EXPERIENTIAL TEACHING AND LEARNING: EMPOWERING HOME ECONOMICS STUDENTS WITH ESSENTIAL CATERING CRAFT PRACTICES KNOWLEDGE AND SKILLS FOR ENTREPRENEURSHIP BUSINESS VENTURES.

Authors

  • Patience Okafor Department of Home Economics Education Federal College of Education (Technical) FCE (T) Asaba, Delta State
  • Florence Obiageli Chukwuka Department of Home Economics Education Federal College of Education (Technical) FCE (T) Asaba, Delta State
  • Grace O Okonkwo Department of Home Economics Education Federal College of Education (Technical) FCE (T) Asaba, Delta State
  • Blessing Ngozi Igunbor Department of Home Economics Education Federal College of Education (Technical) FCE (T) Asaba, Delta State
  • Chidinma Hope Abanobi Department of Home Economics Education Federal College of Education (Technical) FCE (T) Asaba, Delta State

Keywords:

Experiential, Empowering Essential, Knowledge, Skills, Entrepreneurship

Abstract

This study was carried out to determine if experiential teaching and learning of Kolb (2010) theory can empower Home Economics students with Catering Craft Practices knowledge and skills that will enable them to entrepreneurship business ventures upon graduation from Home Economics Education programme. Five research purposes and five research questions guided the study, one sample pre-test post-test quasi-experimental research design was employed. Population for the study comprised all Home Economics students (Degree and NCE). No sampling technique was applied due to limited number of the students that made up the population manageable. A structured questionnaire, made up of sixty five (65) closed-end items was used for collection of pre-data, before the commencement of the experiential teaching and learning practices (theory and practical on production of snacks nd confectionaries products). The post-test data, collected at the end of teaching and learning periods using same questionnaire. Data generated in the pre- and post-data collection was analyzed using mean statistic. Result obtained revealed mean difference gained by the students between pre-test and post-test to include:  research question 1, X= 61.1; research question2 X=61.8; research question 3, X=41.08; research question 4 X=49.6 and research question 5 X=46.1. This indicated that the students gained better mastery on knowledge and skills in snacks and confectionaries production practices. Based on these finding, the researchers recommended that lecturers and learners should adopt experiential teaching and learning practices to enable learners acquire saleable knowledge and skills in snacks and confectionaries production and to enable them successful entry into the world of works as an entrepreneur upon graduation or be gainfully employed in existing business venture in the society.

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Published

2024-02-01

How to Cite

Okafor , P., Chukwuka , F. O., Okonkwo , G. O., Igunbor , B. N., & Abanobi , C. H. (2024). EXPERIENTIAL TEACHING AND LEARNING: EMPOWERING HOME ECONOMICS STUDENTS WITH ESSENTIAL CATERING CRAFT PRACTICES KNOWLEDGE AND SKILLS FOR ENTREPRENEURSHIP BUSINESS VENTURES. African Journal of Educational Management, Teaching and Entrepreneurship Studies, 11(1), 34-45. Retrieved from https://ajemates.org/index.php/ajemates/article/view/376