000			03166nam a22002777a 4500
003			URS
005			20250729132158.0
008			250729b |||||||| |||| 00| 0 eng d
050			_aBSE-TLE _b.D384p 2014
245			_aPerformance Evaluation of Special Education Students in Commercial Cooking at Optimus Center for Development as Assessed by Selected SPED Experts / _cJoebie C. Delos Reyes...[and three others].
260			_c©2014.
300			_ax, 60 leaves : _billustrations (some colour) ; _c28 cm.
336			_2rdacontent _atext
336			_2rdacontent _astill image
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
502			_aThesis _bBachelor of Secondary Education Major in in Technology and Livelihood Education _cUniversity of Rizal System - Taytay _d2014
504			_aIncludes bibliographical references.
520			_aThis study sought to evaluate the performance of five SPED students in commercial cooking at Optimus Center for Development as assessed by selected SPED experts. The subjects of the study were chosen purposively. It employed descriptive methods utilizing the researchers made questionnaire-checklist evaluating the performance of SPED students. The instrument underwent content validation by the selected experts. The gathered information were computed, analyzed and interpreted using the recommended statistical tools. Frequency and percentage distribution were applied to determine the profile of the respondents in terms of age and sex. Mean and standard deviation were applied to determine the level of skills competency of the SPED students in commercial cooking. One - Way ANOVA was used to know the significant difference in the perception of the teacher of the SPED students in the commercial cooking subject and a psychometrician with respect to the aforementioned variables. Based on the results acquired from both of the respondents are female who belong to the age bracket of 30-33 years old. In terms of the Level of Skills Performance, both the licensed agreed that students with special needs can do activities in commercial cooking such as (identifying basic kitchen tools, understanding basic terms. do basic slicing, do basic mixing, clean his/her working area after every activity, meet the level of prescribed standard, exhibit significant change after learning a new lesson or acquiring a new skill, can do task based on memory and cognition, can speak clearly even within the whole assembly during the event, can do task without throwing any tantrums or emotional disturbances, can focus as the activity goes on and can interact with others during the activity. The result of the analysis of variance between the perception of the SPED expert and the teacher across the cited variables failed to reject the null hypothesis and is therefore to be not significant.
700			_aDelos Reyes, Joebie C., _eauthor.
700			_aMacaraeg, Angel A., _eauthor.
700			_aSumalinog, Cherry Mae T., _eauthor.
700			_aTiozon, Judita B., _eauthor.
856			_3Online Request for Student Unpublished Works _uhttps://forms.gle/7LqvGGkaDrUQqz429
942			_2lcc _cT
999			_c83851 _d83850