Fostering Students Mastery of Culinary Competencies through Computer-Based Scaffolding in Secondary Schools in Kenya
| dc.contributor.author | Lusanji, Liza Minishi | |
| dc.contributor.author | Chomba, Bernard Mugo | |
| dc.contributor.author | Nafula, Elizabeth | |
| dc.contributor.author | Abuyeka, Miima Florence | |
| dc.date.accessioned | 2024-10-11T08:07:04Z | |
| dc.date.available | 2024-10-11T08:07:04Z | |
| dc.date.issued | 2024-02 | |
| dc.description | Article | |
| dc.description.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. | |
| dc.identifier.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 | |
| dc.identifier.other | DOI: 10.13189/ujer.2024.120101 | |
| dc.identifier.uri | https://ir-library.ku.ac.ke/handle/123456789/29136 | |
| dc.language.iso | en | |
| dc.publisher | Universal Journal of Educational Research | |
| dc.title | Fostering Students Mastery of Culinary Competencies through Computer-Based Scaffolding in Secondary Schools in Kenya | |
| dc.type | Article |