THE ACCEPTANCE OF E-LEARNING IN TVET EDUCATION: A CASE STUDY OF CULINARY ARTS STUDENTS

Abstract

The COVID-19 epidemic gives a huge impact on educational sectors across the world. Due to Movement Control Order (MCO), all classes were advised to be executed through e-learning or open and distance learning (ODL) since students and lecturers were physically separated and a face-to-face connection was difficult. It is quite challenging to adopt e-learning for TVET or laboratory courses. Hence, this research aims to investigate the relationship between perceived usefulness, perceived ease of use, perceived self-efficacy, and intention to use an e-learning by using the structural model based on the Technology Acceptance Model (TAM). 140 respondents consisted of students from UiTM Permatang Pauh campus who enrolled in culinary art courses participate in this survey. Pearson correlation was used to measure the relationship between the variables. The results show a significant relationship between all the independent variables which are perceived usefulness, perceived ease of use, perceived self-efficacy with the dependent variable which is an intention to use e-learning. The study's findings would be valuable to the university, particularly to UiTM Hospitality and Tourism faculty and associated department, in terms of improving and maintaining the system, as well as ensuring that it is fully utilized as an educational platform by students and educators