Author

Rea Jane S. Torreon
Cebu Technological University – Main Campus
R. Palma St., Cebu City, Philippines
Email: reajanetorreon04@gmail.com

Abstract

This study aimed to compare the effectiveness of traditional and digital instructional approaches in enhancing the academic performance of Grade 10 Cookery students at Subangdaku Technical Vocational School during the school year 2024–2025. The specific issue addressed was the challenge of improving students’ mastery of occupational health and safety procedures, workplace safety practices, and meat dish preparation competencies using conventional teaching methods. To address this, a quasi-experimental design was implemented, dividing 60 students into two groups: a control group receiving traditional instruction and an experimental group exposed to digital tools such as multimedia presentations, simulations, and interactive resources. Pre-tests and post-tests measured academic performance across the targeted competencies, while student engagement, knowledge retention, and practical application were also assessed through observation and performance-based tasks. The findings revealed that students taught with digital instruction significantly outperformed their peers in workplace safety practices and showed higher engagement, critical thinking, and enthusiasm for learning. Although both groups demonstrated improvement in culinary skills and safety knowledge, digital tools enhanced students’ procedural understanding, confidence, and motivation to apply what they had learned. The study concludes that integrating digital instructional approach alongside traditional teaching creates a more dynamic, effective, and learner-centered environment for technical-vocational students. It recommends the consistent incorporation of digital resources, development of interactive instructional materials, and continuous teacher training to optimize student outcomes in Cookery education. These measures will help ensure that students not only meet academic standards but are also equipped with relevant skills for real-world culinary practice.

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

DOI: http://doi.org/10.69651/PIJHSS0501871

Recommended citation:
Torreon, R. J. S. (2026). Bridging tradition and technology: A comparative analysis of instructional approaches for enhancing academic performance in Grade 10 Cookery. Pantao (The International Journal of the Humanities and Social Sciences) 5 (1), 9804-9817. http://doi.org/10.69651/PIJHSS0501871

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