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UHB 2422 ADVANCE ENGLISH FOR ACADEMIC COMMUNICATION

RESEARCHERS:
1.
2. 3. 4.
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LIM LIH HOON MAGRIT OLIGUNG RABIAH BT. SIKH MOHAMAD WOO SEW FUN
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RESEARCH TITLE:

DECLINING APPLICATION OF COOKING SKILLS AMONG THE YEAR 3 OF PKPG (SPH) STUDENTS IN FACULTY OF EDUCATION IN UTM

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CHAPTERS
1.
2. 3. 4. 5.

6.

INTRODUCTION LITERATURE REVIEW METHODOLOGY FINDINGS AND DISCUSSIONS CONCLUSIONS RECOMMENDATIONS

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INTRODUCTION

1.1 Background Of the Study


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The Year 3 of PKPG ( SPH ) students are ex-teachers Kemahiran Hidup subject or living skills.

At least 5 years teaching experience


Components of the living skills subject, such as Technology and Graphic Design, Technical Skills, Home Economics, Agriculture, and Commerce and Entrepreneurship
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1.1
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Background Of the Study

Are able to cook even their cooking skills level are different. Study more about cooking in teachers training college and in university. Short, Frances, (2003) & Singleton (1978), all practical tasks require a combination of mechanical abilities, academic knowledge and tacit perceptual, conceptual and planning skills
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1.1

Background Of the Study

- Cooking skills can be defined as a combination of abilities and knowledge of a person or persons in food preparation, food sanitation and nutrition as these skills are developed through academic or experience.

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1.2
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INTRODUCTION

Statement of Problem

The combination of their basic knowledge and cooking theory and also practical supposed could change and make them a skillful cook. Most of them declined to apply their cooking skills. Would like to find out the main reasons and disadvantages of the declination.

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1.3

INTRODUCTION

Objectives of the Study

1.3.1 To collect data whether the Year 3 of PKPG (SPH) students do or dont apply their cooking skills.

1.3.2 To find out the reasons for declination of applying their cooking skills.
1.3.3 To determine the disadvantages if they dont use their cooking skills.

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1.4

INTRODUCTION

Research Questions

1.4.1 Do the Year 3 of PKPG (SPH) students apply their cooking skills?

1.4.2 What are the reasons the Year 3 of PKPG (SPH) students decline to apply the cooking skills?
1.4.3 What are the disadvantages if they dont use their cooking skills?

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INTRODUCTION

1.5 Significance of the Study


1.5.1 Motivate them to improve their cooking skills if they still out of confidence in food handling. 1.5.2 Encourage them to apply their cooking skills.

1.5.3 Remind them to manage their time and financial more effectively.
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INTRODUCTION

1.6 Scope of the Study


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Conducted among the Year 3 of PKPG (SPH) students in Faculty of Education, University Technology of Malaysia. 50 randomly selected respondents.

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2.1
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LITERATURE REVIEW

Definitions of Cooking

Cooking often means the transformation of raw food by the use of heat. Two types of cooking techniques, namely hot cooking technique and cool technique. Cooking techniques are grouped according to their broad outcomes, thus helping to identify cooking's cultural significance and social location.

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2
2.2
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LITERATURE REVIEW

Definitions of Skills
Skills is an ability or talent to do something well. (Oxford Advance Learners Dictionary) Skills is usually learned and acquired or developed through training or experience, to perform actions which achieve desired outcome.

Skills also define as an art, trade or technique, particularly one requiring use of hands or body.

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2.3
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LITERATURE REVIEW

Definitions of Food Preparation

Techniques range from chopping up through fermentation and emulsifying to pressure-cooking, vacuum packing, and homogenizing. Can be categorized as separating out edible foods, removing toxins, softening and otherwise making ingredients more edible and digestible, distributing foods, storing them, and making them into new compositions

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LITERATURE REVIEW

2.4 Definitions of Food Sanitation


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Ronald H. Schmidt (1997), defines food sanitation as protections from contamination. All food products must be protected from contamination from receiving (and before) through distribution.
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2.4

Definitions of Food Sanitation

The primary rule of sanitation is to pay strict attention to food temperatures. The number one consideration in food sanitation is people.

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2.5
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LITERATURE REVIEW

Nutrition

Nutrition is the taking in and use of food and other nourishing material by the body.

Nutrition is a 3-part process: - First, food or drink is consumed. - Second, the body breaks down the food or drink into nutrients. - Third, the nutrients travel through the bloodstream to different parts of the body where they are used as "fuel" and for many other purposes.
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2.5
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Nutrition

To give the body proper nutrition, a person has to eat and drink enough of the foods that contain key nutrients. There are six categories of nutrients that the body needs to acquire from food: protein, carbohydrates, fat, fibers, vitamins and minerals, and water.

