Tab 1

PRACTICAL COOKING SKILLS OF GRADE 9 STUDENTS ON

LAGUNDI-CCL NATIONAL HIGH SCHOOL

A Research Presented
to the Faculty of
Lagundi-CCL National High School

In Partial Fulfillment
Of the Requirements
In English

KARL JAYSON F. ALIPAO

TRISHA JOY T. BARRAMEDA
JAKE R. DEJUCOS
RYAN B. ENCINARES Jr.
KRISHA ANGEL S. GABRILLO
GLORIE ANN A. ISAAC
GEROME M. MIANO
STEFHANIE DL. MONGAYA
MARY FERBILENE L. NATIVIDAD
ARIANNE JEWILLE B. PIAO

April 2025
 ABSTRACT

Cooking is an important skill that helps students make food for themselves and their

families. But not all students have the same experience in cooking different kinds of dishes. This

study wants to find out how well Grade 9 students can cook fried, baked, steamed, and sauteed

food. It also looks at their experiences in cooking, like what problems they face, if money is a

challenge, and how good they think they are at cooking. To do this, the study used

survey-questionnaire checklists. The results will show if students are beginners, at an average

level, or very skilled at cooking different dishes.

The respondents in this study were twenty (20) Grade 9 students who take Technology and

Livelihood Education (TLE). The findings will help teachers understand how well students can

cook and what difficulties they have. It will also give ideas on how to improve cooking lessons in

school and help students feel more confident in the kitchen. One of the recommendations to

Helping students cook is one-pot meals because it's very easy to follow and to cook.
 ACKNOWLEDGMENT

LAGUNDI-CCL NATIONAL HIGH SCHOOL, the research would like to express their

sincere gratitude and appreciation to the following individuals for sharing their knowledge,

providing moral support, significant assistance , and encouraging words that led to the

completing study, and for allowing the researchers to conduct this study inside the

premises of the school.

IRISH MAE I. GATCHALIAN, our research Teacher, for being kind and for her patience

in teaching us all, who immensely shared professional expertise for the improvement of

this research, for spending time, sharing knowledge, and patiently helping and giving some

piece of advice, for suggesting and helping the researchers to validate the questionnaires.

JENNELYN D. UMALI our research Adviser for guiding us throughout our research and

by giving us suggestions for the improvement of our research.

To our FAMILY, we would like to thank them for their unwavering support and for being

consistent source of inspiration for the researcher during the completion of this study, for their

inspiration and for their efforts to cheer themselves up when things get difficult.

And the ALMIGHTY GOD, who gives HIS undying blessings, strength, guidance, and

determination to pursue the study.

 TABLE OF CONTENTS

I.​ TITLE PAGE

II.​ ABSTRACT

III.​ ACKNOWLEDGEMENT

IV.​ INTRODUCTION OF THE RESEARCH

V.​ LITERATURE REVIEW

VI.​ RESEARCH QUESTIONS

VII.​ SCOPE AND LIMITATION

VIII.​ RESEARCH METHODOLOGY

[Link]

[Link] Collection

IX.​ DISCUSSION OF RESULTS AND RECOMMENDATIONS

X.​ DISSEMINATION AND ADVOCACY PLANS

XI.​ REFERENCE
 INTRODUCTION OF THE RESEARCH

Practical cooking skills refers to the hands-on abilities and techniques that allow someone

to prepare food efficiently and effectively in everyday situations. Many people face

challenges in cooking due to inexperience, time constraints, fear of failure, or lack of online

resources, unclear instructions and low confidence to make it difficult for some to improve their

cooking skills.

This study aims to determine the level of practical cooking skills of grade 9 students. It

also focuses on the perceptions of the students in difficulties, financials and effectiveness of

cooking skills. The participants that are involved were the students who lacks cooking skills or

students that are not good enough in cooking. It is really hard to be a student who lacks at

cooking because you cannot cook your own food and just order take outs which is very bad to

students' health.

