AVAILABILITY AND CONDITION OF KITCHEN TOOLS AND EQUIPMENT IN BESTLINK COLLEGE OF THE PHILIPPINES ON STUDENT COMPETENCY: AN ASSESSMENT

Abstract

This research is highly pertinent in the current context, as it tackles the increasing challenges and frustrations students encounter due to the limited availability and inadequate quality of kitchen tools and equipment in culinary laboratories. This study employed a descriptive quantitative research design using a structured questionnaire consisting of 26 items divided into two sections. The first section aimed to assess students’ familiarity with and alignment to the available kitchen tools and equipment, while the second section focused on identifying the challenges encountered by students in utilizing these resources. A total of fifty respondents completed the researcher-designed questionnaire, providing data essential for the study’s analysis. The researchers discovered that students who utilized the appropriate kitchen tools for meal preparation achieved the highest mean score of 3.80, indicating greater efficiency. The primary challenge reported by students was the limited availability of kitchen tools and equipment, cited by 40 respondents. This was followed closely by the insufficient workspace during kitchen laboratory activities, reported by 37 students. Additionally, a smaller proportion of respondents (2) identified limited time allocation during kitchen sessions as a significant obstacle. The findings emphasize the vital importance of the availability and quality of kitchen tools and equipment in enhancing students’ performance during kitchen laboratory activities. Addressing students’ concerns by providing sufficient and properly maintained kitchen resources fosters greater confidence and competence, ultimately contributing to more effective and successful culinary learning experiences.