ASESSMENT OF COOKING SKILLS ACQUISITION AMONG OFF-
CAMPUS EVSU STUDENTS
_______________
An Undergraduate Research
Presented to the faculty of Teacher Education Department
Eastern Visayas State University
Ormoc Campus
_________________
In Partial Fulfillment
Of the Requirements for the Degree of
BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION
MAJOR IN FOOD AND SERVICE MANAGEMENT
_________________
JENNY ANN A. ABASTAS
MARIA BELLE E. BAUTISTA
KHIM CAPAROS
CARMILA A. CASUNO
WENDYLYN S. PILAPIL
RASELYN P. ROGAS
APRIL NIÑA B. TOMADA
June 2024
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APPROVAL SHEET
This undergraduate research entitled “ASSESSMENT OF COOKING
SKILLS ACQUISITION AMONG OFF-CAMPUS EVSU STUDENTS”
prepared and submitted by JENNY ANN A. ABASTAS, MARIA BELLE E.
BAUTISTA, KHIM CAPAROS, CARMILA A. CASUNO, WENDYLYN S.
PILAPIL, RASELYN P. ROGAS, and APRIL NIÑA B. TOMADA in partial
fulfillment of the requirements for the degree of Bachelor of Technical Vocational
Teacher Education has been review by the Panel of Examiners and is recommended
for acceptance and approval.
ARNIE M. CADIENTE, Ph.D.
Research Adviser
APPROVED BY THE TEACHER EDUCATION DEPARTMENT
Oral Examination Committee
BEATRICE D. MABITAD, Ed.D.
Chair, Panel of Examiners
MARY JOY B. BALTONADO, MTE ROSITA D. LARIOSA, MTE
Co-chairman Member
PANEL OF EXAMINERS
APPROVED by the Committee on Oral Examination on with the rating of
BEATRICE D. MABITAD, Ed.D.
Chair, Panel of Examiners
MARY JOY B. BALTONADO, MTE ROSITA D. LARIOSA, MTE
Co-chairman Member
ACCEPTED AND APPROVED in partial fulfillment of the requirements for
the degree of Bachelor of Technical-Vocational Teacher Education Major in Food
and Service Management. The writer also passed the written Comprehensive
Examination.
BEATRICE D. MABITAD, Ed.D.
Head, Teacher Education Department
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ACKNOWLEDGEMENT
The completion of this research will not be possible without the help of
combined efforts and knowledge given by the people behind this study whose names
may not all be enumerated. Their contributions are sincerely recognized and highly
and appreciated.
To our Almighty God, we want to offer this success to you for giving us the
wisdom, strength and good health on order to finish this research.
To Dr. Arnie M. Cadiente, the research adviser, we would like to express
our heartfelt gratitude for the encouragement and your outmost guidance which
helped us in the completion of this paper.
To the respective panelist, Prof. Rosita Lariosa, and Prof. Mary Joy
Baltonado, for their constant supervisions and guidance as well as for providing
essential information needed for the achievement of this research.
To all the researcher’s parents, relatives and friends for the moral and
financial support as well as their guidance are highly appreciated but these contribute
to the accomplishment of this paper.
To the respondents wholeheartedly devoted their time, effort and ideas in
providing the researchers all the needed information, the researchers would like to
express their warmest thanks and appreciation for your contribution to make this
study possible.
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TABLE OF CONTENTS
Page
TITLE PAGE………………….……………………………………………… i
ii
APPROVAL SHEET……………………………………………………………..
iii
ACKNOWLEDGEMENT………………………………………………………..
iv
TABLE OF CONTENTS………………………………………………………..
LIST OF FIGURES …………………………………………………………. vii
viii
LIST OF TABLES …………………………………………………….…………
ix
LIST OF APPENDICES ………………………………………………………..
x
ABSTRACT……………………………………………………………………….
CHAPTER
I INTRODUCTION
Background of the Study…………………….……….. 1
Statement of the Problem……………………………. 3
Significance of the Study…………………………………4
Scope and Delimitation of the Study………………....... 5
II REVIEW OF RELATED LITERATURE AND
CONCEPTUAL FRAMEWORK
6
Related Literature………………………….………………
7
Related Studies……………………………………............
