Chapter 12345 Group6HILTON

IIHC
SHS DEPARTMENT
INTEGRATED INNOVATION AND HOSPITALITY COLLEGES, INC.
Dela Rama Building, Buenamar Subdivision, Novaliches, Quezon City - National Capital Region, Philippines
Chapter 1
THE PROBLEM AND ITS BACKGROUND
INTRODUCTION
School facilities have an important role to play in improving the quality of
teaching and learning in promoting quality of education. The efficiency of school
facilities has a significant impact on student performance. Therefore, the
research on evaluating the efficiency of school facilities is profoundly important to
take in order to provide a suitable environment for teaching and learning.
Processes provide a possible alternative, according to Kate Scarlett Mangune
(2014). They can be described in the broadest sense as sets of tasks and
activities that turn inputs into outputs together and only together. . Such inputs
and outputs can be as diverse as resources, knowledge, and people inside
organizations. Common examples of processes involve new product creation,
order fulfillment and customer service; resource allocation and decision making
are less apparent yet also valid candidates.. Tools and machinery are items that
are used to make manufacturing easier, quicker and more comfortable in every
business. A device is any tangible object that may be used to accomplish a goal,
particularly if the item is not used in the process and the equipment is the things
used for a particular purpose.. It is one of the most important elements in a
company or any institution, like hotels and restaurants that need quicker
development to please the consumer and benefit. (The 2012 Garvin DA)
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BACKGROUND OF THE STUDY
It shows that the state of school facilities has a significant impact on the
performance of students and the effectiveness of teachers. In fact, research
shows that to optimize productive student performance, pleasant classroom
temperature and noise level are very necessary. Training is a dynamic task that
checks the students supremely
Motivation and the quality of the body. Teaching tools, expertise of instructors,
and instruction — all of these play a vital role in the schooling of an infant. But
what about the actual school facility's physical condition and design? How do you
influence the learning experience of a child?
Just because it's a public school, pupils are just entitled to a well-maintained
education facilities. For example, there are no classrooms, there are no tables
and chairs. , Bad lighting, bad canteens and luxury quarters. Use of books over
dated and the like. Some students want to learn and although they are only in a
public school, this does not imply they have no right to study in a quiet
classroom.. So I hope the government should do something about this, because
these children have the opportunity to have these well-maintained schools and
education is very necessary. The reason of pursuing the research is tell the
school that they need provide the incomplete cooking equipment so that the
students will be more skilled on their practical performance.
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STATEMENT OF THE PROBLEM
The study to be conducted shall assess the effectiveness of the complete
facilities/equipment on the IIH COLLEGE student in cookery to be able to create
a basis for a proposed policy. Specifically, it seeks to answer the following sub-
problems
1 What is the profile of respondent?
2 Are the students aware on the problems that may occur if there is no
sufficient equipment in the kitchen laboratory?
3 What is the level of importance of complete facilities and equipment for
the cookery classes?
4 What is the possible effect to the students if the laboratory has insufficient
equipment while in the practical performance?
5 What is the importance of learning out the use of alternative equipment to
meet the need?
6 What are the suggestions which may help the students during incase this
scenario occur during their practical performances?
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SIGNIFICANCE OF THE STUDY
There were several studies that are available regarding in the insufficient
of cooking equipment on the practical performance of selected HE cookery.
The findings may provide more knowledge to the concerned people or
parties which may be adopted for future purposes
The findings may provide more knowledge to the concerned people or
parties which may be adopted for future purposes.
To the school administration, they will know that their cooking
equipment in school facilities is insufficient so that they will provide what is
needed.to the reason that the school administration has responsibility to provide
insufficient working equipment
To the teachers, it will give them an idea that school cooking equipment
is insufficient. And if the cooking equipment is insufficient the knowledge of the
students is not qualified in practical performance.
To the students, they will know that school cooking equipment is
insufficient, Thus school administration completely provided.so that students will
take care of cooking equipment of it to the reason that what happened before to
avoid insufficient equipment.
To the parents, they will know that school cooking equipment is
insufficient, thus school administration completely provided so that they will be
glad to the reason that it completely provided right away. And they will having as
assurance that students will be more skilled on their practical performance.
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To the future researcher, they will get an idea that some school has
insufficient equipment, thus it will give them idea to their research.
SCOPE AND DELIMITATION OF THE STUDY
This study only deal with the impact of insufficient cooking equipment on
the practical performance of selected home economics cookery students of
Integrated Innovation and Hospitality College, INC. In school facilities it is
important that cooking equipment is sufficient while student are ongoing in a
practical in addition students are more productive if cooking equipment are
sufficient thus students can recognize and apply what they studied in cooking the
respondents of this topic is the selected home economics cookery students in
Integrated Innovation and Hospitality College this research will be conducted in
Integrated Innovation and Hospitality College INC Dela Rama building Buenamar
St. Nova Proper Novaliches Quezon city in November 2019- March 2020.
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Chapter 2
REVIEW OF THE RELATED LITERATURES AND STUDIES
This chapter presents the related literature and studies after the thorough
and in-depth student and research made by the researcher. This will also present
some of insights to fully understand the research.
Introduction
In this chapter, you will see the different related literature and related
studies which is relevant to the research subject. Kitchen devices include turners,
spatulas, spoons, cutters, knives, ladles and other food handling utensils used in
the kitchen. These preparation tools have been largely made of metal, wood or
plastic in the past. The acrylic is more appealing and easier to clean than the
wooden ones than the metal ones. However, they may lose their necessary
rigidity when they reach high temperatures. Such tools have been made more
recently with a metal shank connecting a plastic handle and a work end. Such
tools are more rigid. Unfortunately, the connection between the shank and the
handle work end may become loose after repeated use, causing the tool to fail.
Ideally, cooking tools should be able to withstand the high temperatures in the
cleaning process and should be attractive It also is important that if the tool in
use encounters high temperatures that the handle stay cool enough so that it can
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be used. In addition, the exterior surface of the tool be smooth and uninterrupted
