THE EFFECTIVENESS OF WORK IMMERSION PROGRAM IN IMPROVING THE CULINARY SKILLS OF GRADE 12 HOME ECONOMICS STUDENTS AT IMMACULADA CONCEPCION COLLEGE

Abstract

The study focuses on assessing how work immersion enhances the culinary skills of students, which is valuable for both academic and career readiness. If you need help with structuring your methodology or analyzing your findings. The study focused on the Grade 12 home economics strand at Immaculada Concepcion College. To determine the sample size, the researchers applied Slovin’s formula, resulting in a desired sample of 140 students. They used cluster sampling to conduct a survey questionnaire, selecting 140 students from four out of six home economics sections in Grade 12, which comprised a total of 216 students. 

The researchers employed a quantitative research design to collect data for their findings. An online survey was used to gather responses from the participants. For the statistical analysis of the data, the researchers utilized various methods, including the t-test, Likert scale, weighted mean, Pearson correlation coefficient (r), and the t-test for Pearson r. The findings suggest that the work immersion program had a positive impact on the culinary skills of the students. You might want to further analyze which specific skills showed the most improvement (e.g., food preparation, cooking techniques, plating, time management) and whether external factors (such as mentorship, hands-on experience, or work environment) contributed to these improvements. The recommendation promotes a well-rounded learning experience by allowing students to gain hands-on exposure to various culinary tasks. Rotating workstations can help students develop versatility, adaptability, and a broader skill set, making them more prepared for real-world culinary environments.