Scribd
Upload
149 views

Chapter LL Review of The Related Literature

The document reviews literature on professionalism in culinary education. It discusses foreign literature which emphasizes integrating professional experience into educational courses and connecting theory to practice through internships. It also discusses foreign studies showing most students have visual, sensing, and active learning styles and instructional approaches should support different styles. Local literature and studies discussed how learning styles influence students, with one finding visual, group and kinesthetic styles most common and a relationship between learning styles and academic performance.

Uploaded by

Jovel Daniel Protacio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
149 views

Chapter LL Review of The Related Literature

The document reviews literature on professionalism in culinary education. It discusses foreign literature which emphasizes integrating professional experience into educational courses and connecting theory to practice through internships. It also discusses foreign studies showing most students have visual, sensing, and active learning styles and instructional approaches should support different styles. Local literature and studies discussed how learning styles influence students, with one finding visual, group and kinesthetic styles most common and a relationship between learning styles and academic performance.

Uploaded by

Jovel Daniel Protacio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

CHAPTER ll

REVIEW OF THE RELATED LITERATURE

In this chapter , the researchers thoroughly searched background


information regarding the study study. Literatures and studies conducted by the
past researchers in order to support this research.

Foreign Literatures

The importance of professionalism in the service business cannot be


overstated. As a result, the demands and expectations of the culinary profession
must be incorporated into the culinary curriculum. According to Brown (2003),
integrating professional experience into educational courses is a core goal of
teaching. As a result, educators must connect theory and practice through
professional experience (Orland-Barak and Yinon, 2007), use professional
internships to enrich students' practical experiences, and develop students'
professional abilities in order to meet the needs of employers (McCarthy, 2005).
In their investigation of the, Lin and Chang (2010) stated that new teachers
should have a certain number of years of practical experience, and current teachers
should collaborate with innovation incubation centers and industry-academia
research projects to improve their practical teaching skills and professional
experience to improve their practical teaching skills and professional experience.
They also claimed that in order to grow the industry-academia cultivation model
and implement student internship programs, educators should employ a
collaborative approach to teach professional resources. Despite the world's
challenging economic circumstances, the hotel business continues to thrive, and
employment in the industry is predicted to increase. In Taiwan, there is a growing
demand for hospitality personnel, which has resulted at the establishment of more
hospitality departments in universities. From 2010 to 2012, the number of students
in the hospitality department increased to 17 thousand (Ko, 2012).
Foreign Studies

According to Felder-Silverman , people have different learning styles that


are reflected in different academic strengths, weaknesses, skills, and interests.
Given the almost unlimited variety of job descriptions within food science and
engineering, it is safe to say that students with every possible learning style have
the potential to succeed as food scientists and engineers. They may not be equally
likely to succeed in school, however, since they respond differently to different
instructional approaches and the predominant mode of instruction favors some
learning styles over others.
The goals of the study were to test the degree to which student performance
and attitudes were consistent with expectations based on learning style theory and
prior studies. The Index of Learning Styles (ILS) , was administered to several
groups of undergraduate and graduate food science and engineering students taking
different courses at the Universidad de las Americas, Puebla. Those courses were
taught in a manner that emphasized active and cooperative learning as well as
inductive presentation of course material. Visual, sensing, and active learning
styles were displayed by the majority of students. Significant differences were
observed between males and females for the Sensing/Intuiting and Sequential/
Global dimensions of the Felder-Silverman model. Type differences in various
academic performance measures and attitudes were noted as students progressed
through the curriculum. Observations were generally consistent with predictions of
type and learning style theories, and the instructional approach improved the
performance of ILS types (actives and sensors) found in previous studies to be
disadvantaged in the science and engineering curricula.

Local Literatures

In this study, we have used several references to various research papers and
literature to further guide us in this research. Entitled as “Learning Styles of
Cookery of Senior High School Students: The Problem and Its Scope” written by
Lolita B. Parreño, Norlita B. Nemenzo, and Slavoljub Hilčenko, this paper
focuses on the several reasons why some well-known learning styles don’t work on
certain students. They also emphasized on the importance of these learning styles,
as well as new alternatives that can be applied in K to 12 cookery.
Another piece of literature that was used in this research paper is titled
“Learning Styles and Preferred Learning Modalities in the New Normal” by
Reynaldo Abrea Cabual. Since education has significantly changed from
traditional face-to-face classes to online ones, we also need to take a look at new
alternative learning styles that can influence our research. It aims to provide
adequate styles for teachers, especially with the pandemic around. “Students’
Satisfaction in Learning Style-Based Adaption” by Mohammad T. Alshammari,
Rachid Anane, and Robert J. Hendley is another paper used in this study. It
showed data on how different learning styles affected undergraduate students. The
basis for satisfaction is rated through their general satisfaction scores. They were
put through different learning styles and determined which had the highest
satisfaction rate.

Local Studies

According to Gilbert Magulod Jr. Learning styles, study habits and


academic performance of Filipino University students in applied science courses:
Implications for instruction
In order to better prepare university students as proficient, versatile and
productive information and industrial technologists in the 21st century, the need to
implement instructional strategies and activities naturally align with their
predispositions will make them better learners. This study examined the learning
style preferences, study habits and level of academic achievement of students
enrolled in applied science courses of Cagayan State University at Lasam,
Philippines. The study employed descriptive correlational research design to a
total of seventy-five respondents who were purposively sampled. Two sets of
standardized instruments were utilized by the researcher. Results of the study
revealed that the students of applied sciences courses preferred visual, group and
kinesthetic as major learning styles while they manifest a moderate level of study
habits. They also have a good level of academic achievement. Test of difference
revealed that academic performance, father's occupation and type of high school
graduated from spelled significant differences in their perceptual learning styles.
They also spelled differences in their study habits when grouped according to
academic standing in high school, writing skills, mothers’ education, and test
anxiety. Finally, there were significant relationships between learning styles, study
habits and academic performance of students in applied science courses. The
implications of the study can guide instructors plan and deliver suitable
instructional interventions.

You might also like