A COMPARATIVE ANALYSIS BETWEEN THE TRADITIONAL AND MODERN COOKING TOOLS AND EQUIPMENT: BASIS FOR PROPOSED IMPROVEMENT PLAN

Abstract

Home Economics teachers need a guide to improve the quality of experiences and enhance the cooking skills of their students in cooking classes. They must assess the students' practical skill levels to provide support in areas where they may be struggling. 

In-Home Economics, having the right tools and equipment is essential for food preparation, as they make cooking faster and simpler. The researchers used a descriptive design to assess the level of proficiency based on the variables in this study. They employed purposive sampling to identify a specific group of individuals who possess knowledge or experience related to the research topic. Additionally, a survey questionnaire was used as the data collection instrument, employing structured survey forms. The researchers carefully analyzed the responses to each item for the purposes of tabulation, analysis, and interpretation. The study's results presented findings that thoroughly discussed the information gathered from the responses of three sections of Grade 12 Senior High School Home Economics (HE) students from Bestlink College of the Philippines, Bulacan Branch. The majority of respondents from these three sections were aged between 16 and 20 years old, with females outnumbering males, particularly in section HE12 A. Overall, Grade 12 HE students demonstrated a positive perception of both traditional and modern cooking tools and equipment. The overall weighted mean across all categories reflects a consistent positive attitude among students in all three groups, with only minimal variation. This indicates a generally favorable attitude toward the use of cooking tools and equipment in the Grade 12 Cookery curriculum, which contributes to a comprehensive culinary education and skill development. In the summary of findings, the researchers analyze and discuss the results presented in Chapter 3. The study concluded that there is no significant difference in the assessments provided by the three groups of respondents. Recommendations were made to specific individuals related to this study. An improvement plan was proposed for the teachers of the Grade 12 Home Economics (HE) Senior High School Department to enhance the cooking skills of Grade 12 HE students. This plan suggests incorporating both traditional and modern cooking tools and equipment into their learning experience.