Self-Efficacy and Culinary Knowledge of Technology and Livelihood Education Students

Diane Rose G. Lagrada and R. Arroyo
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Diane Rose G. Lagrada: Department of Home Economics Education and Family Life, Central Mindanao University
R. Arroyo: Department of Home Economics Education and Family Life, Central Mindanao University

International Journal of Research and Innovation in Social Science, 2025, vol. 9, issue 4, 6632-6645

Abstract: This study explores the relationship between self-efficacy and culinary education knowledge among Grade 9 Technology and Livelihood Education (TLE) students. Using a descriptive-correlational research design, data were collected through a survey questionnaire covering students’ demographic profile, self-efficacy, and culinary knowledge. The self-efficacy scale assessed social, emotional, and cognitive aspects, while the culinary knowledge scale measured understanding of nutrition, cooking skills, and dietary habits. Results revealed that most students were within the expected age range, with a higher number of female respondents. Their academic performance was generally strong, though many came from low-income households. Findings also indicated that students had high self-efficacy and an advanced level of culinary knowledge, particularly in cooking skills. Statistical analysis showed a moderate but significant positive relationship between self-efficacy and culinary knowledge. This suggests that students who are more confident in their abilities tend to perform better in culinary education. The study emphasizes the need for hands-on learning experiences, mentorship programs, and confidence-building activities to enhance students’ culinary knowledge further.

Date: 2025
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