ANALYSIS ON THE CHALLENGES OF THE TOURISM PROMOTION

SERVICES SENIOR HIGH SCHOOL STUDENTS IN COMMERCIAL COOKING

A RESEARCH STUDY PRESENTED TO

THE FACULTY OF THE SENIOR HIGH SCHOOL

KING’S COLLEGE OF THE PHILIPPINES

IN PARTIAL FULFILLMENT

OF THE REQUIREMENTS FOR THE SUBJECT INQUIRIES,

INVESTIGATIONS, AND IMMERSION

GISELLE DELOS REYES ANASAN

EREKHA MANUEL DAGADAG

MAEVE ANNE CALONG JAIME

RONIEL DUMALTI KIDPALOS

JARDINE GALUZO NGANAYON

RHEA LEE TATPI-EC TAY-EW

MAY 2019
 Basic Education Department

Senior High School

Approval Sheet

This research study entitled Analysis on the Challenges

of the Tourism Promotion Services Senior High School students
in Commercial Cooking: An analysis prepared and submitted by
names of researchers presented based on how they are arrange
in the title page Giselle D. Anasan, Erekha M. Dagadag, Maeve
Anne C. Jaime, Roniel D. Kidpalos, Jardine G. Nganayon, Rhea
Lee T. Tay-ew in partial fulfillment of the requirements for
the subject Inquiries, Investigation, Immersion, has been
examined and is recommended for acceptance and approval for
ORAL PRESENTATION.
KRISTEL CREL T. CUALAN
Research Teacher
APPROVED by the RESEARCH COMMITTEE
FRANCES CORRINE D. BONILLA
TVL Track Coordinator

CHARY L. TICADA MANNEFER B. TALLAYO, MA ESL

Basic Educ. Coordinator Assistant Principal, SHS

Accepted and approved in partial fulfillment of the

requirements for the subject Inquiries, Investigation, and
Immersion.
Noted:

DINA TERESITA P. BALAAN, Ph. D.

Principal, Basic Education Department
Abstract
Acknowledgement
Table of Contents
List of Tables
List of Figures
 CHAPTER I

THE PROBLEM

In this chapter, it consists of background of the study,

conceptual framework, paradigm of the study, and statement

of the problem.

Background of the Study

In education, a curriculum refers to the lessons and

academic content how broadly educations define the term.

Curriculum refers to the knowledge and skills that students

expected to learn which includes the learning standards or

learning objectives. Today’s new curriculum, K-12 which is

used in education and educational technology in the United

States, Canada, and possibly other countries that includes

Philippines. It is an educational system that has 3 tracks,

namely the Academic, Technical Vocational Livelihood, and

Sports and Arts. Focusing on the TVL track, Tourism

Promotion Services (TPS) is one of the strands that

encounters some problems or challenges in a private school

in Benguet that also had the strand Tourism Promotion

Services, most of the students encounter a lot of

challenges that leads into emotional breakdown or even

mental defections. Anxiety and exhaustion are one of the

most dealt feelings when encountering the challenges.

 In this, study entitled “Analysis on the Challenges of

Tourism Promotion Services Senior High School students in

Commercial Cooking” aims to: Analyze the challenges that

Tourism Promotion Services students encounter in Commercial

Cooking. Determine the level of effects of challenges in

Commercial Cooking to Tourism Promotion Services students.

And to determine what challenges is the most and least that

Tourism Promotion Services students encounter.

The said study will be conducted to know investigate

and to know what are the challenges that the students of

Tourism Promotion Services mostly encounter in Commercial

Cooking. This study is significantly benefits the

following:

To students who are taking Tourism Promotion Services,

because it significantly benefits unto gaining more

knowledge about the challenges that the ahead students

encounter. It will also benefit the students for future

research that could be related to this study, and for

additional sources.

To Teachers who ought to teach Commercial Cooking, wherein

the teachers could gather insights about the challenges

that TPS students encounter in Commercial Cooking and be

able to develop strategies or even ways to lighten the

problems of TPS students.

To the Faculty members of the school, to be more responsive

on what help could extend to the students feel Commercial

Cooking is fruitful endeavor, also for the faculty members

to request a full equipped kitchen laboratory to the TPS

students.

To the future Tourism Promotion Services students will

benefit into this study for the future students to be ready

into what challenges could encounter be the students. For

the parents to understand how Commercial Cooking affects

their children by studying.

