significant
relationship to the formation of leadership skills through teaching practice with the course of study and
with the different of teaching practice location.
The existence of the gap between the expectation of culinary students and the realities of the job
market has led the students to face the obstacles to entering or continuing their career in the same
industry. As such, entrepreneurship is one of the best approaches in educating culinary students to
prepare for any possible after graduation. However, there are no guidelines for determining and
measuring the entrepreneurial level of culinary students. Therefore, this research aims to identify the
elements of entrepreneurship in culinary. The results of this research is a culinary entrepreneurial
framework. Side of this research is to build a measurement instrument of culinary entrepreneurship
level and to produce culinary entrepreneurship profiles for culinary students. This research uses
qualitative method in the first phase through document analysis and interviews with graduates and
culinary entrepreneurs. At the end of the study, it will acquire a culinary entrepreneurial framework
that is also used to produce an entrepreneurship measurement instrument in the second phase of
research.