Author
Jessar Niña S. Molejon
Cebu Technological University – Main Campus
R. Palma St. Cebu City, Cebu, Philippines
Email: cherninaeduc@gmail.com
Abstract
This study explored the effectiveness of integrating digital instructional tools alongside traditional teaching methods to enhance learning outcomes in Grade 10 Cookery education at Lo-ok National High School for the 2024 – 2025 academic year. The primary issue addressed was the limited effectiveness of purely traditional methods in developing students’ competencies in occupational health and safety, workplace safety practices, and meat dish preparation. A quasi-experimental design was employed, involving 60 students divided into two groups: a control group, which received instruction through conventional lectures, demonstrations, and textbook-based activities; and an experimental group, which was taught using multimedia-enhanced instruction such as interactive videos, presentations, and gamified digital content. Both groups underwent a pre-test and post-test to assess their academic performance across targeted competencies. Results revealed that students in the experimental group significantly outperformed their peers in safety-related competencies, demonstrating improved knowledge retention, critical thinking, and engagement. The findings also indicated that digital instruction provided more interactive and personalized learning experiences compared to traditional approaches. However, both groups showed only modest progress in the practical preparation of meat dishes, highlighting the need for hands-on kitchen experience to reinforce technical skills. The study concluded that a blended instructional approach combining digital tools with practical application is more effective in promoting both conceptual understanding and motivation in Cookery education. It recommended the strategic integration of digital resources, along with teacher training, to enhance instructional delivery and improve learning outcomes in Technical-Vocational-Livelihood (TVL) settings.
Keywords: Vocational education, digital instruction, blended learning, cookery education, Technical-Vocational-Livelihood (TVL), quasi-experimental design, student engagement, academic performance, Lapu-Lapu City, Cebu, Philippines.
DOI: http://doi.org/10.69651/PIJHSS0501839
Recommended citation:
Molejon, J. N. S. (2026). Blending tradition and technology: Enhancing learning outcomes on cookery education for Grade 10 students. Pantao (The International Journal of the Humanities and Social Sciences) 5 (1), 9448-9460. http://doi.org/10.69651/PIJHSS0501839
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