ABSTRACT
The goal of the study is to find out what the cookery teachers at Tinga Sorosoro Integrated School think about how well localized teaching materials work for their students. Fifty-two (52) Grade 9 Junior High School students of TSIS were the subjects of the study who were currently enrolled in Commercial Cooking were the best respondents to be considered and included to gather vital information in completing the study. The needed data was handled with descriptive and inferential statistics, such as frequency distribution to show the respondent profile, weighted mean to find out the most common problems students had with their cookery performances, and Pearson-Chi-Square and Independent Sample t-tests to see if there was a significant difference between Grade 9 level during actual presentation and demographic profile. All datasets were generated using PASW version 18 to interpret study outcomes with an alpha level of 0.05. The 3.72 average is outstanding; using tools and equipment precisely and confidently, students can demonstrate tool use. Other noteworthy items include following activity improvement and innovation procedures, finishing work early, and working independently with ease and confidence. All students must obey the teachers' safety plans. If safety precautions aren't followed, some students can endanger others. The majority of students have a proficiency level of 19, or 37.30%. This means students have vital information, talents, and basic understandings and can convey them through authentic performance assignments. 33.30% is development. Only 3.9% of students are at the advanced level, when they can automatically and flexibly communicate information, abilities, and comprehension through authentic performance tasks. All p-values exceeded 0.05. The estimated p-value of 0.369 was greater than the 0.05 alpha level in a test comparing age-group performance responses. This suggests there was no substantial difference between the two age groups' performances. The estimated p-value of 0.677 was greater than the 0.05 alpha level for the difference in performance responses by sex. This implies that male and female performances were comparable. "I can't work alone with confidence" is a common problem in kitchen performance activities. The second most common problem is: "I don't understand the step-by-step technique." Students disagree on the above concerns (mean = 1.48). Based on common problems seen during real presentations or performances by G9 students, a measure will be suggested to help them do better at commercial cooking.
Keywords: Cookery, Commercial Cooking, Level of Performance
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