CHAPTER I

INTRODUCTION

BACKGROUND OF THE STUDY

Lack of financial resources refers to a situation where an individual, organization or community

does not have enough financial means or assets to meet their needs or achieve their goals. It
means that there is a scarcity or insufficiency of financial assets to cover expenses, invest in
opportunities or maintain a certain standard of living. According to Meng Lie (2023), Technical
culinary skills are fundamental competencies for professional chefs. Consequently,
demonstrating and enhancing these skills pose significant challenges within culinary education.

In addition, this lack of financial resources can have a various implications such as limited
access to basic necessities, inability to pursue education or career opportunities, difficulty in
starting or expanding a business and challenges in saving or investing for the future. Also, it
can lead to financial stress, debt and a lower quality of life. Research by Maria Reicks (2022)
stated to examine changes in cooking and dietary behaviors and health outcomes following
participation in a taste of African Heritage, a culinary heritage cooking course.

According to Dawn Surgenor (2017). The study examines the role of video technology in the
development of cooking skills. The study explored the views of 141 female participants on
whether video technology can promote confidence in learning new cooking skill preparation.

Addressing the lack of financial resources often involves strategies such as budgeting,
saving, seeking additional income sources, accessing financial assistance or support programs
and improving financial literacy and skills.

According to David Callaby Florida (2022), the study focuses on what helps improve the
learning of people with intellectual disabilities. Career opportunities which acquiring culinary
skill can open doors to various career paths such as chefs, pastry chef, food stylist, caterer,
food writer or food entrepreneur. Without sufficient financial resources, individuals may lack
access to quality culinary educators, training programs or resources such as ingredients and
equipment. Financial assistance programs implement scholarship programs, grants, and
financial aid initiatives to make culinary education and train more accessible to individuals from
low-income backgrounds.

1
 In conclusion, financial problems can have a significant impact on cookery students. The
inability to increase income can lead to financial difficulties among student, as they often
prioritize their studies over finding ways to earn more money. This can result in limited financial
resources, making it challenging for students to afford necessary ingredients and equipment for
their cookery education. Additionally, financial problems can affect student’s ability to manage
their personal finances effectively. This can lead to overspending and difficulties in budgeting,
which can further exacerbate their financial situation. Overall, financial problems can hinder the
theoretical and practical competence of cookery students, as they may struggle to access the
resources and opportunities necessary for their education and training.

The Lack of financial resources among Grade 11 Cookery Students at Palompon National
High School in Angola during the academic year 2023-2024 significantly hampers their ability to
access necessary ingredients, equipment, facilities, and opportunities for practical training and
skill development in culinary arts education. Essentially, it explores how limited financial
resources affects students’ ability to develop culinary skills in that particular academic setting.
The specific problem addressed in the study is how the scarcity of financial resources hinders
Grade 11 Cookery Students at Palompon National High School in Angola from acquiring
culinary skills during the 2023-2024 school year. The absence of financial resources limits
access to necessary ingredients, equipment, and facilities needed for practical culinary training,
thereby hindering the students’ overall learning experience and skill development. The inability
of students to afford extracurricular activities, workshops, or culinary competitions that could
enhance their culinary skills due to financial constraints, leading to missed opportunities for
practical experience and professional development. Conducting research on the issue of
financial resources scarcity and its impact on the acquisition of culinary skills among Grade 11
Cookery Students at Palompon National High School in Angola for the academic year 2023-
2024 is important, the research will shed light on the challenges faced by the students in the
said school, providing insights for fellow teachers, administrators, and education advocates.
This can aid in the development of policies and programs that can provide support and
solutions to these issues.

CONCEPTUAL FRAMEWORK
Schematic Diagram

Lack of Financial Acquisition of Guidelines and

Resources Culinary Skills Recommendations

2
Figure 1. Schematic Diagram of Conceptual Framework

Figure 1 presents the conceptual framework of the study. It consists of two variables, Lack
of Financial Resources as an Independent variable and Acquisition of Culinary Skills as the
Dependent variable.

In Figure 1. Lack of Financial Resources as Independent variable can have a various

implications such as limited access to basic necessities, inability to pursue education or career
opportunities, difficulty in starting or expanding a business and challenges in saving or investing for
the future.

