Republic of the Philippines

Department of Education
Region IV-A CALABARZON
Division of Cavite
BUCAL NATIONAL HIGH SCHOOL-SHS
Bucal, Maragondon, Cavite

The Basic Requirements of Technical Vocational Livelihood (TVL) Cookery

Program

Avila, Clarissa Mae

Caculitan, Alyza
Listanco, Ella Joy

Mrs. Myla Suguitan

March 2019
 TABLE OF CONTENTS
Page
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

REVIEW OF RELATED LITERATURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

THEORETICAL FRAMEWORK . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

PURPOSE OF THE STUDY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

METHODOLOGY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

RESEARCH DESIGN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

SETTING AND PARTICIPANTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

SOURCE OF DATA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

DATA GATHERING PROCEDURE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

DATA ANALYSIS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

RESEARCH INSTRUMENT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

DATA AND DISCUSSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

CONCLUSION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

RECOMMENDATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

REFERENCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
 ABSTRACT

This research was conducted because some students enrolled in cookery without

proper orientation about the Basic Requirements of Technical Vocational Livelihood

(TVL) Cookery. This study would like to identify the Basic Requirements of Technical

Vocational Livelihood Cookery Program. This is qualitative study employed the

descriptive design. This is qualitative study employed the descriptive design. Descriptive

design will approach used within this study as the researchers narrated the data

collected and it can serve as knowledge to achieve the goal of the study. Based on the

research study the basic requirements of Technical Vocational Livelihood (TVL) Cookery

students must have completed the junior High School before he/she become a TVL

Cookery student; must have passion to work in hospitality; have cooking skills; and

have at least basic knowledge in cooking.

Key Words

Requirements- The things that should be comply before entering cookery

Qualitative- Quality

Program- This is the subject or academic.

 1. Introduction

Food is one of the biggest aspects of a culture. Food has even made its way into

pop culture. Students and young adults in general forget about the importance and the

benefits of cooking for themselves. Learning how to cook is one of the most important

skills a person can have. Cooking or cookery is the art, technology, science and craft of

preparing foods for consumptions. This research was conducted because some students

enrolled in cookery without proper orientation about the Basic Requirements of

Technical Vocational Livelihood (TVL) Cookery. And some students think that cookery is

the easiest course to take in Senior High School because he/she does not orientation

about the Basic Requirements of Technical Vocational Livelihood (TVL) Cookery. This is

why the researchers conducted to enlighten the students will take Technical Vocational

Livelihood (TVL) Cookery.

 1.1 Review of Related Literature

According to Usiewicz, Ronald A. , An investigation ascertained, analyzed, and documented

competency standards and certification requirements for secondary-level vocational food service
programs. A literature review produced no instruments used in past studies to measure the
attitudes of food service professionals toward task competencies. Six occupations were selected
for the development of the task analysis: cook/chef, cook assistant, short order cook, food
preparation helper, baker's helper, and food service worker. The questionnaire was composed of
two basic parts: a proficiency variable and a frequency variable. Tasks were identified by
teachers, food service supervisors, and management personnel. Questionnaires were returned by
488 of 600 food service management personnel throughout Connecticut. Survey findings
indicated the recommended development of a competency-based food service curriculum that (1)
focuses especially on sanitation standards, communication skills, human relations, and student
demonstration of task competency; (2) promotes critical thinking and provides a practical
application of the basic skills; and (3) addresses the needs of the food service industry today and
is adaptable to various professional settings. (Over 40 pages of tables present task analysis
results showing statistical analysis according to proficiency and frequency of individual tasks
and a cross analysis of results.

1.2 Theoretical Framework

According to Usiewicz, Ronald A. , An investigation ascertained, analyzed, and

documented competency standards and certification requirements Senior High School

Level vocational Cookery programs. . Survey findings indicated the recommended

development of a competency-based food service curriculum that (1) focuses especially

on sanitation standards, communication skills, human relations, and student

demonstration of task competency; (2) promotes critical thinking and provides a

practical application of the basic skills; and (3) addresses the needs of the food service

industry today and is adaptable to various professional settings.

1.3 Purpose of the Study

This study would like to identify the Basic Requirements of Technical Vocational

Livelihood Cookery Program.

Specially, it would like to answer the following questions.

1. What are the Basic Requirements of Technical Vocational Livelihood Cookery

Students to become?

2. Why do Technical Vocational Livelihood Cookery Students need to know the

Basic Requirements for Technical Vocational Livelihood Cookery Program?

3. How the Basic Requirements of Technical Vocational Livelihood Cookery Students

helps to achieve the Standard of specialization.

2. Methodology

2.1 Research Design

 This is qualitative study employed the descriptive design. Descriptive design will

approach used within this study as the researchers narrated the data collected and it

can serve as a knowledge to achieve the goal of the study.

