Development of Supplementary Learning Material in Cookery for Grade 10 Learners

Abstract

In the context of this study, the researcher assessed the competencies of the Grade 10 learners in Cookery, specifically, this study described their level of competencies in preparing appetizers, preparing salad and dressing, preparing sandwiches, preparing desserts, and preparing egg dishes as basis for the development of valid supplementary learning materials. Interestingly, this developmental study revealed that they were excellent in terms of preparing egg dishes. Also, the developed supplementary learning materials in video format are based on the competencies below excellent level. Last, the level of validity of the developed supplementary materials is very high. Findings revealed that, the learners are closely approaching mastery in terms of required competencies. Additionally, video format of supplementary learning materials on preparing appetizer, preparing salad and dressing, preparing sandwiches, and preparing desserts were developed, and are valid, responsive, acceptable, useful, and quality. It is recommended that the competencies of students should be improved further by using supplementary learning material and other intervention materials and activities. Teachers should use the developed supplementary learning materials as additional instructional materials in teaching cookery to learners. Future studies should look into the effectiveness of the developed supplementary learning materials, and other variables in assessing the performance of learners in cookery course.