Another variable, Acquisition of Culinary Skills refers to the process of learning and mastering
the art of preparing, cooking, and presenting food. This can involve a wide range of activities, from
understanding different ingredients and their uses, learning various cooking techniques, to
mastering the art of presentation. Implement work-study programs or part-time job opportunities
within the school or local community, allowing students to earn money while gaining practical
culinary experience. This could help offset the costs of culinary training and provide valuable real-
world skills. These recommendations aim to address the identified impact of lack of financial
resources on the acquisition of culinary skills among Grade 11 Angola Cookery students, fostering
a supportive environment conducive to their success in culinary education. The researchers will be
able to suggest operational guidelines after examining the data.
STATEMENT OF THE PROBLEM

The study aims to determine the Impact of Lack of Financial Resources on the Acquisition of
Culinary Skills of Grade 11 Angola Cookery Students of Palompon National High School S.Y.
2023-2024.

Specifically the study aims to provide and provide the following questions:

1. What is the demographic profile of the responder in

a. Gender

b. Age

c. Economic status?

2. In what ways does the scarcity of financial resources limit access to specialized culinary
workshops or courses that could enhance individuals’ culinary proficiency?

3. How do financial constraints hinder individuals from purchasing necessary culinary tools,
equipment, and ingredients to practice and refine their skills at home?

3
SCOPE AND DELIMINATION

The study focuses on the Impact of the Lack of Financial Resources on the Acquisition of
Culinary Skills among Grade 11 Angola Cookery Students at Palompon National High School. The
research involves 10 participants from Grade 11 Angola with data collection taking place over a
two-month period in March, April, May. Conducted through semi-structured interviews, the
qualitative research method aims to understand the students experiences and perspectives. The
sampling method employed is random, ensuring a diverse representation of the target
respondents. The study provides insight into the challenges faced by these students in developing
their culinary skills within the constraints of financial resources.

Semi-Structured Interviews will be conducted to explore the experiences perceptions, and

impact of lack of financial resources on the acquisition of culinary skills of Grade 11 Angola
Cookery Students. The study will utilize a phenomenological research design to describe and
investigate the impact of lack of financial resources on the acquisition of culinary skills.
Phenomenological research design. This is chosen because phenomenological research aims to
understand the essence of lived experiences. This design would allow you to explore how the lack
of financial resources impacts the students’ firsthand experiences in acquiring culinary skills.
Qualitative I choose this research method because it allows the researchers to explore and
generate hypotheses or theories.

SIGNIFICANCE OF THE STUDY

This study aims to provide valuable information on how the Impact of Lack of Financial Resources
on the Acquisition of Culinary Skills of Grade 11 Angola Cookery Students of Palompon National
High School S.Y. 2023-2024.

Educational Institutions: Insights gained from this research can inform educational institutions
about the challenges students face in acquiring culinary skills due to financial constraints. This can
lead to the development of support systems or initiatives to assist students in need.

Policy Makers: Policy Makers may use the findings to advocate for policies or funding allocations
aimed at improving access to culinary education for students from disadvantaged backgrounds.

Community Organizations: Focused on education or youth development may utilize the research
findings to design programs or interventions that address the financial barriers faced by aspiring
culinary students.

Culinary Industry Professionals: Professionals in the culinary industry can gain insights into the
challenges faced by students entering the field and may consider supporting initiatives aimed at
providing resources or mentorship to aspiring chefs.

4
DEFINITION OF TERMS

Acquisition – Refers to the process of obtaining or gaining proficiency in various culinary

techniques knowledge of ingredients, cooking methods, and kitchen management.

Financial Resources – Refer to the assets, funds, or capital that individuals, organizations, or
entities have access to for managing their financial affairs, conducting transactions, and pursuing
their goals or objectives.

Culinary Skills – Refer to the abilities, techniques, and knowledge related to food preparation,
cooking, and presentation.

5
 CHAPTER II

REVIEW OF RELATED LITERATURE

This review seeks to investigate the intricate relationship between financial resources and the
development of culinary skills among Grade 11 Angola Cookery Students of Palompon National
High School. In an educational landscape where access to adequate resources is crucial for skill
acquisition, investigating the Impact of Financial constraints on culinary education becomes
paramount. Through an examination of relevant literature, this review aims to elucidate the
challenges faced by students in acquiring culinary skills due to limited financial means, as well as
the potential strategies and interventions that can mitigate these barriers. By contextualizing the
experiences of students within the broader discourse on culinary education and resources
allocation, this review endeavors to provide insight that can inform policy, curriculum development,
and support mechanisms for enhancing the educational journey of aspiring chefs in Palompon
National High School.