so that it does Accumulating food products and the surface layer should be
compliant with food and drug-approved material.
It would be useful to have kitchen tools that have a flat, continuous
external plastic surface tools that can endure the temperatures in or washing
without sacrificing their rigidity
CONCEPTUAL LITERATURES
LOCAL
According to Vanne Elaine Terrazola (2017) DipEd recommended
investing in school kitchen facilities and equipment Poe said the government
would start treating school canteens and kitchen equipment as a "basic
educational facility" with the same value as books, computers and washing
facilities. The senator, who is seeking to pass a bill that institutionalizes the
school-based feeding program, highlighted the need for well-equipped school
canteens and kitchens. She said schools are not only geared towards "feeding
the mind, but also feeding programs.” ."Poe said that the immense shortage of
food processing and storage facilities in public schools "hampers the education
and wellness project." This is due to the fact that millions of children hungry for
knowledge and food are going to schools. School is where the war is fought
against analphabetism and hunger. If many of our kids go to bed hungry, we
should make sure that when" They're going to school, they're being fed," said
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Poe. She noted: "But the question is, are there sufficient school resources to help
implement this program? Many schools have no space in the canteen. Even
schools have no or no canteen space. Many more don't have a kitchen, so if they
don't have this, where would they eat for the kids
Poe also cited the deficiencies in procurement of the DepEd, returning unused
funds to the National Treasury and is expected to return P21 billion in expired
and unused appropriations by the end of this year. "If the DepEd has a hard time
spending allocations for buildings, then perhaps some of the funds should be
diverted to buying easy-to-acquire stoves, refrigerators, ovens," she said. Poe
has advocated for an improvement in a school's repair fund and other operating
expenses to have a budget for maintaining school kitchens and canteens.
According to Ruth Abbey Gita (2015) THE lack of technical-vocational
laboratories in the country's 7,916 public high schools will torpedo the key
objective of the K to 12 program, which is to produce employable graduates,
Senator Ralph Recto said Monday. "This is one undiscussed weakness of K to
12. The lack of vocational labs has not caught our attention. Although it is too big
to ignore, it has remained under the radar," said Recto. "(The lack of tech-voc
labs) would only mean that the promised skills training, which is a major plank of
the K to 12 curriculum, might not happen," he added. Recto said there must be
technical-vocational laboratories in 2016, the year when the first batch of Grade
11 students will show up in school. However, Recto said only 455 laboratories,
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which costs P2.5 million, will be built by the Department of Education (DepEd) for
2015, "clearly leaving a huge backlog. “Recto said the laboratories are essential
under the K to 12 curriculum because Grade 11 and graduating Grade 12
students have the option to choose a "track" to specialize on, one of which is
technical-vocational-livelihood. The other specialization paths students can
choose are general academic; science technology, engineering, mathematics or
STEM; accountancy, business and management; and sports, arts and design.
"The K to 12 was sold to the public on the promise that high school students
enrolled on the tech-voc track will have an employable skill or trade upon
graduation," Recto said. Under the K to 12 blueprint, high school technical-
vocational graduates can apply for a National Certificate Level II certificate and
can secure one once they hurdle the test conducted by Technical Education and
Skills Development Authority (Tesda). But Recto said the technical-vocational
track can only be pursued if there are laboratories, workshops, and equipment
which students can use in honing their skills. Recto said competency can only be
developed through "hands-on learning and practice."If the student wants to study
dressmaking, then, that student will have to operate an actual sewing machine. If
he wants to learn cabinet making, he cannot do it without carpentry tools," he
said. "You can't be a cook by just watching Chef Logro on TV. You must be in a
real, not virtual, kitchen. Welding and automotive repair are skills which can't be
acquired by reading magazines alone," the senator added. Recto said the Senate
has been aware of the lack of facilities, which has to add P1 billion to the Basic
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Education Facilities (BEF) budget of the DepEd for 2015. The amount, Recto
said, can be added to the P1.137 billion for new technical-vocational facilities.
Under the education department’s BEF budget for the year, which costs P53.9
billion, P48.1 billion is allocated for new classrooms, structures, including
technical-vocational laboratories; P2.94 billion for the repairs of existing facilities;
P1.2 billion for new desks, furniture and fixtures; and P1.63 billion for classrooms
built under the public-private partnership method. Recto said the problem of
equipment is present in all of the K to 12 tracks and not just in technical-
vocational track alone. "In STEM, the students there will need science
laboratories and there is a huge backlog on this, too," Recto said. "Even Tesda
may not be able to absorb high school students who may wish to cross study in
its facilities or in its accredited training centers," he added. For 2015, Tesda's
capital outlay budget is P20 million, as recommended by the executive branch.
"To its credit, Tesda is training thousands of high school tech-voc teachers. But
after they have been trained, how can they impart what they have learned it there
are no laboratories in their schools?" Recto said. (Sunnex)
According to Mark Mallorca (2017) Philippines are not ready for basic
education program K-12 curriculum. The unavailability of learning materials is
just one of the problem of K-12 curriculum, but the problem of K-12 curriculum
are not end from that. When Senior high start, most of school needs Facilities ,
chairs , books and equipment for the specialization specially public school.
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Therefore we can say that all school are not ready for k-12 curriculum, specially
public school who have TVL track that needs facilities and equipment for the
study. That’s why government must prioritize the school needed. Give more
attention the public school who has a higher number of population. Help the
Department of education to build a new buildings for the facilities of the students.
Give more budget for the equipment and materials needs of the school for
teaching . So that the first generation of K-12 curriculum make successful and to
say that our country are ready for Basic education program k-12 curriculum
FOREIGN
According to JANE MEREDITH ADAMS (2014) The vast majority of
California school kitchens require facilities – from a $5 student meal tray to a
$297,000 steam kettle capable of cooking and cooling 5,000 meals a day – to be
more effective in delivering lunches that reach federal nutrition requirements,
according to a Thursday survey.
Yet, according to the Pew Charitable Trusts survey, the Robert Wood Johnson
Foundation and The California Endowment, two in three school districts identified
requiring additional training for school nutrition workers to fully implement the
nutritional requirements.
In a poll of 238 randomly selected school district food service divisions in the
state, 93% indicated they needed at least one piece of kitchen equipment to help
