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CAPABILITIES OF GRADE 12 STUDENTS IN TNHS IN COOKERY

A Thesis Presented to the faculty of the College of Education Cooperators Vital

Endowment Colleges Inc. In partial fulfillment of the requirement for the degree in

Bachelor of Technology and Livelihood Education III

(BTLED - 3)

By:

Cristopher Barlos

Cherry May Glorioso

Michelle Moratalla

Babyjane Samson

Janna Mae Tinamisan

February 2023
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Introduction

Background of Study

Senior High school and graduating students were mandated to take NC

II(national certification) such as Cookery from the Technical Education and Skills

Development Authority (TESDA) which ensures the quality of manpower and skills

plans, establishes appropriate skills standards and tests, coordinates and monitors

manpower policies and programs, and provides policy directions and guidelines for

resource allocation for both private and public TVET. The study was conducted to

determine the cooking skills and capabilities among Senior High School Cookery

students. Which assesses the level of students' knowledge of theories in cookery,

maintenance of tools and equipment, and methods and techniques of cooking. when

the K-12 curriculum was implemented from the school year 2012-2013, they have

been some changes such as the entrance of specialization subjects in a specific

track and taking NC II (national certification) which is mandated for graduating

students.
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Identifying the capabilities of Senior High School learners in a Cookery class

is essential for the effective delivery of the K to 12 curricula such as critical thinking,

adaptability, Personal and Social Capability. This endeavor is useful in the planning

and management of the allocation of needed facilities and equipment in the

implementation of the Cookery Technical-Vocational. The researcher will use this

study to help administrators understand how the cookery students visualize, listen,

and maneuver the new learning with the aid of the school facilities and equipment.

The researcher would like to know if the school management support is helpful in the

appropriate scaffolding of Senior High School cookery learners

In Pagbilao Quezon specifically in Talipan National High School, the study seeks to

determine whether the graduating students can perform to the standards expected in

the workplace or field based on the defined competency standards. Identifying the

capabilities of Senior High School learners in a Cookery class such as their

willingness to learn, experiment with new things and techniques, and applying their

knowledge to a practical cookery assessment is essential for the effective delivery of

the K to 12 curricula. This endeavor is useful in the planning and management of the

allocation of needed facilities and equipment in the implementation of the

Commercial Cookery Technical-Vocational.

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Thus, this research focused on the capabilities of grade 12 students in passing NC II

for cookery. This study also aims to flaunt that through this new curriculum involving

NC II assessment and certification, students can establish and enhance their

abilities of food preparation and quantity food production.

through an intensive training program that will increase their chances of being

employable in the future.

Statement of the Problem

The study focused on the capability of Grade 12 students in Talipan National High

School in cookery to pass the NCll, this study sought answers to the following

questions.

1.What is the demographic profile of the respondent in terms of

1.1 Age

1.2 Sex

2. What are the capabilities of grade 12 students on cookery in terms of;

2.1 Skills

2.2 Knowledge
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2.3 Attitude

3. What are the challenges encountered by the students in achieving the capability

in cookery strand?

4.What is the implication of the study to the delivery of learning?

SCOPE AND LIMITATION OF THE STUDY

The main purpose of this study was to know the capabilities of Grade 12 Student in

Talipan National High School in Cookery to pass the NCII. The researcher limit the

study on Senior High Grade 12 students of Talipan National High School. SY: 2022-

2023.

SIGNIFICANCE OF THE STUDY

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This study focused on the capabilities of Grade 12 student and how can a student

pass the NCII. This study was not only important to the researcher, but most

specially to the user, students and community. Through this study the user, students

and community will realize their capabilities to pass the NCII. This study will help

them to enhance their skill and knowledge to pass NCII. This will help them realize

the capabilities of every Grade 12 student taking up the Cookery to pass the NCII

and what can it do to them

REVIEW OF RELATED LITERATURE AND STUDIES

Related literature

Caparas S. (2021), The NC-II Cookery and NC-III Commercial Cookery are

the areas of expertise for the TVL-Culinary strand, which is based on the Culinary

Arts program. The fundamentals of cooking will be taught to students, enabling them

to produce meals for a range of customers, from solitary diners to huge gatherings.