According to Hospitality Academy (2024) Whether you're an aspiring chef, a home

cook or a student looking to enhance your cooking abilities, improving your cooking skills can be
both rewarding and fun. Cooking is an art and a science, and mastering it requires practice,
knowledge, and a passion for flavor Fts.
 LITERATURE REVIEW

Cooking skills encompass a range of abilities and techniques necessary for

the planning and preparation of meals with unprocessed, fresh ingredients, such as chopping,

mixing, and heating. While cooking skills are often evidenced through practical, mechanical

tasks, they also encompass perceptual components, including an individual’s confidence,

motivation, and willingness to engage in culinary [Link] Carlos H,B & Jose

Francisco L,G(2025) said those with stronger cooking skills tend to make healthier food

choices and consume higher amounts of fruits and vegetables. Furthermore, studies highlight

the importance of developing cooking skills from an early age, as proficiency gained during

childhood and adolescence has been associated with more frequent meal preparation and lower

fast food consumption in adulthood.

 RESEARCH QUESTIONS

The research aims to determine the level of practical cooking skills of grade 9 students

at Lagundi-CCL National High School. Specifically, it seeks to answer the following questions;

[Link] is the level of grade 9 students’ practical cooking skills in terms of:

1.1 Cooking fried dishes;

1.2 Cooking baked dishes;

1.3 Cooking steamed dishes; and

1.4 Cooking sauteed dishes?

2. What is the perceptions of grade 9 students when it comes to their experiences in cooking

in terms of:

2.1 Difficulties;

2.2 Financials; and

2.3 Effectiveness?

SCOPE AND LIMITATION

The purpose of this study is to determine the level of practical cooking skills of Grade 9

students of Lagundi-CCL National High School in the academic year 2024-2025.

In this study, twenty(20) grade 9 students were considered as respondents, based on the

scores they obtained from their performance tasks; hence, purposive sampling technique was

used. This study determines the level of practical cooking skills of grade 9 students regarding

cooking fried, baked, steamed, and sauteed dishes, it also determines the perceptions of grade

9 students in terms of difficulties, finances and the effectiveness in cooking.

 RESEARCH METHODOLOGY

A.​ SAMPLING

The study in practical cooking skills uses a sampling method called purposive sampling

technique that selects on purpose from each section or group. The researcher selected 20 non-

random out of 185 grade 9 students using purposive sampling technique.

B.​ DATA COLLECTIONS

This study uses a quantitative research design, and potential respondents using sampling

methods and questionnaire checklists. The method that was used In the process of making the

study was a questionnaire checklist. Questionnaire is a list of questions that must be answered

by the respondents.
 DISCUSSION OF RESULT AND RECOMMENDATIONS

Table 1
LEVEL OF PRACTICAL COOKING SKILLS IN COOKING FRIED DISHES

Statement Weighted Verbal Rank

Mean Interpolation

●​ Using the right oil temperature ensures that 4.55 Strongly 1

fried food comes out crispy and not greasy. Agree

●​ Frying too much oil results in food being overly 3.55 Agree 3
greasy and closing its crispiness.

●​ It's important to avoid overcrowding the pan 4.40 Agree 2

when frying to maintain even cooking.

Overall Mean 4.17 Agree

It could be gleaned on the table that the highest rated skills with the weighted mean of 4.55
(strongly agree) based on using the right oil temperature ensuring fried food comes out crispy
and not greasy meanwhile the lowest rated skills with a weighted mean of 3:55 (agree) which is
frying too much oil results food being overly greasy and closing its crispiness and the overall
mean Is 4.17(agree) suggest that the students or the respondents have enough knowledge
about frying.

Table 2
LEVEL OF PRACTICAL COOKING SKILLS IN COOKING BAKED DISHES

Statement Weighted Verbal Rank

Mean Interpolation

●​ Pre-heating the oven is essential to ensure that 4.30 Agree 2

baked dishes cook evenly.

●​ Using the right type of baking dish ( e.g., glass 4.10 Agree 3
vs. metal) can affect the cooking time and
texture of the dish.

●​ The temperature of the oven should always be 4.65 Strongly 1

adjusted based on the type of food being baked. Agree

Overall Mean 4.35 Agree

It can be seen from the table that the highest rated skills with a weighted mean of 4.65 (Strongly
agree), is the adjustment of oven temperature based on the type of food being baked which
means that this is a well understood by the respondents and the lowest rated skill is using the
right type of baking dish (e.g.,glass vs. metal) can be affect the cooking time and texture of the
dish it has the weighted mean of 4.10 (agree) will still rated positively this suggest that it needs
more improvement in understanding the baking techniques more. The overall mean is 4.35
(agree) suggest that respondents really know the basics in baking.

