Home⇛Psychology and Education: A Multidisciplinary Journal⇛vol. 35 no. 8 (2025)

Difficulties Experienced by Grade 10 Students in Cookery Class: Basis in Crafting Innovative Project Proposal

Ronald Ronquillo | Aldrin Manaog

Discipline: Education

 

Abstract:

Cookery classes play a crucial role in imparting essential life skills to high school students, enabling them to become self-sufficient and fostering an appreciation for culinary arts. However, despite the potential benefits, many Grade 10 students encounter various difficulties during their cookery classes. This descriptive -quantitative study aimed to craft innovative project proposal based on the difficulties encountered by Grade 10 students in cookery class. This study aimed to address the difficulties of Grade 10 students in their cookery class in terms of ingredients use, equipment, facilities, and participation. The findings revealed that the majority of the respondents were from age 15-16 with 89%. In term of sex, the study showed that there were 51% male and 49% female. The difficulties experienced in terms of ingredients revealed 3.21 (agree), equipment 1.83 (disagree), facilities 1.54 (disagree) and participation 2.94 (agree). The study also revealed that there is a significant difference between the demographic profile and difficulties experienced by the students in cookery class (p<0.05,n=75,t=0.983). It showed that during the cookery class, teacher provides solutions in the limited ingredients; it encourages resourcefulness, promotes critical thinking, and encourages individualized support. Students feel that the school does not prioritize or allocate sufficient resources to purchase essential cookery equipment. Students in grade 10 think that their school aggressively promotes student involvement in cooking classes. Students perceived that the available cookery equipment is insufficient in quantity and functionality. The quality and availability of the equipment play a big role in the challenges faced in a Grade 10 cookery lesson. This study implied that lack of facilities and equipment may restrict the variety of methods and recipes that students can study and practice. This limitation may limit students' exposure to various ingredients and cooking techniques as well as hinder them from acquiring a full culinary education.



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