ABSTRACT

This research study aims to investigate the effect of spice price increase on

students. With the rising cost of spices in recent years, it is important to understand how

this increase affects students' laboratory performance, purchasing decisions, and overall

well-being. The research will employ qualitative method to explore the subject

comprehensively. Interviews, and data will be collected from a diverse sample of students

to gain insights into their attitudes, behaviors, and perceptions regarding spice prices and

their impact. The findings of this research will contribute to existing knowledge on the

relationship between food prices and the performance of students in laboratories, with

potential implications for policy development and intervention strategies.

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 Chapter I

Introduction

Raw spices play an essential role in a food’s presentation, and the taste of the
food. Without the spices what would be the taste of the Foods? What do you think would
be the outcome of the foods? They play a new and important role in modern food
preparation. They not only add unique flavors to our food, but also contribute color and
variety.

According to the National Open University of Nigeria under the Faculty of

Agricultural Sciences (2022). The history of spices has been traced to ancient Egypt,
where it is mentioned in the bible as valuable commodities. Through the Middle Ages,
use of spices spread from Egypt to the East and grew to include Europe and the
Mediterranean. For a very long time, the Arab spice trade was dominated by middlemen,
and it later expanded to China, India, and Indonesia and America in the 17th century.
Spices may be native or foreign. origin. Native species are those that truly developed in a
specific area. Exotic imports are ones that come from distant regions. Some spices are
considered mild. certain flora are native to the tropical region.

There are more than 100 different types of spices manufactured worldwide. Asia
is the main continent. leading producer of spices, including cinnamon, pepper, nutmeg,
and cloves while basil, bay leaves, celery leaves, chives, and ginger are primarily grown
in Europe. watercress, thyme, dill tips, and coriander. In America, however, nutmeg,
pepper, and Typically, ginger and allspice are generated.

Spices are Natural plant materials like fruit, leaves, seeds, roots, bark, berries, and
buds makeup spices. compounds derived from flowers or vegetables that enhance flavor,
fragrance, and food goods' color. Using spices to prevent and treat a variety of diseases

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has shown to have significant health advantages. disorders ranging from cancer to aging
to metabolic, neurological, cardiovascular Inflammatory conditions.

Like many countries around the world, the Philippines also face skyrocketing
food inflation due to supply issues and high fuel costs. The Philippines is the home of
poor people so when the price increases most of them complain. According to the
Philippine Statistics Authority (2018). A family of five needed at least PhP 7,337 in the
first semester of 2018 to cover their basic dietary requirements for a month. The food
threshold is this amount. On the other hand, a family of five needed at least PhP 10,481
per month to cover both their essential food and non-food needs. The poverty line is set at
this amount. These are 10.9 percent higher than the 2015 first-semester food and poverty
standards.

One of the controversial and timely issues is the increase in the price of goods.
According to the Taylor wells (2023). There are things that can accelerate inflation. First,
raise the price of basic commodities. Everything a company needs to produce a good or
offer a service will almost likely cost more as long as inflation persists. Second,
disruptions of Supply Chains. Inflation and supply-chain disruptions frequently occur
concurrently, so businesses should have a plan in place to deal with both. When supply
chains are disrupted, enterprises cannot obtain enough inputs. Prices rise due to a lack of
supply. And businesses will have to pay more for products that are essential to their
operations. Second, market forces often dictate the rise or fall of commodity prices.

According to the Asia Development Bank (2008). Numerous people, especially

many millions in developing Asia, risk falling back into poverty as a result of the recent
increase in food prices around the world and the hasty governmental responses that only
serve to increase price volatility. Food prices are on an upward trajectory that won't soon
stop due to structural causes and unfavorable cyclical events. Serious repercussions will

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occur if trade is not kept open and relative pricing is not permitted to represent market
shortage.

According to Statistics Canada (2022). Numerous factors that have increased

pressure on expenses throughout the food supply chain are to blame for the increase in
food prices. Numerous variables, including supply chain interruptions, labor shortages,
shifts in customer buying habits, unfavorable weather in some growing regions, tariffs,
higher input costs, and higher wages, have affected grocery store prices since the start of
the COVID-19 epidemic.

According to the AraLipunan (2023). Inflation has a negative effect, one of which
is hoarding. Storage is the work of sellers to prevent the continued decline in their ability
to purchase their needs. The Second negative effect is the Uprising and protests. The
constant increase in prices angers the citizens and causes them to protest against the
government. Third is Hyperinflation, because of higher inflation, people would prefer to
keep or save their money and not use it. This causes more acceleration of inflation
because the excessive hoarding of money becomes an obstacle to the movement of the
economy. With so little money in circulation, the authorities are forced to print more
money which further causes inflation.

On the other hand, it also has a positive effect. First of all is the high income of
the producers. Producers experience greater profits because they sell their products at
higher prices. Next is the large amount returned to the investors, Businessmen and
investors experience extra returns from their investments whenever there is inflation.
Lastly is the rapid economic growth. If the increase in demand causes inflation, it causes
rapid growth in the economy as producers allocate additional capital to create more
supply to keep up with the increase in demand.

It is obvious nowadays that the price of everything ranging from essential daily
commodities to transportation, educational, and other expenses are increasing. It is

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important for people today to learn what is the reason for the increase in the price of
goods so they also know how to lower it, or keep it at a cheap price. To cope with rising
prices of goods, students scrimp, stick to a budget. While there are clashing views on the
cause of price hikes, it cannot be denied that the students are also affected by the
phenomenon even if a huge majority of them are not yet paying taxes.

Overall, this study will help students to know the reason for the increase in the
price of goods. Moreover, it helps those who do business to have knowledge on how to
increase the price of the products they sell.