Table 3
LEVEL OF PRACTICAL COOKING SKILLS IN COOKING STEAMED DISHES

Statement Weighted Verbal Rank

Mean Interpolation

●​ Steaming preserves the nutrients of food better 4.25 Agree 2

than other cooking methods like boiling.

●​ It's essential to maintain a constant water 4.30 Agree 1

temperature to prevent overcooking or
undercooking when steaming.

●​ Steaming food results in a texture that is more 4.15 Agree 3

tender and moist compared to other cooking
methods.

Overall Mean 4.23 Agree

The data table shows that the highest rated skill with a weighted mean of 4.30 (Agree) that it is
essential to maintain a constant water temperature to prevent overcooking or under cooking
with steaming meanwhile the lowest rating skills with the weighted mean of 4.15 (Agree) which
is steaming food results into a texture that is more tender and moist compared to other cooking
methods the overall mean is 4.23 (Agree) it suggests that the students are a lot familiar in
steaming dishes.

Table 4
LEVEL OF PRACTICAL COOKING SKILLS IN COOKING SAUTEED DISHES

Statement Weighted Verbal Rank

Mean Interpolation

●​ Sauteing food on high heat helps to quickly 3.75 Agree 2

cook the outside of the pan.

●​ Using butter instead of oil improves the taste of 4.50 Agree 1

sauteed dishes

●​ sauteing enhances the natural flavor of 3.70 Agree 3

ingredients better than other cooking methods.

Overall Mean 3.98 Agree

It could be gleaned on the table that the Highest rated skill with a weighted mean of 4.50
(Agree) is using butter instead of oil improves the taste of sauteed dishes, meanwhile the lowest
rated skill with a weighted mean of 3.70 (Agree) is sauteing enhances the natural flavor of
ingredients better than the other cooking methods and the overall mean is 3.98 (Agree).

Table 5
PERCEPTION IN DIFFICULTIES

Statement Weighted Verbal Rank

Mean Interpolation

●​ I struggle with balancing flavors and textures 3.50 Neutral 3

when cooking one-pot meals.

●​ It is difficult to find one pot meal recipes that fit 3.75 Agree 2
my dietary preferences and needs.

●​ Cooking one pot meals of 10 results in 4.45 Agree 1

overcooked or undercooked ingredients making
it challenging to get the perfect dish.

Overall Mean 3.90 Agree

It can be seen from the table that the highest rated skill with a weighted mean 4.45, (Agree)
that achieving even cooking in one-pot meals, preventing overcooking or undercooking,
meanwhile the lowest rated skill with a weighted mean of 3.50, (Neutral). The difficulty of
balancing flavors and textures when cooking one-pot meals overall means 3.90(Agree).

Table 6
PERCEPTION IN FINANCIALS

Statement Weighted Verbal Rank

Mean Interpolation

●​ One-pot meals help me save money by 3.35 Neutral 3

reducing the number of ingredients I need to
buy.

●​ Cooking one-pot meals lowers my overall food 4.25 Agree 1

expenses by minimizing waste and using
budget-friendly ingredients.

●​ I find that preparing one pot meals is more cost 4.10 Agree 2
effective than ordering take out or dining out.

Overall Mean 3.90 Agree

It can be seen from the table that the highest rated skill with weighted mean 4.25, (Agree) this
means that the students know cooking one-pot meals lowers my overall food expenses by
minimizing waste and using budget-friendly ingredients . The lowest rated skill with a weighted
mean of 3.35, (Neutral). This means one-pot meals help me save money overall mean
3.90(Agree).

Table 7
PERCEPTION IN EFFECTIVENESS

Statement Weighted Verbal Rank

Mean Interpolation

●​ One-pot meals are an effective way to develop 4.50 Agree 1

essential cooking skills with minimal effort .

●​ Cooking one-pot meals allows me to prepare 4.35 Agree 2

palace and nutritious meals efficiently.

●​ Using the one-pot cooking method helps me 3.45 Neutral 3

save time while still producing flavorful and
satisfying meals.

