Home⇛International Journal of Multidisciplinary: Applied Business and Education Research⇛vol. 6 no. 11 (2025)

Project-Based Learning Approach and Entrepreneurial Skills of Grade 9 TLE Cookery Students

Daisybel L. Pastorpide

Discipline: Education

 

Abstract:

This study examined the effectiveness of project-based learning (PBL) in enhancing the entrepreneurial skills of Grade 9 TLE cookery students at Amontay National High School for SY 2024–2025. It aimed to assess pre- and post-test scores in entrepreneurial competencies, compare the effectiveness of haptic engagement and cooperative & team-based learning, and determine the significance of score differ-ences. A quasi-experimental design with pre- and post-tests was used. Purposive sampling selected 80 students, split between haptic engage-ment and cooperative learning groups. A validated researcher-made assessment measured skills in business planning, marketing, financial literacy, leadership, creativity, problem-solving, and communication. Findings showed significant improvement in entrepreneurial com-petencies after PBL. Both strategies enhanced skills, though coopera-tive learning showed higher post-test gains in most areas. T-test results confirmed statistically significant differences before and after PBL, af-firming its effectiveness. The results suggest that structured PBL strengthens student competencies by offering real-world learning ex-periences. The study recommends that teachers and school heads integrate structured PBL approaches into entrepreneurship instruction, sup-ported by experiential learning and partnerships with industry. Curric-ulum developers are encouraged to embed PBL in TLE subjects to pro-mote innovation and collaboration. Future research may explore its long-term impact, including employer perspectives and digital entre-preneurship integration. This study affirms PBL as a valuable tool for developing essential entrepreneurial skills and preparing students for active economic participation.



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