Validation of Teacher-Made Competency Based Learning Material for Technical-Vocational-Livelihood (TVL) Cookery

Authors

  • Albert P. Mercado

Keywords:

CBLM, indigenize, localized, TVL, cookery, sandwich-making

Abstract

The main objective of this study was to evaluate the validity, usability and the impact of the Teacher-Made Competency-Based Learning Materials (CBLM) for Technical-Vocational-Livelihood (TVL) Cookery developed by the researcher for the use of the teachers of the Third Congressional District of Quezon Province in the implementation of the K to 12 TVL Curriculum. The descriptive survey method was used as a means of gathering information from the considerable number of teachers, since it could provide an opportunity to find out teachers’ experiences towards many aspects of the curriculum implementation from a representative proportion of the secondary school teachers’ population. Purposive sampling technique was used for this study. The two-phase statistical treatment was used. The first one being experimental to test the validity and usability of CBLM. The second one was the one-group paired t-test to determine if the utilization of the CBLM had a significant impact on students’ performance. This was<br /> utilized and personally monitored by the researcher to validate the impact of the teacher-made material. The thirty-two (32) senior high students of Leonarda De Vera Cruz National High School in the Third Congressional District of Quezon Province were employed as student-respondents to determine the significant difference between the pre-test and post-test and sixteen. Meanwhile, 16 TVL teachers in the senior high schools of the above-mentioned district were employed as teacher-respondents. After the results from the actual respondents were tabulated, the findings revealed that the validation of the CBLM were of very high level of validity in the school settings. The consolidated weighted means of the validation for the CBLM technicalities revealed that material was of very high level of validity in the school setting. Based on the findings of the study, following conclusions were drawn: the validation for the CBLM technicalities was of very high level of validity in the school setting. The developed CBLM suited all target users, and could give students better comprehensible inputs on cookery. Based on the findings and the conclusions of the study, implement the use of the CBLM since it was found to be effective in class as compared to the traditional method of teaching; and simplify the performance tasks based on procedures for practical examination or activities.

Published

2018-10-18