Author

Bernard Clent Kenneddy M. Maluya
Cebu Technological University – Main Campus
M.J. Cuenco & R. Palma St., Cebu City, Philippines
Email: bernardclentkenneddy@gmail.com

Abstract

This study explored the effectiveness of integrating digital instructional approach into Cookery education among Grade 10 students at Labogon National High School. Traditional teaching methods in vocational education, while foundational, often fall short in sustaining student engagement and meeting the evolving demands of the culinary industry. To address this gap, the researcher employed a quasi-experimental design that compared the academic performance of two groups: one taught using conventional methods and the other through digital tools such as instructional videos, interactive simulations, and multimedia presentations. Findings revealed that students exposed to digital instruction attained significantly higher post-test scores, particularly in theoretical and procedural domains such as occupational health and safety practices. Moreover, data on student engagement and knowledge retention indicated that the use of digital tools enhanced motivation, critical thinking, and long-term learning. Despite these gains, both groups demonstrated limited competency in actual culinary tasks, emphasizing the continuing importance of hands-on, practical training. Overall, the study underscores the potential of digital tools to enrich Technical-Vocational-Livelihood (TVL) education. It provides valuable insights for the development of a blended learning guide that merges traditional and digital approaches to enhance student outcomes in Cookery education.

Keywords: Digital instruction, Cookery Education, Technical-Vocational-Livelihood (TVL), academic performance, quasi-experimental design, vocational education, Mandaue City, Cebu, Philippines

DOI: http://doi.org/10.69651/PIJHSS0501866

Recommended citation:
Maluya, B. C. K. M. (2026). Blending tradition with innovation: The impact of digital approach on Cookery Education for Grade 10 students. Pantao (The International Journal of the Humanities and Social Sciences) 5 (1), 9751-9763. http://doi.org/10.69651/PIJHSS0501866

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