Impacto percebido na integração de competências NC II no estudo de culinária comercial entre alunos do 10º ano

Autores

  • Angeline A. Villareal Rizal Technological University. Mandaluyong City, Metro Manila, Philippines
  • Samuel A. Balbin Rizal Technological University. Mandaluyong City, Metro Manila, Philippines https://orcid.org/0000-0003-3844-1453
  • Belen B Balbuena Rizal Technological University. Mandaluyong City, Metro Manila, Philippines
  • Milany M. Averilla Rizal Technological University. Mandaluyong City, Metro Manila, Philippines

DOI:

https://doi.org/10.48017/dj.v9i4.3127

Palavras-chave:

Habilidades Práticas, Culinária Comercial, Formação Profissional, , Certificação Nacional

Resumo

Este estudo investigou o impacto da integração de habilidades cognitivas e práticas no Certificado Nacional II (NC II) em Culinária Comercial na preparação dos alunos e nos resultados das avaliações. O objetivo é aprimorar os programas de formação profissional, analisando as relações entre essas variáveis e identificando áreas para melhoria. Utilizando uma abordagem de métodos mistos incorporados, a pesquisa combinou dados quantitativos e qualitativos para uma análise abrangente. Pesquisas foram utilizadas para medir habilidades cognitivas, habilidades práticas, preparação e desempenho em avaliações entre os alunos do NC II, enquanto percepções qualitativas foram obtidas por meio de entrevistas e discussões em grupos focais com educadores e alunos. Os coeficientes de correlação de Pearson indicaram correlações positivas muito altas entre habilidades cognitivas e habilidades práticas (r = 0,929) e entre preparação e resultados de avaliação (r = 0,917), com valores de p de 0, destacando a forte interdependência dessas variáveis e seu impacto significativo no desempenho educacional. O estudo enfatiza a importância de integrar habilidades cognitivas e práticas na educação profissional, demonstrando que melhorias nessas áreas estão intimamente conectadas. Além disso, a relação significativa entre preparação e resultados das avaliações ressalta a necessidade de uma preparação minuciosa para alcançar melhores resultados. Com base nesses achados, as recomendações incluem o desenvolvimento de estratégias educacionais direcionadas para reforçar tanto as habilidades cognitivas quanto as práticas e aprimorar os esforços de preparação. Pesquisas futuras devem focar na exploração dos impactos longitudinais dessas intervenções e na aplicação dos achados em contextos educacionais mais amplos para validar ainda mais sua eficácia.

Métricas

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Biografia do Autor

Angeline A. Villareal, Rizal Technological University. Mandaluyong City, Metro Manila, Philippines

0009-0003-4816-4880; Rizal Technological University. Mandaluyong City, Metro Manila, Philippines. avvillarea@rtu.edu.ph

Samuel A. Balbin, Rizal Technological University. Mandaluyong City, Metro Manila, Philippines

0000-0003-3844-1453; Rizal Technological University. Mandaluyong City, Metro Manila, Philippines. sabalbin@rtu.edu.ph

Belen B Balbuena, Rizal Technological University. Mandaluyong City, Metro Manila, Philippines

0009-0006-3203-1567; Rizal Technological University. Mandaluyong City, Metro Manila, Philippines. bbbalbuena@rtu.edu.ph

Milany M. Averilla, Rizal Technological University. Mandaluyong City, Metro Manila, Philippines

0009-0005-5719-5392; Rizal Technological University. Mandaluyong City, Metro Manila, Philippines. mmaverilla@rtu.edu.ph

 

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Publicado

2024-11-14

Como Citar

Villareal, A. A., Balbin, S. A., Balbuena, B. B., & Averilla, M. M. (2024). Impacto percebido na integração de competências NC II no estudo de culinária comercial entre alunos do 10º ano. Diversitas Journal, 9(4). https://doi.org/10.48017/dj.v9i4.3127