Overall Mean 4.10 Agree

The data shows that the highest rated skill with a weighted mean 4.50, (Agree) this means that
the students know cooking one-pot meals are an effective way to develop essential cooking
skills with minimal effort. The lowest rated skill with a weighted mean of 3.45 (Neutral).This
means using one-pot cooking method helps me save time while still producing flavor overall
mean 4.10(Agree).

The researchers recommends to respondents the one-pot meal techniques because it is very
easy to follow and to cook in just one pot only. Additionally one-pot meals refers to dishes that
are prepared using only a single cooking pot or pan. All ingredients are typically combined and
cooked together, which makes the meal convenient and easy to clean up
 DISSEMINATION AND ADVOCACY PLANS

The researchers aim to enhance the cooking skills of grade 9 students, future grade 10 students
in Lagundi CCL National High School. And based on the result of the survey, the researchers
came to an advocacy plan which supports their objective. This plan can be adapt by the next
grade 10 students.

ACTIVITY OBJECTIV STRATEGIE PERSONS TIME EXPECTED

ES S INVOLVED FRAME OUTPUT

Cooking To introduce Conducting a Grade 9 August Students can

demonstration. the students live cooking students, TLE 10, 2025 gain hands-on
to one-pot session in 9 Teachers experience in
meal TLE 9 cooking
cooking. classes like a one-pot meals.
performance
task.

One-pot cooking To Organize a Grade 9 August Students

contest. encourage friendly students, 17, 2025 prepare and
creativity cooking teachers as present their
and skill competition judges one-pot meals
application.

Recipe booklet To provide Create and TLE teachers, Septemb Students have
distribution. students distribute grade 9 er 18, a resource for
with printed and students. 2025 trying one-pot
easy-to-follo digital recipe meals at
w recipes. guides. home.

Parent-Student To Assign Grade 9 October Families

cooking activity encourage students to students, 19, 2025 engage in
cooking at cook a parents. cooking and
home with one-pot meal students share
family at home and reflections in
support. share their class.
experience.
 REFERENCES

Meghantelpner (2025,January 21) Ultimate Guide to One-pot Meals

[Link]
-things-up/

Hospitality Academy (2024,January 10) HA How to improve your cooking skills.

[Link]
[Link]
exity

Carlos H,B & Jose Francisco L,G(2025, March 28)MDPI, Low Self-Perceived Cooking Skills Are
Linked to Greater Ultra-Processed Food Consumption Among Adolescents: The EHDLA study
[Link]

​
 PERSONAL INFORMATION

NAME: KARL JAYSON F. ALIPAO

ADDRESS: St. J Castillo, Lagundi, Morong Rizal.

DATE OF BIRTH: January 8, 2009

CIVIL STATUS: Single

RELIGION: Iglesia Ni Cristo

FATHER: Jonathan Alipao

MOTHER: Weliza Alipao

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Lagundi Elementary School, Morong Rizal 2020-2021

High School
Lagundi CCL National High School, Morong Rizal 2024-2025

ACHIEVEMENTS
3rd place in Intramurals billiards (2023-2024)
4th place in intramurals mobile legends (2024-2025)
 PERSONAL INFORMATION

NAME: TRISHA JOY T. BARRAMEDA

ADDRESS: Carmelita Village, Raymundo St.

Morong Rizal.

DATE OF BIRTH: July 10, 2009

CIVIL STATUS: Single

RELIGION: Iglesia Ni Cristo

FATHER: Jomar R. Barrameda

MOTHER: Pamela Joy A. Tampog

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Kailan Elementary School 2020-2021

High School
Lagundi CCL National High School, Morong Rizal. 2024-2025

ACHIEVEMENTS:
 PERSONAL INFORMATION

NAME: JAKE R. DEJUCOS

ADDRESS: St. Tingting, Pinugay Road, San Salvador,

Baras Rizal.

DATE OF BIRTH: April 17, 2009

CIVIL STATUS: Single

RELIGION: Catholic

FATHER: Sonny Dejucos

MOTHER: Maricel Dejucos

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Lagundi Elementary School, Morong Rizal 2020-2021

High School
Lagundi CCL National High School, Morong Rizal 2024-2025

ACHIEVEMENTS
4th place in Intramurals Basketball (2023-2024)
 PERSONAL INFORMATION

NAME: RYAN B. ENCINARES

ADDRESS: Brgy CCL Natividad Street.

