Practical Competency Assessment in Food Microbiology

Abstract

Food microbiology is one of the requisite courses for Bachelor of Food Science students. Students are expected to be able to explain theories and practicals of food microbiology. Assessment of a practical test in the food microbiology course was designed to ensure that students are competent in performing basic food microbiological techniques including using a compound microscope and performing aseptic techniques. Once the tasks or questions for the practical test were generated, a rubric was designed to assess student performance for each task. Students’ practical competency for each task was assessed by the lecturer or assistants through observation at a designated station. Students were assessed for the following practical competencies: ability to identify the bacteria by using a compound light microscope; ability to perform the correct streaking technique; ability to perform the correct technique of subculturing. It was found that 97% of the students were competent as they scored higher than 50% of the total marks. Implementation of this performance-based assessment seemed to encourage the students to give better attention regarding the hands-on competencies required during each practical class, compared to the previous students whereby there was no practical test conducted, and the assessment was only based on conventional laboratory reports and written tests. The assessment approach is considered to be authentic since it mirrors the real situation related to the students’ future career as a food microbiologist or in any related field.