them store new, prepared and frozen food, prepare meals, and serve meals.
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Ninety-five percent of school districts across the country meet the nutrition
standards introduced in 2012, calling for more fruit and vegetables, low-fat foods
and whole grains.. .. However, the study added, food service workers still cut
pounds of fruits and vegetables manually, keep food off-site and drive it back
every day due to lack of storage space, and cook lunch in shifts due to lack of
counter space.
According to Jessica Donze Black, director of the Kids ' Safe and Healthy
Foods Project, a collaboration between The Pew Charitable Trusts and the
Robert Wood Johnson Foundation, many of the equipment needs to be pre-
dated.. The growth in fruit and vegetable servings and the renewed focus on
fresh rather than processed foods has sparked the need for more room for
processing, slicers, knives and refrigeration and other supplies, Black said.
According to the BC Cook Articulation Committee Restaurant (2019)
kitchens are often designed last, after all of the seating area has been designed.
As a result, the space may be awkward and inefficiently laid out. To work
efficiently, all work surfaces and storage areas required to produce an item
should be located close together, as shown in Figure 27. This includes dry
storage, refrigerated storage, freezers, storage for plates and glassware, work
counters, grills, fryers, and ovens.
Poor kitchen layout can limit the number of individuals who can work efficiently. It
may require time-consuming trips to distant storage areas to obtain food items or
dishes. If the layout of the kitchen is too spread out, the minimum staff needed to
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operate each station may increase. For example, if a salad preparation station is
located away from the main kitchen, you may require a salad preparation person
even when the restaurant is not busy.
Production equipment such as mechanical peelers, choppers, and mixers can
reduce the amount of time spent doing these tasks. The key in selecting the
appropriate facility design and equipment is to match these parameters to
expected volume of business. For example, if you purchase too large a mixer for
the volume of business, the work involved in cleaning the machine after use will
not warrant the extra expense of purchasing the equipment. On the other hand,
too small a mixer will reduce efficiency as you will be unable to mix the quantities
needed in a single batch.
Similarly, if your kitchen layout is very compact, you may be able to run efficiently
with only one cook. However, you may be unable to meet the demands of a high
volume of sales because the kitchen is too small to accommodate more than a
couple of staff.
According to Open Science Repository Education (2013), Automobile
technology as a trade in Nigerian secondary schools and technical colleges,
requires good modern tools and equipment to enhance practical skills. Graduate
from either secondary schools or technical colleges lack good working skills that
assist them perform their jobs. The study examined availability of modern tools
and equipment in schools Automobile workshops, if tools and equipment in the
workshops are functional etc. Data for the study was collected using
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questionnaire. The questionnaire contains twenty seven (27) items that the
students responded to. Data was analyzed using mean and t-test calculation,
according to the research questions and hypothesis formulated. Findings made
were: Many automobile workshop in Nigerian secondary schools and technical
colleges lack tools and equipment’s. Tools and equipment are not functional
when operated etc.
Based on the findings, the following recommendations were made to enhance
practical skill acquisition in automobile workshops. Government should assist
schools by building ultramodern workshop in secondary schools and technical
colleges. Ministry of education, examining bodies should inspect the functionality
of tools and equipment’s in workshops etc.
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RELATED STUDIES
LOCAL
According to Vannilaine Rivero (2013) Availability of equipment and
facilities and the students satisfaction of the HRM 2nd year students of UNITED
MARINE TRAINING CENTER The summary of our study is all about the
availability of the equipment and facilities of the hotel and restaurant
management laboratory to the students taking the subject HRM or culinary and
arts .Many students using the laboratory for own personal use there are the high
school and the other HRM students and of courses and the other courses that
needs the laboratory for some personal events that needs to cook and the HRM
lab although there are not much so called events of the other courses but still it
adds up in the limited spaces in the lab. the availability of the equipment in HRM
lab is the items that need to cook and the lab it is the complete and durable to
use for the student but said the other student that there are some updated items
does not yet available in UMTC HRM lab for some example are the kitchen
grinder, kitchen torch, different kind of knives and many more and yet there is still
for the UMTC HRM lab the stoves ovens and refrigerators are old and already
worn out and not yet properly maintained the school that the responsibility of the
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school to buy many equipment for the lab so that many student can’t help to use
the HRM lab .The satisfaction of the students is only little to achieve for the
reason of not giving much importance of the school in the course HRM for the
reason that in pass HRM in UMTC was not so popular or only little has
discovered the many opportunities of the course to get our goals in life as a
students.
According to Andrew George (2015), In 2014, researchers at the UNC School of
Government and the Center for Environmental Farming Systems based at North
Carolina State University conducted the first-ever statewide survey of public
school kitchens in North Carolina. This survey was designed to shed light on the
ability of school kitchens to serve farm-fresh foods and to identify possible
leverage points for increasing the amount and variety of these foods served in
school cafeterias. Specifically, school cafeteria managers and school nutrition
directors were asked about the possibility of preparing leafy greens (i.e., locally
grown collards, mustard greens, turnip greens, kale, etc.), sweet potatoes (baked
whole or chopped and roasted), and apples (fresh slices or peeled, sliced, and
baked). An analysis of responses from 724 North Carolina schools found the
following: • The vast majority of cafeteria managers and school nutrition directors
reported a willingness to prepare fresh leafy greens, sweet potatoes, and apples
for student meals. • Of cafeteria managers and school nutrition directors who
stated that they were unwilling to prepare fresh items, the primary reason given
was lack of time and labor capacity. • Labor capacity, measured in number of
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hours of full- and part-time staff adjusted for school size, was associated with
greater willingness to use fresh leafy greens, sweet potatoes, and apples. •
Schools with a combination oven/steamer (combi-oven) and walk-in refrigeration
were more willing to prepare and serve leafy greens.
According to Ligaya leah figuroa (2016) This paper addresses the issues
that affect school building conditions as a case study of the Philippines.
Geographic information systems were utilized to investigate the allocation of
public school resources and the extent of disparity in education facilities among
75 Philippine provinces. Four clusters of the provinces were identified by
applying spatial statistics and regionalization techniques to the public school
data. Overall, the building conditions are of high quality in the northern provinces.
