Computer Based Scaffolding and its Effect on Students’ Mastery of Culinary Competencies in Homescience in Secondary Schools, in Kakamega County, Kenya
Loading...
Date
2024-07
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Kenyatta University
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 Kenya’s secondary schools and Culinary
is an area of Home science. To meet the current requirements of the rapidly shifting culinary
industry, students need to be taught using modern strategies. CBS in Culinary involves the
application of computer-based technologies (CBT) to support and engage learners in problem based
situations, through; models, simulations or visualizations to introduce new knowledge. This includes
the use of pictorials, educational cooking videos, live streams which are accessed online and
recorded cooking shows from media agencies. Reports from Kenya National Examination Council
(KNEC) indicate that the Culinary theoretical and practical assessments are performed poorly. The
study investigated the effect of CBS on the mastery of culinary competencies among secondary
school students in Kakamega County. The specific objectives of the study were to: establish the
computer based technologies available for CBS in the teaching and learning of culinary; establish
the skill levels of the teachers in the use of computer based technologies; determine the effect
of CBS on the students’ performance in culinary; determine the teachers perception in the use of
CBS in the instruction of culinary; determine the learners’ perception of CBS in culinary; and to
establish the challenges faced in a CBS student centered learning environment. The study was
guided by the Cognitive Flexibility Theory (CFT), which mainly emphasizes on the acquisition
of advanced knowledge and the mastery of skills through the use of technology to create
multiple representations for self - directed learning, guided the study. The quasi-experimental
methodological design was used. The study was conducted in Kakamega County; specifically in
Shinyalu and Mumias sub-counties. The study used purposive sampling technique to select the
government sponsored secondary boarding schools that offer Home science and are equipped with
CBT tools. Eight government sponsored girls secondary boarding schools participated in the study.
The study sample comprised of 8 teachers and 171 students. Eighty-nine students sampled were
placed in the experimental group while 82 of the sample students were used as the control group.
Data was collected through achievement tests (pretests and posttests),observation checklists,
questionnaires, and the classroom observation performance schedule. The quantitative data
collected was analyzed using version 21 of the Statistical Package of Social Sciences (SPSS)
software to generate the independent t-test that were presented on graphs, charts. The effect was
measured using the Cohens D Large size effect. The qualitative data collected was analyzed using
thematic analysis and presented in written narratives. The study found that CBS enhances the
learners’ ability in the mastery of culinary competencies. Secondly, the experimental group
exhibited high order skills such as problem solving, analysis, application, collaboration, critical
and creative thinking. Moreover, CBTs are limited for the instruction of Culinary, especially online
e-materials for teaching and learning of Culinary. Teachers are skilled in the use of CBT in
instruction of Culinary, however the skills could be improved on supporting learners towards
mastery of competencies. Teachers and learners pointed out that CBT are important learning tools.
Based on the findings, the study recommends that, secondary schools should adequately be equipped
with ICT infrastructure with a variety of resources and which should be made available and
accessible for the Home science students. Educational training programs should focus on equipping
teachers with the techniques of CBS. Moreover, KICD should create, publish and disseminate e resources for Culinary. Lastly, some Inferences of CBS in the teaching and learning of culinary
and other areas for further research are provided.
Description
A Research Thesis Submitted in Partial Fulfilment of the Requirement for the Award of Masters of Education (Education, Communication and Technology) to the School of Education and Lifelong Learning, Kenyatta University July, 2024
Supervisors:
1. Bernard Mugo
2. Elizabeth Nafula