Statement of the Problem

This study aimed to answer the effects of Increasing Prices of Spices towards the
laboratory performance of Grade 11 Cookery-C Students of Tondo High School.

1. How has the increasing prices of spices affected the laboratory performance of
Grade 11 Cookery-C students?
2. What are the Effects of Increasing prices of raw spices in terms of:

2.1 Presentation of the food.

2.2 Taste of the food.

2.3 The prices of the food.

3. What are the coping mechanisms of 11 Cookery-C Students in order to perform

efficiently in Laboratory Performances despite the increasing prices of raw spices.

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Significance of the Study
This study will undertake to find out the effects of increasing prices of raw spices
to the students of Tondo High School and to find out its effects through the laboratory
marks of the students. The following will gain a lot from this study.

Government agencies - Government agencies can all use research data and
conclusions to help them make critical decisions about matters of public health,
environmental protection, and safety.

Business Owners - it aims to provide strategies on the right price of selling

products. Placing adequate profit in products.

Teachers - the stated data would guide the teachers to have a better
understanding of the students' struggles doing the laboratory.

Students - its purpose is to provide knowledge, methods to students on what they

can do to solve or equalize the price increase.

Future Researchers. This study can contribute to the knowledge of future

researchers to give ideas, provide important data, and better know the meaning and
reason for the increase in the price of goods

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 Chapter II

Research Methodology
This chapter contains the methodology used in the study. The goal of the research
methodology is to give an overview of the approaches used in this study. Moreover, it
will discuss the research design, sample and sampling technique, research locale,
research instrument, and the data gathering procedure.

Research Design

The researcher will employ Qualitative Research. To define the Qualitative type
of Research, Brannan, G. et.al (2022). A sort of research called qualitative research looks
at actual issues and offers more in-depth understandings. In qualitative research,
participants' experiences, viewpoints, and actions are gathered. Instead of addressing how
many or how much, it addresses hows and whys.

A qualitative research strategy called phenomenological research. The term

"study of the meaning of phenomena or the study of the particular" is used to describe
phenomenology. Investigating experiences from the viewpoint of the individual is the
goal of phenomenology. In essence, phenomenology examines the "lived experiences" of
the participants and seeks to understand how and why people acted in a particular way.

Sample and Sampling Technique

This study will use Random Sampling, to define Random Sampling, Thomas, L.
(2022). a population's subgroup that was chosen at random. Each person in the population
has an exact equal probability of getting chosen using this sampling technique.

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Of all the probability sampling techniques, this one is the easiest to understand because it
only needs one random selection and little prior population knowledge. Any research
conducted on this sample should have excellent internal and external validity and be at a
lower risk for research biases because it uses randomization.

To deliver the greatest knowledge that each of us needs to be informed, the

researcher used senior high school students specifically in the field of cooking at Tondo
High School. The purpose of the researcher is to gather information from students
struggling with the price hike of raw spices and how it affects their laboratory marks. The
researcher selected participants in getting the data about Price Increase are around 20
people. These are students aged 16-22. This is done in order to have a stronger basis for
the data gathered.

In the selection of these respondents, samples were selected on the basis of the
following.

1. Male or Female
2. Grade 11 students
3. Cookery students
4. SY: 2022-2023

Research Locale

The researchers administered the study at Tondo High School. It is one of the
schools in Manila located on Quezon St. Bo. Magsaysay, Tondo Manila. This school is
near Mary Johnston Hospital and Magat Salamat Elementary School.

According to Edukasyon.ph (2018). Tondo High School is a public secondary

school called Tondo High School (THS), formerly Tondo Foreshore High School, was
founded in 1979. It is located in Tondo, one of Manila's oldest neighborhoods. The

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majority of the students at the institution attend junior and senior high schools. The
Science, Technology, Engineering, and Mathematics (STEM) strand, which is part of the
Academic track, is offered in Senior High School (SHS) programs alongside
Technical-Vocational-Livelihood (TVL) strands such Home Economics (HE) and
Information and Communications Technology (ICT). Official recognition for Tondo
High School comes from the Department of Education (DepEd).

Research Instrument

In this study, the researcher will be using an interview questionnaire. According to

Mcleod, S, PhD. (2023). Questionnaire is a type of research tool used to collect data from
respondents by asking them a series of questions. When compared to other techniques,
questionnaires can be an efficient way to rapidly and cheaply measure the behavior,
attitudes, preferences, views, and intentions of a sizable number of respondents. The first
part of the Questionnaire is about the Demographic Profile of the respondents. The
second part is the questions to be answered by the respondents.

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Data Gathering Procedure

The study conducted during the school year 2022-2023 at Tondo High School was
considered the following technical procedure.

The researcher secured an approved letter to conduct the study from the office of
the principal of Tondo High School during the third week of May.

After securing the permit, the researcher immediately worked on the research.
The researchers went to the National Library of the Philippines to look for related
literature and related studies that would help deepen the research being conducted. After
several weeks of adjusting chapter 1 and chapter 2, the researcher constructed a
questionnaire, which was validated by the professor of the subject.

A consent form was prepared, a proof that researchers were allowed to conduct an
interview within the Tondo High School premises.

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 Chapter III

Result and Discussion

This chapter presented, analyzed and interpreted the findings obtained from the
instrument used and the study that determined the effects of Increasing Prices of Raw
Spices Towards the Laboratory of Cookery Students in Tondo High School. In order to
simplify the discussion, the researchers provided tables that summarize the collective
reactions from the respondents.