The greater region of the capital is overcrowded but well maintained. The eastern
seaboard region and the southern provinces have poor conditions due to
frequent natural calamities and the prolonged civil unrest, respectively. Since the
spatial analysis result shows that the school building requirements are largely
unmet, some recommendations are proposed so that they can be implemented
by the government in order to improve the school facilities and mitigate the
existing disparities among the four clusters of the Philippines
FOREIGN
According to Robert Booth (2009), Government efforts to improve the
nutritional levels of school meals are being undermined by a lack of proper
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kitchen facilities in thousands of schools – meaning many pupils have to go
without a hot lunch, says a study published today.
Almost one in five primary schools do not have the equipment to prepare lunches
on site, forcing them to serve "meals on wheels", a survey of local authorities,
conducted by the Conservatives using the Freedom of Information Act, has
revealed. Three out of 10 schools do not have full kitchens, with 2,853 primaries
transporting food from another school and some 670 schools serving only cold
food.
The findings add fresh weight to complaints made by the chef Jamie
Oliver about the standards of school kitchens which he has said are hindering
attempts to improve standards of child nutrition. During his campaign to improve
school dinners he said his own survey suggested six out of 10 kitchens would be
condemned if the councils weren't running them themselves.
The Conservatives' research came as Ed Balls, the secretary of state for
schools, introduced new minimum nutrition standards for school meals in
secondary schools and launched a pilot for free school meals for all pupils in
Newham, east London, as well as County Durham. More pupils will also have
access to free meals in Wolverhampton.
It is estimated the free school meal initiative would cost £1bn a year if rolled out
nationwide. Meals are currently available to children living in households with an
income of less than £16,040 per year: working out at about 15.9% of primary
pupils, and 13.1% of secondary pupils.
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"Eating a nutritious meal at lunchtime from a young age can help improve the
behavior of children in school and at home – that's why these pilots are so
important," said Balls. "Healthy school meals are vital to helping children do well
at school and to prevent obesity.
"We want to make sure children are getting a healthy, balanced meal at
school which is why we have introduced the new nutrient standards. Teenagers
are the hardest group to reach but that doesn't mean giving up, we must simply
work harder to encourage them away from the takeaway and into their school
canteen."
Shadow schools minister Nick Gibb accused Balls of "more spin and empty
promises" and said it would be impossible to find the money to extend the
scheme.
"£1bn is the equivalent of 33,000 full time teachers, they would effectively have to
stop all teacher recruitment in order to pay for it, regardless of the fact that one in
five primary schools don't even currently have a kitchen," he said.
Research by the School Food Trust last week found one in five families are
wasting up to £700 per year by failing to check if they are eligible for free meals.
The new nutrient standards, already mandatory in primaries, mean an
average school lunch must contain at least one portion of vegetable or salad, and
one portion of fruit. Fat, sugar and salt is restricted and each meal must contain
minimum levels of nutrients including iron, zinc, calcium and vitamins.
Ministers said the measures are designed to reduce childhood obesity.
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According to FAREO Dorcas Oluremi (2012), Facilities have a great
impact on academic performances of students, and inadequate facilities translate
to poor performance. The study examined the availability and convenience of the
facilities that were provided to students with special educational needs in
mainstreamed schools. It ascertained the qualifications of teachers teaching in
mainstreamed public secondary schools. It determined the relationship between
availability of facilities and academic performance of students with special
educational needs; and also compared the academic performance of male and
female students with special educational needs. The results showed that
essential facilities and materials like hand railings, hearing aids, Braille,
instructional materials, and lower toilets were not available, although the few that
were available (typewriters, resource rooms, wheel chairs) were in poor
condition. The study showed that specialist teachers were inadequate in
mainstreamed public schools in Southwestern Nigeria. There was a significant
relationship between availability of facilities and academic performance of
students with special educational needs. However, there was no significant
difference between the academic performance of male and female students with
special educational needs. The study concluded that inadequate provision of
facilities and materials to mainstreamed public schools would lead to poor
academic performances of students with special educational needs. Finally,
adequate funding of integrated schools would help to overcome the problem of
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provision and maintenance of special equipment and materials for the use of
students with special educational needs.
According to Dr. (Mrs.) Bridget E. Uwameiyeo (2016), this paper examines
the level of availability and utilization of tools and equipment for teaching and
learning garment making trade in the senior secondary schools in Edo State,
Nigeria. The research was a descriptive survey. A total of 72 teachers and 345
students were utilized for this study. A structured questionnaire titled Availability
and Utilization of tools and Equipment for Teaching and learning garment trade
(AUTETLGT) was used to obtain data from teacher and student. The data
collected were analysed using simple percentage, mean t-test. Based on the
analysis, these were the findings: The tools and materials available in the
teaching and learning of garment making in the senior secondary schools in Edo
State are grossly inadequate; there is no significance difference in the mean
ratings on the rate of utilization of tools and equipment in the teaching and
learning of garment making in senior secondary schools in Edo State and there is
no significance difference in the mean ratings of teachers and students of
garment making on the strategies to adopt in supplying the tools and equipment
into schools. Based on these findings, this study therefore recommends among
others that: Government should equip secondary schools with modern equipment
and tools as recommended for teaching and learning garment.
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CONCEPTUAL FRAMEWORK
The concept of the study is to measure the impact of insufficient cooking
equipment on the practical performance of selected HE cookery students in IIH
College. The results of the study shall be evaluated on the post wrap-up
monitoring to be conducted on concerned individuals.
Input Process Output
profile of respondent
students aware on the
problems that may
occur if there is no
sufficient equipment in
the kitchen laboratory?
the level of importance Gathering of related to address the
of complete facilities
information on the deficiencies in practical
and equipment for the
cookery classes Profile of the
the possible effect to performance to make
Respondents
the students if the
laboratory has Gathering of information students
insufficient equipment more skilled to the
through surveying about
while in the practical
performance the impact of insufficient reason that