DATE OF BIRTH: August 10, 2009

CIVIL STATUS: Single

RELIGION: Catholic

FATHER: Ryan P. Encinares

MOTHER: Amy B. Encinares

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Lanang Elementary School, Morong Rizal 2020-2021

High School
Lagundi CCL National High School, Morong Rizal 2024-2025

ACHIEVEMENTS:
4th place in Intramurals Basketball (2024-2025)
 PERSONAL INFORMATION

NAME: KRISHA ANGEL S. GABRILLO

ADDRESS: [Link], Valleygolf, Lagundi, Morong Rizal.

DATE OF BIRTH: December 17, 2008

CIVIL STATUS: Single

RELIGION: Catholic

FATHER: Ariel D. Gabrillo

MOTHER: Olivia S. Gabrillo

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Lagundi Elementary School, Morong Rizal 2020-2021

High School
Lagundi CCL National High School, Morong Rizal. 2024-2025

ACHIEVEMENTS:
With honor(2023-2024)
2nd Place in Intramurals Cheerdance(2024-2025)
 PERSONAL INFORMATION

NAME: GLORIE ANN A. ISAAC

ADDRESS: 1338 [Link] St. Lagundi Morong Rizal.

DATE OF BIRTH: April 25, 2009

CIVIL STATUS: Single

RELIGION: Born Again

FATHER: Ismael Isaac

MOTHER: Lorie Isaac

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Pulong Kumanoy Elementary School, Morong Rizal. 2020-2021

High School
Lagundi CCL National High School, Morong Rizal. 2024-2025

ACHIEVEMENTS:
With honor (2023-2024)
2nd Place in Intramurals Cheerdance(2024-2025)
 PERSONAL INFORMATION

NAME: GEROME M. MIANO

ADDRESS: Evangelista Nia Road Purok3.

DATE OF BIRTH: April 3, 2008

CIVIL STATUS: Single

RELIGION: Born Again

FATHER: Joseph Miano

MOTHER: Gina Miano

EDUCATION ATTAINMENT

Elementary Year Graduated:

Baras Elementary School, Baras Rizal. 2020-2021

High School
Lagundi CCL National High School, Morong Rizal. 2024-2025

ACHIEVEMENT
Champion in Intramurals Mobile Legends(2023-2024)
 PERSONAL INFORMATION

NAME: Stefhanie DL. Mongaya

ADDRESS: Maynipay St. San Salvador Baras, Rizal.

DATE OF BIRTH: September 26, 2009

CIVIL STATUS: Single

RELIGION: Seventh Day Adventist

FATHER: Alven B. Mongaya

MOTHER: Jocelyn DL. Mongaya

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Bagong Pag-asa Elementary School 2020-2021

High School
Lagundi CCL National High School, Morong Rizal. 2024-2025

ACHIEVEMENT:
Academic Achiever(2017-2018)
Academic Achiever(2018-2019)
With Honors(2023-2024)
 PERSONAL INFORMATION

NAME: MARY FERBILENE L. NATIVIDAD

ADDRESS: 375 Raymundo St. Lagundi Morong Rizal

DATE OF BIRTH: February 24, 2009

CIVIL STATUS: Single

RELIGION: Church of Christ

FATHER: Bernardo T. Natividad

MOTHER: Madelene J. Natividad

EDUCATIONAL ATTAINMENT

Elementary. Year Graduated:

Lagundi Elementary School, Morong Rizal. 2020-2021

High School
Lagundi CCL National High School, Morong Rizal. 2024-2025

ACHIEVEMENTS:
2nd Place in Intramurals Cheerdance(2024-2025)
 PERSONAL INFORMATION

NAME: ARIANNE JEWILLE B. PIAO

ADDRESS: BLK22, Lot 32 Hermosa Ville St. Tingting.

DATE OF BIRTH: June 1, 2009

CIVIL STATUS: Single

RELIGION: Catholic

FATHER: Joenald J. Piao

MOTHER: Wemie B. Piao

EDUCATIONAL ATTAINMENT

Elementary Year Graduated:

Lalab Elementary School 2020-2021

High School
Lagundi CCL National High School, Morong Rizal. 2024-2025

ACHIEVEMENTS: