Home⇛Psychology and Education: A Multidisciplinary Journal⇛vol. 6 no. 7 (2022)

Challenges in Food and Service Management Courses’ Instructional Delivery, Students’ Motivation and Competencies: Inputs for an Innovative Delivery Framework

Maricel Mojica

Discipline: Education

 

Abstract:

Today, instructional delivery is one of the great challenges being faced by educational institutions offering technology courses which require the development of knowledge and skills as well as the formation of values. The researcher was motivated to conduct a study to help Food and Service Management professors deliver quality instruction to the learners to produce future ready students for employment or as business technocrats and professionals. The research was on the “challenges encountered in the Food and Service Management Courses’ Instructional Delivery and students’ motivation and competencies. The method of research used was the descriptive type with the survey questionnaire which was validated by four TESDA experts and three senior FSM faculty. There were 12 school officials, 44 FSM faculty members, and 945 students. The statistical tools used to treat the data were the weighted mean, and t-test. It was revealed that there is a great need to revisit the instructional delivery modes. Respondents rated the challenges at a “Very High Extent”. This finding could signal the need to develop and use flexible teaching-learning platforms and strategies to organize activities that could strengthen the learners’ knowledge, skills, and attitudes. The level of motivation was “Moderate”, and the competencies were “Very High”. An innovative delivery framework was developed to improve the FSM courses of selected SUCs in NCR.



References:

