Fostering Students Mastery of Culinary Competencies through Computer-Based Scaffolding in Secondary Schools in Kenya
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Date
2024-02
Journal Title
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Volume Title
Publisher
Universal Journal of Educational Research
Abstract
The use of computer-based scaffolding
(CBS) is one of the 21st century pedagogies being
embraced in education. Home Science is a practical subject
taught in primary and secondary schools in Kenya.
Culinary is an area of Home science which imparts learners
with knowledge and skills on methods of cooking, food
hygiene, food nutrients, nutritional disorders, food
preservation, flour mixtures, réchauffé cookery,
convenience foods, meal preparation, management and
service. The competencies mastered in Culinary in primary
and secondary schools empower the learner to practice
principles of good health with respect to themselves and
others in their environment. Moreover, the learner is
enabled to manage and improvise resources, develop
artistic skills and values in making of appropriate food
choices. They also learn to prepare, cook, serve food and
drinks from given ingredients, adhering to the principles of
nutrition and individual requirements. To meet the current
requirements of the rapidly shifting culinary industry,
students need to be taught using modern strategies. CBS in
teaching and learning of culinary concepts and skills
involves the application of computer-based technologies
(CBT) to engage learners in problem-based situations,
through models, simulations or visualizations to introduce
new knowledge. CBS employs the use of pictorials,
educational cooking videos, live streams which are
accessed online and recorded cooking shows from media
agencies. The purpose of this study was to establish the use of computer-based scaffolding in fostering the learners’
culinary competences in secondary schools in Kenya and
the sample size was drawn from the learners and teachers
of Home science and Nutrition. Quasi-experimental design
was adopted and the findings showed that Computer-based
scaffolding in teaching and learning yielded positive
results.
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Citation
Minishi, L. L., Mugo, C. B., Nafula, E., & Florence, A. M. (2024). Fostering students' mastery of culinary competencies through computer-based scaffolding in secondary schools in Kenya. Universal Journal of Educational Research, 12(1), 1-11. http://doi.org/10.13189/ujer.2024.120101