| dc.description.abstract | Shortage of instructional materials is a critical issue at Mukono YMCA training institution in
Uganda. A situation analysis was done to examine the types and the status of instructional
materials at Mukono YMCA College in Uganda. The study involved students, teachers, and
administrators. The situation analysis showed that instructional materials were inadequate;
therefore, a project of cooking local food and pastry products was identified as the approach to
improve on the availability and utilization of instructional materials at Mukono YMCA
College. The challenges during teaching and learning of food production were recorded. The
study implemented, and evaluated the possible strategies to minimize the challenges of
availability and utilization of instructional materials. A participatory action research (PAR)
approach was used and qualitative data was collected following the experiential learning theory
(ELT). Stratified sampling technique was used to select the respondents who included
administrators, instructors, and students. Data was collected using interviews, observation and
focus group discussion. The study revealed that; the instructional materials available such as
cookers for food production course unit at Mukono YMCA College were inadequate. Using the
available resources, a real-life project approach to acquire more instructional materials, was
designed and implemented where students cooked local food and pastries, for sale to the
college community. The initial items used in preparing the food were provided as teaching
materials by the college administration. At the end of the study period, a refrigerator, cake tins,
and a blender were acquired from the extra money earned from the sale of ' local food ' and
pastries. The study recommended that cooking local food and pastries can be used by students
as a project to get working capital as well as acquiring other missing equipment. | en_US |