  1. Aedo et al. (2020) The Remote Learning Paradox: How Governments Can Truly minimize COVID-related learning losses, Education for Global Development, World Bank Blogs, Retrieved f r o m https://blogs.worldbank.org/education/remote-learning-paradox-how -governments-can-truly-minimize-covid-related-learning-losses
  2. Agayon et al. (2022) Teachers in the New Normal and Their Coping Mechanisms in Secondary Schools, Journal of Humanities and E d u c a t i o n D e v e l o p m e n t R e t r i e v e d from https://www.researchgate.net/publication/358352699,
  3. Arciosa (2022) The Determination of the Effectiveness of Flexible Learning in Teaching College Subjects Amidst Covid 19 in Sultan Kudarat State University, Philippines, Vol.14,No 2 Retrieved from https://ijci.wcci-international.org/index.php/IJCI/article/view/8 480
  4. Alqahtani, Rajkhan, (2020) E-Learning Critical Success Factors during the COVID-19 Pandemic: A Comprehensive Analysis of ELearn in g M an ag erial Pe r sp e ctiv es , Retrieved from http s://www.mdp i.co m/2 227 -7 102 /10 /9/2 16
  5. Akram et al.(2021) Technology Integration in Higher Education During COVID-19:An Assessment of Online Teaching Competencies Through Technological Pedagogical Content Knowledge Model, National Library of Medicine, Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8426343/
  6. Bacow, et.al (2020) A Conversation with Larry Bacow on the I m p a c t o f C o v i d 1 9 , R e t r i e v e d from https://hdsr.mitpress.mit.edu/pub/3sifzfua/release/3
  7. Barrera et al. (2022) The Experiences of Selected Teachers in Dasmarinas City during the Initial Implementation of Online Distance Learning (ODL) in the Philippines, Vol.3,no 3,Retrieved from https://ijmaberjournal.org/index.php/ijmaber/article/view/363
  8. Cabual, R.A. (2021) Learning Styles and Preferred Learning Modalities in the New Normal. Open Access Library Journal, 8, 1- 14.doi: Retrieved from 10.4236/oalib.1107305.
  9. Cabual et al. (2022) on the extent of the challenges in online learning during the Covid 19 pandemic, Vol.9, No.1, Retrieved from https://www.scirp.org/journal/paperinformation.aspx?paperid= 114733
  10. CHED Memorandum Order No.79 Series of 2017. Policies, Standards and Guidelines for the Bachelor of Technical-Vocational Teacher E d u c a t i o n ( B T V T E D ) . R e t r i e v e d f r o m https://chedro1.com/wp-content/uploads/2019/07/CMO-No.-79-s.-2 017.pd
  11. Christensen, J. H., & Wistoft, K. (2020). Teaching taste and designA trend in food education concerning sustainability. In Creative t a s t e b u d s . R e t r i e v e d from https://creativetastebuds.dk/contributions-ct2021/abstract-for-v ideo-abstract-teaching-taste-and-design
  12. Crawford, B. J. (2020). Law Faculty Experiences Teaching During the Pandemic. St. Louis University Law Journal, Forthcoming. R e t r i e v e d from https://scholarship.law.slu.edu/cgi/viewcontent.cgi?article=224 7&context=lj
  13. Cuaton, G. P. (2020). Philippines Higher Education Institutions in the time of COVID-19 Pandemic. Revista Românească pentru Educaţie Multidimensională, 12(1 Sup2), 61-70.A Retrieved from https://lumenpublishing.com/journals/index.php/rrem/article/vi ew/2761
  14. Dash, T., & Hossain, S. K. (2020). Consequences of COVID-19 Pandemic on Education Sector: Evidence from Bangladesh. R e t r i e v e d from https://unesdoc.unesco.org/ark:/48223/pf0000380398
  15. D e p a r t m e n t of E d u c a t i o n D e p Ed . R e t r i e v e d from h ttp s://www.dep ed .go v.p h/
  16. Estribor (2022) on the learning engagement of food and beverage services (FBS) of students during the Covid-19 Pandemic th rough distance learning. Retrieved from https://papers.ssrn.com/sol3/papers.cfm?abstract_id=4032996
  17. Favale, T., Soro, F., Trevisan, M., Drago, I., & Mellia, M. (2020). Campus traffic and e-Learning during COVID-19 pandemic. Computer Networks, 107290.Feng, Y. Keep Calm, H a n d l e F o o d S a f e l y . R e t r i e v e d from h ttp s://arxiv.o rg/ab s/200 4.1 3569
  18. Finch,et al. (2020) COVID-19 Pandemic Management Strategies and Outcomes in East Asia and the Western World: The Scientific State, Democratic Ideology, and Social Behavior, Retrieved from https://www.frontiersin.org/articles/10.3389/fsoc.2020.575588/ full
  19. Gelinder, L., Hjälmeskog, K., & Lidar, M. (2020). Sustainable food choices? A study of students’ actions in a home and consumer studies classroom. Environmental Education Research, 26(1), 81-94. R e t r i e v e d from https://www.tandfonline.com/doi/full/10.1080/13504622.2019. 1698714
