Improving students’ Entrepreneurial Characteristics through the 6-Step TEFA Learning model (Case Study in the Bakery Industry)

Abstract

The purpose of this research was to determine the increase in students’ entrepreneurship skills after following the 6-step TEFA learning model. A total of 46 students followed the learning model. The data analyzed using descriptive statistical. The results of the study stated that the entrepreneurship skill-set of students increased after following the 6-step learning model, namely receiving orders, analyzing orders, readiness to work on orders, working on orders, quality testing, and submitting orders. Improvement in a number of student^s entrepreneurial characters, namely internal locus of control, need for achievement, take a risks, creativity, social networking, tolerance for ambiguity, critical thinking, and leadership. In addition, students are able to create a plan and market products