000			02187nam a22001817a 4500
003			OSt
005			20211119144155.0
008			211119b |||||||| |||| 00| 0 eng d
040			_aMMSU _cULS
100			_aBaclagan,Dona D.
245			_aCompetency-based strategic intervention materials for grade 10 cookery / _cDona D. Baclagan
260			_c2021
300			_ax,128 leaves _c28 cm.
500			_aThesis (M.A.Ed.-Technical Vocational Education) - Mariano Marcos State University
504			_aBibliography:leaves 53-55.
520			_aABSTRACT BACLAGAN, DONA D. Mariano Marcos State University. May 2021. COMPETENCY-BASED STRATEGIC INTERVENTION MATERIALS FOR GRADE 10 COOKERY. Major Adviser: Ruben J. Dabalos, MTE The study aimed to develop competency-based strategic intervention materials in Cookery 10 based on students' least mastered core competencies as perceived by Cookery 10 teachers and TESDA assessors. Specifically, it looked into the least mastered competencies of the students and use these data as bases in the development of strategic intervention materials (SIMs). This study was conducted at the public secondary schools in the Schools Division of Ilocos Norte. It involved the 24 Cookery 10 teachers and four TESDA assessors, who specialize in Cookery. A survey questionnaire based on the K to 12 Cookery 10 Curriculum was used together data on the students' least mastered competencies. Further, a validation instrument was used to establish the validity of the SIMs developed. The SIMs were validated along objectives, contents, activities, assessment techniques by a pool of experts. Findings revealed that preparing meat dishes and cooking seafood dishes are the perceived least mastered competencies of the students in Cookery 10. Also, results revealed that there is no difference on the assessment of the teachers and TESDA assessors on the least mastered competencies of the students. Finally, the study revealed that the Competency-based Strategic Intervention Materials (SIMs) developed based on the students' least mastered competencies were valid in terms of objectives, contents, activities and assessment techniques.
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