the importance of equipment’s are
cooking equipment on
learning out the use of
22 sufficient
alternative equipment the practical
to meet the need
performance
the suggestions which
may help the students
scenario occur during
their practical
performances
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SYNTHESIS OF REVIEWED STUDIES
The studies and literatures that are available and published both in the
internet and library are helpful tool to accomplish the study. The Literature and
the studies available, both Local and Foreign that the researcher gathered, which
involve the deficiency of cooking tool and equipment of IIH College.
According to Vanne Elaine Terrazola (2017) DepEd recommended
investing in school kitchen facilities and equipment Poe said the government
would start treating school canteens and kitchen equipment as a "basic
educational facility" with the same value as books, computers and washing
facilities. The senator, who is seeking to pass a bill that institutionalizes the
school-based feeding program, highlighted the need for well-equipped school
canteens and kitchens. She said schools are not only geared towards "feeding
the mind, but also feeding programs.”
According to Ruth Abbey Gita (2015) THE lack of technical-vocational
laboratories in the country's 7,916 public high schools will torpedo the key
objective of the K to 12 program, which is to produce employable graduates,
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Senator Ralph Recto said Monday. "This is one undiscussed weakness of K to
12. The lack of vocational labs has not caught our attention. Although it is too big
to ignore, it has remained under the radar," said Recto. "(The lack of tech-voc
labs) would only mean that the promised skills training, which is a major plank of
the K to 12 curriculum, might not happen," he added. Recto said there must be
technical-vocational laboratories in 2016, the year when the first batch of Grade
11 students will show up in school.
According to MarkMallorca (2017) Philippines are not ready for basic
education program K-12 curriculum. The unavailability of learning materials is
just one of the problem of K-12 curriculum, but the problem of K-12 curriculum
are not end from that. When senior high start, most of school needs Facilities,
chairs, books and equipment for the specialization especially public school.
Therefore we can say that all school are not ready for k-12 curriculum, specially
public school who have TVL track that needs facilities and equipment for the
study.
According to the BC Cook Articulation Committee Restaurant (2019)
kitchens are often designed last, after all of the seating area has been designed.
As a result, the space may be awkward and inefficiently laid out. To work
efficiently, all work surfaces and storage areas required to produce an item
should be located close together, as shown in Figure 27. This includes dry
storage, refrigerated storage, freezers, storage for plates and glassware, work
counters, grills, fryers, and ovens.
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According to JANE MEREDITH ADAMS (2014) The vast majority of
California school kitchens require facilities – from a $5 student meal tray to a
$297,000 steam kettle capable of cooking and cooling 5,000 meals a day – to be
more effective in delivering lunches that reach federal nutrition requirements,
according to a Thursday survey.
Yet, according to the Pew Charitable Trusts survey, the Robert Wood Johnson
Foundation and The California Endowment, two in three school districts identified
requiring additional training for school nutrition workers to fully implement the
nutritional requirements.
In a poll of 238 randomly selected school district food service divisions in the
state, 93% indicated they needed at least one piece of kitchen equipment to help
them store new, prepared and frozen food, prepare meals, and serve meals.
Ninety-five percent of school districts across the country meet the nutrition
standards introduced in 2012, calling for more fruit and vegetables, low-fat foods
and whole grains..
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Chapter 3
RESEARCH METHODOLOGY
This chapter presents the discussion on the research methodology of the
study, the respondents, research instrument, validation of the instrument,
procedure of data gathering, and statistical treatment that will be used for
accurate data analysis and interpretation.
Research Method Used
The study will be conducted to gain insights, identify, define, interpret,
present, and analyze the data relative to the impact of insufficient cooking
equipment on the practical performance of selected HE cookery students in IIH
COLLEGE. By this study respondents will know how the tool use in other way to
finish the following task and they also know on how to maintain and preserve the
equipment of the kitchen laboratory of the IIH COLLEGE.
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This research is classified as qualitative. It is qualitative because these
variables were to be measured and presented by means of statistical techniques
and on nominal scale. The researcher also utilizes the Evaluative and Purposive
Methods of research to further enhance the result of the study.
Respondents of the Study
The study will focus with the impact of insufficient cooking equipment on
the practical performance of selected HE cookery students in IIH COLLEGE.
These individuals primarily, are those people concerned on this study. As
mentioned from the later, the study shall also seek answers on the factors and
challenges faced by the concerned respondent of the study. They will also
access to insufficient cooking equipment in the kitchen laboratory in IIH
COLLEGE.
By this study respondents will know how the tool use in other way to finish the
following task and they also know on how to maintain and preserve the
equipment of the kitchen laboratory of the IIH COLLEGE.
Research Instruments
In order to conduct the study, the researchers will use survey type of
questionnaire in order to have a concrete data on the subject matter. The
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researcher will be using a survey type of questionnaire. There shall be an
attached sample questionnaire which can be found on the indices section
Validation of Instrument
The research instrument will be submitted for validation to the Research
Instructor and Adviser. The research instrument was subjected for further
comments and suggestions until approved by the Research Adviser.
Data Gathering Procedure
The researchers, with the approval of the School Director of the Integrated
Innovation and Hospitality College, Inc. – Novaliches Campus and the Research
Adviser, will have a simple interview with the respondents for the preliminaries.
Preceding after the interview shall be the answering of the survey form which will
be validated by the concerned individual. The completed survey forms will be
collected soon after the validation.
Statistical Treatment of Data
The researcher will be using percentage method as well as the use of
statistical frequency to determine the result. This will then be analyzed to draw a
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conclusion. Responses to specific survey questions will be tabulated and will be
shown in a table with specific percentages.
A percentage frequency distribution is a display of data that specifies the
percentage of observations that exist for each data points.
Chapter 4
DATA FINDINGS AND ANALYSIS
This chapter presents the analysis on the data gathered and tabulated
from survey made to the respondents of the study. This will show the statistically
treated data related to this research; A Qualitative Study on The Impact of
Insufficient Cooking Equipment on The Practical Performance of Selected H.E
Cookery Students in IIH College
TABLE ONE
Sexual Identity of the Respondent
N = 60
Sexual Identity Frequency Percentage