The purpose of this study is to determine the following problem:

Table 1 Respondent’s Profile

Profile Variables f %
TVL -Cookery
Grade 11 7 100%

Age
16-18 7 100%
18-20 0
20-22 0
22-24 0
Sex
Male 1 14.28%
Female 4 57.14%
Gay 2 28.57%

Table 1 shows that the total percentage is 100%. This includes the Grade level,
age, and sex orientation of the respondents. The percentage of each data was obtained by
computing the number of respondents divided by the frequency level and multiplied by
100. According to table 1, 14.28% of the respondents is male, 57.14% are female, and
28.57% are Gay. Therefore most of our respondents came from females and answered our
questionnaire.

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Table 2: The effect of increasing prices of spices towards the laboratory performance
of Grade 11 Cookery-C students

Problem 1. How has the increasing prices of spices affected the laboratory performance
of Grade 11 Cookery-C students?

Respondents Frequency Thematic Analysis

Respondent-1,4 2 Laboratory marks

Respondent-6 1 Taste of the Food

Respondent-2,3,5,7 4 Lack of Money

Table 2.1

According to the table above, the effect of the increasing price of spices on the
laboratory performance of Grade 11 Cookery-C students is Laboratory marks, taste of the
food, and lack of money. The first row has 2 out of 7 respondents. It shows that their
laboratory marks were affected by the increase in the price of spices. Meanwhile, the
second row shows 1 out of 7 respondents said that the effect is on the taste of the food
and the third row shows 4 out of 7 respondents showing that students' lack of money
affects their performance in the laboratory.

Problem 2. In what specific ways have the rising prices of spices impacted the cooking
experiments and activities of Grade 11 Cookery-C students in the Laboratory?

Respondents Frequency Thematic Analysis

Respondent-1 1 Physical Exhaustion

Respondent-2 1 Academic Failure

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 Respondent-3,6 2 Quality of the food

Respondent 4,5,7 3 Poverty

Table 2.2

This table shows that the specific effect of the increase in the price of spices on
their laboratory activity is their Physical Exhaustion, Academic Failure, Quality of the
food, and poverty. The first row has 1 out of 7 respondents. It is shown here that the
increase in the price of spices affects them physically. The second row shows also 1 out 7
respondents said that price hikes of spice impact them academically. Meanwhile, the third
row shows 2 out of 7 respondents said that the effect is on the quality of the food and the
fourth row has 3 out 7 respondents. This row shows that the effect is poverty.

Table 3: The Effects of Increasing Prices of Raw Spices in terms of Presentation of the
food, Taste of the food and The prices of the food.

Problem 3. Have the higher spice prices influenced the creativity and variety of dishes
prepared by Grade 11 Cookery-C students during their laboratory sessions? If so, how?

Respondents Frequency Thematic Analysis

Respondent 1,3 2 Lack of Budgeting

Respondent 2,4,6,7 4 Presentation of the Food

Respondent 5 1 Alternative Ingredients

Table 3

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 According to the table above, the increase in the price of spices affects the
creativity of students. The 3 themes are lack of budgeting, Presentation of the food, and
alternative ingredients. The first row shows that 2 out of 7 respondents said that lack of
budgeting was one of the reasons why student creativity was affected. Moreover, the
second row shows that 4 out of 7 respondents said that Presentation of the food is
affected. Furthermore, the third row shows that 1 out 7 respondents said that cheap
alternative ingredients are helpful to maintain the variety of food prepared by the
students.

Table 4: The coping mechanisms of 11 Cookery-C Students in order to perform

efficiently in Laboratory Performances despite the increasing prices of raw spices

Problem 4. What challenges have Grade 11 Cookery-C faced as a result of the increasing
prices of spices, and how have these challenges affected their overall laboratory
performance?

Respondents Frequency Thematic Analysis

Respondent 1,4,5, 3 Emotional exhaustion

Respondent 2,3,6,7 4 Financial Difficulties

Table 4.1

According to the table above, the challenges students face as a result of the
increasing prices of spice are emotional exhaustion, and financial difficulties. The first
row has 3 out of 7 respondents. It shows that their laboratory performance is affected
because of emotional exhaustion. Meanwhile, the second row has 4 out of 7 respondents
who said that because of finances they can’t perform well in their laboratory.

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Problem 5. How have the students managed to maintain the quality and taste of their
dishes despite the rising costs of spices in their practical cooking exercises?

Respondents Frequency Thematic Analysis

Respondent 1,4,6,7 4 Cheaper Products

Respondent 2 1 Essential Ingredients

Respondent 3,5 2 Planning

Table 4.2

This table shows how students maintain the quality and taste of their meals. their
methods are that they buy cheap products, essential ingredients, and they plan before
buying. The first row shows that 4 out of 7 respondents said they buy cheaper products.
Moreover, the second row shows that 1 out of 7 respondents said that they buy essential
ingredients only. Furthermore, the third row shows that 2 out of 7 respondents said that
they plan before buying the ingredients.

Problem 6. Has the increase in spice prices led to any modifications or adjustments in the
curriculum or teaching methods for Grade 11 Cookery-C students? If yes, what are some
of these changes and their impact on student performance?

Respondents Frequency Thematic Analysis

Respondent 1,2,3,4,5,6,7 7 Guidance

Table 4.3

According to the table above, the price increase in spice has an adjustment but
there is no change in the teaching method of their teacher. All respondents said that their
teacher only gives them advice on where they can buy cheaper ingredients that they will
need for laboratory performances.

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Problem 7. What strategies or alternatives have Grade 11 Cookery-C students employed
to cope with the escalating spice prices while still achieving their learning objectives in
the laboratory?