Additionally, they will study entrepreneurship, costing and financial management,

and kitchen management. Students that have a passion for cuisine, are creative,

and work hard might consider this strand. The greatest candidates for this strand are
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students who intend to study culinary arts. This subject guide compiles all the TVL-

Culinary resources that are available and searchable at the CLR and its subscribing

databases in one convenient location. Books (both print and electronic) are divided

into categories according to the course, although online databases, journals, and

magazines are suggested for the full TVL-Culinary curriculum.

Galias J.F (2020), Distance learning is especially difficult due to TVL's concentration

on practical skills and workplace preparedness. Learning-by-doing, which takes

place in school-based workshops and laboratories or through practical experience

through job immersion, is a common way to gain practical skills. When practical

tasks call for the use of tools or materials that aren't typically present inside the

home, distance learning approaches are now viewed as a subpar replacement.

However, in general, TVL specializations that largely rely on learning via experience

have the most trouble adapting to distance learning. Specializations that place a

greater focus on academic subjects or on job-specific abilities that don't need

manual labor, on the other hand, may be more adaptable to remote learning.

Brillantes Jr. (2018), To lessen the negative effects of the K–12 programs on the

nation's educational system and ensure a seamless transition to it did an analysis on

the process evaluation of these programs. It is important to recognize the K–12

Transition Program as an innovative initiative that was motivated by the need for

transformation. This step enhanced the program's delivery, particularly in terms of

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the processing and distribution of living expenses to the scholars. Despite the

administrative difficulties mentioned above, the initiative has been able to increase

access to graduate programs that weren't previously available and opportunities for

professional growth through increasing HEI collaborations for program delivery and

in research projects. Additionally, it has paved the way for the development of

collaborations between academia, business, and other sectors as well as the

conceptualization of research projects with strong potential benefits for society.

Fortun L. (2018), One of the K–12 courses, the home economics track, equips pupils

with the abilities and information needed for domestic livelihood projects. Selecting

courses from the Home Economics track may also enable you to get National

Certifications that are accepted by TESDA, allowing you to begin working as soon as

you graduate from high school. From there, the school teaches you a variety of

skills, such as bartending, fashion design, hairdressing, beauty and pastry making,

and tourism promotion.

Related Studies

The study of Donnie Marc Louie I. Roble, in year 2021. There are primarily more

female students than male students in the TVL Track. Most students were from

middle-class socioeconomic backgrounds both high income levels and income. More

pupils are enrolled in the Home More students chose to specialize in

Culinary/Cookery than Tourism and Computer Systems, and the Economics strand
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attracted more students than the ICT strand. There are no discernible differences

between the work immersion the student's results when they are divided into groups

based on their While there was a noticeable difference between sex and

socioeconomic status, discovered when students are sorted by TVL strand and

specialization. ICT-focused students typically achieve higher grades. assessments

of performance for work immersion compared to those from the home Economic

subfield.

According to a study by Shiella H. Nacorda, Marcelyn C. Paras, Josephine N. Olila,

and Conrado D. Diestro from 2019, titled "Effective Implementation of the Senior

High School Curriculum: A Descriptive Analysis," the Senior High School Curriculum

in the Philippines faces a number of difficulties both before and after it is fully

implemented. The education sector is taking care to ensure that the system is

carried out perfectly so that it can aid the country in achieving its objectives. In order

to eliminate systemic errors, several assessing, evaluating, arguing, and reviewing

techniques were used. The inefficiency of the system was attributed in large part to

issues like investments in human capital, infrastructure, educational facilities, and

learning supplies or materials. In this research review, we enumerated factors that

are essential for the system to achieve its goals and how these elements may be a

barrier to achieving our goals as a nation. We concluded that a shortage or absence

of such elements in the system will result in incompetent graduates and failure to
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execute an effective curriculum.

