Development of people with disabilities (PWD)-friendly module for bakery production

S. Azlin Hasim, . and N. J. Mohamad, . and A. Mahmood, . and N. M. Sarbon, . and Z. Mohd Zin, . and Wan Rosli W., . Development of people with disabilities (PWD)-friendly module for bakery production. pp. 30-40. ISSN 2550-2166

People with disabilities (PWDs) are often excluded from the surrounding community due to their physical or mental health deficiencies. This special group needs special care to enable them to have equal opportunities in all aspects. This project aims to develop PWD friendly modules specially designed to train and build PWD skills on basic bakeries products including pizza bread red bean bun sausage bread and paung� bread (plain bun). Considering their disabilities in reading for most of the PWD the modules are more focused on visual presentations rather than instructions. To access the functioning of the modules direct practical experience was conducted in a series of workshops in community-based rehabilitation (CBR). The effectiveness of the modules was evaluated in terms of their feasibility and acceptability including colour scheme language used skills and knowledge enhancement user friendly and attractiveness level. Most of the respondents either strongly agreed or agreed on the components of feasibility and acceptability of the PWD-friendly modules. The modules were said to user friendly helpful and recommended to be used by others. Not only these modules could improve the PWD skills on bakeries products for commercialization but also increased their motivation and self-confidence to get involved with the community.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

People with disabilities (PWDs) are often excluded from the surrounding community due to their physical or mental health deficiencies. This special group needs special care to enable them to have equal opportunities in all aspects. This project aims to develop PWD friendly modules specially designed to train and build PWD skills on basic bakeries products including pizza bread red bean bun sausage bread and paung� bread (plain bun). Considering their disabilities in reading for most of the PWD the modules are more focused on visual presentations rather than instructions. To access the functioning of the modules direct practical experience was conducted in a series of workshops in community-based rehabilitation (CBR). The effectiveness of the modules was evaluated in terms of their feasibility and acceptability including colour scheme language used skills and knowledge enhancement user friendly and attractiveness level. Most of the respondents either strongly agreed or agreed on the components of feasibility and acceptability of the PWD-friendly modules. The modules were said to user friendly helpful and recommended to be used by others. Not only these modules could improve the PWD skills on bakeries products for commercialization but also increased their motivation and self-confidence to get involved with the community.

[error in script]

Item Type:	Article
AGROVOC Term:	Training programmes
AGROVOC Term:	Skill training
AGROVOC Term:	Disabled persons
AGROVOC Term:	Bakery products
AGROVOC Term:	Community participation
AGROVOC Term:	Audiovisual aids
AGROVOC Term:	Colour
AGROVOC Term:	Commercialization
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10796

Actions (login required)

View Item