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The Impact of not having the Necessary Kitchen Utensils and

Equipment to hands-on Training of Home-Economics Students of

SJNHS-SHS S.Y. 2022-2023

A Research Paper in Senior High Department

Submitted as partial fulfillment of the requirements

in Practical Research II

Roselyn M. Canas

Quinn Allyjane A. Gonzaga

Zyra H. Aranges

Thea G. Briones

Mirly G. Calo-oy

Medelyn R. Gregore

Anthonatte Joy D. Aga

Cristine B. Gillera

Princess Dianne Colita

Researchers

Jennifer Joy Corpuz,(LPT)

(Secondary School Teacher-II)

Subject Teacher

Month, Year

ABSTRACT
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ACKNOWLEDGEMENT
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CHAPTER 1: THE PROBLEM AND IT’S BACKGROUND

1.1 INTRODUCTION
According to the World Health Organization (WHO), “Drinking-water, Sanitation And
Hygiene (WASH) are crucial to human health and well-being. Safe WASH is not only a
prerequisite to health, but contributes to livelihoods, school attendance and dignity and
helps to create resilient communities living in healthy environments. Drinking unsafe
water impairs health through illnesses such as diarrhea, and untreated excreta
contaminates groundwater’s and surface waters used for drinking-water, irrigation,
bathing and household purposes.”

In the Philippines, some school facilities doesn’t have the sufficient and hygienic water
supply to be used during the hands-on training of the students. In Sta. Josefa National
High School, one of the secondary schools in Agusan del Sur, the cooking laboratory
facility of Sta. Josefa National High School- Senior High (SJNHS-SH) is having some
problem regarding the inaccessibility of sufficient and aseptic school-based water supply,
that’s connected in the cooking laboratory faucet. And due to this matter the students are
struggling to produce an aseptic food, and being affected by the infrequency of the water
supply in the cooking laboratory supply that affects the time spend during the hands-on
training of the Home Economics 1 student.

Furthermore, this affects the performance of the students to produce an authentic product
from what they have expected. The significance of conducting this study is to insinuate
everyone the importance of having an aseptic and stable water supply in cooking field as
well as to the other fields of expertise which requires having the stable and aseptic water
supply, as this will further improve the practice of producing an aseptic food during the
hands-on training experience of students in any field or area of study which requires the
practical experience.
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1.2 CONCEPTUAL FRAMEWORK

Not having the necessary Inappropriate usage of

utensils & equipment tools and equipment

Affects the

students performance

Loss the products

authenticity

Time

consuming

Figure 1. Conceptual Framework

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