Using Competency-Based Video Material in Cookery and the Performance of the Grade 9 Students

This study aimed to promote competency-video-based material in teaching cookery as a new method of teaching and its impact on improving students' performance in TLE 9. This descriptive correlational research aims to determine the effectiveness of the video material among the seventy-eight (78) cookery students at Col. Lauro D. Dizon Memorial Integrated High School. The self-made questionnaire was used in this study and validated by experts in the field of cookery. The responses from the respondents were generated through a survey questionnaire. The result was analyzed using mean, standard deviation, and Pearson Product-Moment Correlation Coefficient. The study revealed that the respondents were mostly 14 to 16 years of age. There were more female respondents. Most of the respondents have fathers and mothers that were employed. Most of the respondents have fathers and mothers who are high school graduates. Most of the respondent’s family monthly income ranges from Php 5,001.00- Php. 10, 000.00. The results indicate that most of the respondents were outstanding in their performance. The majority of students have an excellent level of performance, scoring above 90 in terms of written examination and practicum. Furthermore, it is clear from this observation that the respondents obtained good results in all of the given written tests and practicum, Moreover, the test of significant relationship revealed. There are significant relationships between the competency-based video material and students in terms of conceptual and technical skills