DEVELOPMENT AND VALIDATION OF ENHANCED ACTIVITY-BASED LEARNING MATERIALS IN COOKERY

Education

This study aimed to develop and validate the enhanced activity-based learning materials for grade 9 cookery at Pilar National Comprehensive High School, Pilar I district SY 2021-2022. It used the developmental method of research. The respondents were the 30 grade 9 cookery at Pilar National Comprehensive High School, Pilar I district which were purposively chosen. The statistical tools utilized were the weighted mean, frequency, and t-test for dependent samples. This study found out that the contents of the developed materials are very satisfactory as evaluated by the experts with an overall weighted mean of 3.58. Similarly, the format and presentation and organization of the materials are very satisfactory with an average of 3.77 and 3.74, respectively. Also, the materials are accurate with free of errors as reflected by the overall weighted mean of 4.00. The students have low mastery level in the four developed learning materials with mean ML of 30. On the other hand, the students attained a mean ML of 100 in the posttest which is described as mastered with all the four developed enhanced activity-based having similar mastery level. Moreover, the computed values are greater than the critical value of 2.06 at 0.05 level of significance with degrees of freedom of 29. Therefore, the rejection of the null hypothesis which states that there is a significant difference between the pre-test and posttest scores of the students. It was concluded that the developed enhanced activity-based learning materials were successful in teaching desserts as supplementary instructional materials. Experts firmly agreed that the instructional content for use in the home learning environment is appropriate and commendable. The developed activity-based learning materials are very satisfactory along content, format and presentation and organization. Also, there are no errors present in the materials as evaluated by the experts. The developed activity-based learning materials have improved the performance of the students in Cookery. Likewise, the pre-test and posttest results are significantly different which indicated that the materials are effective. This study recommended that the developed activity-based learning materials may be submitted to the Division Office for further review and evaluation prior to its adoption and utilization. Encourage to utilize the developed activity-based learning materials in school and at home to heighten the learning abilities, style and habits of the students. Teachers may be encouraged to develop similar instructional materials focusing on the importance of the performance on cookery. The effectiveness of the developed activity-based learning materials may be sustained and cater the fast learners and other type of students identical to multiple intelligence. Future research on the development of another instrument or collection of learning materials is encourage to reinforced in teaching various fields of cookery and across different disciplines at different grade levels.

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