Culinary Skills: Assessment of Student’s Learning Outcomes

6 Pages Posted: 14 Oct 2019

Date Written: October 3, 2019


This study examined the culinary skills of the students through a mixed-method as a research design. An intervention module was delivered by the chef instructor that addressed the gap between pre-assessment and post-assessment. This study utilized a 4-point Likert scale and scores were analyzed with their corresponding descriptions. The result of the study showed the necessity of a demonstration method in improving the culinary skills of the students. Data revealed the significant differences during the pre-evaluation and after post-evaluation.The study exhibited the importance of interventions as an effective way of facilitating the progress of students’ skills.

Despite the good or accomplished skills of the students, the standard culinary skills must be observed and practiced for their future professional endeavors. Likewise, chef instructors must ensure the active engagement of the students during culinary activities. Similarly, during laboratory sessions, chef instructors must require students to show what they can do and assess the quality of their performances.

Keywords: competence, learning outcome, intervention

Suggested Citation

del Villar, Juan Rodrigo, Culinary Skills: Assessment of Student’s Learning Outcomes (October 3, 2019). Available at SSRN: or

Juan Rodrigo Del Villar (Contact Author)

St. Theresa International College ( email )

1 moo 6 Rangsit-Nakon nayok Road
klong 14, Bungsan
ongkarak, Nakon nayok 26120
0910638037 (Phone)

Do you have a job opening that you would like to promote on SSRN?

Paper statistics

Abstract Views
PlumX Metrics