Teaching strategies to improve catering students’ performance in food chemistry

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This Action Research Project focused on the teaching and learning of food chemistry at Takoradi Polytechnic. Strategies to stimulate students’ interest and improve performance in food chemistry were carried out in the classroom, laboratory and interaction among students outside the formal teaching-learning environment. Group work for assignments involving the application of food materials available and some of the items which catering students are familiar with were given prominence. The impact of the teaching approach on students’ performance was tested by the pretest-posttest research design where t-test of correlated means of students’ scores was employed to investigate any significant change in the students’ learning ability in the course The findings of the study indicate that if remedial classes in basic chemistry were organized for the HND Catering students, it would stir up their enthusiasm towards the food chemistry course. Analyses of worksheets pointed out the weaknesses and strengths associated with the teaching performance of the lecturer. On the basis of the comments made by the students, deliberate attempts were made to address any pertinent issue that evolved during the teaching-learning process.
A thesis submitted to the Department of Mechanical Engineering of the Kwame Nkrumah University of Science & Technology, Kumasi in partial fulfilment of the requirements for the award of the degree of Master of Technical Education, 2000