10
Theoretical and Conceptual Framework ……….......... 19
13
Hypothesis……………………………………………. 22
13
iv
Definition of Terms……………………….……….… 18
iv
III METHODOLOGY
Research Design………………………………………. 14
Research Locale……………………….…...…………. 14
Research Respondents………………………………… 16
Research Instrument………………………………..…. 16
Validation of the Research Instrument………………….16
Ethical Consideration……………………………………17
Data Gathering Procedure …………………………… 17
Method of Scoring and Interpretation …………...… 18
Statistical Treatment of Data …………………......… 19
IV. PRESENTATION, ANALYSIS AND INTERPRETATION
OF DATA
Socio-demographic Profile………………………….. 20
Frequency Distribution of Respondents
by Age, Sex and Economic Status…………….. 20
Results of the Attitudes towards
Cooking Skills Acquisition…………………………. 22
Assessment of Cooking Skills Acquisition……….…. 23
Significant Relationship Between the Demographic
Profile and Attributes of Students
Toward Cooking Skills Acquisition………………… 24
V. SUMMARY, CONCLUSION AND RECOMMENDATIONS
Summary …………………………………………. 27
Findings……………………………………………… 27
Conclusions ………………………………….……… 28
v
Recommendations …………………………………… 29
BIBLIOGRAPHY ………………………………………………………… 30
APPENDICES ………………………………………………….….…...... 34
CURRICULUM VITAE …………………………………………………. 44
vi
LIST OF FIGURES
Figure Page
1 Conceptual Framework of the Study……………………………….. 11
2 Map of Eastern Visayas State University…………………………… 15
vii
LIST OF TABLES
Table Page
1 Frequency Distribution of Respondents
by Age, Sex and Economic Status………………….……….. 20
2 Results of the Attitudes towards
Cooking Skills Acquisition………………………………….……. 22
3 Assessment of Cooking Skills Acquisition……….…. ……………23
4 Significant Relationship Between the Demographic
Profile and Attributes of Students
Toward Cooking Skills Acquisition…………………………….. 24
viii
LIST OF APPENDICES
Appendix Page
A Letter to Campus Director………………………………………….. 35
B Informed Consent……………….……………………………….…. 36
C Letter to the Respondents………………………………………….. 37
D The Committee on Oral Examination………………………………. 38
E A Survey Questionnaire on the “Assessment of Cooking Skills
Acquisition Among Off-Campus EVSU Students”………………… 39
F Summary on the Assessment of Cooking Skills Acquisition………. 42
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ABSTRACT
Abastas, Jenny Ann A., Bautista, Maria Belle E., Caparos, Khim., Casuno,
Carmilla A., Pilapil, Wendelyn S., Rogas, Raselyn P., and Tomada, April Nina B.,
ASSESSMENT OF COOKING SKILLS ACQUISITION AMONG OFF-
CAMPUS EVSU STUDENTS, Eastern Visayas State University, Ormoc City, 2024.
Adviser: ARNIE M. CADIENTE, Ph.D.
Associate Professor II
Eastern Visayas State University-Ormoc Campus
Ormoc City
The research titled 'Assessment of Cooking Skills Acquisition Among Off-
Campus Students' aims to evaluate the proficiency and development of culinary
abilities among students living off-campus. Nowadays, students pursue higher
education to improve their respective socio-economic status and that of their society
as a whole. Students consider staying away from their homes. As a result, students
tend to seek temporary residences such as dormitories or boarding houses for their
own learning comfort. This study aims to develop assessment of cooking skills
acquisition among off-campus Eastern Visayas State University Ormoc students. This
study used a quantitative research design, employing descriptive research methods to
determine the status of off-campus students in EVSU OC towards their cooking skills
acquisition. A questionnaire was provided to the study’s target respondents. Data
acquired through face-to-face interactions will be tabulated using measures and
statistical numerical analysis. The main tool for collecting data will be a closed-ended
questionnaire that was produced specifically for the research. Overall, these findings
can inform the development of targeted interventions and support programs aimed at
enhancing cooking skills among university students, particularly those from lower-
income backgrounds. By addressing socio-economic barriers and providing accessible
resources and educational opportunities, institutions can empower students to develop
essential life skills and promote healthier dietary habits. Considering the study's
x
findings, several recommendations can be proposed: Encourage students to explore
diverse learning sources beyond traditional methods to enhance their cooking skills.
Provide support to ensure students have adequate access to cooking materials and
ingredients, particularly for those from economically disadvantaged backgrounds.
Promote hands-on practice as an essential component of mastering cooking skills
among study.
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