CULINARY COMPETENCE AND NUTRITIONAL KNOWLEDGE AMONG CULINARY

STUDENTS AT STI COLLEGE DAVAO

Submitted to the Faculty of STI College Davao

_____________________________________________________________________________

In Partial Fulfilment for the Senior High-School

Inquiries, Investigation, and Immersion – Quantitative Study

______________________________________________________________________________

By:

Alerta, Valerie Cesyl C.

Cayunda, Justine Jay I.

Moreno, John Mitchill A.

Ragas, Sean Tristan Dave M.

Subu, Svetlana S.
 CHAPTER I

Introduction

Dietitians are essential in giving individuals evidence-based information about diet and nutrition.

They stress how crucial it is to consume a diet that satisfies nutritional needs. They also understand,

though, that when the food is tasty or enjoyable, it will be easier to get people to heed this advice. This

emphasizes how crucial it is to include elements like taste and choice and facts to promote healthy eating

habits (Buckley, 2016).

In Puerto Rico, students who enroll in programs connected to nutrition receive specialized

instruction that aims to provide them with a thorough understanding of nutrition science and dietary

guidelines. They obtain the knowledge and abilities required to properly evaluate dietary requirements,

prepare balanced meals, and handle nutritional concerns through a combination of classroom instruction

and real-world experiences, such as internships and clinical rotations. These students, equipped with

useful tools and evidence-based knowledge, can easily adopt healthy eating practices in their personal

life. They can use their academic background to make well-informed nutritional decisions that will

support their overall health and well-being (Medina et al, 2020).

In South Carolina, USA, it is essential to comprehend the nutritional understanding of culinary

arts students, as they will go on to become future chefs and food developers. On the other hand, not

much is known about their knowledge of healthy cooking practices, fat, protein, sodium, and portion

sizes. Researchers and program directors can modify the curriculum to line with current trends by testing

students' understanding in these areas, which could lead to an improvement in the quality of food

prepared by today's culinary students. (Abdulsalam et al, 2017)

In Davao, culinary competence is heavily influenced by the school and classroom environment. As well

as the lack of equipment. A teacher’s communication behavior can affect how and what is taught. In this

study, it is recommended that schools must be open to more opportunities; starting with improving the

instructional facilities, equipment, and laboratories. Future academics may also investigate students' and

instructors' culinary proficiency experiences. Culinary expertise encourages people to consider

themselves as special regardless of their ability to complete tasks. (Coscos, 2023)

Theoretical Framework

In this theory Liddell and Hartstock (2023). According to the germ theory of disease, certain

infectious diseases are brought on by microscopic bacteria that infiltrate their host.

in terms of hygiene, it is critical that you keep yourself clean by doing things like hand washing, body

washing, or sanitizing to prevent potential infections and lower our everyday chance of getting sick.

Maintaining a clean environment is important for avoiding microorganisms during food preparation and

cooking, as well as preventing food poisoning.

Anchored on the “Motivation Theories” proposed by Sands (2023). The study of motivation

theory aims to explain what motivates people to strive toward specific objectives or results. Although it

applies to all facets of society, business and management stand to benefit greatly from it.

By relating it to culinary skills, people are motivated to pursue their careers and can learn or improve

their talents. Their perseverance pays off as they gain new skills and advance in their careers, all because

they are motivated.

 In the theory of “Creative Problem-Solving” by Boyles(2022). Compared to other innovative

approaches, creative problem-solving is less controlled and promotes the exploration of limitless

possibilities. It also emphasizes creating new perspectives and encouraging innovation at work.

Connecting creativity to CPS is based on the idea that creativity is a useful tool for problem-solving and

situational awareness, and it can significantly improve one's handling of current circumstances.

Professionals in the culinary arts are creative because they draw on their prior experiences and can

manage challenging situations by remaining thoughtful and innovative to please their clients.

Another theory “Health Belief Model” by Green, et al (2020). The health belief model serves as

the foundation for or is integrated into interventions aimed at raising awareness of health issues,

improving perceptions of individual risk, motivating action to lower or eliminate the risk, and eventually

fostering a sense of self-efficacy to make the necessary changes.

Linking HBM to food safety, it is crucial to understand how food is prepared and stored to prevent

contamination. This way, we may eat food that is hygienic and prevent potential illnesses or germs.

With the use of experiential learning theory, teachers may help students learn by doing, rather than constantly

depending on what they have already experienced. It's like going on an adventure. Getting hands-on and allowing

students to fully engage in the learning process is the key. They have the opportunity to investigate, try new

things, and think back on what they are doing (Buckley, 2016). Numerous dietitians view enhancing dietary habits

and educating the public as integral to their professional duties. Given the extensive education and training needed

to attain registered dietitian status, they are often seen as suitable candidates to take charge of such initiatives

(Krieger, 2014).

Conceptual Framework
 INDEPENDENT VARIABLE
The researchers at STI College Davao utilize the IV-DV DEPENDENT VARIABLE
format in this conceptual framework to
Culinary Competence Nutritional Knowledge
determine the correlation between the influencing elements and the dietary preferences of their students.
- Creative - Level of Education

- Culinary Skills - Socioeconomic Status

- Hygiene and food safety

An independent variable (IV) in research is one unaffected by outside factors. Conversely, a

dependent variable (DV) is the focus of research and is influenced by various circumstances (Voxco,

2021).

A factor is one of the things that affects an event, decision, or situation; According to Collins

(2024), you can use a factor to refer to a particular level on a scale or measurement and that it is an

element that either initiates or facilitates the production of an outcome.

Statement of the Problem

This study aims to determine the relationship between the culinary skill and taste preference of senior

high school students at STI College Davao.

These questions will answer the problem cited above:

1. What is the level of factors affecting the Culinary Competence of culinary students at STI

College Davao in terms of:

1.1 Creative
 1.2 Culinary Skills
1.3 Hygiene and food safety

2. What is the level of Nutritional Knowledge of culinary students at STI College Davao.

3. Is there a significant relationship between the Culinary Competence and Nutritional Knowledge of

culinary students at STI College Davao?

Hypotheses

The following hypotheses will be tested with the Culinary Competence and Nutritional Knowledge

among the culinary related course/strand at STI College Davao.

Hₒ: There is no significant relationship between the Culinary Competence and Nutritional Knowledge

among the culinary students at STI College Davao.

H₁: There is a significant relationship between the Culinary Competence and Nutritional Knowledge

among the culinary students at STI College Davao.

Scope and Limitation

This research will center on the students who are currently attending STI College Davao for the

academic year 2023-2024, located at #506 J. P. Laurel Avenue Corner Acacia, Davao City, 8000, Davao

Del Sur. All the data and insights gathered in this study will come specifically from this group of

students.
Research Design

Descriptive-correlational research design was selected for this study. Without claiming any

causal relationships, the goal of this approach is to explain the relationship between two or more

variables. To dispute the relationships between the listed variables, data must be gathered and analyzed

(Bhandari, 2021).

In the context of this study, the descriptive-correlational design will be employed to explore the

relationship between the Culinary Competence and Nutritional Knowledge of students in Culinary

related Courses/Strands at STI College Davao Through the examination of case studies, the study intends

to unveil the connections and associations between the variables, shedding light on the interplay between

affecting Culinary Competence and Nutritional Knowledge among Culinary related Courses at STI

College Davao