Competency-based module in teaching cookery (commercial cooking) (Record no. 1547)

MARC details
000 -LEADER
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
Holdings
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
  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

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