2.2 Setting and Participants

This study was set in Bucal National High School Senior High School. The

research participants were thirty two (32) Cookery students . They were selected

through purposive sampling.

2.3 Source of Data

The primary source of data was the participants’ responses to the set of

questionnaires in the interview.

2.4 Data Gathering Procedure

The researchers conduct this research by using observation to the respondents,

through interview, and researcher’s use internet search to get some information.

2.5 Data Analysis

Using the result of survey questionnaire to the public senior high school

students, their performance and action were analyzed.

2.6 Research Instrument

 That instrument has been used in survey questionnaire to gathering data. The

questionnaire consisted of items determine The Basic Requirements of Technical

Vocational Livelihood (TVL) Cookery Program.

4. Results and Discussion

3.1 Basic Requirements of Technical Vocational Livelihood (TVL) Cookery

Basic Requirements of Answer Percentage

Technical Vocational
Livelihood(TVL)
Cookery

Must have completed the 15 48%

junior High School before
he/she become a TVL
Cookery student
Must have passion to work 11 36%
in hospitality
Must have cooking skills 5 16%
Table 1: Basic Requirements of Technical Vocational Livelihood

Based on the Table 1 the Basic Requirements of Technical Vocational Livelihood

(TVL) Cookery that has 31 respondents. 15 or 48% individuals answer Students must

have completed the junior High School before he/she become a TVL Cookery student;

While 11 or 36% individuals answer must have passion to work in hospitality; and 5 or

16% individuals answer students must have cooking skills.

4.2 Reasons of Acquiring Basic Requirements

 Question Answered Source
Why do Technical - The Cookery Students need Mrs. Caroline Dullete
Vocational Livelihood to know the Basic
(TVL) Cookery Students Requirements for TVL
need to know The Basic Cookery Program to be
Requirements for TVL able for them to know if
Cookery Program? they are entering the right
track or path that they
want to explore, to learn
and know if this is the
course or program is that
they really wants to pursue
they should also ask
themselves what will be
their future after taking
this course.
Table 2: Reasons of Acquiring Basic Requirements

The Table 2 shows the reason of Acquiring Basic Requirements. According to MS.

Mrs. Caroline Dullete “The Cookery Students need to know the Basic Requirements for

TVL Cookery Program to be able for them to know if they are entering the right track or

path that they want to explore, to learn and know if this is the course or program is

that they really wants to pursue they should also ask themselves what will be their

future after taking this course.”

3.3 The Basic Requirements of Technical Vocational Livelihood (TVL)

Cookery Students helps to achieve the standard of specialization.

HELP TO ACHIEVE THE ANSWER PERCENTAGE

 STANDARD
SPECIALIZATION
To pass Senior High School 8 26%
It is easier to achieve the 12 39%
NCII
You can apply the 11 35%
knowledge you learned to
your desired job
Table 2: The Basic Requirements of Technical Vocational Livelihood (TVL) Cookery

Students helps to achieve the standard of specialization.

Based on Table 2 The Basic Requirements of Technical Vocational Livelihood

(TVL) Cookery Students helps to achieve the standard of specialization that has thirty

one (31) respondents. 8 or 26% individual answered to pass Senior High School. While

12 or 39% individual answered It is easier to achieve the NCII. And 11 or 35%

individual answered You can apply the knowledge you learned to your desired job.

5 Conclusions

Based on the research study the Basic Requirements of Technical Vocational

Livelihood (TVL) Cookery that has 31 respondents. 15 or 48% individuals answer

Students must have completed the junior High School before he/she become a TVL

Cookery student; While 11 or 36% individuals answer must have passion to work in

hospitality; and 5 or 16% individuals answer students must have cooking skills.

The reason of Acquiring Basic Requirements. According to MS. Mrs. Caroline

Dullete “The Cookery Students need to know the Basic Requirements for TVL Cookery

Program to be able for them to know if they are entering the right track or path that

they want to explore, to learn and know if this is the course or program is that they

really wants to pursue they should also ask themselves what will be their future after

taking this course.”

The Basic Requirements of Technical Vocational Livelihood (TVL) Cookery

Students helps to achieve the standard of specialization that has thirty one (31)

respondents. 8 or 26% individual answered to pass Senior High School. While 12 or

39% individual answered It is easier to achieve the NCII. And 11 or 35% individual

answered you can apply the knowledge you learned to your desired job.

5.1 Recommendations
 Based on the findings and conclusion presented, the following recommendations

are suggested:

1. The researchers recommends the students should

2. The researchers recommends that

3. The Researchers recommends adding Medical Certificate as a basic requirements

of Technical Vocational Livelihood (TVL) Cookery