Respondents Frequency Thematic Analysis

Respondent 1,2,5,7 4 Savings

Respondent 3 1 Leftover

Respondent 4,6 2 Work part time

Table 4.4

According to the table above, the coping mechanisms of students in order to

achieve their learning objectives in the laboratory are saving money, using leftover
ingredients, and working part time. The first row shows that 4 out of 7 respondents said
that they save money from their pockets that their parents give to contribute to the
laboratory. Meanwhile, 1 out of 7 respondents said that the student uses leftover
ingredients from their home to save and buy everything they need. Moreover, 2 out of 7
respondents said that they work part time to contribute to their laboratory performances.

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 CHAPTER IV

Conclusions and Recommendations

This Chapter presents the summary of the research work undertaken, the
conclusions drawn and the recommendations made as an outgrowth of the study.

Conclusion

The findings of the study were summarized according to the statement of the
problem stated in chapter 1. In this part of the research you can see the sequence of
effects, and students' strategies based on the data they provided.

The primary objective of this research was to identify the effects of price increase
of spice on students. (1) Guidance has a frequency of 7, which indicates that the
Guidance of a teacher is helpful for the student to surpass their difficulties in purchasing
spices. (2) Lack of Money, (3) Presentation of the food, (4) Financial Difficulties, (5)
Cheaper Products, (6) Savings has a frequency of 4, which means it appeared 4 times in
the data. (7) Poverty, and (8) Emotional Exhaustion has a frequency of 3, appearing 3
times in the data. (9) Laboratory Marks, (10) Quality of the food, (11) Lack of budgeting,
(12) Planning, and (13) Work Part Time have a frequency of 2, appearing 2 times in the
data. (14) Taste of the food, (15) Physical Exhaustion”, (16) Academic Failure, (17)
Alternative Ingredients, (18) Essential Ingredients, (19) Leftover” have a frequency of 1,
appearing 1 times in the data. These words show the effects of the increase in the price of
spices and the methods of the Grade 11 Cookery-C students to still be able to perform a
laboratory even though its price continues to increase.

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 In summary, based on the given information, the teacher's guidance to the students is
a great help to them to get through the laboratory that needs to be done.

According to the study’s findings, price increase of spices has the following effects:

1. The respondents stated that the increase in the price of spices affects their
performance in the laboratory.
2. The findings revealed that the increase in the price of spices has an effect on the
quality of food served by students in grade 11 Cookery C.
3. Findings show that students have high coping mechanisms. This includes students
saving up to contribute to the laboratory, using leftover ingredients from their
homes, and working to support their laboratory needs.
4. There is a positive correlation between the price increase of spice and laboratory
performance of the students.

In general, these research problems show that the answers from the respondents are
important. The answers from them shed light on the effect of the increase in the price of
spices on the students' laboratory performances.

Recommendations

In the light of the foregoing findings and conclusions, the researchers recommend
the following:

Sellers / Business owners: It is critical for Sellers, and Business Owners to

comprehend how price changes impact students' purchase decisions in order to create
efficient pricing and marketing plans. They might consider giving discounts to student
buyers. Building awareness and interest is the first step in the customer acquisition
process, and discounts are a tried-and-true approach to do that. Discounts draw people in

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and they often spread via word-of-mouth, which is an effective approach to reach new
clients

Consumers: The study highlights the impact of price increases. It is recommended

that consumers consider planning their purchases before making purchasing decisions.
By doing so, consumers can become aware of what they can do before purchasing
ingredients to save more, helping them make smarter choices.

School Administrators: The School Administrators should conduct programs,

seminars and events which would help the students, especially the graduating students, to
become more aware of the factors that can affect the academic failure of the students in
their chosen course in order for them to overcome those factors. Also, School
Administrators might consider implementing a student assistance program (SAP) so that
the student does not have difficulty finding money to pay for the laboratories and they
can focus more on their laboratory.

Teachers: They should provide lesson activities that would cover the different
learning styles of the students and apply these lessons to real life situations. The Teachers
should also be encouraged to be more approachable and be sensitive to the needs and
interest of the students inside or even outside of the school. So that the students gain
interest in studying.

Students: The Students can benefit from studying the effect of price increases on
spices. Especially for those who will take the TVL-Cookery course, they can use it to
give them guidance on what method they can do to have a laboratory even if the price is
high, especially now that the price of goods continues to rise.

Future Researchers: This study can serve as a valuable reference for future
researchers interested in conducting related studies. It provides a foundation for further
exploration of the relationship between price increase of spice and laboratory

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performance. Future researchers can build upon this study's findings to delve deeper into
specific aspects or explore different demographics or industries to gain a comprehensive
understanding of the impact of price increase on

Bibliography
Books
Asogwa, I. S. et. al. (2022). Spices, Herbs and Condiments. Origin and History of
Spices, 1.4 page. 12-13, and summary, 1.6 pages. 17.
Asia Development Bank (2008). Food Prices and Inflation in Developing Asia: Is
Poverty Reduction Coming to an End?. 6 ADB Avenue, Mandaluyong City. 1550 Metro
Manila. Philippines. Abstract. Page. 3.

