INSSUFFICIENCY OF TOOLS AND EQUIPMENT TO STUDENTS

PERFORMANCE IN BAKING BREAD AND CAKE OF THE

SELECTED GRADE 11 STUDENTS

Chapter 1

Background of Study

Cooking is a fundamental life skill that not only nourishes the body but also fosters
creativity, independence, and self-sufficiency. In the realm of practical research, the
development of cooking skills is often seen as an essential component of a well-rounded
education.Cutforth (2013) suggest that using the right tool for the job is important to reduce
the amount of effort exerted to get the task done and avoid unnecessary damage to work
surfaces and equipment.Tools However, the methods used to teach and develop these skills
can vary widely, with hands-on activities playing a significant role in many educational
settings.The study focuses on investigating the relationship between the sufficiency of tools
and equipment and the performance of Grade 11 students during hands-on baking classes.
The effective learning of baking skills heavily relies on the availability and adequacy of tools
and equipment, which are essential for practical training. This research aims to shed light on
how the quality and quantity of these tools and equipment affect the students’ learning
outcomes.

As cited by Vallance & Duncan, (2017) that sources and materials as well as tools and
equipment are necessary in order to complete a task but regardlessof the profession, no tasks
can be done well without the right tools..Using proper tool and equipment allows employees
to complete their task efficiently,which creates opportunities for employees to expand their
range of capabilities (Weitzel, 2019).Productivity is number one (Williams-Villano, 2015).In
a hands-on learning environment, the tools and equipment play a pivotal role in shaping the
students’ experience and performance. Having access to sufficient and quality tools and
equipment is crucial for them to master the techniques and develop the required
competencies.For grade 11 students pursuing a culinary education, particularly in baking
bread and cakes, having access to adequate tools and equipment is essential. However, in
many educational institutions, there is a concern regarding the insufficiency of these
resources. This shortage may negatively impact the students’ ability to learn and perform
effectively in the baking process.

To meet this demand, educational institutions should offer baking courses to equip
students with the necessary skills. These courses require students to learn and practice in fully
functional baking labs with the proper tools and equipment.Insufficient tools and equipment
in a baking program can significantly hinder students’ ability to learn and perform effectively.
A lack of proper tools not only affects the quality of the end product but also undermines the
educational experience.Environment means not only place of education but also the transfer
of knowledge and methods, tools; and materials that are used in guiding the studying of
students (Gelişli, 2007).

Education is a fundamental component of individual and societal growth. It equips

students with the knowledge and skills necessary for their future endeavors. In the context of
Technical Vocational Livelihood Education (TVLE), practical skills such as baking bread and
cakes are integral to a student’s holistic development. However, the effectiveness of such
education relies heavily on the availability and sufficiency of tools and equipment.Rapid
changes and developments in science and technology in recent years have affected vocational
education institutions, labour markets and students (Güngöri, 2020).

The study will explore the impact of these challenges on students’ performance,
considering factors such as the quality of baked goods, time management, and overall
competence in baking. The research will also examine how students adapt to limitations in
tools and equipment and whether creative problem-solving skills are fostered.Technical and
vocational education is necessary to evaluate students’ abilities and interests, program
content, teaching materials and teacher training and employment conditions to determine the
relationship between industry and education (Olkun, 1999). It aims to educate and train
individuals as a qualified workforce for employment in industry, trade and service sectors,
and to provide basic education necessary for transition to higher education institutions that
continue their profession (Esme, 2007).

This research aims to bridge the gap between tools and equipment availability and
student performance in baking. By addressing this issue, educational institutions can enhance
the quality of their culinary arts programs and provide students with a more conducive
environment for skill development.Insufficient or outdated tools and equipment can hinder
the students’ progress and limit their ability to learn and practice baking effectively. The lack
of necessary tools can lead to frustration, hinder skill development, and impact the overall
performance of the students.

Chapter 2

Review of Related Literature and Studies

This chapter will provide the readers with an overview of previous research or study
about tools and equipment, and it gives more information about the Importance of having a
complete kitchen appliances or white goods in preparing food. It also introduces the benefits
and the use of Kitchen technologies, Moreover, this study will discuss how can these
technologies, such as kitchen. Appliances and equipment will help us to make our work
quicker and easier Inside the Kitchen Laboratory.