Male 18 30%
Female 42 70%
TOTAL 60 100%
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Table 1 presents the sexual identity of the respondents.
Accordingly, 18 (30%) were male while 42 (70%) were female.
TABLE TWO
Civil Status of the Respondent
N = 60
Civil Status Frequency Percentage

Single 60 100%
Married 0 0%
Separated 0 0%
Widowed 0 0%
TOTAL 60 100%
Table 2 presents the civil status of the respondents. Accordingly,
60(100%) were single, 0 (0%) were married, separated and widowed.
TABLE THREE
Age of the Respondent
N = 60
Age Frequency Percentage

16 yrs.old 10 16.67%
17 yrs .old 45 75%
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18 yrs.old 2 3.33%
19 yrs.old 2 3.33%
20 yrs.old 1 1.67%
TOTAL 60 100%
Table 3 presents the age of the respondents acc
ordingly 10(16.67%) were 16yrs.old, 45 (75%) were 17yrs.old, 2(3.33%) were
18yrs.old and 19yrs.old and 1(1.67%) were 20yrs.old.
TABLE FOUR
Are the students aware on the problem that may occur if there is on
sufficient equipment in the kitchen laboratory?
N = 60
Answer of the
Frequency Percentage
Respondents
Yes 48 80%
No 10 16.67%
No Answer 2 3.33%
TOTAL 60 100%
Table 4 presents the answer of the respondent from the question
are the students aware on the problem that may occur if there is on sufficient
equipment in the kitchen laboratory. Accordingly, 48(80%) said yes, 10 (16.67%)
said no and 2(3.33%) were no answer.
Researcher conclusion: therefore 48 students out of 60 said that
there aware of no sufficient equipment, 10 students out of 60 said that there not
aware that the laboratory is insufficient and the 2 students have no answer.
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TABLE FIVE
What do you think is the level of importance of complete facilities and
equipment for the cookery classes?
N = 60
Answer of the
Respondents
100% 40 66.66%
95% 2 3.33%
90 % 5 8.33%
85 % 1 1.67%
80 % 1 1.67%
70 % 4 6.67%
60% 1 1.67%
50 % 6 10%
TOTAL 60 100%
Table 5 presents the answer of the respondent from the question what
do you think is the level of importance of complete facilities and equipment for
the cookery classes. Accordingly, 40(66, 67%) said 100%, 2(3.33%) said 95%,
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5(8.33%) said 90% 1(1.67%) said 85 and 80%, 4(6.67%) said 70%, 1(1.67%)
said 60% and 6(10%) said 50%.
Researcher conclusion, 40 students say the level of important is
100% , 2 of the students say it 95%, 5 students say that 90 % 3 students say it
saw 85%,80% and 60 %,4 students say that 70% and 6 students say 50%
therefore, only 40 students think that complete facilities and equipment and very
importance .
TABLE SIX
What is the possible effect to the students if the laboratory has insufficient
equipment while in the practical performance?
N = 60
Answer of the
Respondents
They can’t do easy what 19 31.67%
they doing
It would not make 12 20%
perfectly the dish
They can’t do properly 8 13.33%
their practical
They might wait unit the 5 8.33%
first batch to finish
Lose interest 2 3.33%
No answer 14 23.33%
TOTAL 60 100%
Table 6 presents the answer of the respondent from the question what
is the possible effect to the students if the laboratory has insufficient equipment
while in the practical performance. Accordingly, 19(31.67%) said they can’t do
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easy what they doing, 12(20%) said it would not make perfectly the dish,
8(13.33%) said they can’t do properly their practical, 2(3.33%) said lose interest
and 14(23.33%) have no answer.
Research conclusion: therefore 19 students out of 60 said that they
can’t do easy what they doing so must of the students think that they can’t cook if
there is insufficient equipment, 12 students out of 60 said that it would not make
a perfectly a dish, while the 2 respondents lose interest in the practical, the rest
of the 14 respondents had no answer.
TABLE SEVEN
What do you think is the possible effect of this on the quality of the product
being made?
N = 60
Answer of the
Respondents
It will be low quality 6 10%
It’s not good in texture 6 10%
and it possible it’s not
good on make
The dish will not 7 11.67%
perfectly make
The product was not 5 8.33%
successful
It may be ruined 4 6.67%
The product may be 2 3.33%
unfinished
No answer 30 50%
TOTAL 60 100%
Table 7 presents the answer of the respondent from the question what do
you think is the possible effect of this on the quality of the product being made.
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Accordingly, 6(10%) said it will be low quality, 6(10%) said it’s not good in texture
and it possible it’s not good on make, 7 (11.67%) said the dish will not perfectly
make, 5 (8.33%) said the product was not successful, 4(6.67%) said it may be
ruined, 2(3.33%) said the product may be unfinished and the 30 (50%) have no
answer
Researcher conclusion: therefore, 6 students out of 60 said that the
product will be low quality, while 6 students said that it’s not good in texture and it
possible it’s not good on make, 7 students said that the dish will not perfectly
make, 5 students said that the product was not successful, 4 students said it may
be ruined, 2 students said that the product may be unfinished and 30 students
out of 60 has no answer.
TABLE EIGHT
What are you suggestion which may help the students during incase this
scenario occur during their practical performance?
N = 60
Answer of the
Respondents
Find an alternative 16 26.67%
equipment
Report it on the school 9 15%
administrator
Be careful for the 7 11.67%
equipment
Bring your own 4 6.66%
equipment
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Just focus on your work 6 10%

