BASIC COOKING 1

This learning material entitled, Basic Cooking 1- A learning Material for all freshmen students major in Food Services and Management Technology at Caraga State University Cabadbaran Campus, is part of the Research Output and a product of the consultative meeting between the education students- the researchers of CSUCC and faculty members in Caraga State University Cabadbaran City, Agusan del Norte. Poblacion 12 is an adopted barangay of the University and this collaborative effort of helping Caraga State University. During the needs assessment, all instructors who are expert in Foods Services and Management Technology. Identify the absence of all freshmen students compliant learning materials as among their prevailing problems. Those learning materials that are contextualize, collaborative, culture relevant and aligned to the Constructivism principle of learning in new educational paradigm. Hence, this research output is an attempt of addressing such need and likewise and exposure of teacher-trainees to actual field work.

The learning material consist of six lessons of which is designed based on the learning competencies of basic cooking 1 for freshmen students. Lessons' design is patterned from the 4A's lesson format, that is, Activity, Analysis, Abstraction, and Application. These sections are termed here as Exploration ( for Activity) , Discussion (for Analysis ), and Generalization ( for abstraction). The application component consist of three subsections in here, namely, Firming Up, Exercises and Performance Tasks. Concepts Review and links of websites with related discussions are provided to further enhance learners' understanding and keep them abreast of digital information. Development process of this learning material follows the ADDIE model of instructional system design. ADDIE stands for, ANALYZE, DESIGN, DEVELOP, IMPLEMENT, EVALUATE. The prototype is distributed to its identified school beneficiary for actual field use and possible comments from all Foods Instructors for further refinement of the learning material.

CSUCC would like to acknowledge the help afforded by CHED and to the faculty and students who are instrumental for this endeavor to become a reality.

It is hoped that this research output may serve as a concrete example that stimulates the creativity of Food Instructors in the field and initiates the production of more contextualized and research-based learning materials.