The scarcity of financial resources effects the ability of Grade 11 Angola Cookery Students to
acquire culinary skill. The study aims to explore the challenges faced by these students due to
limited financial means and how it impacts their pursuit of culinary education and skill development
during the academic year 2023-2024. Financial constraints can hinder student’s access to formal
culinary education. Investigate literature on the specific challenges faced by students in
development countries, such as Angola, in pursuing culinary education.

Foreign Literature and Studies

Research by Anderson and Smith (2018), highlights the financial burden associated with formal
culinary education. High tuition fees, cost of culinary tools, and ingredients can create barriers for
aspiring chefs, limiting access to formal training programs. Aspiring culinary entrepreneurs often
face financial barriers when establishing their ventures. In Addition, look for local studies that
examine the correlation between socio-economic status and access to culinary education or
training. These studies might explore how financial constraints affect individuals' ability to enroll in
culinary schools or attend workshops.

According to Brown and Lee (2021), indicates that limited access to startup capital can impact
the ability of culinary enthusiasts to open their own establishments or participate in culinary

6
competitions. Despite financial constraints, informal learning opportunities and community
resources can mitigate barriers.

Local Literature and Studies

A study by Robinson (2017), explores how culinary enthusiasts leverage local community
initiatives and collaborative spaces to overcome financial challenges and still pursue their passion
for culinary arts. Some programs may focus on providing culinary training or vocational education
to individuals with limited financial resources, shedding light on their effectiveness and challenges
faced.

In Addition, Johnson at al. (2020), underscores the importance of quality ingredients in

culinary training. Individuals with limited financial means may face challenges accessing premium
ingredients, affecting the depth and breadth of their culinary knowledge. The lack of financial
resources may hinder access to specialized culinary equipment. Smith (2019), suggests that a
shortage of essential tools can impede hands-on learning experiences, hindering the practical
development of culinary skills.

This literature review provides insights into the Impact of Lack of Financial Resources on the
Acquisition of Culinary Skills in different fields of study. This highlights the need for further
research and improvement in the utilization of cooking tools to enhance outcomes and address
challenges.
Another variable, Acquisition of Culinary Skills refers to the process of learning and mastering
the art of preparing, cooking, and presenting food. This can involve a wide range of activities, from
understanding different ingredients and their uses, learning various cooking techniques, to
mastering the art of presentation.

7
 CHAPTER III

METHODOLOGY

This part presented the research design used in the study, the flow of the study starting from
the input to the product. This also included a short description and a photo of the locale of the
study as well as the research participants. Furthermore, the research instrument and its parts and
components were briefly discussed here. The details of data gathering procedure and the data
analysis were also expounded in this segment.

Research Design

This research used the descriptive qualitative research approach. It was qualitative in nature since
the students were being interviewed about the Impact of Lack of Financial Resources on the
Acquisition of Culinary Skills. Qualitative analysis also allows researchers to understand the data
without imposing pre-existing expectations on the topic of study. Moreover, qualitative methods are
preferred in studies that are exploratory in nature and when the essence of individual experiences
is sought (Patton, 2002). This research design is appropriate in this study as the data collection
involves subjective data and also involves experiences which were analyzed and interpreted.

Research Participants

Purposive sampling technique will be utilized to select the respondents of the study. The process
of selecting the respondents is non-probability sampling in which not all the students have no
equal chance of being selected.

The researchers will select ten participants among all the Grade 11 Cookery Angola students in
Palompon National High School. In this section the researchers will conduct interview on
"Investigating the Impact of Lack of Financial Resources on the Acquisition of Culinary Skills". The
students in this section will be chosen using purposive sampling. The ten chosen students will be
answering the interviewed by the researchers and each participant will show their own ideas and
opinions.

The participants in this study will be informed of the purpose of the study, and they were invited
to participate in the research. The participants were assured of confidentiality and anonymity, as

8
well as the ability to withdraw from the research at any given time. Dates and times for answering
the questionnaires were negotiated with the participants. This is the first stage of building a trusting
relationship with the participant. On agreeing to participate, consent forms were given to
participants, thus obtaining informed consent from the participants. Confidentiality and anonymity
are also discussed with the participants. They were assured that the school and their names would
not be identifiable in print. To ensure anonymity the school and all participants were given code
names. Complete confidentiality and anonymity, however, cannot be guaranteed.

Research Locale

MUNICIPALITY OF PALOMPON

Figure 1: MAP OF PALOMPON NATIONAL HIGH SCHOOL

Research Instrument

The researchers of this study will conduct an interview to the Impact of Lack of Financial
Resources on the Acquisition of Culinary Skills of Grade 11 Angola Cookery Students of Palompon
National High School S.Y. 2023-2024.