Internet
Brannan, G. et.al. (2022). Qualitative Study. 8600 Rockville Pike Bethesda, MD
20894: National Library of Medicine. Retrieved from:
https://www.ncbi.nlm.nih.gov/books/NBK470395/
Bersales, L. G. (2019). Proportion of Poor Filipinos registered at 21.0 percent in
the First Semester of 2018. PSA Complex, East Avenue Diliman, Quezon City;
Philippine Statistics Authority. Retrieved from:
https://psa.gov.ph/poverty-press-releases/nid/138411
Wells, T. (2023). How a Data Price Increase Drives Earning Growth During
Inflation, what is the Reason for a Data-Driven Price Increase Amid Inflation. Level 8, 65
York St, Sydney 2000; Taylor Wells. Retrieved from:
https://taylorwells.com.au/what-is-the-reason-for-price-increase/#:~:text=Prices%20rise
%20due%20to%20a,are%20 essential%20to%20the%20 operations
Fradella, A. (2022). Behind the Numbers: What’s Causing Growth in Food Prices.
150 Tunney’s Pasture Driveway Ottawa, Otario; Statistics Canada. Retrieved from:
https://www150.statcan.gc.ca/n1/pub/62f0014m/62f0014m2022014-eng.htm

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 AraLipunan. (2023). Ano ang Implasyon: Ano ang mga Epekto ng Implasyon.
Retrieved from: https://aralipunan.com/implasyon-inflation/
Brannan, G. et. al. (2022). Qualitative Study; Examples of Qualitative Research
Approaches. 8600 Rockville Pike Bethesda, MD 20894; National Library of Medicine.
Retrieved from: https://www.ncbi.nlm.nih.gov/books/NBK470395/
Thomas, L. (2022). Simple Random Sampling l Definition, Steps & Examples.
Retrieved from: https://www.scribbr.com/methodology/simple-random-sampling/
Edukasyon.ph. (2018). Tondo High School. Retrieved from:
https://www.edukasyon.ph/schools/tondo-high-school
Mcleod, S, PhD. (2023). Questionnaire: Definition, examples, design, and types.
Simply Scholar Ltd. 20-22 Wenlock Road, London N1 7GU; Simply Psychology.
Retrieved from: https://www.simplypsychology.org/questionnaires.html

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Appendix A
Letter

Page | 22
 Appendix B
Questionnaire

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 I. Demographic Profile

Name: ___________________________ Gender:__________

Grade and Section:______________________ Age:________

II. Questionnaires
1. How has the increasing prices of spices affected the laboratory performance of
Grade 11 Cookery-C students?

2. In what specific ways have the rising prices of spices impacted the cooking
experiments and activities of Grade 11 Cookery-C students in the laboratory

3. Have the higher spice prices influenced the creativity and variety of dishes
prepared by Grade 11 Cookery-C students during their laboratory sessions? If so,
how?

4. What challenges have Grade 11 Cookery-C students faced as a result of the

increasing prices of spices, and how have these challenges affected their overall
laboratory performance?

5. How have the students managed to maintain the quality and taste of their dishes
despite the rising costs of spices in their practical cooking exercises?

6. Has the increase in spice prices led to any modifications or adjustments in the
curriculum or teaching methods for Grade 11 Cookery-C students? If yes, what
are some of these changes and their impact on student performance?

7. What strategies or alternatives have Grade 11 Cookery-C students employed to

cope with the escalating spice prices while still achieving their learning
objectives in the laboratory?

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Appendix C
Tables

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Problem 1. How has the increasing prices of spices affected the Laboratory performance
of Grade 11 Cookery-C Students?

Respondents Actual Response Translation

Person 1: Nahihirapan maghanap ang Students struggle to find cheaper

mga mag-aaral ng mga mas alternative ingredients and their
murang alternatibong sangkap grades drop.
at bumababa ang grado ng mga
ito.

Person 2: Nakakaapekto ito sa mag aaral This affects us students because

sa kadahilanang hindi sa lahat
ng oras ay kaya naming
tustusan ang malaking halaga
ng pagbili ng mga pampalasa.
Sa pagtaas ng presyo ng mga
bilihin marami sa amin ang
hindi nakaka-sali sa mga
ganitong uri ng gawain kaya
naman ang iba sa amin ay
mababa ang grado na
natatanggap.
we are not always able to finance
the large amount of buying spices.
With the increase in the price of
goods many of us are unable to
participate in these types of
activities which is why the rest of
us receive low grades.

Person 3: Mas lalo pang tumataas ang
mga presyo ng mga pampalasa
na aking gagamitin kaya namn
mas tumataas ang pondo na
aking kakailanganin para
dito,nakakaapekto din ito sa
kalidad ng pagkain na aking
ginagawa.
The prices of the spices that I will
use are increasing even more, so
the funds that I will need for this
increase, it also affects the quality
of the food that I make.

Person 4: Nakakaapekto ito sa marka ko It affects my laboratory grade

sa laboratoryo dahil hindi because we can't buy the
namin mabili ang sangkap na ingredients we need for cooking.
kailangan namin sa pagluluto.

Person 5: Nadadagdagan pa ang gastusin The expenses are increasing.

