The Impact of Lack Equipment inside the Cookery Laboratory of IMSHS in

promoting Mastery and Skills Training of TVL Home Economics Students​

Bulan, Clint Lawrence M.​

Alapide, Ray Ber C.​

Coral, Andrew B.​

Daylucan, Raffael V.​

Bontia, Irish Mae G.​

Delos Santos, Gianne M.​

Justo, Jesse Faye R.​

Mabanglo, Jenilyn A.​

Ruña, Chelsea M.​

Seva, Jezy Mae A.​

Grade 12 - H.E B (Daza)​

Mrs. Maribel D. Tabdol​

March, 2025​

​
 Chapter I

The Problem and Its Background

Introduction

​ ​

​ The Technical-Vocational-Livelihood (TVL) strand in high schools is designed to equip

students with the skills and competencies necessary for immediate employment, further

education, or entrepreneurship in various industries. Within this strand, the Home Economics

(HE) concentration, particularly the cookery curriculum, plays a critical role in preparing

students for professions in the culinary arts. This curriculum emphasizes both theoretical

knowledge and practical skills, with hands-on training being essential for developing proficiency

in cooking techniques.

Students taking the Technical-Vocational-Livelihood (TVL) Home Economics (HE)

strand of Ismael Mathay Senior Highschool who lack equipment may experience a variety of

problems. It may restrict the number of hands-on culinary lessons that may be taught in schools,

depriving students of practical experience in food-based education. The effectiveness of the

cookery program heavily depends on the availability of adequate resources, particularly cooking

tools and equipment. These materials are crucial for students to fully engage in practical

exercises, practice techniques, and build the confidence needed to succeed in a professional

kitchen setting. Without proper access to essential kitchen tools, students anay struggle to meet

competency standards and gain the necessary experience required for future employment or

entrepreneurship in the culinary industry.

 The absence of adequate equipment can also impact students' motivation, engagement.

and overall learning experience. Inadequate resources not only limit practical training

opportunities but may also lead to frustration and disinterest among students. Addressing these

issues is essential for improving the quality of the cookery curriculum and ensuring that students

arc well-prepared for their careers.​

Statement of the Problem

​ This research aims to examine how the availability of cooking equipment affects the

effectiveness of the cookery program in promoting skill development and competency among

students in the TVL HE strand.

Specifically, it will seek answer the following questions:​

1. What specific cooking skills are students struggling with due to the lack of equipment?​

2. What could be the effect of the lack of equipment of H.E students on their cooking training?​

3. What measures can be implemented to address the issue of insufficient equipment in H.E

classrooms to improve their cooking skills and learning outcomes?​

4. How does the absence of kitchen equipment affect the ability of students to explore and master

a diverse range of cooking methods and cuisines?​

Theoretical Framework

​ The study is grounded on two theories: functional context theory by Thomas Sticht

(1975) and the stimulus response learning theory by Edward Thorndike() Functional

contexttheory suggests that the learning of new information is facilitated by making it possible

for the learner to relate it to knowledge already possessed and transform old knowledge into new

knowledge. By using materials that the learner will use after training, transfer of learning from

the classroom to the "real world" will be enhanced. Functional Context theory is based on four

principles. First, the instructions must reach the goals of the lesson and help the student to use

his/her prior information. Second, the educators have to use tools and materials that match what

the students are learning. Third, educators can improve literacy by: good content knowledge,

information processing skills, or design of the learning tools Finally, new assessment of learning

that requires context measurement. The stimulus response learning theory gives support to the

importance of successful practice. Therefore, TVETs institutions must provide an environment of

learning that is more similar to the industrial environment so that the skills acquired by students

will be relevant to skills required by industries. TVET teachers should use teaching method and

tools that will enhance skills acquisition by students so that they can function well in the work

environment.​

Social Cognitive Theory (Paaola Gordillo and Melissa Pflugh Prescott, 2023) Increased

cooking skill development may reduce the risk of disease and promote healthy cating behaviorm

in the home. The social cognitive theory (SCT) is one of the most common theories used in

cooking and food skill interventions.

 It emphasizes that vocational education would be efficient if the learner training

environment replicates the setting where the learner must work (Edem et al., 2022:

Eniola-Arigbe. Arigbe & Adewale, 2022)

Conceptual Framework

​ This study will explore the impact of the lack of equipment in the cookery lab on the

overall learning experience of the students. It will consider factors such as the students’ ability to

perform hands-on tasks, skill development, engagement in practical lessons, and their overall

competency in culinary-related activities.​

INPUT PROCESS OUTPUT

Insufficient and outdated Assessment of the Enhanced awareness of

cookery lab equipment (e.g., availability, condition, and needs; better decision-making
tools, appliances, utensils) functionality of equipment; on resource allocation;
which limits students' access management and procurement improved teaching and
to essential materials. planning by the school. learning conditions once
addressed.

