The Assessment of Grade 11 Cookery Students Towards Improvement of Academic Performance in Cookery

Abstract

INTRODUCTION

The primary purpose of this research is to determine the impact of institutional assessment on academic performance of Grade 11 students in Cookery.

METHODS

This study utilized descriptive design with the use of the sampling method known as the total enumeration of the population of grade 11 cookery students for the SY 2016-2017. Non-random sampling specifically total enumeration of Cookery students was utilized to select the respondents of this study. The identified sampling was made for the reason that it is the most suitable given the population. The students’ rating from their institutional assessment and their first quarterly grades in Cookery for SY 2016-2017 was gathered.

RESULTS

For the results of the institutional assessment, the computed mean is 14.45 with the standard deviation of 3.58. This means that the Cookery students are closely approaching mastery in terms of the required competencies. In addition, their scores are dispersed 3.58 units from the mean. For the academic performance of the students on the Cookery subject for the first quarter, the computed mean is 83.43 with the standard deviation of 3.14. This means that the students are approaching proficiency in their Cookery subject. In addition, their first quarterly grades in Cookery deviates 3.14 units from the mean. A Pearson r Correlation Coefficient of 0.76 was obtained. This means that there is a high positive correlation between the students rating during the institutional assessment and their academic performance in their Cookery subject. As the students rating during the institutional assessment increases, their academic performance in Cookery also increases and vice versa but not in all cases.

DISCUSSIONS

The Cookery students are closely approaching mastery in terms of the required competencies. In addition, their scores are dispersed 3.58 units from the mean. The students are approaching proficiency in their Cookery subject. In addition, their first quarterly grades in Cookery deviates 3.14 units from the mean. There is a high positive correlation between the students rating during the institutional assessment and their academic performance in their Cookery subject.