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EXPERIENTIAL TEACHING AND LEARNING: EMPOWERING HOME ECONOMICS STUDENTS WITH ESSENTIAL CATERING CRAFT PRACTICES KNOWLEDGE AND SKILLS FOR ENTREPRENEURSHIP BUSINESS VENTURES
Abstract:
This study explores the effectiveness of experiential teaching and learning in empowering home economics students with essential catering craft practices knowledge and skills for entrepreneurship business ventures. With the growing demand for culinary services and the increasing interest in entrepreneurial endeavors, it is crucial to equip students with the necessary competencies to succeed in the catering industry.
The research employs a mixed-methods approach, incorporating qualitative interviews and quantitative surveys to gather data from home economics students who participated in experiential learning activities focused on catering craft practices. The study investigates the students' perceptions of the effectiveness of experiential teaching and learning in developing their knowledge and skills for entrepreneurship.
Preliminary findings indicate that experiential teaching and learning approaches positively impact students' learning outcomes. Through hands-on experiences such as culinary workshops, industry visits, and practical training, students develop a comprehensive understanding of catering craft practices, including food preparation, menu planning, food presentation, and customer service. Moreover, the study reveals that experiential learning enhances students' confidence, creativity, problem-solving abilities, and teamwork skills, which are essential for entrepreneurship in the catering industry.
The research also examines the students' entrepreneurial intentions and their perceived readiness to launch catering business ventures. Preliminary results suggest that experiential teaching and learning experiences foster a strong entrepreneurial mindset among students, encouraging them to consider catering as a viable career option. Students appreciate the practical knowledge gained through experiential learning, which enables them to envision and plan their entrepreneurial ventures more effectively.
The implications of this study highlight the importance of incorporating experiential teaching and learning approaches in home economics curricula to empower students with the necessary knowledge and skills for entrepreneurship in the catering industry. By providing students with authentic, real-world experiences, educational institutions can bridge the gap between theory and practice, preparing students for successful careers as catering entrepreneurs.
Keywords: experiential teaching and learning, home economics, catering craft practices, entrepreneurship, culinary education, business ventures
TABLE OF CONTENTS
Title Page i
Declaration ii
Approval Page iii
Dedication iv
Abstract vi
Table of Contents vii
CHAPTER ONE: INTRODUCTION
1.1 Introduction 1
1.2 Background of the study 3
1.3 Statement of the General Problem 4
1.4 Objective of the study 5
1.5 Significance of the study 5
1.6 Statement of hypothesis 6
1.7 Scope of the study 6
1.8 Limitation of the study 7
1.9 Definition of terms 7
CHAPTER TWO: LITERATURE REVIEW
2.0 Introduction 9
2.1 Review of related literature 9
2.2 Theoretical framework
2.3 Summary of review 33
CHAPTER THREE: RESEARCH METHODOLOGY
3.1 Introduction 35
3.2 Research design 35
3.3 Area of study 35
3.4 Population of the study 36
3.5 Sample size 36
3.6 Instrument for data collection 36
3.7 Reliability of the instrument 37
3.8 Validity of the Instrument 38
3.9 Method of data Collection 38
3.10 Method of Data Analysis 39
CHAPTER FOUR: DATA PRESENTATION AND ANALYSIS
4.1 Introduction 41
4.2 Characteristics of the respondents 41
4.3 Presentation of Data Analysis 43
4.4 Discussion of Findings 48
4.5 Summary of findings 49
CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATIONS
5.1 Summary 51
5.2 Conclusion 52
5.3 Recommendation 53
Biography 54
Appendix 56
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