Through interviewing them, the researchers can better understand and can explore participants’
opinions, behavior, experiences, and phenomenon. The researchers will use open-ended
questions so that in-depth information will be collected.

9
Data Analysis

The collected data will be analyzed by the researchers. The method to be used in the data
analysis is thematic analysis. The researchers will conduct an interview to the ten participants.
They will transcribe the answers and read and familiarize it. They will code it and deciding the
theme. After doing that, they will review the themes, define, and name it and then finalize the
analysis.

The main tool that will be used in gathering the data for this research is the researcher-made
instrument. The instrumentation used in this thesis is interview. The researchers prepared an
interview questionnaire. The questionnaire consists of 3 questions which includes several inquiries
about the topic. It will be given to ten chosen participants. The instrumentation used will give way
and support in retrieving data for thesis.

Data Gathering Procedure

The first step before going to testing proper is to make a request letter. Upon approval, the
researcher retrieves the request letter. The researcher will administer the questionnaire to the
respondents, conduct test and analyze the pertinent records to get the necessary data, retrieve the
questionnaire from the class, collate and classify the questionnaire to examine carefully to note
points, necessary for the completeness of the study.

The following are the specific and detailed steps done by the researcher to complete this
study.

Step 1. Selection of the topic: After discussing about a research paper, the researchers decided a
topic that is very relevant for the students.

Step 2. Approval of the topic: After the researchers decide what should be the topic, it undergone
the process of checking until it was approve.

Step 3. Formulation of the Chapters: After the approval of the topic, the researchers started
formulating the Chapter 1. It includes the introduction, the problem, and its settings.

10
Step 4. Checking of Chapter 1. After the researchers finished the chapter one, the researchers
submitted it to the adviser, and have it checked before they proceed to the next chapter.

Step 5: Chapter 2 (Review of Related Literature). The researchers indicate the local and foreign
literature and studies related to their topic.

Step 6. Chapter 3 (Researcher Design and Methodology): This chapter focuses on what the
researchers going to do to interview.

Step 7. In this part, the researchers focus on the possible question that they can make for
interview.

Step 8. The researchers conduct the interview on the selected participants.

Step 9. Thematic analyzing. After the researchers gather the answered interview and data, the
researchers proceed to analyzing the theme of the results of the study being conducted.

11
 Chapter 4

PRESENTATION, DATA ANALYSIS AND INTERPRETATION OF DATA

This chapter presents the data gathered from 5 participants from the Grade 11 Angola

Cookery Students of Palompon National High School who served as respondents of this research.

It also provides the analysis of data that has been organized according to the research questions

enumerated.

Data Analysis

The collected data was analyzed using thematic analysis. Thematic analysis is method of

examining data to gain meaningful comprehension of participant perspectives. Thematic analysis

identifies potters within the data cabling the researcher a detailed understanding of the research

data. It is a useful method for analyzing qualitative data as it looks for patterns from participant

communication that Is not constrained by any limitations to the responses. If is beneficial for the

researcher to explicitly share their own person stance to comprehensively position the data,

analysis, and findings, and provide context and understanding to the readers. Thematic analysis of

the student responses to these open-ended questions was thus useful in meaningful

understanding of the students’ points-of-view.

Table 1. Inability to perform the cooking tasks well.

12
 Q1. Can you describe how financial
constraints have affected your ability to
acquire culinary skills?

P1: Ang mga limitasyong pinansyal ay

maaaring maghadlang sa pagkakaroon
ng access sa de-kalidad na mga
sangkap, kagamitan sa pagluluto, at
culinary education.

P2: Madescribe ang financial constraints nga

maka affect sa akoang ability, if naa may
performance task maglisud ko kay wala
man koy ikapalit sa mga pamalito
Makaapekto ni siya sa among pagluto-
P3: luto kay dili man ka makapalit sa mga
ingredients if kuwangan imong kwarta.

Ang pagkakulang ng mga pera saming

P4:
pagluluto ay may malaking epekto sa
akin, itoy dahil sa perang mahalagang
sangkap sa pagbili ng mga kailangan
naming sangkap at kagamitan sa kusina.
P5: Ang kakulangan ng mga pundo ay
maaaring mag-dulot ng limitasyon sa
paggamit ng mahalagang sankap sa
pagluluto tulad

Interpretation for the Table 1:

All of the participants’ responses were all about the inability to perform the cooking tasks well.
Table 1 showed the emotions that participants felt knowing that he/she is Inability to perform the
cooking tasks well because some students may experience a lack of self-confidence when they do
not feel proficient in cooking. This could lead to discontinuation of their culinary education.

