Chapter 1

Introduction

The Home Economics strand is one of the vocational subjects taught at the

Mandaluyong High School, it is one designed to train students in practical skills, to

prepare them for the world of work. Home Economics as a skill-oriented, which is

decision-making that provides students with skills and knowledge that will help them

become a self-employed and at the same time, to contribute effectively to the family and

society.

Home Economics offers a multidisciplinary for students to apply and practice skills and

knowledge from different areas, in situations related to everyday life. In the Home

Economics strand, many students are experiencing difficulties, especially in the

workplace, and in the performance of grade 12 students. Where the students are having

problems in the home economics laboratory, here the students find it difficult to move,

because the space is small, and the equipment is not arranged in the right container,

and there is also a lack of time to finish the laboratory performance.

There are students who were forced to return to the laboratory to visit their unfinished

products. So, the students can’t focus much on other subjects. If the teachers and

school management give this a chance to give a solution so that the students can be

more comfortable in their performance laboratory and give them the right facilities and

time, it will be easier to solve it if the students are united and solution development

teacher.
 Background of the study

Cooking skills to the ability to do tasks such as baking, broiling, poaching, and stir-frying

is an oversimplification of activities involved in planning, organizing, and preparing a

meal (Engler- Stringer, 2010) Cooking has become part of every individual life,

especially Filipinos who are known for their best and unique variety of food recipes.

Cooking is not only can be learned at home but also can be learned and taught at

schools, the reason why we have a "cookery subject" in our current curriculum called

the Home Economics strand under the k-12 program. Some schools in the Philippines

including public school like Mandaluyong High School offers cooking as a career were

not blessed to have a good condition laboratory to cook not only the laboratory but also

the stuff included inside of it, such as cooking tools and equipment that are not sufficient

enough for many cookery students who has laboratory day so they ended up sharing

cooking tools which is good because sharing is caring though, aside from the tools is

the equipment inside the laboratory were few and in some cases it can't be used

because some student does not have a knowledge on how to run that thing. The

problem like this in cookery is not major but it has a great impact on the cooking skills of

a student it may affect their ability to cook and their knowledge to learn more about

cooking. However, despite all the lacks in the laboratory the students have no reason to

discontinue what are they doing unless they make some ways to have a substitute

closely to that not present tools and equipment.

 Statement of the Problem

This study will determine the relationship of workplace condition and cooking

performance of Grade 12 Home Economics Students of Mandaluyong High School.

Specifically, this seeks to answer the following questions:

1. How does the workplace condition affect the cooking performance of Grade 12 Home

Economics students in Mandaluyong High School?

2. How important is the workplace condition for Grade 12 Home Economics students at

Mandaluyong High School to execute a good cooking performance in terms of:

2.1 Space

2.2 Clean Cooking Laboratory

3. Based on the result of the study, what student developmental activities on workplace

condition to improve the cooking performance will be proposed?

HYPOTHESIS

The following null hypothesis was tested in this study.

Ho: There is no significant difference between the workplace condition and the cooking

performance of Grade 12 Home Economics in Mandaluyong High School.

 Scope and Delimitation

This study is focused on the relationship of workplace and cooking performance in the
laboratory and the future of students in the Home Economic Strand of Grade 12
Students of Mandaluyong High School. This study is limited to the guidelines of the local
respondents, and the time period of the Study. The respondents of this study came
from students of Mandaluyong High School in Grade 12 HE-B of the Home Economics
Strand of Mandaluyong High School in the year 2022 – 2023.
 Conceptual Framework

INPUT PROCESS OUTPUT

Workplace Condition Questionnaire Cooking Performance

Survey
 Significance of the Study

The researchers want to improve understanding of Home Economics, which includes

things like baking, cooking, and broiling. The study will demonstrate the value of the
home economics curriculum and its goals for both students and professional cooks who
are honing their culinary skills. Give home economics students a better understanding
of how the course is being studied, and help them to envision a clean, hygienic cooking
laboratory. Home economics teaches students how to cook safely, and it also fosters
responsibility. It teaches teenagers to apply the skills they picked up in class to their
personal lives. Teenagers become more responsible at home when they learn how to
care for their home and themselves.

Subject Teachers - this is where they guide they're students to learn and hone their
culinary skills, they are the guide for students to have a safe and better experience in
home economics.

Parents - they're the second teacher, at home who will teach their children about
cooking and baking, they are also the one's that gives allowance and budget for their
child's expenses at the school.

Students - this will help them understand and experience cooking in a cooking
laboratory because they're responsible is to listen and watch for their teachers to have
an easy and simple explanation and demonstration.

Future Researchers - this research paper can be a reference for future researchers to
help them gain more knowledge and technique on how to make a research paper
especially if the topic or study they're going to make is related to this, this can create an
advantage for them on creating their own research paper.
 Definition of Terms

Home Economics - a subject through which many skills can be developed - in particular
the practical skills involved in planning, preparing, cooking and serving food.

Cooking - the practice or skill of preparing food by combining, mixing, and heating
ingredients.

Workplace - a place (such as a shop or factory) where work is done.

Utensils - a tool with a particular use, especially in a kitchen or house.

Laboratory - a place like a laboratory for testing, experimentation, or practice.

 CHAPTER 2
REVIEW OF RELATED LITERATURE (RRL)

How does the workplace condition affect the cooking performance of Grade 12
Home Economics students in Mandaluyong High School?

