Cooking Skills and Career Opportunities of Students: Basis for Cookery NC II Instructional Materials

Abstract

This study assessed the cooking skills of Senior High School (SHS) students in the Technical-Vocational Livelihood (TVL) track and their relationship with perceived career opportunities, as well as the development of enhanced instructional materials aligned with TESDA Cookery NC II standards to support culinary competency development. A descriptive-correlational research design was used, with data gathered from 50 Grade 12 Cookery NC II students of Acelo Badelles Sr. Memorial High School, Iligan City, School Year 2025–2026, through a researcher-made questionnaire. Data were analyzed using frequency count, mean, and Pearson’s Product-Moment Correlation at a 0.05 level of significance. Findings showed that students demonstrated strong culinary skills. Food preparation, storage and handling, and team management were rated as very much skillful, while menu planning, food presentation, use of kitchen tools and equipment, and teamwork were rated as much skillful. In terms of career opportunities, employability was rated as very much appropriate, while awareness of career paths, career advancement, and entrepreneurial opportunities were rated as much appropriate. Results further revealed a significant positive relationship between cooking skills and perceived career opportunities, indicating that higher competencies enhance students’ confidence and readiness for employment in the food service and hospitality industries. The study underscores the value of enhanced instructional materials, such as a practical recipe cookbook, in strengthening skill development through structured guidance, clear procedures, and locally relevant recipes. Overall, the findings highlight the importance of hands-on learning materials, competency-based instruction, and continuous skills assessment in SHS Cookery programs. Schools are encouraged to strengthen culinary training, career orientation, and industry immersion to further support students’ professional and entrepreneurial development.