Effects of food practical on students skills acquisition in selected tertiary institutions, Ogun State, Nigeria

Abstract

The study examined the effects of Food Practical on students’ skill acquisition in selected tertiary institutions in Ogun State. The study focused on Home Economics Students from Tai Solarin University, Ijegun, Ijebu – Ode and Home and Hotel  Management Students of Olabisi Onabanjo University, Yewa Campus, Ayetoro respectively. Two null hypotheses were formulated and tested at 0.05 level of  significance. The study was a quasi-experimental at research which employed the pre-test, post-test control group design. The population was made up of three  hundred (300) level Home Economics Students in 2014/2015 session and 138 samples were purposively selected. They are grouped into two experimental and control groups: Students from Tai Solarin University (69) and the Control group students from Olabisi Onabanjo University (69). The two groups were subjected to post – test for two weeks. Questionnaire and Evaluation Instrument for practical were used. The data collected were analyzed using Mean, Standard Deviation and Analysis of Covariance (ANCOVA). The F value results of the study revealed that the two null hypotheses were rejected. Findings showed that respondents from  control group had better skill acquisition competencies compared to the  experimental group. It also revealed that there was a significant difference in the performance of respondents from middle, low and high socio-economic backgrounds. In conclusion, it is very important to expose students to food practical for skill acquisition.

Keywords: Effect, Food Practical, Skills acquisition & tertiary institutions.