Make sure that you have 6 10%
complete ingredients
and equipment
Learn to borrow 3 5%
equipment on your
No answer 9 15%
TOTAL 60 100%
Table 8 presents the answer of the respondent from the question what are
you suggestion which may help the students during incase this scenario occur
during their practical performance. Accordingly 16 (26.67%) said find an
alternative equipment, 9 (15%) said report it on the school administrator, 7
(11.67%) said be careful for the equipment, 4 (6.66%) said bring your own
equipment, 6 (10%) said just focus on your work, 6 (10%) said make sure that
you have complete ingredients and equipment, 3 (5%) said learn to borrow
equipment on your and 9 (15%) has no answer.
Researcher conclusion: therefore, 16 students out of 60 said that find an
alternative equipment, 9 said report it on the school administrator, 7 said be
careful for the equipment, 4 said bring your own equipment, 6 said just focus on
your work and make sure that you have complete ingredients and equipment, 3
said learn to borrow equipment on your and 9 has no answer.
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Chapter 5
SUMMARY, CONCLUSIONS, AND RECOMMENDATION
This chapter presents the discussion on the summary of the analyzed data
from the survey occurred for this study. It will also show the Conclusions and the
Recommendation for this study.
SUMMARY OF FINDINGS
This portion presents the summary of all the findings based on the given
data which undergone statistical and theoretical treatment.
Based on the data gathered of the sexual identity of the respondents
accordingly, 18 were male while 42 were female. And the civil status of the
respondents accordingly, 60 were single, 0 were married, separated and
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widowed. And the age of the respondents accordingly 10 were 16yrs.old, 45
were 17yrs.old, 2 were 18yrs.old and 19yrs.old and 1 were 20yrs.old.
Based on the data gathered the 48 students out of 60 said that there
aware of no sufficient equipment, 10 students out of 60 said that there not aware
that the laboratory is insufficient and the 2 students have no answer.
Based on the data gathered the 40 students say the level of important is
100% , 2 of the students say it 95%, 5 students say that 90% ,3 students say it
85%, 80% and 60%, 4 students say that 70% and 6 students say 50%
therefore, only 40 students think that complete facilities and equipment are very
important .
Based on the data gathered the 19 students out of 60 said that they can’t
do easy what they doing so must of the students think that they can’t cook if
there is insufficient equipment, 12 students out of 60 said that it would not make
a perfectly a dish, while the 2 respondents lose interest in the practical, the rest
of the 14 respondents had no answer.
Based on the data gathered the 6 students out of 60 said that the product
will be low quality and it’s not good in texture and it possible it’s not good on
make, 7 students said that the dish will not perfectly make, 5 students said that
the product was not successful, 4 students said it may be ruined, 2 students said
that the product may be unfinished and 30 students out of 60 has no answer.
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Based on the data gathered the 16 students out of 60 said that find an
alternative equipment, 9 said report it on the school administrator, 7 said be
careful for the equipment, 4 said bring your own equipment, 6 said just focus on
your work and make sure that you have complete ingredients and equipment, 3
said learn to borrow equipment on your and 9 has no answer.
CONCLUSIONS
The Researchers, through the data provided by the respondents, were
able to conclude the following:
 From the data gathered, most of the respondents were female therefore,
most of the H.E cookery students were female.by the data gathered most
of the respondents were single therefore, most of the respondents were
students.
 Based on the data gathered, most of the respondents were 17yrs.old
therefore, most of the respondents were at the specific age of a grade 11
students.
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 Through to the consideration of the researcher data gathered, the results
were said that there aware of no sufficient equipment therefore, there has
insufficient equipment.
 Depends on the data gathered, most of the respondents think that
complete facilities and equipment are very important therefore,
respondents thinks that complete equipment are required in the school
laboratories.
 According to the data gathered, most of the respondents think that they
can’t do easy what they doing therefore, most of the students think that
they can’t do the task if there is insufficient equipment.
 From the data gathered, most of the respondents has no answer
therefore, most of the students has no idea.
 According to the data gathered, most of the respondents said that find an
alternative equipment if there has an insufficient equipment therefore,
most of the respondents thinks that there has always alternative ways to
do what is needed.
RECOMMENDATION
Given with essential informations and conclusions, the researchers were
able to come up with the following recommendations:
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1. Based on the data gathered most of the respondents said that
there aware of no sufficient equipment therefore, there has
insufficient equipment. Since there aware that the cooking
equipment is insufficient researchers recommend that they should
be more careful using those equipment inside the laboratory.
2. Based on the data gathered most of the respondents think that
complete facilities and equipment are very important therefore,
respondents thinks that complete equipment are required in the
school laboratory so researchers recommend that they should be
more careful using equipment inside the laboratory to the reason
that it is very important if it was complete.
3. Based on the data gathered most of the respondents think that they
can’t do easy what they doing therefore, most of the students think
that they can’t cook easily the task if there is insufficient equipment.
So researchers recommend that they should learn more techniques
on how to cook easily even though cooking equipment are
insufficient.
4. Based on the data gathered most of the respondents has no
answer therefore, most of the students has no idea. So
researchers recommend that students need to gather more ideas to
avoid consequences that would happen to the product if the
cooking equipment is insufficient.
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5. Based on the data gathered most of the respondents said that find
an alternative equipment if there has an insufficient equipment
therefore, most of the respondents thinks that there has always
alternative ways to do what is needed. So researchers recommend
that always keep it in mind and always do a technique.
Further, to the School Administrators, the researcher recommends that
they should be aware that the cooking equipment are insufficient so they need to
provide what is needed.
To the Teachers, the researcher recommends that they should teach the
students an alternative ways to have more ideas if cooking equipment is
insufficient to the reason that they can do the actual performance correctly even
though there is insufficient cooking equipment.
To the Students, the researcher recommends they should use carefully
the cooking equipment to avoid insufficient equipment to the reason that
complete equipment is very important. And they should learn to use alternative
ways to do their task easily even though equipment are insufficient.
To the Parents, the researcher recommends that they should support
their child on their passion in cooking. And teach them some techniques that they
know if there has insufficient equipment while their cooking.
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IIHC

