The Teaching of Cookery Course in a State-Owned Basic Education Institution in the Philippines during the Covid 19 Pandemic

	International Journal of Science and Management Studies (IJSMS) © 2022 by IJSMS Journal Volume-5 Issue-3 Year of Publication : 2022 Authors : Leila L. Pinatil, Cathlene Grace G. Trinidad, George C. Englis, Jayson R. Miñoza, Ivan Carlo M. Corriente DOI: 10.51386/25815946/ijsms-v5i3p104
Citation: MLA Style: Leila L. Pinatil, Cathlene Grace G. Trinidad, George C. Englis, Jayson R. Miñoza, Ivan Carlo M. Corriente "The Teaching of Cookery Course in a State-Owned Basic Education Institution in the Philippines during the Covid 19 Pandemic" International Journal of Science and Management Studies (IJSMS) V5.I3 (2022): 27-37. APA Style: Leila L. Pinatil, Cathlene Grace G. Trinidad, George C. Englis, Jayson R. Miñoza, Ivan Carlo M. Corriente, The Teaching of Cookery Course in a State-Owned Basic Education Institution in the Philippines during the Covid 19 Pandemic, International Journal of Science and Management Studies (IJSMS), v5(i3), 27-37.
Abstract: The COVID 19 pandemic causes a sudden change in human and organizational activities, especially the academic institutions. Yet, it offers an opportunity to re-engineer and restructure the roadmap of education to effectively and efficiently continue to perform the constitutional mandate of delivering quality and accessible education. Thus, a qualitative study of teaching cookery courses in a state-owned basic education institution was conducted to explore and describe the perspectives of teachers in modular learning. There were five (5) participants in the study selected using the data saturation sampling method. The main instrument of the study is the researcher using the interview method. The data were analyzed using the Colaizzi method of analyzing qualitative data. The findings revealed four (4) significant themes, including “Teachers’ challenges in preparing modules, “Challenges of teachers’ in the retrieval of the modules, “challenges of teachers in monitoring and communicating with students, and “teachers’ preparation of the modules. It causes many barriers and hindrances in the teaching and learning process, particularly in modular learning where teachers face difficulty in preparing, distributing, and retrieving modules and even communicating and monitoring with students. Thus, it causes physical, mental, and emotional fatigue to the teachers. It is recommended in the study that the government and academic institutions should hire more non-teaching personnel to prepare the modules and at the same must hire education experts for the development of the modules. Lastly, train and retrain teachers and faculty in human relations to improve handling and dealing with student issues and challenges.
Keywords:Distance learning, Modules, Perspectives, Cookery Course.
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