DECLINING APPLICATION OF COOKING SKILLS AMONG YEAR 3 OF PKPG (SPH) STUDENTS IN FACULTY OF EDUCATION, UTM, SKUDAI, JOHOR

8/13/2019 DECLINING APPLICATION OF COOKING SKILLS AMONG YEAR 3 OF PKPG (SPH) STUDENTS IN FACULTY OF EDUCATION, UTM, SKUDAI, JOHOR.

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11/27/2013 http://tangkapgambar.blogspot.com/ 1

UHB 2422

ADVANCE ENGLISH FOR

ACADEMIC COMMUNICATION

RESEARCHERS:1. LIM LIH HOON

2. MAGRIT OLIGUNG

3. RABIAH BT. SIKH MOHAMAD

4. WOO SEW FUN



11/27/2013 http://tangkapgambar.blogspot.com/ 2

DECLINING APPLICATION OF

COOKING SKILLS AMONG THE

YEAR 3 OF PKPG (SPH) STUDENTS

IN FACULTY OF EDUCATION

IN UTM

RESEARCH TITLE:



http://tangkapgambar.blogspot.com/ 311/27/2013

CHAPTERS

1. INTRODUCTION

2. LITERATURE REVIEW

3. METHODOLOGY

4. FINDINGS AND DISCUSSIONS

5. CONCLUSIONS 6. RECOMMENDATIONS




1 INTRODUCTION

1.1 Background Of the Study

- The Year 3 of PKPG ( SPH ) students are ex-teachersKemahiran Hidup subject or living skills.

- At least 5 years teaching experience

- Components of the living skills subject, such as

Technology and Graphic Design, Technical Skills,Home Economics, Agriculture, and Commerce andEntrepreneurship





- Are able to cook even their cooking skills levelare different.

- Study more about cooking in teachers trainingcollege and in university.

- Short, Frances, (2003) & Singleton (1978), “all

practical tasks require a combination ofmechanical abilities, academic knowledge andtacit perceptual, conceptual and planning skills”




- Cooking skills can be defined as a

combination of abilities and knowledge of

a person or persons in food preparation,food sanitation and nutrition as these skills

are developed through academic or

experience.





1 INTRODUCTION

1.2 Statement of Problem

- The combination of their basic knowledge and cookingtheory and also practical supposed could change and

make them a “skillful cook”.

- Most of them declined to apply their cooking skills.

- Would like to find out the main reasons anddisadvantages of the declination.




1 INTRODUCTION

1.3 Objectives of the Study

1.3.1 To collect data whether the Year 3 of PKPG (SPH)students do or don’t apply their cooking skills.

1.3.2 To find out the reasons for declination of applyingtheir cooking skills.

1.3.3 To determine the disadvantages if they don’t usetheir cooking skills.




1 INTRODUCTION

1.4 Research Questions

1.4.1 Do the Year 3 of PKPG (SPH) students apply theircooking skills?

1.4.2 What are the reasons the Year 3 of PKPG (SPH)students decline to apply the cooking skills?

1.4.3 What are the disadvantages if they don’t use theircooking skills?




1 INTRODUCTION

1.5 Significance of the Study

1.5.1 Motivate them to improve their cooking skills

if they still out of confidence in food handling.

1.5.2 Encourage them to apply their cookingskills.

1.5.3 Remind them to manage their time andfinancial more effectively.




1 INTRODUCTION

1.6 Scope of the Study

- Conducted among the Year 3 of PKPG(SPH) students in Faculty of Education,University Technology of Malaysia.

- 50 randomly selected respondents.




2 LITERATURE REVIEW

2.1 Definitions of Cooking

- Cooking often means the transformation of raw food by

the use of heat.

- Two types of cooking techniques, namely hot cookingtechnique and cool technique.

- Cooking techniques are grouped according to their broadoutcomes, thus helping to identify cooking's culturalsignificance and social location.




2 LITERATURE REVIEW

2.2 Definitions of Skills

- Skills is an ability or talent to do something well.

(Oxford Advance Learner’s Dictionary)

- Skills is usually learned and acquired or developedthrough training or experience, to perform actionswhich achieve desired outcome.

- Skills also define as an art, trade or technique,particularly one requiring use of hands or body.




2 LITERATURE REVIEW

2.3 Definitions of Food Preparation

- Techniques range from chopping up through

fermentation and emulsifying to pressure-cooking,vacuum packing, and homogenizing.

- Can be categorized as separating out edible foods,

removing toxins, softening and otherwise makingingredients more edible and digestible, distributing foods,storing them, and making them into new compositions




2 LITERATURE REVIEW

2.4 Definitions of Food Sanitation

- Ronald H. Schmidt (1997), defines foodsanitation as protections from contamination.

- All food products must be protected fromcontamination from receiving (and before)

through distribution.




2.4 Definitions of Food Sanitation

- The primary rule of sanitation is to pay strict

attention to food temperatures.

- The number one consideration in food

sanitation is people.




2 LITERATURE REVIEW

2.5 Nutrition

- Nutrition is the taking in and use of food and othernourishing material by the body.

- Nutrition is a 3-part process:

- First, food or drink is consumed.

- Second, the body breaks down the food or

drink into nutrients.- Third, the nutrients travel through thebloodstream to different parts of the bodywhere they are used as "fuel" and for manyother purposes.




2.5 Nutrition

- To give the body proper nutrition, a person has to eatand drink enough of the foods that contain key nutrients.