THE PROBLEM AND ITS BACKGROUND

School facilities have an important role to play in improving the quality of

teaching and learning in promoting quality of education. The efficiency of school

facilities has a significant impact on student performance. Therefore, the

research on evaluating the efficiency of school facilities is profoundly important to

take in order to provide a suitable environment for teaching and learning.

Processes provide a possible alternative, according to Kate Scarlett Mangune

and outputs can be as diverse as resources, knowledge, and people inside

organizations. Common examples of processes involve new product creation,

used for a particular purpose.. It is one of the most important elements in a

BACKGROUND OF THE STUDY

performance of students and the effectiveness of teachers. In fact, research

shows that to optimize productive student performance, pleasant classroom

checks the students supremely

influence the learning experience of a child?

classroom.. So I hope the government should do something about this, because

students will be more skilled on their practical performance.

STATEMENT OF THE PROBLEM

The study to be conducted shall assess the effectiveness of the complete

facilities/equipment on the IIH COLLEGE student in cookery to be able to create

1 What is the profile of respondent?

sufficient equipment in the kitchen laboratory?

3 What is the level of importance of complete facilities and equipment for

the cookery classes?

equipment while in the practical performance?

5 What is the importance of learning out the use of alternative equipment to

meet the need?

scenario occur during their practical performances?

SIGNIFICANCE OF THE STUDY

of cooking equipment on the practical performance of selected HE cookery.

The findings may provide more knowledge to the concerned people or

parties which may be adopted for future purposes

The findings may provide more knowledge to the concerned people or

parties which may be adopted for future purposes.

To the school administration, they will know that their cooking

equipment in school facilities is insufficient so that they will provide what is

insufficient working equipment

is insufficient. And if the cooking equipment is insufficient the knowledge of the

students is not qualified in practical performance.

To the students, they will know that school cooking equipment is

insufficient, Thus school administration completely provided.so that students will

avoid insufficient equipment.

To the parents, they will know that school cooking equipment is

insufficient, thus school administration completely provided so that they will be

assurance that students will be more skilled on their practical performance.

insufficient equipment, thus it will give them idea to their research.

SCOPE AND DELIMITATION OF THE STUDY

the practical performance of selected home economics cookery students of

Integrated Innovation and Hospitality College, INC. In school facilities it is

important that cooking equipment is sufficient while student are ongoing in a

practical in addition students are more productive if cooking equipment are

respondents of this topic is the selected home economics cookery students in

Integrated Innovation and Hospitality College this research will be conducted in

REVIEW OF THE RELATED LITERATURES AND STUDIES

some of insights to fully understand the research.

compliant with food and drug-approved material.

It would be useful to have kitchen tools that have a flat, continuous