This study identified the respondents' challenges in light of the new normal education. As a result of such experiences, this study also covered coping methods such as strategies and approaches used by those involved in dealing with one of their key subjects Cookery. Specifically, the respondents were profiled based on socio-economic variables, then their challenges encountered in dealing with Cookery Subject and the strategies and approaches they employed to address the challenges. In addition, the interplay between variables was also investigated. The researchers employed a quantitative research design specifically applying descriptive-inferential analysis on the gathered data. The data was collected from junior BSHM students enrolled in the second semester of school year 2021-2022 who took their cookery subject in the second semester of school year 2020-2021.

The administered questionnaires were analyzed, specifically for descriptive statistic, the frequency and percentage distributions were used to describe the demographic profile of the respondents, while the mean and standard deviations were computed to determine the challenges encountered in dealing with the Cookery subject and the strategies and approaches employed by the students to address the challenges. Meanwhile, for the inferential statistics, both t-test and analysis of variance were used to examine the significant difference in the challenges encountered in dealing with the Cookery subject and the strategies and approaches employed by the students to address the challenges when

Research paper (Bachelor of Science in Hospitality Management)

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