The study of Jun S. Camara, in year 2018. The researcher recommends

for a cross-examination and progress monitoring on the students enrolled in

the following strands who registered a below-to-poor aptitude: GAS, HUMMS, TVL-

CHS, TVL-FBS, TVL-Computer Programming, and TVL-Cookery. Analysis of

outputs and performance tasks will greatly provide rich sources of

information for inevitable decision-making; a lecture on self-efficacy will be

formed part of the program of the Guidance Office in its Career Guidance Week to

help students build a strong sense of confident in the strands they would

enroll in, since the result reported a moderate level of confidence among the

areas of self-efficacy measured; and a training on handling a group with

various learning styles will be implemented among the senior high school

teachers to equip and/or enhance their teaching strategies, since the

results revealed non-homogeneity of learning styles in each strand.

Theoretical Framework
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The performance or abilities of the students has many factors that can

influence their perception and decision making to utilise their academic

performances to reach their goal of passing the NCII examination.

According to Charles G. & Harriet P.K their study stated that.The results showed the

motivational belief component of extrinsic goal orientation as the most preferred

belief and test anxiety was the least possessed belief. Rehearsal strategies were

found to be the most frequently used, while help seeking was reported to be the

least strategy considered. The result also showed significant relationships between

the two constructs. In addition, the study found some learning hindrances. A number

of conclusions as well as some practical recommendations for action relative to the

General Profile of SHS
improvement
grade 12 TVL of student performance have been advanced.
•Profiling of the SHS
Graduates S.Y. 2021- •Distribution of
grade 12 TVL Graduates
2022 In the terms of the Questionnaire.
In conclusion, the journey of passing examinations has many hindrances that
S.Y. 2021-2022.
following:
gradually decreases •Tools to evaluate the
•Demographic profile of their attention to study
•Interpretation of data capability of the student
the Respondent. and analysis. to pass NCII.
•Plan to Pass NCII.
Research Paradigm

INPUT PROCESS INP

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METHODOLOGY

This chapter elaborates the study's methodology. This chapter covered every

aspect of the study, including the design, location, population and sample,

instrument, and data collection. Finally, the purpose of this study was to learn about

the experiences and accomplishments of selected grade 12 TVL students in Talipan

National High School.

Research Design
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This study chapter aims to discuss the methods and procedures adopted by

the researchers in conducting the research and to gather substantial and relevant

information about the study. It specifically includes the research design, research

locale, research population, research instrument, data gathering procedure and

statistical treatment of data. The study was intended to investigate and determine

the Capability of Grade 12 Students in TNHS in Cookery to pass the NCII

Research Locale

This study will be conducted in the locality of Pagbilao Quezon in Talipan National

High School, Specifically, Senior High School Department. Talipan National High

School is a public institution originated on 1973. It is because of the accessibility of

the respondents which specifically are the Grade 12 Senior High School.

Respondent of the study

The respondents of the study will be the 25 selected grade 12 TVL students

senior high school in Talipan National High School Who will voluntarily answered the

Questionnaire.

Research Population and Sample

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The respondents in this research came from one single location Pagbilao Quezon

specifically those Senior High School students who can take Cookery to Pass NCII

at Talipan National High School. Some students were asked to participate in the

survey. The researcher choose town of Pagbilao and Talipan National High School

to aware the other students of capabilitues in the Cookery to pass the NCII. The

respondents asked by the researcher for consent and approval to answer the

questionnaire until the desired number of respondents which 25.

Research Instrument

A questionnaire will be used by the researcher as the tool for gathering data for this

investigation. Each of the questions posed in the problem statement will be

addressed by the researcher's own list of predefined questions. A questionnaire is

used to get feedback from students on their experiences and achievement with the

K–12 curriculum as well as to teach pupils new information or help them

comprehend a subject better.

Data Gathering
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The data collected in 30 minutes session in taking and asking students in the

classroom of Talipan National High School. The student we’re given a questionnaire

and the researcher will let them answer. As the researcher included all the Grade 12

student Senior High School, TVL students who can take cookery to answer the

questionnaire, the researcher are limiting the number of participants. All the students

who answered the questionnaire will be treated exactly during the administration of

measures. Students were informed the students to prior in the process, moreover

the participants will be inform that they were free to leave out any questionnaire that

can make them feel uncomfortable to answer.

