Level of Mastery in Cookery Skills among Grade 10 Students at Puro National High School: Basis for Instructional Enhancement
DOI:
https://doi.org/10.65339/ijsis.V1.I3.138Keywords:
Cookery Skills, Demographic Profile, Food Safety, Grade 10 Students, Mastery, Plating, Preparation, Sanitation, Technical-Vocational EducationAbstract
This study assessed the mastery of cookery skills among Grade 10 students of Puro National High School in terms of preparation, cooking, plating, and sanitation, identified the challenges they encountered, and determined whether mastery differed according to demographic characteristics. The study was anchored on Bloom's Taxonomy of Educational Objectives, Thorndike's principles of learning through exercise and practice, and Kolb's Experiential Learning Theory, with an Input-Process-Output approach as its conceptual framework. A descriptive-quantitative research design was employed involving 30 Grade 10 cookery students selected through convenience sampling. Data were collected using a researcher-made and validated questionnaire and analyzed using frequency, percentage, weighted mean, and one-way Analysis of Variance. Findings showed strong mastery in preparation and sanitation, while cooking and plating demonstrated satisfactory mastery. Sanitation emerged as the strongest area, particularly in handwashing, cleanliness, equipment sanitation, storage, and personal safety. Students encountered challenges in decorating finished products, time management, independent task performance, time and temperature control, cooking methods, measurement, and food presentation. No statistically significant difference in cookery mastery was found across the demographic groups examined. The study recommends additional workshops, demonstrations, hands-on activities, timed exercises, and individual tasks to strengthen identified areas while sustaining sanitation and hygiene practices. The study supports SDG 4 - Quality Education, SDG 3 - Good Health and Well-Being, and SDG 8 - Decent Work and Economic Growth through practical skills development, food safety, and preparation for future employment and livelihood opportunities. Its sustainability impact lies in promoting responsive TLE instruction, effective use of learning resources, sustained food safety practices, and practical competencies applicable to education, employment, entrepreneurship, and community life.
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