Cooking can be daunting, especially when students have

to worry about fires, sharp knives and dreaded clean-up

afterwards ( Orido, 2017 ). Most of the students were

challenged inside the kitchen that makes them feel

exhausted, tired and upset. TPS students were experiencing

struggles as anyone else. Also the TPS students have a

problem to financial or money which is crucial to one who

are living in a rental houses that all of the expenses must

be in budget. In Commercial Cooking, safety is not always

observed which leads to accidents. With a complete Personal

Protective Equipment (PPE) safety will be observed. In an

institution with a kitchen laboratory were usually wide,

with a complete sets of equipment and utensils. However, in

some cases of TPS students, the kitchen laboratory is not

with complete equipped and with complete utensils that

students are forced to use tools that are not appropriate

to use in its original function. When in academic

performance, it is quite difficult to do at the same time,

the memorization, innovating recipes for the laboratory and

balancing performances to written works.

All of those problems may lead to shifting of strands,

which is unlikely to happen to an institution. However, not

all of the Tourism Promotion Services students were all

engaged in Commercial Cooking but challenged by the

situations.
Conceptual Framework

Culinary tourism is the exploration of food as the

purpose of tourism. It is now considered a vital component

of tourism experience. It is world-widely known and learned

by many, either in schools or outside. Culinary and tourism

have had known for its benefits to one another. Learning

cooking in tourism is also educated by known schools, not

just verbally but academically. With this, the following

discussions are the factors that challenges the students of

tourism to learn cooking

SAFETY

Safety in all departments is strictly observed to

avoid accidents. Especially to the strands that uses the

kitchen laboratory, which Tourism is one of it. According

to Wilson (2006, kitchen safety awareness is crucial during

food preparation and cooking as well as during clean-up and

daily living. Just what Wilson says, kitchen is crucial,

all actions in the kitchen is wise to be free from

accidents. To stay safe in the kitchen, it is important to

be in complete cooking outfit to keep away from the

hazardous sides in the kitchen.

However, wearing a complete cooking outfit could

affect the actions while doing kitchen laboratories.it

could be challenging to move narrowly with a fitted stacked

outfit. Hence, the performance and the presentation could

be affected. But for a safer and better performance, a

complete outfit must be done.

ACADEMIC PERFORMANCE

Studying tourism is not just about hospitality

industry but also the culinary industry which is known to e

Commercial Cooking. In this, it is not all about skills but

also academically. With this, sometimes overloaded with the

lessons could be a problem and quite challenging to most of

the students. Memorization, recitation, written works and

performances could be fatal if it is simultaneously done.

According to Uludag (2010), emotional exhaustion, cynicism,

and reduced professional efficacy were negatively

associated with vigor, dedication, and absorption

respectively. In relation to the academic performances of

Tourism students, it is easy to say that overloaded with

activities in school is challenging, obviously. Because the

emotional thinking and physical activity that is possessed

will be triggered to bug down which could lead into

exhaustion and burnout to continue the academic

performances. It is poorly observed that most of students

forced to do multi-tasking just to do and be done with the

given activities. Being considerate would be a big help to

lessen the burden of students, especially with the students

who are not academically with the students who are not

academically gifted.

LACK OF KITCHEN FACILITIES

Most of an institution, especially with the kitchen

has to be in a complete equipment and kitchen materials.

Each has to be fully new and well functioned to be used by

the students and should have the durability and endurance

of usage. From a statement from Terrazola (2017), due to

the reality that many schools have no space for canteen and

have lack of facilities in the kitchen. Due to lack of

kitchen materials, many students do not know things in

their cooking knowledge is lacking because of this. She

added “ if the DepEd is having a hard time spending funds

in buying easy-to-acquire stoves, refrigerator, and ovens.”

From a school that is with incomplete kitchen materials and

facilities, it is also one of the disturbing problem of

teachers, rather the students who use it. This problem were

partially affecting the performance of the students, due to

this, most of the students used to innovate other materials

bi jot in the proper function of it, otherwise the

performance will not be done in time allotted.

FINANCIAL PROBLEM

“Many students rely on loans to get them through

college” (Britt, 2004). These problem leads students to

borrow too much money while i9n school. Many students want

to pursue college but one of the problem is money. Students

need money to pay tuition fees that is why they rely on

loans not knowing that they are already obtaining

unnecessary debt from educational loans.

Hira (1997), summarized that today’s children are more

independent and are growing up with more control over their

lives than in past. Students in Hira’s study had twice as

many credit cards, generally obtained by the age of 17,

than the total random sample. He also concluded that there

was more communication about money in households of younger

respondents than older respondents and it is the mother

rather than father who talked to them about money matters.

