Competency-based module in teaching cookery (commercial cooking)

Thesis Master of Arts in Teaching major in Technology and Livelihood Education (TLE) University of Rizal System-Morong 2016

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.