Blended Distance Learning Approach in the New Normal and the Core Competencies in Cookery Among TVL Students

This study aimed to determine the perceptions of the Grade 11-TVL Cookery students in blended distance learning through personalized and competency-based learning approaches, and the challenges of this modality. More so, it determined whether these perceptions had significant relationships to the development of hard and soft skills, and cognitive skills in Cookery. The descriptive – correlational method of research was utilized using survey questionnaire, rubrics, and summative test. The statistical tools used were mean, standard deviation, frequency, and percentage. Pearson r was used to determine the significant relationships among the given variables. Results disclosed that there were moderate to strong positive and significant relationship between the variables except to the correlation between personalized learning and cognitive skills. Parallel to this, there were also moderate strong positive and significant relationship between the availability and use of educational technology and the skills of the students. However, the perception on the challenges in terms of instructional materials is significantly related to communication as a measure of soft skills, while the social support is significantly related to the level of hard and soft skills, but not to cognitive skills