The food industry contributes significantly to the economy. As innovation occurs,

in order to satisfy a customer's needs, businesses have ideas and plans to enhance
their ambiance, style, menus, and service. No one will ever forget about food. People
observing that consumers today are seeking out food with distinctive flavors (Denning,
2014).

The Philippines' food industry has thrived just like it has in every other nation.
Because Filipinos enjoy food so much, there are a lot of restaurants in the cities. as well
as in the countryside. Every restaurant should, in theory, be furnished with equipment
that makes staff productivity efficient. Employee injury is a common occurrence in busy
environments like restaurants. Wet floors make it more likely that people will slip, trip,
and fall. throughout operations. Although cuts and burns are not common minor
injuries, employees are still advised to be cautious of them while working. Kitchen staff
must be familiar with all kitchen equipment. guidelines and ethics to prevent poor
performance and to raise a business's product quality (Arboleda, 2012; Durham, 2017).

How important is the workplace condition for Grade 12 Home Economics

students at Mandaluyong High School to execute a good cooking performance in
terms of:

2.1 Space
The layout of your kitchen can have a huge impact on how you cook and prepare
meals. For example, if you don't have enough counter space, you may find yourself
constantly running out of space to work. Or, if the refrigerator is located in a different
location than the stove in the kitchen, it can be difficult to move food from one location
to another. Consider your cookery layout before making any large renovations or
investment. Think about how you like to cook and which appliances you use better
often. Then make sure your cookhouse has enough space for all your needs.
 The layout of your kitchen is important as it allows you to optimize space
utilization and create a more efficient workspace. A well-designed kitchen allows for
ease of movement and easy access to what you need. The layout of your kitchen
appliances is also important to consider as it can affect how and how you cook. By
considering these factors, you can create a functional and stylish.
2.2 Clean Cooking Laboratory
Cooking is the basis of life. It is an action that brings families together and has
cultural and social impression around the world. However, in some developing
countries, solid fuels such as firewood and charcoal are often used for cooking in
conventional stoves. The use of such contagious fuels and technologies results in
indoor air pollution that causes respiratory disease, heart problems and even death.
Clean cooking should be a political, economic, and coincidental priority, supported by
policies and supported by multisectoral investments and cooperative. To bring about
this change, the aligned of guarantee and the size of the investment are critical.

1.8 billion people in Asia and the Pacific still use solid fuels and open fires for
cooking. For the Sustainable Development Goal 7 goal of providing everyone with
access to modern, affordable, reliable, and sustainable energy, a wider adoption of
cleaner cooking options is essential. It is also important for the environment and human
health. This publication offers insights and suggestions to promote healthy cooking in
the nation based on a study of household cooking habits in the Philippines. The results
highlight the need for addressing policy, information, technology, and financing gaps to
promote the advancement and market expansion of clean cooking technologies.

Sanitizing your kitchen tools and equipment is necessary if you want to prepare
food that is safe. We can't emphasize enough how important it is to routinely sanitize
your kitchen appliances. On the one hand, cleaning removes pollutant (e.g. dirt) from
something (e.g. kitchen utensils) (e.g. cooking utensils). Disinfection, on the other hand,
means bumping off microbes (e.g. germs) on a clean surface. One of the main reasons’
tools need to be sanitized is to prevent pathogens such as viruses, bacteria, and mold
from spreading to food. Health standards set by the authorities must be adhered to
ensure the health of all. This includes sanitizing your utensils and keeping your kitchen
as clean as possible.
Based on the result of the study, what student developmental activities on
workplace condition to improve the cooking performances will be proposed?

Establishing a safe and clean kitchen is an essential step to a happy

environment. A spotless kitchen will help reduce your family’s risk of exposure to many
indoor air pollutants such as microbes, and allergens, like dust mites. A spotless kitchen
is also less inviting to mice, rats, and other pests. Everywhere there are bacteria or
germs, including your kitchen, where food is prepared, stored, and consumed, is one of
them. Bacteria, which can be found on food, kitchen utensils, counters, appliances,
floors, pets, and especially your hands, can cause illnesses. It is significant to take the
steps necessary to clean before, during, and after preparing and eating your food to
keep you and your safe as possible from food poisoning. Surfaces and your hands are
both included in cleaning. Clean your chopping boards, dishes, cookware, and worktops
with hot soapy water after preparing each food item and before you go on to the next
food.

Culinary skills are increasingly being incorporated into strategies to prevent and
mitigate chronic diet-related illnesses and obesity. Culinary interventions target all age
groups (children, teens and adults). However, the optimal age to acquire these skills is
unknown: 1) skill retention, 2) cooking practice, 3) attitudes towards cooking, 4) food
quality, 5). Similarly, learning sources for cooking techniques have been previously
studied, but differences in learning from these different sources have not been
considered. This study examined the association between age and learning sources
and the five factors above. A nationally representative (Northern/Republic of Ireland)
cross-sectional survey was conducted among 1,049 adults aged 20-60 years. In
addition to measures developed and tested by researchers, the study includes cooking
(e.g. chopping) and food skills (e.g. budgeting), cooking methods (e.g. food safety),
cooking attitudes, diet included validated measures of the quality and health of
Respondents also indicated when they acquired the majority of their skills and sources
of learning.
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