According to Ibrahim (2012), in his study, many students have difficulties in performing daily
living activities such as cooking. These are due to the demands of the tasks and the changes in

13
functional capabilities of the students. This study examines cooking tasks performed by the
students that includes preparing and cooking meals, and storing kitchen tools in the kitchen.

Table 2. Inability to buy ingredients.

Q2. Are there certain culinary skills that you

feel you’ve struggle to learn due to financial
limitations? Can you elaborate? Isang kasanayan na maaaring mahirap e-
develop nang walang sapat na mga
P1:
mapagkukunan ay ang sining ng paggawa
ng mga pastry at pagbabake.

P2: Yes, naa koy culinary skills nga feel nako

nay struggle ko ana due to financial
limitations kay, like gusto ko mag luto ug
mga bag-o sakong panan aw pero mga
mahal man ang mga ingredients so mao tu
dili ko makabuhat anang mga dish or putahe
kay kuwangan man akong kwarta murag
wala syay lami tan-awon.

Nagkalisud if walay o kuwangan ang kwarta

P3: kay naman goy uban nga walang wala jud,
kapos jud so maglisud jud sila.

Oo. May pagkakataon na nahirapan ako

P4: dahil sa kakulangan ng pera. Halimbawa
hindi ako makabili ng special na sangkap o
kagamitan sa kinakailangan sa isang
partikular na recipe.

Makuwangan mi sa among ingredients

maong magkalisud mi ug magka ratol-ratol.
P5:

Interpretation for Table 2.

All of the participants’ responses were all about the inability to buy ingredients. Table 1 showed
the emotions that participants feel that they are unable to buy ingredients. It could indicate that

14
individuals lack the necessary funds to purchase ingredients, highlighting economic challenges or
budgetary constraints.

According to Johnson at al. (2020), underscores the importance of quality ingredients in

culinary training. Individuals with limited financial means may face challenges accessing premium
ingredients, affecting the depth and breadth of their culinary knowledge.

Table 3. Having enough financial resources can improve the learning culinary skills.

Q3. Have you noticed a link between the

level of financial resources and your
progress in learning culinary skills?

P1: Mahalagang tandaan na ang mga pinansyal

na mapagkukunan ay maaaring maglaro ng
papel sa proseso ng pag aaral para sa mga
indibidwal.

P2: Yes, kanang nabantayan nako nga ug nakay

daghang kwarta mabuhat jud nimo ang
gusto nimong buhaton, like ma improve
nimo ang gusto nimong buhaton sa p ag-
abot sa pagluto-luto kay diman ka maglisud
kay naman kay kwarta.

P3: Naa, like naa kay daghang kwarta makapalit

jud dayon sa mga kinahanglan sa pagluluto,
dili na sila ma stress or mamoblema.
P4: Sa culinary industry ang pagkakaroon ng
sapat na pera maaaring magbigay ng mga
oportunidad para sap ag-unlad,
pagpapalawak ng aming culinary skills.

P5: Oo, kay makafocus man kog tarong if wala

kay huna-hunaon sa mga ingredients.

15
Interpretation for Table 3.

All of the participants’ responses were all about the having enough financial resources can
improve the learning culinary skills. Table 1 showed the emotions that participants believe that
having sufficient financial resources can help improve their culinary skills. Investing in kitchen
appliances and utensils can make it easier to practice and experiment with different cooking
techniques, ultimately improving culinary skills. Financial resources can enable aspiring chefs to
enroll in culinary schools or workshops, where they can receive professional training and guidance
from experienced chefs.

Research by Anderson and Smith (2018), highlights the financial burden associated with formal
culinary education. High tuition fees, cost of culinary tools, and ingredients can create barriers for
aspiring chefs, limiting access to formal training programs. Aspiring culinary entrepreneurs often
face financial barriers when establishing their ventures.

16
 CHAPTER 5

SUMMARY OF FINDINGS, CONCLUSION AND

RECOMMENDATIONS

This chapter presents the summary, findings, and conclusions derived in the conduct of the study
which is to probe on the Impact of Lack of Financial Resources on the Acquisition of Culinary Skills
of Grade 11 Angola Cookery Students of Palompon National High School S.Y. 2023-2024. It also
provides recommendations that can be pursued by the cookery students.

