Chapter I

Introduction

This chapter presents the rationale of the study, setting and locale, literature review,
degree of

seriousness, objective, overall purpose, scope and delimitation, signifcance of the

study, problem

statement.

Rationale

This paper reports on a study that came about in response in a rising interest in
cooking and concern about the increased availability of the individual to which
specifc feld of focus they are mutually inclined in Technical Vocational major in
cookery.

Base on qualitative study from 30 students of England that aimed to examine the
capability of every students who enrolled the Cookery class bring in new ideas and
generates a quantitative study from University of Cebu-Banilad campus. Thus, the
idea of taking a cookery and not focusing in one specifc feld of interest base on the
experiences and skills might create confusions and greatly afects ones student
performance.

Then, the popularity of celebrity chefs such as Chef Boy and a heightened interest in
gourmet foods are helping fuel enrollment in culinary programs across the country,
and schools are stepping up to the plate to accommodate new students.

"The growth of culinary programs is a phenomenon," said Dennis Craig, director of

admissions at the Culinary Institute of America in Hyde Park, N.Y. "As consumers
become more educated and demanding of quality food, the programs just continue to
grow."

The number of career cooking schools listed in Philippines

In addition, many colleges with existing culinary programs have experienced growth
in enrollments. That growth, experts say, can be attributed to several factors:
America's fascination with such high-profle chefs as the Food Network's Lagasse;
career changers who decide to pursue their interest in cooking; enhanced culinary
programs at the high school level; a strong economy that enables many people to
explore fne dining and gourmet food; and the average person's increased level of
education and expectation about food.

As a result, the options for those interested in cooking careers are almost endless.
Certifcate and degree programs in the culinary arts, baking and pastry arts,
restaurant and hospitality management and food service management are being
introduced and expanded at colleges and universities--even at community colleges.

"Growth of cooking schools is primarily seen at the community college level to better
serve their communities," Craig said.

According to Lopez's research, 48 percent of the 38,000 students enrolled in career

culinary programs nationally are attending community colleges or other locally and
state-funded institutions. These programs are growing, he said, because they're more
afordable and their locations are often more accessible.

"I think community colleges ofer more hands-on training," said Dean Jaramillo,
director of culinary arts at the Washburne Culinary Institute, a division of Kennedy-
King College and the City Colleges of Chicago. "But because we're a public school and
because of the disparity in tuition when benchmarked with the leading culinary
schools, we're sufering from a perception that we're not ofering the same training,
but we are. We're for the student who can't aford to pay the large tuition or can't
aford to relocate."

"Culinary arts are a sexy addition to any college," Jaramillo said, noting the recent
introduction of a culinary program at the Illinois Institute of Art, 180 N. Wabash Ave.

Furthermore, Food Preparation & Dining are the second course of a two semester
sequence leading to a certifcate in Food Technology and Dining Services. The course
provides students with the basic skills required for entry-level work in professional
kitchens. The curriculum includes intensive hands-on training providing food for the
Educated Palate Restaurant, demonstrations, readings and lectures on a variety of
culinary topics

The Baking and Pastry Certifcate non credit program has been designed to prepare
you for an entry level job in a bakery, restaurant or hotel. We ofer a broad curriculum
that we constantly update to keep current with recent trends in the industry. Students
develop the skills necessary for an entry-level position in the baking and pastry
industry. By the end of the semester, you will learn: Laminated doughs such as
croissants and danishes; pies and tarts; breads and rolls; baking, icing and decorating
cakes; dessert presentation. Students will develop and improve upon the skills and
techniques learned in the introductory course, with additional topics, including:
meringues, petite-fours and miniatures; mousses and bavarians; frozen desserts;
chocolate and candy; fancy and display cakes; yeast-raised products using
preferments; hydrocolloids; baker's math; troubleshooting.

Products being prepared make are served in the student run restaurant and an
adjoining cofee shop. This allows us to ofer the kinds of professional experiences
that are the best preparation for the job market.

The Culinary Arts and Hospitality Studies program at City College is one of the oldest
in the country and is very well known in the industry. We have graduated many
students who have gone on to successful careers in food service.

Setting and Locale

The study was conducted in University of Cebu located at Gov. Cuenco Ave., Banilad
Cebu City (6000) and at the front of Gaisano Country Mall. The school has secured
security for the students and faculty, ofered facilities in which everyone could avail
namely elevator, quadrangle, library and chapel.

Literature Review

Teaching and learning cooking skills in Home Economics: What do teachers for
students consider important to learn?

The elements of cooking skills that were emphasized included mastering the
language of cooking, measuring, following recipes, representing an instrumental and
task-centered – knowledge on cooking.

The results of this study provide an insight into cooking lessons in HE in schools, not
only regarding the focus that teachers give to cooking skills, but also to how cooking
skills can be understood on a theoretical level. This has implications for both regular
schools and schools for students with mild IDs since the elements that teachers
consider important then guide what the students are given to learn. Teachers should
be conscious that the planning of lessons should also be based on the students’
specifc circumstances and context.

To the authors’ knowledge, this is the frst study that provides knowledge about how
HE teachers reason regarding which cooking skills they consider important for
students to learn. HE is taught to both children and adolescents, and it is important to
investigate teachers’ perceptions about the subject and how the teaching is
organized, including cooking skills.

The aim of this qualifcation is to give students the basic life skills and knowledge to
be able to cook for themselves in a healthy and cost-efective way, and have the
confdence to share these skills with friends and family. Being able to cook is an
essential skill, which enables students to make changes that have benefts to their
health and well-being for the rest of their lives.

Scope and Delimitation

The researches are already foreseen for what will happen during the process of collecting the sources
and the database of the audience selection. The class size of the audience or the participants should be
done approximately 50 individuals. Usually the type of participants that they will interact are the
Cookery students under the Tech-Voc strand (Grade 11 and 12 students.) The researcher's topic should
be only limited to the level of interest both cooking and baking skills. Beyond the topic will only cause
complicated problems and it's interpretations. The first main option that use could in testing the
variables is that through surveying the participants because it guides the researches to identify the
answers and its possible outcome to the problems that the researchers did implemented. Although this
is some sort of in-campus field of research type, the researchers will still gather the following letters that
it needs to be signal by the superior so that they can access the campus premises within the limited time
and place that is notify on the said.

Significance of the Study

Students. This will help for the students to access their skill and ability in the field of cookery. It will
enhance their skill and passion in cooking and in baking. And also to help them determine which field of
cookery they can generate and improve their skill as an individual.

Teachers. This will help them realize on what particular topic they need to be focus during discussion. It
will also help them to create alternatives im making lessons and to expound base on the interest of the
students. Furthermore, the teachers will easily adjust the way of teaching given the idea that every
students has it's own level of interest.
Parents. This will help them to know what are the choices or likes of their children towards cooking a
dish and baking. And also they will be aware of the needs of their children and the support that coming
from them.

Future Researchers. This will guide them and give them information about what topic might their going
to purpose given the two result of variables which is the Level of Interest between cooking and baking
ability.

Problem Statement

This research study aims to investigate factors that affects the level of interest cooking a dish and baking
ability of selected Senior High cookery students in University of Cebu Banilad campus this first semester
of S.Y. 2018-2019. The expected results of gathered data will set as a basis of which variable does the
level of interest to enhance his/her school performance.

This study aims to answer the following sub-problems:

1. How does level of interest influence the future endeavor of cookery students according to

1.1. Grades

1.2. Future Work

2. Student's preference in cooking a dish and baking ability base on :

2.1. Gender

2.2. Cooking Skills

2.3. Ingredients being prepared