Competency-based module in teaching cookery (commercial cooking) (Record no. 1547)
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000 -LEADER | |
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fixed length control field | 03578nam a22002417a 4500 |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20220117143029.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 191202b ||||| |||| 00| 0 eng d |
041 ## - LANGUAGE CODE | |
Language code of text/sound track or separate title | eng |
043 ## - GEOGRAPHIC AREA CODE | |
Geographic area code | a-ph--- |
050 10 - LIBRARY OF CONGRESS CALL NUMBER | |
Classification number | TX663 |
Item number | .V541 2016 |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Velasco, Margaret B. |
245 ## - TITLE STATEMENT | |
Title | <a href="Competency-based module in teaching cookery (commercial cooking)">Competency-based module in teaching cookery (commercial cooking)</a> |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Date of publication, distribution, etc | April 2016 |
300 ## - PHYSICAL DESCRIPTION | |
Extent | xiii, 89 leaves : |
Other physical details | illustrations ; |
Dimensions | 28 cm |
336 ## - CONTENT TYPE | |
Source | rda content |
Content type term | text |
337 ## - MEDIA TYPE | |
Source | rda media |
Media type term | unmediated |
338 ## - CARRIER TYPE | |
Source | rda carrier |
Carrier type term | volume |
502 ## - DISSERTATION NOTE | |
Dissertation note | Thesis |
Degree type | Master of Arts in Teaching major in Technology and Livelihood Education (TLE) |
Name of granting institution | University of Rizal System-Morong |
Year degree granted | 2016 |
520 ## - SUMMARY, ETC. | |
Summary, etc | EXECUTIVE SUMMARY: The study aimed to develop and validate competency-based modules in teaching Cookery under Technology and Livelihood Education subject. This study used the grade eight students from two (2) out of twenty (20) sections of Mambungan National High School Year 2015-2016. The study used descriptive-developmental research design about the competency-based module in teaching Cookery that would cover the learning competencies such as: Use and maintain kitchen tools and equipment; Perform mensuration and calculation; Interpret kitchen layout; and Practice occupational safety and health. Pretest and posttest consist of 60-items which were administered to the respondents, both experimental and control group, before and after the exposure of the respondents in the competency-based module respectively. Based on the analysis and interpretation of the data gathered both experimental group and control group increased their mean scores during their posttest. Both groups of respondents' level of performance between their pretest and posttest found to have significant difference in all considered cooking competencies. The level of performance of the experimental and control group as revealed by their posttest with respect to use and maintain kitchen tools and equipment, Perform mensuration and calculation, and Practice occupational safety and health found to have significant difference found on their level of performance with respect to Interpret kitchen lay-outs. The result reveals that the developed competency-based module in teaching Cookery is Moderately Effective in teaching Cookery with respect to all considered cooking competencies. The developed competency-base module is Very Much Accepted as instructional materials based on its obtained overall mean rated by experts considering the objectives, contents, organization and presentation, language and style, and usefulness. The study arrived on the following conclusion: The level of performance of the respondents in the experimental and control groups improved since all mean scores in the posttest results of the respondents in experimental and control groups are higher than their pretest results; The pretest and posttest results of the respondents in experimental and control group show significant difference across all cooking competencies; The level of performance of the experimental group and control group as revealed by their posttest only differs significantly with regard to Interpret kitchen lay-outs, while no significant difference on the rest of the cooking competencies; and The developed competency-based module in teaching Cookery is very much accepted with respect to objectives, contents, organization and presentation, language and style and usefulness. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
Topical term or geographic name as entry element | Cookery--Study and teaching. |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | Robles, Lourdes N. |
Relator term | degree supervisor |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | Library of Congress Classification |
Koha item type | Theses and dissertations |
Withdrawn status | Source of classification or shelving scheme | Damaged status | Not for loan | Collection code | Home library | Current library | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Copy number | Price effective from | Koha item type |
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Library of Congress Classification | Reference | Morong College Library | Morong College Library | 12/02/2019 | TX663 .V541 2016 | URSMOR-CL-004331 | 12/02/2019 | 1 | 09/16/2020 | Theses and dissertations | ||||
Library of Congress Classification | Reference | Morong College Library | Morong College Library | 12/02/2019 | TX663 .V541 2016 | URSMOR-CL-005487 | 12/02/2019 | 2 | 09/16/2020 | Theses and dissertations | ||||
Library of Congress Classification | Reference | Morong College Library | Morong College Library | 12/02/2019 | TX663 .V541 2016 | URSMOR-CL-005488 | 12/02/2019 | 3 | 09/16/2020 | Theses and dissertations | ||||
Library of Congress Classification | Reference | Morong Graduate Library | Morong Graduate Library | 01/31/2020 | TX663 .V541 2016 | URSMOR-GL-00228 | 01/31/2020 | 1 | 09/16/2020 | Theses and dissertations | ||||
Library of Congress Classification | Reference | Morong Graduate Library | Morong Graduate Library | 01/31/2020 | TX663 .V541 2016 | URSMOR-GL-00229 | 01/31/2020 | 2 | 09/16/2020 | Theses and dissertations |