- Good nutrition helps individuals achieve general health and well-being

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3.1
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METHODOLOGY

Research Sample

There is a total population of 50 students being chosen at random at the faculty of education in UTM. The aim for the research sampling is the Year 3 of the PKPG students who are major in Kemahiran Hidup (SPH)

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3.2
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METHODOLOGY

Research Instrument

The instrument used to collect the data was questionnaire. A set of questionnaire containing of 25 questions divided into 2 sections, Section A and Section B

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3.2 Research Instrument

Section A (Background) To obtain data on gender, age, experience, income, money spent daily on food and frequencies cooking in a week.

B. Section B (Research questions) To collect data on their declination of applying the cooking skills. Need to tick in the spaces provided in Likert Scale form, agree, not sure and disagree.

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Table 3.2.1: Research questions


Num. Research Questions
Do the PKPG (SPH) students apply their cooking skills?

Items

1.

1, 2, 3, 4, 5, 6

2.

What the reason PKPG (SPH) students decline to apply the cooking skills?

7,8,9,10,,11,12,13

3.

What are the disadvantages if they dont use cooking skills?

14,15,16,17,18,19,20, 21,22,23,24,25

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3
3.3
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METHODOLOGY

Respondents of the Study

The PKPG (SPH) in third year undergraduate from faculty of education in UTM. 50 students involved. Out of these numbers, 23 were male students, while the rest 27 were females. 5 students were selected for the piloting session.
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3.4
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METHODOLOGY

Data Analysis

The data will be proceeding by SPSS (Statistic packages for window) and will be shown in percentages.

- The item distributed into 3 categories and will show in statistic table.
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3.5

METHODOLOGY

Research Procedures

3.5.1 Get the suitable topic. 3.5.2 Identify the respondents to be and then list down the aspects needed to be found out from the respondents. 3.5.3 Complete the literature review to form the research proposal.
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3.5

Research Procedures

3.5.4 Design the questionnaire based on the research questions and the literature review. 3.5.5 Get lecturers approval before it can distribute to respondents. 3.5.6 The questionnaire distributed with Drop and Collect method

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FINDINGS AND DISCUSSIONS

- Data is presented in the form of tables and charts for easy reference.
- Each tabulated data is then described and analyzed.

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SECTION A
Table 4.2.1: The Gender of Respondents.

Gender Male Female

Total of Respondents 23 27

Percentage 46 54

Total
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100
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Table 4.2.2: The Age of Respondents.

Age 20-25 year 26-30 year 31-35 year 36 year and above Total

Total of Respondents 1 10 18 21

Percentage 2 20 36 42

50

100

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Table 4.2.3: Teaching experience of respondents.

Experience 1-2 year 3-5 year 6-10 year 11 year and above Total

Total of Respondents 0 28 13 9

Percentage 0 56 26 18

50

100

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Table 4.2.4: Income of Respondents.

Income RM500-1000 RM10011500 RM15012000 RM2001 above Total


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Total of Respondents 16 20 9 5 50
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Percentage 32 40 18 10 100
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Table 4.2.5: Respondents Spending Money for Food in a Day

RM Below RM 5 RM 6-RM 10 RM 11-RM 15 More than RM 16 Total

Total of Respondents 5 25 14 6 50

Percentage 10 50 28 12 100

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Table 4.2.6: The Number of Time Spending in Cooking in a Week.

Time Never 1-5 6-10 11 times and above Total

Total of respondents 11 22 7 10 50

Percentage 22 44 14 20 100

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SECTION B
RQ1: Do the Year 3 of PKPG (SPH) students apply their cooking skills?

Percentage of applying the cooking skills among the PKPG ( SPH ) students in UTM.

39%

41%

Agree Not Sure Disagree

20%

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RQ2: What are the reasons the Year 3 of PKPG (SPH) students decline to apply the cooking skills?

Percentages Of Disadvantagehe PKPG (SPH) Students Decline To Apply The Cooking Skills

35% 49% 16%

Agree Not Sure Disagree

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RQ3: What are the disadvantages if they dont use their cooking skills?

Percentages Of Disadvantage Of Not Applying The Cooking Skills

7% 20% Agree Not Sure Disagree

73%

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CONCLUSIONS

5.1 This study has shown that most of the students have not much experience of cooking.
5.2 The students seldom apply their cooking skills.
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5.3 This could be due to the environment, the equipment and facilities, and also the time problems.

5.4 Lastly, it brings disadvantages if they dont use their cooking skills.

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RECOMMENDATIONS

6.1 Students ought to cook their own food if they want to spend less money.
6.2 Students should opt for cooking proper nutrition for themselves if they yearn for a healthy lifestyle.

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RECOMMENDATIONS

6.3 Students should aggressively cook frequently so that they would improve their cooking skills.
6.4 It might be a good idea to exchange cooking experience with sharing time together with family and promote each others relationship simultaneously.
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THE END

THANK YOU FOR YOUR ATTENTION.

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