Technology-aided Instruction and demonstration Lesson Methods in Teaching Cookery: A modified Lesson Plan Exemplar

Wella R. Arrisgado, Anne R. Arriesgado, Archie S. Gallego, Eugenia Solon


The study intends to address the gaps by finding out the possible reason behind the difficulties and the lack of skills to come up with a solution and conclude whether it is effective or not to use technology-aide methods in teaching cooking to junior and senior high school students. The study emphasizes the necessity of addressing terminations of educational foundations, boundary boundaries, self-segregation, and social segregation. The study used simple random sampling, including students and teachers of Daanbantayan National High School situated at Malinao Road, Poblacion Daanbantayan, Cebu, Philippines. The study utilizes experimental comparative design through interviews and self-made questionnaires. After analyzing the data, the study found that the level of performance of the control group exposed to demonstration lessons and the level of performance of the experimental group exposed to technology-aided-utilization lessons were the same. In other words, students prefer learning and experimenting with technology-assisted instruction and demonstration lessons. 

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Copyright (c) 2023 Wella R. Arrisgado, Eugenia Solon

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Journal of Studies in Education ISSN 2162-6952


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