ISSN: 2222-6990
Open access
Selection of field of study is an important matter for every student when furthering their studies in higher education. Each individual has different interests. In determining the success of one's life, the selection of the right course is important, especially in determining a career upon graduation and entering the industry. Individual talent and abilities towards courses offered by higher education institutions are also important to ensure that every individual who chooses a field of study at the Higher Education level achieves excellence in studies. This is a qualitative study that employs a semi-structured interview tool. The goal of this research was to identify the factors that influence students' decisions to enroll in the Certificate in Food Processing and Quality Control Certificate program at Sik Community College. The research was carried out at Sik Community College, Ministry of Higher Education Malaysia. Five informants were chosen at random for the interview session based on sampling. Based on the results of interviews with informants, the study's findings were recorded and reviewed. According to the study's findings, the factor of continuing their studies to a higher level is the main factor for students to choose to take this course, along with job opportunities and family influence factors that also play a role in course selection. As a result, some suggestions for improvement have been made in order to increase student enrollment and the institution may also define student interest to implement promotion for intake to College's Certificate in Food Processing and Quality Control program.
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In-Text Citation: (Noor et al., 2022)
To Cite this Article: Noor, M. A. F. B. M., Zakaria, M. Z. B. M., & Kamarudin, M. A. B. M. (2022). Factors Influencing Students’ Selection to the Certificate In Food Processing and Quality Control Program at Sik Community College, Ministry Of Higher Education (MOHE), Malaysia. International Journal of Academic Research in Business and Social Sciences, 12(5), 675–684.
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