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CUISINE DE SANTḔ: A SUPPLEMENTARY VIDEO AS A TEACHING TOOL TO INCREASE QUALITY EXPERIENCE OF LEARNING IN COOKERY

Volume: 124  ,  Issue: 1 , May    Published Date: 05 May 2023
Publisher Name: IJRP
Views: 170  ,  Download: 155 , Pages: 327 - 341    
DOI: 10.47119/IJRP1001241520234843

Authors

# Author Name
1 MELISSA ANN C. BAQUIRAN

Abstract

The purpose of this study was to develop a supplementary video in cookery in the subject area of Technology and Livelihood Education. This study sought to answer the following questions. First, what is the status of supplementary video components in terms of objectives, contents and assessment? Second, what is the status of supplementary video characteristics in terms of accessibility, audio, length of presentation and visual elements? Third, what is the level of quality of experience by using a video as a supplementary tool in terms of instructional effectiveness, skill development and satisfaction? Fourth, what is the level of students laboratory performance as to practical test? Fifth, is there a significant relationship between the components and characteristics of the supplemental video to the quality of experience of the respondents? and lastly, is there a significant effect between the components and characteristics of the supplemental video to the laboratory performance of the respondents? The respondents of the study were the Grade 9 students of Liceo de Pila, Pila Laguna. A descriptive correlational research design was chosen as the research method for this study. On the other hand, the researcher used descriptive survey method of research in assessing the level of video components and characteristics in TLE specialized in cookery. Based on the data gathered, the following were the significant findings of the study the status of supplementary video components in terms of objectives, content and assessment were all very high as verbal interpretation. The status of supplementary video characteristics was described in terms of accessibility, length of presentation and visual elements were all high as verbal interpretation and the audio was interpreted as very high. The level of quality of experience by using video as a supplementary tool in terms of skill development and satisfaction were high thus the instructional effectiveness resulted as very high. The components and characteristics of the supplementary video and the quality of experience in terms of objectives, content, assessment, accessibility, audio, length of presentation and visual elements resulted in significant analysis. On a different note, a significant analysis was revealed on the effect of supplementary video characteristics in terms of audio, length of presentation and visual effects except only for accessibility on the laboratory performance of the students. And also, the components of the supplementary video in terms of objectives, content and assessment do not significant affect the laboratory performance of the students. The characteristics and components of the supplementary video have significant relationship to the quality of experience in teaching TLE specialized in Cookery. Therefore, the null hypothesis is rejected. And the components and characteristics of the supplemental video regards to objectives, content, assessment, accessibility, audio, length of presentation and visual elements have partially sustained the research hypothesis, therefore the null hypothesis was partially accepted. Therefore, it is recommended that the supplementary videos used in teaching TLE specialized in cookery need to innovate and enhanced to bring out the best of students performance.

Keywords

  • Accessibility