  20. Goldschmidt, K. (2020). The COVID-19 Pandemic: Technology Use to Support the Wellbeing of Children. Journal of Pediatric N u r s i n g R e t r i e v e d from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7161478/
  21. Harris,A. (2020) Covid 19-School Leadership in Disruptive T i m e s , V o l u m e 40 2 0 2 0 -I s s u e 4 R e t r i e v e d from https://www.tandfonline.com/doi/full/10.1080/13632434.2020. 1811479
  22. Hebebci et al.(2020). Investigation of Views of Students and Teachers on Distance Education Practices during the Coronavirus (COVID-19) Pandemic, International Journal of Technology in Education in Science, Vol.4,No.4 Retrieved from https://ijtes.net/index.php/ijtes/article/view/113
  23. Hernani et al. (2022) The Emerging Opportunities in the Philippine Higher Education Institutions during the Covid-19 Pandemic. V o l . 3 1 , N o . 1 , R e t r i e v e d from https://ijpsat.ijsht-journals.org/index.php/ijpsat/article/view/40 82
  24. Levkoe, C. Z., Knezevic, I., Appavoo, D., Moraes, A., & Scott, S. (2020). Serving up food studies online: teaching about “food from somewhere” from nowhere. Food, Culture & Society, 23(3), 4 3 4 - 4 5 3 . R e t r i e v e d from https://www.tandfonline.com/doi/full/10.1080/15528014.2020. 1754041
  25. Love, P., Booth, A., Margerison, C., Nowson, C., & Grimes, C. (2020). Food and nutrition education opportunities within Australian primary schools. Health Promotion International. Retrieved from https://pubmed.ncbi.nlm.nih.gov/31951256/
  26. Lynch, M. (2020). E-Learning during a global pandemic. Asian Journal of Distance Education, 15(1), 189-195. Retrieved from https://files.eric.ed.gov/fulltext/EJ1290016.pdf
  27. Martin, F., Budhrani, K., & Wang, C. (2019). Examining Faculty Perception of Their Readiness to Teach Online. Online L e a r n i n g , 2 3 ( 3 ) , 9 7 - 1 1 9 . R e t r i e v e d fro m h ttp s://files.eric.ed .g ov/fulltext/EJ1 2287 99 .pd f
  28. Moralista and Oducado (2020), Faculty Perception toward Online Education in a State College in the Philippines during the Coronavirus Disease 19 (COVID-19) Pandemic, Universal Journal of Educational Research 8(10): 4736-4742, 2020, Retrieved from https://files.eric.ed.gov/fulltext/ED608242.pdf
  29. Muller and Golderberg (2020) Education in Times of Crisis: The Potential Implications of School Closures for Teachers and Students; Chartered College of Teaching, pp. 1-62 Retrieved from https://my.chartered.college/wp-content/uploads/2020/05/CCT Report070520_FINAL.pdf
  30. Mukherjee, M. (2020). Can a better higher education system emerge o u t of th e C o r o n a v i r u s c r i s i s ? R e t r i e v e d from http://dspace.jgu.edu.in:8080/jspui/handle/10739/3463
  31. Murphy, M. P. (2020). COVID-19 and Emergency eLearning: Consequences of the Securitization of Higher Education for PostPandemic Pedagogy. Contempo rary Security Policy, 1-14. Retrieved from https://www.tandfonline.com/doi/full/10.1080/13523260.2020. 1761749
  32. Mustafa, N. Impact of the 2019–2020 Coronavirus Pandemic on E d u c a t i o n . R e t r i e v e d from https://www.scirp.org/(S(351jmbntvnsjt1aadkposzje))/referenc e/referencespapers.aspx?referenceid=2847509
  33. Nwabude (2020), The Use of Virtual Learning Environment and the Development of a Customised Framework/Model for Teaching and Learning Process in Developing Countries, Retrieved from https://www.researchgate.net/publication/339135439
  34. Onyema, E. M., Eucheria, N. C., Obafemi, F. A., Sen, S., Atonye, F. G., Sharma, A., & Alsayed, A. O. (2020). Impact of Coronavirus P a n d e m i c o n E d u c a t i o n . R e t r i e v e d from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7387275/
  35. Owen, D. (2020). Positive Ingredients to Redefining Food Education in Schools in New South Wales, Australia. In Food Education and Food Technology in School Curricula (pp. 139-152). Springer, C h a m . R e t r i e v e d from https://www.semanticscholar.org/paper/Positive-Ingredients-to - R e d e f i n i n g - F o o d - E d u c a t i o n - Owen/f29560894676651611c26 f085659696ae38d8d1f
  36. Queroda, P. (2019). Massive Open Online Course (MOOC) Readiness of Pangasinan State University–Open University Systems Students. International Journal on Open and Distance e-Learning ( J O D e L ) , [ o n l i n e ] , 5 ( 2 ) , 3 9 - 4 7 . R e t r i e v e d from https://ijodel.com/wp-content/uploads/2020/03/Massive-Open- Online-Course-MOOC-Readiness-of-Pangasinan-State-UniversityOpen-University-Systems-Students.pdf
