THE EFFECTS OF A LECTURE HANDOUT IN COMMERCIAL COOKING TO STUDENTS’ ACADEMIC

PERFORMANCE IN TECHNOLOGY AND LIVELIHOOD EDUCATION

The Effects Of A Lecture Handout In Commercial Cooking To Students’ Academic Performance

In Technology And Livelihood Education

A Research Proposal by:

MAY JOIE J.ALCARAZ

may.alcaraz@deped.gov.ph

Olongapo City National High School

1
THE EFFECTS OF A LECTURE HANDOUT IN COMMERCIAL COOKING TO STUDENTS’ ACADEMIC
PERFORMANCE IN TECHNOLOGY AND LIVELIHOOD EDUCATION

CONTEXT AND RATIONALE

Technology and Livelihood Education (TLE) is an exploratory subject for Grade 7 and Grade 8
with Commercial Cooking as one of the popular courses that introduces the different learning
activities and basic concepts which will prepare the students to be skillful before they take the
step into the next level in Grade 9 which is Cookery.
However, the access of students’ Learner’s Material and Teachers’ Learning Guide is
limited and there is no module available for the students to help them in the teaching-learning
process as prescribed in the curriculum. Without modules and other instructional materials,
student’s learning is negatively affected and their learning level becomes dense resulting to
least learned competency.
With this problem, the researcher makes a progress on how to bridge the learning gaps
and make the learning experience more expedient in Grade 7 and 8 students; the development
of a Lecture Handout in Technology and Livelihood Education (TLE) particularly in Commercial
Cooking is the solution.

SIGNIFICANCE OF THE STUDY

This Action Research is beneficial to the teachers to improve instruction resulting to

higher academic performance of the Grade 7 and Grade 8 students in TLE.
To make it possible for students to acquire a learning material that is complete,
affordable and easy to understand. This will minimize time writing on the board and copying
lectures and will maximize time for discussion, performances and other activities leading to
evaluation and/or formative assessment.
To improve the performance and academic skills of the Grade 7 and Grade 8 students
of Olongapo City National High School in Technology and Livelihood Education particularly in
Commercial Cooking.

2
THE EFFECTS OF A LECTURE HANDOUT IN COMMERCIAL COOKING TO STUDENTS’ ACADEMIC
PERFORMANCE IN TECHNOLOGY AND LIVELIHOOD EDUCATION

INNOVATION/INTERVENTION/STRATEGY

 Summarize the 105-paged Learning Material in Commercial Cooking into a 20-paged

Lecture Handout.
 Ask consent from the parents for them to allow their students to print or photocopy the
20-paged Lecture Handout for the price of P20.00 to P30.00 (depending on the printing
or photocopy price per page)
 The teacher will provide students with low socio-economic status a free handout as it
can already be reproduced for an affordable price.
 The Lecture Handout will be used for one quarter period and should be kept intact (by
gluing or putting sticky tape/double sided to keep it from getting lost) in their TLE
notebook. They are allowed to write down notes on the lecture handout for additional
information.
 In case there is no slideshow presentation or visual aid available during a lecture, their
Lecture Handouts will be used as learning material for oral reading or recitation and
discussion.
 The Lecture Handout will also be used as a reviewer in preparation for their quizzes,
tests and quarterly exam.

RESEARCH QUESTIONS

3
THE EFFECTS OF A LECTURE HANDOUT IN COMMERCIAL COOKING TO STUDENTS’ ACADEMIC
PERFORMANCE IN TECHNOLOGY AND LIVELIHOOD EDUCATION

Why is there no available module or learning material in Technology and Livelihood Education
provided by the Department of Education for all the schools in the entire country?

How can a Lecture Handout help the students achieve a higher academic performance of the
Grade 7 and Grade 8 students in Technology and Livelihood Education?

What are the advantages in using a Lecture Handout to be used for one quarter period?

METHODOLOGY

TYPE OF RESEARCH The researcher will use quantitative comparative type of research based on
the pre-test and post-test results of students taking the exploratory course of Commercial
Cooking in Technology and Livelihood Education, one class using the Lecture Handout and
another class relying on other instructional materials provided by the teacher but with no
learning material or handout.
RESPONDENTS Two Grade 7 Classes from the BEP curriculum of Olongapo City National High
School taking Commercial Cooking for one quarter. One class using the Lecture Handout and
another class relying on other instructional materials provided by the teacher but with no
learning material or handout.
DATA COLLECTION PROCEDURES The data needed in this study are the pre-test and post-test
results of students taking the exploratory course of Commercial Cooking in Technology and
Livelihood Education for one quarter period, one class with lecture handout, one without the
lecture handout.