THE RELATIONSHIP BETWEEN KITCHEN EQUIPMENT RESOURCES AND PRACTICAL PERFORMANCE OF SENIOR HIGH SCHOOL TVL COOKERY STUDENTS AT MALOLOS MARINE FISHERY SCHOOL AND LABORATORY

This study titled “The Relationship Between Kitchen Equipment Resources and Practical Performance of Senior High School TVL Cookery Students at Malolos Marine Fishery School and Laboratory” aimed to determine how the availability of kitchen tools and equipment affects the cooking performance of TVL Cookery students. The researchers used a quantitative-correlational design and gathered data through a survey questionnaire distributed to 45 respondents from Grades 11 and 12. The data were analyzed using Pearson’s r correlation to find the relationship between kitchen equipment resources and students’ practical performance. Results revealed a strong positive relationship (r = 0.7116) between the two variables, showing that students with complete and functional kitchen equipment perform better in hands-on cooking activities. The findings indicate that adequate tools and facilities are essential for developing students’ skills, confidence, and learning outcomes. The researchers recommend that schools provide sufficient and well-maintained kitchen resources, teachers guide students in their proper use, and learners practice responsibility in handling equipment to improve practical learning and performance.