This study aimed to develop and validate a Localized Recipe of   Cavinti.  Fifty (50) Technology and Livelihood Education (TLE) teachers from public secondary schools and elementary schools in the district of Cavinti, Division of Laguna were the respondents of the study. The level of acceptability of the localized recipe of Cavinti with regard to overview was extremely acceptable. This indicated that the level of acceptability of the localized recipe of Cavinti in terms of content was extremely acceptable. With regards to nutritional information the level of acceptability of the localized recipe of Cavinti was extremely acceptable. In addition, the level of acceptability of the localized recipe of Cavinti in terms of facts and questions was extremely acceptable. While the level of acceptability of the localized recipe of Cavinti with regard to relevance to the present curriculum was extremely acceptable. Also, the level of acceptability of the localized recipe of the Cavinti  in terms of indigenization was extremely acceptable And with  regards to aesthetic design the level of acceptability of the localized recipe of Cavinti was extremely acceptable. Based on the analysis of the data given, the hypothesis that there was no significant difference among the areas of the localized recipe of Cavintis acceptability. From the findings above, we can infer that the null hypothesis “There is no significant difference among the evaluators rating on the localized recipe of Cavinti” is true. To which there is no difference found. In the light of the foregoing findings and conclusions of the study, the following recommendations are offered: The TLE/EPP teachers should have various trainings and seminars for the enhancement and additional knowledge in producing learning materials like localized recipe. It may use as supplementary materials in the learning process specifically in the district of Cavinti, SDO Laguna.

practical