- There are six categories of nutrients that the body needs

to acquire from food: protein, carbohydrates, fat, fibers,vitamins and minerals, and water.

- Good nutrition helps individuals achieve general healthand well-being




3 METHODOLOGY

3.1 Research Sample

- There is a total population of 50 students beingchosen at random at the faculty of education inUTM.

- The aim for the research sampling is the Year 3

of the PKPG students who are major inKemahiran Hidup (SPH)




3 METHODOLOGY

3.2 Research Instrument

- The instrument used to collect the data wasquestionnaire.

- A set of questionnaire containing of 25 questionsdivided into 2 sections, Section A and Section B




3.2 Research Instrument

Section A (Background)- To obtain data on gender, age, experience,

income, money spent daily on food and frequencies

cooking in a week.

B. Section B (Research questions)

- To collect data on their declination of applying the

cooking skills.

- Need to tick in the spaces provided in LikertScale form, “agree”, “not sure” and “disagree”.




Table 3.2.1: Research questions

Num. Research Questions Items

1. Do the PKPG (SPH) students apply their cooking

skills? 1, 2, 3, 4, 5, 6

2. What the reason PKPG (SPH) students decline to

apply the cooking skills? 7,8,9,10,,11,12,13

3. What are the disadvantages if they don’t use cookingskills?

14,15,16,17,18,19,20,21,22,23,24,25




3 METHODOLOGY

3.3 Respondents of the Study

- The PKPG (SPH) in third year undergraduate from

faculty of education in UTM.

- 50 students involved.

- Out of these numbers, 23 were male students, while therest 27 were females.

- 5 students were selected for the piloting session.




3 METHODOLOGY

3.4 Data Analysis

- The data will be proceeding by SPSS (Statisticpackages for window) and will be shown in

percentages.

- The item distributed into 3 categories and will

show in statistic table.




3 METHODOLOGY

3.5 Research Procedures

3.5.1 Get the suitable topic.

3.5.2 Identify the respondents to be and thenlist down the aspects needed to be found out fromthe respondents.

3.5.3 Complete the literature review to form the researchproposal.




3.5 Research Procedures

3.5.4 Design the questionnaire based on the researchquestions and the literature review.

3.5.5 Get lecturer’s approval before it can

distribute to respondents.

3.5.6 The questionnaire distributed with “Drop and Collect”

method




4 FINDINGS AND DISCUSSIONS

- Data is presented in the form of tables and

charts for easy reference.

- Each tabulated data is then described and

analyzed.




Gender Total of

Respondents Percentage

Male 23 46

Female 27 54

Total 50 100

Table 4.2.1: The Gender of Respondents.

SECTION A




Age Total of

Respondents Percentage

20-25 year 1 2

26-30 year 10 2031-35 year 18 36

36 year and

above

21 42

Total 50 100

Table 4.2.2: The Age of Respondents.




Table 4.2.3: Teaching experience of respondents.

ExperienceTotal of

RespondentsPercentage

1-2 year 0 0

3-5 year 28 566-10 year 13 26

11 year and

above

9 18

Total 50 100




Table 4.2.4: Income of Respondents.

Income Total ofRespondents

Percentage

RM500-1000 16 32

RM1001-

1500 20 40

RM1501-

20009 18

RM2001above

5 10

Total 50 100




Table 4.2.5: Respondents’ Spending Money for Food in a Day

RM Total ofRespondents

Percentage

Below RM 5 5 10

RM 6-RM 10 25 50

RM 11-RM

1514 28

More than

RM 166 12

Total 50 100




Table 4.2.6: The Number of Time Spending in Cooking in a Week.

Time Total of

respondents Percentage

Never 11 22

1-5 22 44

6-10 7 14

11 times and

above

10 20

Total 50 100




Percentage of applying the cooking skills

among the PKPG ( SPH ) students in UTM.

41%

20%

39% Agree

Not Sure

Disagree

SECTION B

RQ1: Do the Year 3 of PKPG (SPH) students apply their cooking skills?




Percentages Of Disadvantagehe PKPG

(SPH) Students Decline To Apply The

Cooking Skills

49%

16%

35% Agree

Not Sure

Disagree

RQ2: What are the reasons the Year 3 of PKPG (SPH)

students decline to apply the cooking skills?




Percentages Of Disadvantage Of Not

Applying The Cooking Skills

73%

20%7%

Agree

Not Sure

Disagree

RQ3: What are the disadvantages if they don’t use their cooking skills?




5 CONCLUSIONS

5.1 This study has shown that most of the

students have not much experience of

cooking.

5.2 The students seldom apply theircooking skills.




5.3 This could be due to the environment,

the equipment and facilities, and also

the time problems.

5.4 Lastly, it brings disadvantages if they

don’t use their cooking skills.




6 RECOMMENDATIONS

6.1 Students ought to cook their own food if

they want to spend less money.

6.2 Students should opt for cooking proper

nutrition for themselves if they yearn for

a healthy lifestyle.




6 RECOMMENDATIONS

6.3 Students should aggressively cookfrequently so that they would improve

their cooking skills.

6.4 It might be a good idea to exchangecooking experience with sharing timetogether with family and promote eachother’s relationship simultaneously.



THANK YOU FOR YOUR

ATTENTION.

THE END

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DECLINING APPLICATION OF COOKING SKILLS AMONG YEAR 3 OF PKPG (SPH) STUDENTS IN FACULTY OF EDUCATION, UTM, SKUDAI, JOHOR