The Impact of Watching Cooking Shows on the Food-Related Skills of TVL-

Cookery Students in Rangas Ramos National High School

A Research Paper Presented to the Review Committee,

Senior High School Department of Rangas Ramos National High School, San Jose,

Camarines Sur

In Partial Fulfillment of the Requirements in Practical Research 2

Clidoro, Maria Concepcion

2019
 CHAPTER 1

INTRODUCTION

Background of the Study

Statement of the problem

The study will conduct with the following problems:

Q1) What is the level of food-related skills of TVL-Cookery students in terms of:

a) knowledge about food nutrition and safety

b) planning and budgeting

c) food preparation/cooking

Q2) Is there a significant relationship between watching cooking shows and the

development of food-related skills among the TVL-Cookery students?

Q3) What are the possible interventions and programs that could be implemented

by the school administrators to improve the students’ food-related skills?

Scope and Delimitation

This study will focus on the impact of watching cooking shows on the food-

related skills of TVL-Cookery students in Rangas Ramos National High School.

The senior high school students (Grade 11 and Grade 12 TVL-Cookery) of the

said school will be the respondents of the study. There will be 50 respondents in total.

A validated survey questionnaire will serve as the main instrument of the study to

gather available data. The researchers will gather data on the Second Quarter of the

S/Y 2019-2020.
Significance of the Study

This study aims to know the impact of watching cooking shows to the food-related skills

of the TVL-Cookery students which will help and give benefits to the following:

Students. This will provide them an efficient knowledge about food matters and

will help them improve their food-related skills. Also, this will provide them values that

will enable them to be an effective and responsible cookery students, as well as future

practitioners.

Parents.This will give them a hint for a suitable parenting style so that they could

help their children in improving their food-related skills and help them instill values that

include concern to public health.

Teachers. This will help them in knowing about the students’ awareness and

skills regarding food matters. Thereby, enables them to think of possible ways that will

improve the education about food matters as well as the food-related skills of their

students.

School Administrators.The data gathered by the researchers will serve as a basis

for implementing possible interventions and programs to promote awareness regarding

food matters inside the campus and produce effective and responsible students that are

concerned in public health.

Other Researchers. This will help as a reference in their study.

 Chapter 2

Review of Related Literature

 Review of Related Study

Foreign Study
Local Study
Theoretical Framework
 INPUT PROCESS OUTPUT

 profile of the
students
\ (age and
sex) 1. Selecting the Determined the
 level of food-related respondents Impact of
skills in terms of: Watching
knowledge about 2. Creating the
Cooking Shows
foodMnutrition and questionnaire
on the Food-
safety, planning and Related Skills of
3. Distributing the
budgeting, and food
questionnaire TVL-Cookery
preparation/cooking
Students in
 significant 4. Analyzing Data
Rangas Ramos
relationship between
watching cooking 5. Interpreting the National High
shows and the food- data School
related skills of the
students

 interventions and
programs to be
implemented

FEEDBACK

Conceptual Model
Conceptual Framework
Hypothesis
Definition of terms

Food Nutrition-

Food Safety-

Food Preparation-
 CHAPTER 3

Research Design

This study will use descriptive survey design to find out the impact of watching

cooking shows on the food-related skills of TVL-Cookery students in Rangas Ramos

National High School. The descriptive research method refers to the method used to

describe data and characteristics of the population. The purpose of using the descriptive

research method is to acquire accurate, factual and systematic data that can provide the

researcher with an actual picture of the data set that is being reviewed.

Respondents of the Study

The respondents of the study will be the senior high school students (Grade 11 to

Grade 12 TVL-Cookery) of Rangas Ramos National High School S/Y 2019-2020. There

will be 50 respondents in total.

Procedure of the Study

This study will be conducted during the second quarter of the school year 2019-

2020 at Rangas Ramos National High School.

The researcher will hand out the questionnaires to the respondents upon their

availability. Before the respondents proceed in answering the survey questionnaires, first

they will be given a letter of consent. After that, they will be able to answer the questions

in the questionnaire. They will be given an assurance that their personal identity will be in

confidentiality. The researcher will get the target respondents.

Instrument of the Study

In this study, the researcher will use a questionnaire-checklist to gather data for

the study.

First, the questionnSaire will include the profile of the respondents in terms of age

and sex. For determining the impact of watching cooking shows to the food-related skills

of the students, they will be asked to rate their different food-related skills using scales.

This questionnaire will guarantee a more honest responses, confidentiality, and

will avoid biases.

Statistical Treatment of Data