Summary of Findings

1. How does the lack of financial resources impact access to quality culinary education
and training programs?
The findings highlight the significant impact that lack of financial resources can have on access to
quality culinary education and training programs, leading to disparities in representation, skill
development, and career opportunities within the culinary industry. Addressing these barriers is
essential for promoting equity and diversity in the profession and ensuring that all individuals have
the opportunity to pursue their passion for food regardless of their socioeconomic background.

2. In what ways does the scarcity of financial resources limit access to specialized
culinary workshops or courses that could enhance individuals’ culinary proficiency?

Furthermore, the findings highlight the scarcity of financial resources can significantly limit access
to specialized culinary workshops or courses, hindering individuals' culinary proficiency, career
advancement, and networking opportunities within the culinary industry. Addressing these financial
17
barriers is essential for promoting equity and diversity in culinary education and ensuring that all
individuals have the opportunity to enhance their culinary skills and pursue their passion for food

3. How do financial constraints hinder individuals from purchasing necessary culinary

tools, equipment, and ingredients to practice and refine their skills at home?

However, the findings also highlighted the financial constraints can pose significant barriers to
purchasing necessary culinary tools, equipment, and ingredients for practicing and refining culinary
skills at home. Addressing these barriers is essential for promoting equitable access to culinary
education and fostering culinary proficiency among individuals from diverse socioeconomic
backgrounds.

These findings underscore the critical role of addressing financial barriers in promoting equitable
access to culinary education, fostering culinary proficiency, and supporting individuals in pursuing
their passion for cooking regardless of their socioeconomic background. Efforts to alleviate
financial constraints can empower individuals to develop their culinary skills, explore diverse
culinary traditions, and contribute positively to their health and well-being.

The investigation into the impact of financial resources on the acquisition of culinary skills among
Grade 11 Angola Cookery students at Palompon National High School reveals significant insights.
Financial constraints pose barriers to accessing essential resources, leading to inequalities in
learning opportunities. Limited exposure to diverse culinary experiences and ingredients stifles
creativity and innovation among students. However, despite challenges, some students
demonstrate resourcefulness and adaptability. The findings underscore the need for targeted
support programs and advocacy for equitable resource allocation to ensure all students have
access to high-quality culinary education. Addressing these findings can lead to a more inclusive
learning environment and empower students to develop their culinary skills to their fullest potential.

Conclusions

The study underscores how financial constraints create significant barriers to accessing essential
resources for culinary education. Students from low-income backgrounds face challenges in
affording tuition fees, purchasing necessary equipment and ingredients, and participating in
specialized workshops or training programs. The findings highlight the unequal distribution of
learning opportunities based on socioeconomic status. Students with greater financial resources
have access to a wider range of culinary experiences, while those from disadvantaged
backgrounds may struggle to access quality training and hands-on learning opportunities.

18
 In conclusion, the investigation highlights the profound impact of lack of financial resources on the
acquisition of culinary skills among Grade 11 Angola Cookery students of Palompon National High
School. By addressing these challenges and promoting equitable access to culinary education,
stakeholders can foster a more inclusive and vibrant culinary community, where every aspiring
chef has the opportunity to pursue their passion and achieve their full potential.

Recommendations

This study revealed the Impact of Lack of Financial Resources on the Acquisition of Culinary Skills
among Grade 11 Angola Cookery Students. Thus, the following recommendations are hereby
presented:

1. Financial Assistance Programs: Implement targeted financial assistance programs to provide

students from economically disadvantaged backgrounds with access to essential ingredients,
cooking equipment, and resources.
2. Community Partnerships: Foster partnerships with local businesses, restaurants, and culinary
organizations to provide sponsorships, donations, or in-kind support for students' culinary
education.
3. Skill Development Workshops: Organize skill development workshops and training sessions to
equip students with practical cooking techniques and creative culinary solutions that do not rely
heavily on expensive ingredients or equipment.

19
 BIBLIOGRAPHY

Meng Lie Monica Hu (2023), Innovation in Education and Teaching International, (Journal
Pktm.com.myt).

Maria Reicks (2022), Journal of Nutrition Education and Behavior 64(5) 388-396
(sciencedirect.com).

Dawn Surgenor (2017), Appetite 114, 306-312.

David Callaby Florida (2022), MCAST Journal of Applied Research and Practice 6(2), 168-187,
(journal.mcast.edu.mt).

20