imbes na pandagdag baon na Instead of adding money to my

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 lang sa mga kapatid ko,
napupunta pa sa laboratoryo
dahil sa pagtaas ng presyo ng
mga pampalasa.
Person 6: Sa tingin ko nakakaapekto ito
kasi ang pinaka unang
kailangan ng mga mag-aaral ay
ang mga Pampalasa kasi yun
ang nagbibigay ng lasa sa mga
niluluto namin. kaya malaking
parte ang pagtaas ng presyo
nito sa laboratoryo namin kasi
yun ang pinaka kailangan
namin gamitin.
Person 7: Nakakaapekto ang pagtaas ng
presyo ng mga pampalasa
dahil sa kakulangan sa pera at
maraming gastusin sa school at
sa bahay.
Problem 2:
In what specific ways have the rising prices of spices impacted the cooking experiments
and activities of Grade 11 Cookery-C students in the laboratory.
Respondents Actual Response
Person 1: Ang pinaka epekto nito ay
nahihirapan silang bumili ng
sangkap para sa kanilang
laboratoryo, kaya ang ibang
mag-aaral ay bumababa ang
grado at nagkakaramdam ng
pagkabigo sa sarili.
Person 2: Partikular na nakakaapekto ito
sa grado naming mag aaral sa
siblings, it is going to the
laboratory because of the increase
in the price of spices.
I think it affects because the first
thing students need is spices
because that's what gives flavor to
what we cook. So a large part of
the increase in its price in our
laboratory is because that is what
we need to use the most.
The increase in the price of spices
affects the lack of money and
many school and household
expenses.
Translate
The main effect of this is that they
find it difficult to buy ingredients
for their laboratory, so other
bfstudents drop their grades and
feel disappointed in themselves.
This particularly affects the grade
of our students because the price
Page | 27
 kadahilanang mataas ang presyo
ng bilihin marami sa aming mag
aaral ang di nakaka sali sa mga
gawaing naiatang sa amin kaya
naman karamihan sa amin
mababa ang grado na
natatanggap.
Person 3: Nakakaapekto ito sa lalo
pagtaas ng ambagan na kanilang
ginagawa,minsan nakaka apekto
rin ito sa sa kalidad ng mga
pagkain na kanilang hinahanda
Person 4: Mas tumataas ang ambagan
namin para makabili ng mga
sangkap. at sa taas ng presyo ng
mga ito ay nahihirapan akong
bilhin ang kumpletong sangkap
kaya hindi rin namin
nagustuhan ang niluluto namin
dahil pangit ang lasa nito.
Person 5: Mahirap maghanap ng murang
sangkap dahil lahat ay nagtataas
kaya hindi na kumpleto ang
tamang sangkap. Nagreresulta
sa hindi masarap na lasa ng mga
niluluto kaya bumababa ang
grado.
Person 6: Syempre pag kulang sa spices Of course, if a dish lacks spices,
ang isang dish, kulang din sa the food lacks taste or what we
lasa ang pagkain ng kakahitnan cook is not very tasty.
o hindi masyadong masarap ang
niluluto namin.
Person 7: Pagsabay ng mga gastusin ng
school at bahay minsan naman
ay nag kakasabay sa ibang
subject.
of goods is high, many of our
students are not able to participate
in the tasks assigned to us, which
is why most of us receive low
grades.
This affects the increase in the
amount of food they make,
sometimes it also affects the
quality of the food they prepare.
Our contribution to buy
ingredients is increasing. and with
the high price of these I find it
difficult to buy the complete
ingredients so we also didn't like
what we were cooking because it
tasted bad,
It's hard to find cheap ingredients
because everything is increasing
so the right ingredients are not
complete. It results in an
unpleasant taste of the cooked
food, thus lowering the grade.
At the same time, school and
home expenses sometimes
coincide with other subjects.
Page | 28
Problem 3.
What challenges have Grade 11 Cookery-C students faced as a result of the increasing
prices of spices, and how have these challenges affected their overall laboratory
performance?
Respondents Actual Response
Person 1: Ang naging pagsubok nila dito ay
nakaramdam sila ng stress,
pressure at pagod dahil
napapagod silang maghanap ng
mas murang alternatibong
sangkap.
Person 2: Ang hamon na hinaharap ngayon
ng cookery-c ay ang mataas na
presyo ng mga bilihin,
Nahihirapan maghanap ng pera
upang makapag ambag sa mga
kontribusyon hindi lamang sa
laboratoryo kundi pati narin sa
iba pang mga asignatura ang
hamon na ito ay napaka hirap sa
kapwa ko mag aaral sapagkat
maari silang di makasali sa mga
aktibidad ng nakaatang sa amin
kaya naman marami sa amin ang
nakakakuha ng mababang marka.
Person 3: Lalo tumataas ang ambag nila sa
bawat laboratoryo na gagawin,
lalo pa ito nagpapahirap dahil ang
ilan sa kanila ay nahihirapan pa
na mag hanap nang pera na ipang
bibigay para sa mga ambagan na
kailangan para sa gagawin sa
laboratoryo
Translate
What they experienced here was
that they felt stressed, pressured
and tired because they were tired
of looking for cheaper
alternative ingredients.
The challenge facing cookery-c
now is the high price of goods, It
is difficult to find money to
contribute to contributions not
only in the laboratory but also in
other subjects this challenge is
very difficult for my fellow
students because they may not
be able to participate in the
activities assigned to us that is
why many of us get low grades.
The more their contribution
increases with each laboratory
that is done, this makes it even
more difficult because some of
them are still struggling to find
money to give for the
contributions needed for the
laboratory work.
Page | 29
 Person 4: Nahihirapan kami maghanap ng
mas murang halaga ng mga
pampalasa at napapagod kami
kakahanap dito.
Person 5: Nakakapagod maghanap ng mga
alternatibong sangkap para
makamura at makumpleto ang
mga kakailanganing sangkap sa
pagluluto. At dahil pagod ako
kakahanap hindi na ako
nakakapag Focus sa Pagluluto sa
Laboratoryo