Foreign Literature

Garza-Reyes (2010) stated that tools and equipment is effective and helpful to
improve your business, he also said that “Overall equipment effectiveness (OEE) is the
foundation of the business improvement strategies as it tackles the underlying losses that
impede equipment efficiency. He also added that the performance of the Kitchen Personnel or
Student is based on the equipment that they used, and the workplace where they do their
work such as Kitchen Laboratory.

Moreover, Garza-Reyes (2015) demonstrate that tools and equipment affects the
performance, it is also effective and has a big role about the performance inside the Kitchen
Laboratory, as it gives many benefits such as making your work quicker and easier, and it is
helpful by cleaning your workplace faster. According to Belekoukias (2014) the real effect of
tools and equipment to the performance of the Kitchen Personnel inside the Kitchen
Laboratory are first, if we tackle about the speed, tools and equipment can help you to cook
food quickly. Second, it is very dependable. Third, if the tools and equipment is high quality,
it will last for a long period of time. In addition, tools and equipment is very flexible because
it will lessen your work, will help you manage your time, will allow you do more task, and
making your work safe.
 Based on Kumar (2014) tools and equipment is very useful inside the Kitchen.
Laboratory specially to the beginners because it serves as a guide for them, and It will assist
them to do something easier, it can also support them to do their work better and outstanding
even if they are just a newcomer. Furthermore, tools and equipment will keep the Kitchen
Personnel from danger because equipment can do things and finish tasks that is very
dangerous for the beginners to do. Muchiri (2016) stated that insufficiency of tools and
equipment has a big impact in the Kitchen Personnel’s performance. They can finish they task
but in a long period of time and it will be difficult for them specially if they are working .

However, Kitchen Personnel can do their work even if they are lack of kitchen
appliances or white goods. But just like Muchiri (2016) said before, their time for working is
double (of the time of working with equipment) without an equipment. Haynes (2012) said
Technology, tools, and equipment can limit or bolster productivity. He evaluated that even if
you have a quality of a good worker, you can’t perform well, because not all the workers are
productive with insufficient of tools and equipment. He also said that insufficiency of tools
and equipment can slow works Inside the Kitchen Laboratory because there is no anything
that can help you with your work.

Moreover, Haynes (2012) evaluated that even if you trained for a couple of years and
even if you are a professional already, your performance inside the Kitchen Laboratory can
be also affected by the lack of white goods and even if you are the fastest worker in the
kitchen, you can’t perform and make meals quickly without a tools and equipment.

Based by Adams (2014) School kitchens need equipment. He explained that “The vast
majority of school kitchens in California needs equipment- from a student meal tray to a
$297,000 steam kettle capable of cooking and chillis 5,000 meals a day- to be more
successful at serving lunches that meet federal nutrition standards”, and two of three school
districts reported needing additional training for school’s equipment.

According to Pintelon (2016) don’t just focus on having a complete well functioned
kitchen appliances such as tools and equipment but consider also the storage in your Kitchen
Laboratory where you can put all those tools and equipment that you needed and where can
you store your utensils which can keep them clean and away from dirt. Furthermore, by the
lack of storage, having a complete well functioned tools and equipment won’t help you to
make your work quicker and easier but can add more struggle to you by thinking where can
you put and store those things safely.
 Local Literature

According to Desiderio (2015) by the help of tools and equipment, you can attract
more customers because the service is good and fast, and the image of the restaurant.Aquino
(2014) states that strengths and weaknesses of establishment in terms of food safety and
sanitation practices can determine by the tools and equipment that they have. Strengths
because if the food establishments or Restaurants have a complete well functioned tools and
equipment, they can make meals quicker and easier: Weakness because if they lack tools and
equipment, they cannot make meal quicker. However, there are food establishments that
doesn’t have a complete well functioned tools and equipment, but they can make meal quick,
that’s because they have so many Kitchen Personnel who can help and support each other by
their tasks.

Synthesis of Related Studies

The reviewed studies have relevance to the present study since they all deait with
tools and equipment inside the kitchen.

McGowan, L. Caraher M. (2017). Domestic cooking skills and food skills encompass
multiple components, yet there is a lock of concensus on their constituent parts, leading to
limited emperical for their role in influencing dietary quality. Wang.W.C., Worsley, A. (2014).

This study examined the use of cooking utensils among Australians and the influence
of respondents’ socio-economic characteristics in utensil usage. A total of 1,027 Australians
completed an online survey and reported frequencies of 23 utensils used and details of their
demographics, cooking experiences, and household types. The lack of strong relationships
between utensil usage and socio-economic and demographic characteristics suggests the
unique nature of cooking practices.