Hypothesis​

Null (Ho)

The lack of equipment inside the cookery laboratory of IMSHS has no significant impact

on promoting mastery and skills training of TVL HE students.​

Alternative Hypothesis (Ha)

The lack of equipment inside the cookery laboratory of IMSHS has a significant impact

on promoting mastery and skills training of TVL HE students.

Purpose of the Study

​ The purpose of this study is to investigate the impact of the lack of equipment in the

cookery laboratory of IMSHS on the promotion of mastery and skills training among TVL Home

Economics (HE) students. Specifically, this research aims to understand how the insufficiency or

absence of essential tools and facilities affects the students' hands-on learning experiences,

competency development, and overall preparedness for future employment or entrepreneurship

in the culinary field. The study seeks to provide insights that can guide school administrators in

addressing the gaps in laboratory resources to enhance the quality of technical-vocational

education and training at IMSHS.​

Assess the Current State of Equipment: ​

​ Evaluate the availability and condition of equipment within the cookery laboratory at

IMSHS, identifying any critical gaps that may hinder effective teaching and learning.

Analyze the Impact on Skill Mastery: ​

​ Explore how the lack of equipment influences students’ ability to master cooking

techniques and culinary skills necessary for their vocational development.

Examine Learning Outcomes:

Investigate how deficiencies in equipment affect student performance, confidence, and

satisfaction in practical cookery sessions, as well as their readiness for future careers in the food

service industry.

Gather Student Perspectives:​

​ Collect qualitative and quantitative data on students’ experiences and perceptions

regarding how the availability of equipment (or lack thereof) affects their skills training and

educational outcomes.

Provide Recommendations: ​

​ Offer insights and constructive recommendations for improving the cookery laboratory's

resources, enhancing educational quality, and ensuring that students acquire the competencies

necessary for success in their chosen fields.

Significance of the Study

​ This research examines how the lack of equipment in the cookery laboratory at IMSHS

affects the mastery and skills training of TVL Home Economics (HE) students. The findings of

this study hold significance for various stakeholders:

Students – The study highlights how inadequate equipment impacts students’ ability to develop

essential cooking skills, which are crucial for their academic performance and future careers in

the culinary industry.

Teachers/Instructors – By identifying gaps in resources, this research can help instructors

understand the challenges they face in delivering effective skills training and adapt their teaching

methods accordingly.

School Administration – The study provides valuable insights that can guide school leaders in

making informed decisions about budget allocations, facility improvements, and resource

acquisition to enhance the learning environment.

Department of Education (DepEd) and Policymakers – The research underscores the

importance of equipping TVL programs with necessary tools to meet national competency

standards, which can influence policy development and funding priorities.

Future Researchers – This study can serve as a reference for future research on improving

technical-vocational education, particularly in addressing resource constraints in skills-based

training programs.

To addressed these concerns, the study aims to contribute to the improvement of cookery training

at IMSHS, ensuring that students receive quality education that prepares them for the demands of

the hospitality and culinary industry.​

​

Scope and Delimitation

​ This study examines how inadequate facilities and equipment in the IMSHS cookery

laboratory affect the mastery and skills training of TVL HE students. It focuses on the

availability and condition of kitchen tools, appliances, workstations, ventilation, and storage,

assessing their impact on hands-on learning.

The research will involve TVL HE students through surveys, identifying facility-related

challenges such as limited workspace, poor maintenance, and overcrowding. The study is limited

to the IMSHS cookery laboratory and does not cover other TVL strands or external factors.

Findings will help propose improvements to enhance the laboratory’s functionality and learning

environment.

Definition of Terms

Inadequate - lacking the quality or quantity required; insufficient for a purpose​

Competency Standards –Required skills and knowledge for proficiency in a field.

Proficiency - A high level of skill and competence in a particular field.

H.E - an acronym for Home Economics (under TVL strand).

T.V.L - an acronym for Technical and Vocational Livelihood, non-academic strand.​

Policymakers - a person responsible for or involved in formulating policies, especially in

politics.​
Entrepreneurship - the ability and readiness to develop, organize and run a business enterprise,

along with any of its uncertainties in order to make a profit.​

Laboratory - a space or environment, often a kitchen, where food is prepared, tested, and

experimented with, emphasizing scientific principles and precision in food preparation and

analysis. ​

Equipment - the necessary items for a particular purpose.