Person 6: Ang isa sa mga hamon na hinarap
ko ay ang kakulangan sa pera na
kailangan ipambili para
makapag-luto sa laboratoryo.
Person 7: Ang hamon na kinakaharap ko ay
nahihirapan ako maghanap ng
mas murang sangkap para sa
pagluluto at Pagbabadyet ng pera
kasi minsan may biglaang
laboratoryo tapos hindi kami
nakakapag handa para dito.
Problem 4.
Have the higher spice prices influenced the creativity and variety of dishes prepared by
Grade 11 Cookery-C students during their laboratory sessions? If so, how?
Respondents Actual Response
Person 1: Naimpluwensyahan ang pagiging
malikhain ng mga ito dahil hindi
sapat ang budget pambili ng
kumpletong sangkap.
Person 2: Oo, sapagkat hindi ko maisaayos
We are having a hard time
finding cheaper spices and we
are tired of searching for it.
It's tiring to find alternative
ingredients to get cheap and
complete the necessary cooking
ingredients. And because I was
tired, I couldn't focus on cooking
in the laboratory.
One of the challenges I faced
was the lack of money that
needed to be purchased to cook
in the laboratory.
The challenge I face is that I find
it difficult to find cheaper
ingredients for cooking and
Budgeting money because
sometimes there is a sudden
laboratory and we are not ready
for it.
Translate
Their creativity was influenced
because the budget was not
enough to buy complete
ingredients.
Yes, because I couldn't adjust
Page | 30
 at makuha yung gusto kong lasa
ng niluto ko.
Person 3: Oo, dahil minsan kulang o hindi
sapat ang mga pampalasa na
kanilang nabibili dahil pinilit lang
nilang pinagkakasya ang mga ito
sa kung magkano ang pera na
hawak niya,kaya naman minsan
ay mapapansin na may kulang sa
lasa ng mga pagkain na kanilang
inihahanda
Person 4: Nakakaapekto kasi hindi na
namin nakakakuha yung gusto
naming lasa ng pagkaing niluluto
namin dahil nga hindi na rin
namin kinukumpleto ang sangkap
na binibili kasi nga mahal ito at
hindi kaya ng badyet namin.
Person 5: Hindi ito nakakaapekto dahil
nahahanapan ko naman ng
tamang alternatibong sangkap
para mapunan ang mahal na
sangkap na kung saan
makakamura ako.
Person 6: Oo, kasi halimbawa sa plating,
kulang ang sangkap namin sa
Sauce, hindi namin mapapakita
ng maayos yung pagiging
malikhain namin kasi kulang sa
sangkap ng mga pampalasa dahil
mataas nga ang presyo nito at
hindi namin mabili.
Person 7: Oo, kasi ang pampalasa ang
nagpapasarap sa pagkaing
and get the taste I wanted from
what I cooked.
Yes, because sometimes the
spices they buy are lacking or
not enough because they just
forced them to fit in how much
money they have, that's why
sometimes it can be noticed that
there is something missing in
the taste of the food they
prepare
It affects us because we no
longer get the taste we want
from the food we cook because
we no longer complete the
ingredients we buy because it is
expensive and our budget
cannot afford it
It doesn't affect me because I
can find the right alternative
ingredient to fill the expensive
ingredient that I can afford.
Yes, because for example in
plating, we lack ingredients in
Sauce, we can't properly show
our creativity because we lack
ingredients in spices because
the price is high and we can't
buy them.
Yes, because the spices make
the food that is cooked taste
Page | 31
 niluluto kaya nakakaapekto ito at
di maging maganda ang lasa at
makakuha ng mababang grado sa
laboratoryo.
Problem 5.
How have the students managed to maintain the quality and taste of their dishes despite
the rising costs of spices in their practical cooking exercises?
Respondents Actual Response
Person 1: Nakukuha pa rin ang kalidad at lasa
ng mga ulam dahil may mga
alternatibong Sangkap na kung
saan nandito na lahat. Tulad ng
Knorr Sinigang Mix. Ito ay mas
mura kung ikukumpara sa isa-isang
sangkap na karaniwang ginagamit
sa Sinigang.
Person 2: Sa totoo lang hindi naman na
kailangan ng ibang Pampalasa para
mapasarap ang pagkaing niluluto
mo. Ang kailangan ay ang
mahalagang Sangkap para
makagawa ng pagkain. Tulad na
lamang sa adobong Baboy hindi mo
na kailangan ng Dahon ng Laurel.
Ang kailangan mo lang ay yung
Baboy, toyo, at suka pati na ang
paminta para lang maglasang
adobo.
Person 3: Maari silang bumili lang nang pang
isang tao lang nang sa gayon ay
mas matipid nila o mapag kasya
nila ang pera na hawak nila.maari
rin sila na mang hindi nalang o
better, so it affects the taste and
gets a low grade in the
laboratory.
Translate
The quality and taste of the
dishes is still obtained
because there are alternative
Ingredients where everything
is here. Like Knorr Soup
Mix. It is cheaper compared
to the individual ingredients
commonly used in Sinigang.
Actually, you don't need any
other spices to make the food
you cook taste good. What is
needed is the essential
Ingredients to make food.
Just like with adobo pork,
you don't need a bay leaf. All
you need is the Pork, soy
sauce, and vinegar as well as
pepper just to taste the pickle.
They can buy for just one
person, so that they can save
more or fit the money they
have. they can still maintain
the quality of every food they
Page | 32
 dalhin kung anong pampalasa ang
meron sila sa kanilang bahay,nang
sa gayon ay mas mapanatili parin
nila ang kalidad ng bawat pagkain
na kanilang ginagawa.
Person 4: Naghahanap kami ng alternatibong
sangkap para mapuna yung mahal
na sangkap at pareho ng mga lasa
ito kaya na m-maintain pa rin ang
lasa nito.
Person 5: Hindi po ako bumibili ng
malakihan, pira-piraso lamang ang
binibili ko para di ako gumastos ng
malaki at mabili ko ang lahat ng
kailangan kong bilhin.
Person 6: Palitan na lang ng ibang sangkap o
alternatibong sangkap na mas mura.
Pero pareho lang naman ang
kalidad nito sa orihinal na sangkap.
Person 7: Naghahanap ako ng mga
alternatibong sangkap na maaari
