Research Proposal Concept Note

Date () A Sem.
Y

School. _

No. Name of Researchers Contact No/s FB Account Signature

1.

I. Working Title of the Proposal

PRACTICAL WORK APPROACH IN TEACHING HOME ECONOMICS COOKERY STRAND IN

RELATION TO THE SKILLS IN WORK IMMERSION IN BARIW NATIONAL HIGH SCHOOL

II. Description of the study (Brief background/purpose/objectives of the study)

Bariw National High School recognizes the evolving landscape of education and the increasing
importance of practical skills development. Within the specialized domain of Home Economics, with a
particular focus on the Cookery strand, the school seeks to explore innovative teaching methodologies.
Acknowledging the imperative for students to bridge the gap between theoretical knowledge and practical
application, the institution has identified the need for a more immersive learning experience. This study
stems from the school's commitment to enhancing the quality of education, specifically within the Home
Economics Cookery Strand, by integrating a practical work approach.

The primary purpose of this study is to investigate the efficacy of a practical work approach in teaching
Home Economics Cookery at Bariw National High School, particularly concerning the acquisition of
skills essential for successful work immersion. As the school aims to prepare students for real-world
challenges, the study intends to assess the impact of incorporating hands-on experiences into the
curriculum. By doing so, it seeks to optimize the learning process, ensuring that students are not only
well-versed in theoretical concepts but also proficient in applying these principles within the context of
work immersion scenarios.
III. Gap bridged to be addressed in the study (detailed discussion of the study’s contribution to
the body of knowledge)
This study aims to bridge a crucial gap in the existing body of knowledge by investigating the integration
of a practical work approach in teaching the Home Economics Cookery Strand at Bariw National High
School, specifically in relation to the skills required for successful work immersion. Currently, there is a
noticeable divide between theoretical understanding and practical application within the Cookery strand
curriculum. The traditional teaching methods predominantly focus on theoretical concepts, potentially
leaving students less equipped to navigate the challenges presented during work immersion experiences.
By addressing this gap, the study seeks to contribute valuable insights into the effectiveness of a practical
work approach in enhancing students' readiness for real-world scenarios. The research will shed light on
how incorporating hands-on experiences can positively impact skill development, providing a nuanced
understanding of the dynamics between classroom learning and the demands of work immersion. The
findings of this study are expected to make a significant contribution to the broader field of vocational
education, offering actionable recommendations for educators and policymakers to refine and optimize
teaching methodologies, ultimately ensuring that students in the Home Economics Cookery Strand are
better prepared for the professional landscape they will encounter in their future careers.
IV. Statement of the Problem
This study will determine the Practical Work Approach in Teaching Home Economic Cookery Strand in
Relation to the Skills in Work Immersion, Bariw National High School, Division of Albay. Specifically,
it will seek to answer the following questions.
1. What is the extent of the practical approach in teaching cookery in the Senior High School along;
a. Work attitude;
b. Skills development; and
c. Product development
2. What are the strengths and weaknesses of the students in work immersions using the mentioned
variables?
3. What intervention activities can be recommended to address the weaknesses in work immersions?

V. Research Design and Methodology

Type of Research
Dry Run(Respondents / Location ) Bariw National High School
Target Respondents/Location
Research Instruments
Statistical Tools
Qualitative and Quantitative Research
Grade 12 Senior High School students taking Home Economics-
Cookery.
Self- report instruments will be utilized to measure the extent of the
practical approach in teaching cookery in the Senior High School
along with work attitude, skills development, and product
development. Also, an interview guide will be crafted and validated
to further probe the students’ strengths and weaknesses in work
immersion.
The following statistical tools such as weighted mean and
proportion measure the weight of the statements in the self-report
instruments to measure the senior high school’s work attitude, skills
development, and product development. Moreover, qualitative
analysis will be utilized, and coding and thematic analysis will be
used to interpret students’ responses in the identification of strengths
and weaknesses of the students during work immersion.