UTILIZATION OF TRAINING LABORATORY AND ITS EFFECTIVENESS ON THE PRACTICAL PERFORMANCE OF GRADE 12 TVL - HOME ECONOMICS COOKERY STUDENTS AT BESTLINK COLLEGE OF THE PHILIPPINES

Abstract

Training laboratories play a crucial role in schools, particularly in TVL (Technical-Vocational-Livelihood) courses like Home Economics and Cookery. They provide students with hands-on learning experiences that reinforce theoretical knowledge, bridge skill gaps, and prepare them for industry challenges. These dynamic environments help students develop essential competencies in observation, manipulation, and practical application of culinary skills. This study employed a quantitative research design to assess the effectiveness of training laboratories for Grade 12 TVL-Home Economics Cookery students. The methodology was selected to ensure reliable data collection and analysis, providing essential insights into the impact of training facilities on students' practical performance. The study also aimed to explore potential improvements in laboratory resources and instructional methods. The findings revealed that students were highly satisfied with the tools, equipment, and workstations available in training laboratories. However, inadequate equipment was identified as a significant challenge. Based on these results, the researchers proposed recommendations to help TVL Home Economics instructors optimize teaching facilities and further enhance student learning outcomes. Students expressed high satisfaction with laboratory conditions, particularly in terms of cleanliness, safety measures, and practical workstations. Their positive feedback on acquired skills and knowledge indicates the effectiveness of training laboratories in improving practical performance. However, insufficient equipment remains a critical issue, affecting students’ confidence and efficiency. The study suggests implementing guidelines and instructional strategies to further develop students' culinary skills and address resource limitations.