A student’s residential status can also influence the

problems faces. Those students living off campus did not

have sufficient money to last until the end of the semester

compared to those who lived on campus. Students living off

campus spend more money on items that students on campus do

not have to pay for, such gasoline for commuting. Yet, some

the students living on campus reported skipping meals to

save money. Since the money is not enough to last until the

end of the semester, several students have to borrow money

from their friends.

Paradigm of the Study

Independent Variable Dependent Variable

-Level of effect
of the challenges
in Commercial
The challenges Cooking to TPS
encountered by students
the Tourism -The least and
Promotion most encountered
Services students by the TPS SHS in
in Commercial Commercial
Cooking Cooking

Figure 1 presents the direction of the study

Statement of the Problem

This study aims to analyze the challenges of the

Tourism Promotion Services Senior High School students in

Commercial Cooking.

Specifically, this study sought to find answers to the

following questions:

1. What is the level of effect of the challenges in

Commercial Cooking to the Tourism Promotion Services

students in terms of:

a. Safety

b. Academic Performance

c. Kitchen Facilities

d. Financial

2. What challenges are the least and most encountered

by Tourism Promotion Services Senior High School

students in Commercial Cooking.

 CHAPTER II

METHOD AND PROCEDURES

This chapter contains the parts or components of this

section. These components are research design, population

and locale of the study, data gathering tools, data

gathering procedure, and treatment of data.

Research Design

The said quantitative research made use of descriptive

research design to come up with a realistic research.

Descriptive research design is known through to describe

systematically the facts and characteristics or a given

population area of interest, situation or a phenomenon

factually and accurately. Those engaged in assisting people

to manage their own lives properly often do this

quantitative research. In specific research design, the

researchers made used of the survey research design which

involves administering of a survey to a sample of the

entire population.

The researchers made use of descriptive research

design as a method in the study, to come up with a

successful outcome of quantitative research. Though the

research is about characteristics and the situations

experienced by the Tourism Promotion Services students in

Commercial Cooking. Hence, the researchers were about to

tell the readers about the quantification of the student’s

experiences.
Population and Locale of the Study

The study focuses on the challenges that Tourism

Promotion Services Senior High School students encounter in

Commercial Cooking. The study consists much of information

that serves as a valuable idea to the Tourism Promotion

Services students. They will also have an idea on what they

will experience the things that have been experienced by

the previous students of Tourism Promotion Services.

The study does not cover the other research topic that

are not related to the challenges of Tourism Promotion

Services SHS students in Commercial Cooking. The study is

just limited to Tourism Promotion Services Senior High

School students who are studying Commercial Cooking. The

other strands who are excluded in the study will just be a

reader on this topic if wanted, but not as respondent.

Data Gathering Tools

This research made use of a descriptive design as a

research design. In data gathering procedure, the

researchers used of questionnaire to come up with an enough

support and complete information that will be a truthful

evidences.

Questionnaire is a data gathering tool that is one of

the most convenient tool to use in a research that collects

data fast and easily. Through questionnaire, respondents

would freely give response.

Data Gathering Procedure

After several making questionnaires, the chosen

validators of the questionnaire validated, the researchers

continued to distribute to the respondents, which is the

Grade 11 and Grade 12 TPS SHS students. After collecting

all the answered questionnaires, the researchers gathered

around for the tallying and quantification of the answers

the researchers made tables for the tallies because of the

categorized questions.
Treatment of Data

In the research entitled “Analysis on the Challenges

of Tourism Promotion Services Senior High School students

in Commercial Cooking”, the researchers used a statistical

tool to have been used to address their questions. These

are the graphical tools and likert scale. The graphical

tool used to determine the comparisons between categories

of data. The likert scale is commonly involved in research

that employs questionnaires. Below is the table on how the

result of tallying presented.

Category Numerical Statistical Descriptive

Rating Range Equivalent
Safety 1 3.68 Strongly
Agree
Academic 2 3.54 Strongly
performance Agree
Kitchen 3 3.30 Strongly
facilities Agree
Financial 4 3.16 Agree
 CHAPTER III

PRESENTATION, ANALYSIS AND INTERPRETATION

 CHAPTER IV

CONCLUSIONS AND RECOMMENDATIONS

Conclusions

Recommendations
REFERENCES
LETTER TO THE

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