2026 IJRSE – Volume 15 Issue 19
Available Online: 2 August 2026
Author/s:
Riva, Cherry A.
Camarines Sur Polytechnic Colleges, Philippines
Abstract:
This study examined the development of camias–mango cookies as an experiential learning project integrating culinary education, entrepreneurship, sustainability, and local cultural knowledge in [name of school/program] in Camarines Sur, Philippines. Guided by experiential learning and project-based learning, students developed and refined cookie prototypes using locally available mango (Mangifera indica) and camias or bilimbi (Averrhoa bilimbi), conducted sensory evaluation, gathered stakeholder feedback, and reflected on the educational value of transforming underutilized agricultural resources into a market-oriented product. A convergent mixed-methods design was employed. Quantitative data were obtained from a consumer hedonic test involving participants, while qualitative data were generated through student reflections/focus groups/interviews/observations involving several students and community stakeholders. Quantitative data were analyzed using descriptive statistics, whereas qualitative data were examined through reflexive thematic analysis. Educationally, the project enabled students to connect food science concepts with iterative design, consumer feedback, cultural identity, sustainability, and entrepreneurial decision-making. The study suggests that locally grounded food-product development can serve as an authentic learning task in technology and livelihood education, culinary arts, home economics, and entrepreneurship courses. However, claims concerning nutritional superiority, commercial viability, and broader consumer acceptance require laboratory testing and larger, more diverse samples.
Keywords: culinary education, experiential learning, entrepreneurship education, food-product development, local food systems, sustainability education, Camarines Sur
DOI: https://doi.org/10.5861/ijrse.2026.26361
Cite this article:
Riva, C. A. (2026). Developing camias–mango cookies through experiential culinary entrepreneurship education: A mixed-methods product-innovation study in Camarines Sur. International Journal of Research Studies in Education, 15(19), 27-34. https://doi.org/10.5861/ijrse.2026.26361