Statistical Treatment of Data

The various data gathered were subjected to statistical treatment to present the

profile and the extent of influence of the identified factors, problems encountered

and possible solutions. The results of the study will be analyzed and interpreted

through graphs and tables. In able to interpret the numerical data obtained from the

survey-questionnaire, statistical treatments, namely percentage, weighted and mean

will be employed. The study shall be conducted to the food industry partner

institutions of Talipan National High School in Cookery to pass NC II graduates from

Talipan National High School. Respondents are Grade 12 students in Cooking NC II,

their trainer, the managers and supervisors of food industries.

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Statistical Treatment

The following statistical applications will be used by the researcher for the data

gathered to be concrete.The researcher will use the formula below;

For weighted mean:

⸏
X=∑x

Where:

X= weighted mean

N= total number of respondents

X= weighted mean

N= total number of respondents

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Table 1. Likert Scale

Point score Range Interval Scale description

Scale Interval Description

4 3.25 – 4.00 Strongly Agree (SA)

3 2.50 – 3.24 Agree (A)

2 1.75 – 2.49 Disagree (D)

1 1.00 – 1.74 Strongly Disagree (SD)

The study focused on the capability of Grade 12 students in Talipan National

High School in cookery to pass the NCll, this study sought answers to the

following questions.
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Part I. Demographic Profile

1. What is your age?

o 41 above

o 31 – 40

o 21 – 30

o Below -20

2. What is your Sex?

o Male

o Female

Part II Questionnaire

Instruction: Kindly put (/) check on the box that corresponds to your answer.

4 - Strongly Agree (SA) 2 - Disagree (D)

3 - Agree (A) 1 - Strongly Disagree (SD)

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What are the capabilities of grade 12 students on cookery in terms of;

This part is aim to determine the skills of grade 12 TVL students

A. SKILLS

Indicator 4 3 2 1

Strongly Agree Disagree Strongly

Agree (SA) (A) (D) Disagree

(SD)

I can prepare and cook new foods

and recipes

I can taste the foods that I have not

eaten before

I can enhance the abilities in cooking

and other culinary activities

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I can help to use nutrition labels to

help make the healthiest choice

Knowing what budget you have to

spend of food

Preparing o cooking a meal with

limited time

Cooking different dishes in a couple

of time

This part is aim to determine the knowledge of grade 12 TVL students

B. Knowledge

4 3 2 1

Strongly Agree Disagree Strongly

Agree (SA) Disagree

(A) (D)
(SD)

I know how to follow a simple recipe

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I know how long I can keep food in the

fridge and freezer

I know how to cook the main meal from

basic ingredients

I know how to store fresh food

I know how to thaw food safely

I use to balance meals based on

nutrition advice on what is healthy

Aware of what happened if the food

has a color deterioration

This part is aim to determine the attitude of grade 12 TVL students

C. ATTITUDE

4 3 2 1

Strongly Agree Disagree Strongly

Agree (A) (D) Disagree

(SA) (SD)
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I can wash my hands before and after

cooking

I enjoy cooking

I get a lot satisfaction from cooking

meals

I do not like to cook because it takes too

much time

I like testing new recipes

Confident in following a recipe

I know how to handle the food during

preparation

I know how to use thermal sanitizing

method using water and stem

What are the challenges encountered by 4 3 2 1

the students in achieving the capability in

cookery strand.
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Some members are having difficulties in

expressing and generating ideas.

Aspired to explore the strategies they

employ in coping with the challenges.

TVL students still see the advantage of

working with other learners who may

offer creative ideas and needed support.

Cooking skills at an early age for skill

retention, confidence, cooking practices,

cooking attitude and diet quality.

Current cooking and food skills practices.

Students face additional constraints in

terms of time availability due to

competing household responsibilities.

Students often take responsibility of

accomplishing the task.

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