“Self-Efficacy in Cooking and Computational Skills: Contributing Ingredients to Commercial Cooking Proficiencyâ€

Robert Oguimas and Raquel A. Saab
Additional contact information
Robert Oguimas: Lourdes College, Graduate School
Raquel A. Saab: Lourdes College, Inc.

International Journal of Research and Innovation in Applied Science, 2025, vol. 10, issue 7, 1039-1046

Abstract: In the evolving landscape of culinary education, the integration of digital technologies, individual confidence, and analytical capabilities are becoming essential in shaping students’ readiness for the commercial kitchen. This study explores how Technology Integration, Self-Efficacy in Cooking, and Computational Skills contribute to Commercial Cooking Proficiency among fourth-year Bachelor of Technology and Livelihood Education (BTLED) students majoring in Home Economics. Employing a descriptive-correlational research design, the study surveyed 135 students from a state university in Northern Mindanao using a combination of self-report questionnaires and performance-based assessments. Results revealed that although students exhibited a very high level of engagement with smart tools, automation, and AI technologies in cooking, technology integration alone did not significantly predict their overall cooking proficiency. In contrast, Self-Efficacy in Cooking and Computational Skills showed strong positive correlations with students’ practical performance, especially in areas such as time management, measurement accuracy, and confidence in executing techniques. Multiple regression analysis indicated that Self-Efficacy and Computational Skills significantly influenced Commercial Cooking Proficiency, while Technology Integration did not. These findings suggest that while digital literacy enhances learning environments, students’ internal belief systems and numerical reasoning are more critical in predicting success in high-pressure culinary tasks. The study recommends curricular reforms that prioritize the integration of computational thinking and self-efficacy-building strategies into culinary instruction. It also calls for a more contextualized and meaningful use of technology in hands-on settings. Preparing culinary students for future kitchen environments requires not just smart tools but also confident minds and capable hands.

Date: 2025
References: Add references at CitEc
Citations:

Downloads: (external link)
https://www.rsisinternational.org/journals/ijrias/ ... ssue-7/1039-1046.pdf (application/pdf)
https://rsisinternational.org/journals/ijrias/arti ... cooking-proficiency/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:bjf:journl:v:10:y:2025:i:7:p:1039-1046

Access Statistics for this article

International Journal of Research and Innovation in Applied Science is currently edited by Dr. Renu Malsaria

More articles in International Journal of Research and Innovation in Applied Science from International Journal of Research and Innovation in Applied Science (IJRIAS)
Bibliographic data for series maintained by Dr. Renu Malsaria ().