  37. Philippine Qualifications Framework Retrieved from https://pqf.gov.ph/
  38. R.A.7722 An Act Creating the Commission on Higher Education, Appropriating Funds Therefor and for Other Purposes Retrieved from https://pqf.gov.ph/Uploads/PH%20AQRF%20Referencing%2 0Report%20
  39. Rabiman et al. (2020) Design And Development E-Learning System By Learning Management System (LMS) In Vocational Education, R e t r i e v e d from https://www.researchgate.net/publication/338594694_%20E
  40. Reeves, S. (2020). Current Research in Nutrition in the School Curriculum in England. In Food Education and Food Technology in School Curricula (pp.229-242). Springer, Cham. Retrieved from https://pure.roehampton.ac.uk/portal/en/publications/current-researc h-in-nutrition-in-the-school-curriculum-in-england
  41. Reimers, F. M., & Schleicher, A. (2020). A Framework to Guide an Education Response to the COVID-19 Pandemic of 2020. O E C D . A p r i l , 1 4 , 2 0 2 0 . R e t r i e v e d from https://www.hm.ee/sites/default/files/framework_guide_v1_00 2_harward.pdf
  42. Riley, E., Haggard-Duff, L., & Long, C. R. (2020). Approaches to Using Online Learning Modules to Teach Nursing Students about Food Insecurity as a Social Determinant of Health. Teaching and L e a r n i n g i n N u r s i n g . R e t r i e v e d from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7252161/
  43. Rutland, M., & Owen-Jackson, G. (2012, June). Current Classroom Practice in the teaching of Food Technology: is it fit for purpose in the 21st Century?. In PATT 26 Conference; Technology Education in the 21st Century; Stockholm; Sweden; 26-30 June; 2012 (No. 073, pp. 405-414). Linköping University Electronic Press. Retrieved from http://oro.open.ac.uk/33998/
  44. Sahu, P. (2020). Closure of universities due to Coronavirus Disease 2019 (COVID-19): impact on education and mental health of students and academic staff. Cureus, 12(4). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7198094/
  45. Saunders, C. (2020). Continuing Professional Development for Secondary Food Technology Teachers in New South Wales (NSW), Australia. In Food Education and Food Technology in School Curricula (pp. 195-208). Springer, Cham. Retrieved from https://www.researchgate.net/publication/340509768
  46. Simon, P. (2020) Coronavirus Pandemic Anxiety Scale: Development and In itial Va lid a tio n Sp rin g e r US Re t riev ed from https://link.springer.com/article/10.1007/s12144-020-01193-2
  47. Singh, S. (2020). Impact of Covid-19 Pandemic on Education System. Tathapi with ISSN 2320-0693 is an UGC CARE J o u r n a l , 1 9 ( 2 6 ) , 5 8 - 6 3 R e t r i e v e d from https://www.oecd.org/education/the-impact-of-covid-19-on-ed ucation-insights-education-at-a-glance-2020.pdf
  48. Talidong, K. J. B., & Toquero, C. M. D. (2020). Philippine Teachers’ practices to Deal with Anxiety Amid COVID-19. Journal o f L o s s a n d T r a u m a , 1 - 7 . R e t r i e v e d from https://www.tandfonline.com/doi/full/10.1080/15325024.2020. 1759225
  49. Technical Education and Skills Development Authority Vocational (TESDA) Retrieved from https://www.tesda.gov.ph/
  50. Toquero, C. M. (2020). Challenges and opportunities for higher education amid the COVID-19 pandemic: The Philippine context. Pedagog ical Research, 5(4) Retrieved from https://www.pedagogicalresearch.com/article/c
  51. Ventayen, R. J. M., Salcedo, R., Orlanda-Ventayen, C. C., Ventayen, L. M., & Ventayen, T. J. M. (2019). Senior High School Teachers’ Practices and Readiness in Blended Learning Environment: Basis for a Blended Learning Preparedness Framework. Available at SSRN 3504189. Retrieved from http://str.org/final-print/feb2020/Senior-High-School-Teachers-PracticesAnd-Readiness-In-Blended-Learning
  52. Whang, N. Y., & Yan, L. F. (2020). Development of School Food Education: Teachers’ Teaching Interventions in Urban Middle Schools of Northern Taiwan. Education and Urban Society, 0 0 1 3 1 2 4 5 1 9 8 9 6 8 4 7 . R e t r i e v e d from https://journals.sagepub.com/doi/abs/10.1177/0013124519896 847
  53. Wood-Griffiths, S., & Lawson, S. (2020). Where Will Future Secondary Food Teachers Come from in England?. In Food Education and Food Technology Retrieved from http://eprints.worc.ac.uk/7636/

Tools


Copyright © 2024  KITE Digital Educational Solutions |  Exclusively distributed by CE-Logic