kong gamitin sa pagluluto at
sinisugarado ko na tama ang mga
sangkap na pinapalit ko ng sa
ganon pasok pa rin ang lasa nito.
Problem 6.
Has the increase in spice prices led to any modifications or adjustments in the curriculum
or teaching methods for Grade 11 Cookery-C students? If yes, what are some of these
changes and their impact on students' performance?
Respondents Actual Response
make.
We are looking for an
alternative ingredient to
replace the expensive
ingredient and it has the same
flavors so it will still maintain
its taste.
I don't buy in bulk, I only buy
pieces so I don't spend a lot
and I can buy everything I
need to buy.
Just substitute another
ingredient or an alternative
ingredient that is cheaper. But
it's just the same quality as
the original ingredient.
I look for alternative
ingredients that I can use in
cooking and I make sure that
the ingredients I'm
substituting are correct so that
it still tastes good.
Translate
Page | 33
Person 1: May adjustment dahil nagbibigay
din ng mga payo ang aking guro
tungkol dito. Mga payo tulad ng:
kung saan makakabili ng mas
murang halaga ng mga sangkap at
kung ano ang maaari naming
lutuin na kung saan kami ay
makakatipid. Ang laki ng tulong
nito dahil nababawasan ang mga
pressure naming mga mag-aaral.
Person 2: Wala namang pagbabago sa
paraan ng pagtuturo ng teacher
namin, ang ginagawa niya lamang
ay nagbibigay siya ng payo kung
saan kami bibili ng mas murang
halaga ng pampalasa.
Person 3: Para sakin hindi, kasi if ever na
may laboratory tas kinakailangan
ng malaking pera para dun or
mahal yung mga pampalasa na
gagamitin is as much as possible
nagbibigay ng advice si sir sa mga
pwede alternative para mas
makatipid or para hindi mas
mapamahal sa mga gagamitin.
Person 4: Wala naman pagbabago sa paraan
ng pagtuturo ng guro namin. Ang
ginagawa niya lang ay nagbibigay
ng mga tips para mas mapamura
kami sa gagawin namin.
Person 5: Wala namang pagbabagong
nangyayari sa paraan ng pagtuturo
dahil lahat naman ay sinusunod
kung ano ang dapat naming
malaman. Ang ginagawa lang ng
aming guro ay nagbibigay ito ng
mga payo kung saan kami
There is an adjustment
because my teacher also gives
advice about it. Tips like:
where to buy cheaper
ingredients and what we can
cook that will save us money.
It’s a great help because the
pressure on us students is
reduced.
There is no change in the way
our teacher teaches, all he
does is give us advice on
where to buy cheaper spices.
I don't think so, because if
there is ever a laboratory that
requires a lot of money for
that or the spices to be used
are expensive, as much as
possible our teacher gives
advice on possible alternatives
to save more or to not make
the ones used more expensive.
There is no change in the way
our teacher teaches. All he
does is give tips to make us
cheaper in what we do.
There is no change happening
in the way of teaching because
everyone follows what we are
supposed to know. Our teacher
does is give us pointers on
where we can buy cheaper
ingredients.
Page | 34
 makakabili ng mas murang
sangkap.
Person 6: Walang pagbabago sa paraan ng
pagtuturo. Nagbibigay lamang ng
alternatibong pagkain na maaari
naming lutuin sa laboratoryo.
Person 7: Wala namang iba sa pagtuturo
kahit na tumataas ang presyo ng
mga pampalasa. Dahil nagbibigay
naman ang aking guro ng mga
alternatibong sangkap na pwede
naming gamitin sa aming
pagluluto.
Problem 7.
What strategies or alternatives have Grade 11 Cookery-C students employed to cope with
the escalating spice prices while still achieving their learning objectives in the laboratory?
Respondents Actual Response
Person 1: Nag-iipon ako kung minsan
ay nanghihingi ako sa
magulang ko ng dagdag
allowance para makabili ng
mga sangkap na kailangan
namin.
Person 2: Nag iipon ng nag ipon upang
sa ganun pag dating ng
panibagong aktibidad sa
laboratory ng pagluluto ay
may maiaambag at hindi ako
nahihirapan sa malaking
halaga ng ambagan sa
kadahilanang napaghandaan
There is no change in the
teaching method. Just
providing a food alternative
that we can cook in the
laboratory.
There is no difference in
teaching even as the price of
spices increases. Because my
teacher provides alternative
ingredients that we can use in
our cooking.
Translate
I save the rest of my
allowance. Sometimes I ask
my parents for extra
allowance to buy the
ingredients we need.
allowances are being saved
so that when there is a new
activity in the cooking
laboratory, i can contribute
something and i am not
struggling with the large
amount of contribution
because I have already
Page | 35
 ko na ang ganitong uri ng
aktibidad.
Person 3: If meron sila nang mga
kasangkapan na kailangan nila
sa bahay ay kanilang dinadala
nalang para mas makatipid sa
gastos ng kanilang mga
sangkap.
Person 4: Minsan nag t-trabaho ako para
makapag ambag sa Pagluluto
namin pero, most of time
nanghihingi ako ng extra baon
para makapag ambag sa
pagluluto namin.
Person 5: Nagtatabi ng natitirang pera
mula sa baon ko, at kung
minsan ay nanghihingi ng
dagdag pambayad para sa
laboratoryo.
Person 6: Nag p-part time ako para may
pang-ambag sa laboratoryo.
Person 7: Ang ginagawa kong paraan ay
nanghihingi ako ng pera para
makapag ambag pa din ako sa
gagawing laboratoryo
prepared this type of
activity.
If they already have
ingredients in their house,
they bring it to save more
on the cost of their
ingredients.
Sometimes I work to
contribute to our cooking
but, most of the time I ask
my parents for extra money
to contribute to our
cooking.
Keeping the rest of the
money out of my pocket,
and sometimes asking for
extra lab fees.
I worked part time to
contribute to the laboratory.
The way I do it is that I ask
for money so that I can
contribute to the laboratory
that will be built
Page | 36