Chapter 3
Chapter 3
Chapter 3
METHODOLOGY
in conducting the study which includes the research design, setting of the study, subject
of the study, procedure of study, sources of data, sampling data, sampling technique,
practical and research-related factors. Firstly, the school's location is convenient for the
researchers, making it easier to conduct the study within the available time and
factor. This aligns well with the research's culinary focus because it provides a group of
students with the right expertise to effectively assess the taro noodles.
School Map
Subjects of the Study
The respondents for this research will be the students in the Cookery Students of
Angono National High School. The choice to involve cookery students in this research
study is due to their unique expertise in the culinary domain. Cookery students possess
intricacies of flavor profiles. This background knowledge equips them to offer not only
informed but also insightful feedback regarding the taste, texture, and overall quality of
the noodles. This kind of feedback is crucial for gauging how well the product is
Data Gathering
During the data gathering phase for the School Year 2023-2024, the researcher
submitted to the Teachers of Angono National High School for review and approval.
Following this, a formal letter was crafted requesting permission to conduct surveys
Upon obtaining the approved questionnaires, the researchers proceeded with the
data collection process. They meticulously crafted a tally sheet to systematically record
the responses garnered. The collected data was then meticulously organized and
analysis of the gathered information. This involved employing statistical methods and
tools to derive meaningful insights and trends from the acquired data. Subsequently, the
delving into the implications and significance of the discovered patterns. This
interpretation phase aimed to elucidate the practical implications of the data analysis,