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Development of Module in Cookery: Focused at Soups, Stocks, and Sauces

Volume: 104  ,  Issue: 1 , July    Published Date: 14 July 2022
Publisher Name: IJRP
Views: 59  ,  Download: 31 , Pages: 1122 - 1138    
DOI: 10.47119/IJRP1001041720223598


# Author Name


This study was about the Developed Module in Cookery: Focused at Soups, Stocks and Sauces. The purpose of the study is to determine the validity and acceptability of the developed module in cookery. The researcher employed the survey approach to collect information. The researcher collected data and information from respondents using the survey approach. In addition, the researcher was able to obtain information from people polls regarding the component level of the produced module, its level of characteristics, and the relationship between the module's components and characteristics and student performance. The degree of the acceptability of the developed module among students was determined by the researcher using the survey approach, and to determine its validity using the ratings of teachers with similar specializations. The developed module can be enhanced in accordance with the criteria in line with the fundamental learning competencies and the demands of the students by properly analyzing the data acquired. The Level of Components of Module in Cookery in terms of objectives, contents, activities and assessment are highly accepted by the respondents. As to the Level of Characteristics of the Module, in regards to usefulness, relevance, adaptability and design it has been presented that it is highly accepted. The result of the effect of the components of module to the performance of learners was significant in preparing stocks in terms of objectives and content and not significant on activities and assessment and not significant for preparing soups and sauces. On the other hand, the result on the effect of the characteristics to the performance of learners was not significant in all practical tests. It therefore concluded that the components of the module have a partially significant effect on the performance of learners in cookery, which indicates that the hypothesis was partially accepted. Furthermore, the characteristics of the module have no significant effect on the performance of the learners in cookery, which implies that the hypothesis was accepted. Based on the findings and conclusion, the researcher recommends that the topics and sub-topics of the module to be reviewed again since it got the lowest mean from the results of the gathered data. It must be arranged chronologically and logically and the module’s objectives must be practical, reasonable, logical, and easy to understand.


  • assessment
  • design
  • usefulness
  • Adaptability
  • Relevance
  • objectives
  • content
  • activities
  • component level of module
  • characteristics of module