1. ASSESSMENT OF TECHNICAL SKILLS AND
COMPETENCY IN SELECTED FSM
COURSES OF BTVTE STUDENTS
LOUELLA G. REPOLLO
BTVTE 3A
2. INTRODUCTION
Every student faces different challenges and difficulties in preparing for the
National Assessment, which this study seeks to resolve the various problems that the
learner faces. According to BTVTEd Major in food service management (School of
teacher education) FSM course is designed to enhance the knowledge, skills and
work attitude of food and service managers in accordance to needs of industry. FSM
is the major course that required taking National Certificate Program that are Bread
and Pastry Production NCII, Food and Beverage Services NCII and Cookery NCIII
(BTVTE CHED, 2017. BTVTE students were encourage to take the National Certificate
of TESDA because having a National Certificate would serve as your title advantage in
the excellence of the skills you have taken. The Technical Education Skills and
Development Authority (TESDA) requires having proper process of preparing and
training before taking National Assessment. The Bachelor of Technical-Vocational
Teacher Education (BTVTE) program aims to develop highly competent and motivated
teachers in technical and vocational education in their area of specialization.
3. OBJECTIVES OF THE STUDY
The main objective of the study is to Assess the Technical Skills and Competency in
Selected FSM Courses of BTVTE Students with the intent of develop an action plan for
the better progress of technical skills and be able to know what are the proper way on
how they can improve their skills of the BTVTE students through the use of
instructional video materials as an output of the research.
Specifically, this research aims to attain the following objectives:
1. Assess the respondents level of technical skills as to:
1.1Knowledge
1.2Skills
1.3Attitude
4. 2. Assess the level of competency in terms of the following courses:
2.1Food and Beverages (FBS)
2.2Cookery
2.3Bread and Pastry Production (BPP)
3. Deduce if level of skills and competency are significantly related.
4. Create and develop an instructional video material as an output of the
study.
5. HYPOTHESIS
There is no significant difference between level of technical skills and competency
level of the BTVTE students.
7. METHODOLOGY
RESEARCH LOCALE
Dalubhasaan ng Lungsod ng Lucena (DLL)
RESEARCH DESIGN
The Descriptive Correlation Method
POPULATION AND SAMPLING
Purposive Sampling
44 BTVTE 3rd year Students
10. OBJECTIVES FINDINGS CONCLUSION RECOMMENDATIONS
1. Assess the
respondents
level of
technical skills
as to:
1.1 Knowledge
1.2 Skills
1.3 Attitude
The respondents level of
technical skills as to:
1.1 Knowledge. in terms of
Knowledge the BTVTE 3rd year
Students have an average of
3.06 which is efficient in the
verbal interpretation.
1.2 Skills. in terms of Skills the
BTVTE 3rd year Students have
an average of 3.17 which is
efficient in the verbal
interpretation.
1.3 Attitude. in terms of
Attitude the BTVTE 3rd year
Students have an average of
3.29 which is highly efficient in
the verbal interpretation.
1. As assessed by PERSON TO
BE CERTIFIED, the level of
technical skills as to:
Knowledge, Skills, Attitude is
efficient with composite mean
of 3.20.
1. BTVTE students must have
knowledge in selected FSM
courses that is related to the
level of technical skills of person
to be certified as significant
teaching and performance
strategy that make learners
equip.
5. Instructional video material
of for learners taking national
assessment leads to the
issuance of national certificate
is ready for validation,
evaluation and implementation.
BTVTEd Department should
promote Technical skills and
competency in selected FSM
courses stated for the
improvement of efficiency of
future learners taking national
assessment by uploading in
11. 2. Assess the level of
competency in terms of the
following courses:
2.1 Food and Beverages
(FBS)
2.2 Cookery
2.3 Bread and Pastry
Production (BPP)
The level of competency in
terms of the following
courses:
2.1 Food and Beverages
(FBS). in terms of Food and
Beverages (FBS) the BTVTE
3rd year Students have an
average of 3.24 which is
competent in the verbal
interpretation.
2.2 Cookery. in terms of
Cookery the BTVTE 3rd year
Students have an average
of 3.26 which is highly
competent in the verbal
interpretation.
2.3 Bread and Pastry
Production (BPP) in terms of
Bread and Pastry Production
(BPP) the BTVTE 3rd year
Students have an average
of 3.05 which is competent
2. As assess by PERSON TO
BE CERTIFIED, the level of
competency in terms of the
following courses: Food and
Beverages (FBS), Cookery,
Bread and Pastry Production
(BPP) is competent with the
composite mean of 3.14
2. BTVTE students must
consider their competency
level to become PERSON
CERTIFIED in taking
National Certificate or NC
II.
12. OBJECTIVES FINDINGS CONCLUSION RECOMMENDATION
3. Deduce if level of skills
and competency are
significantly related.
3.1.Technical Skills as to
knowledge and Food and
Beverage Services had a
significant relationship as P-
value of (0.000659)
3.2 Technical Skills as to
knowledge and Cookery had
a significant relationship as
P-value of (0.000029).
3.3 Technical Skills as to
knowledge and Bread and
Pastry Production (BPP) had
a significant relationship as
P-value of (0.000053).
3. The study revealed that
there is a significant
relationship between the
respondent’s level of
technical skills and level of
competency
3. BTVTE students must
have the mastery of
TESDA competency level
in selected FSM courses
FBS, Cookery, BPP that
contribute to the success
of learners.
4. Addressing the
qualification taking
National Certificate
Program, BTVTE students
must continuously monitor
learner’s technical skills
status such as knowledge,
skills and attitude.
13. OBJECTIVES FINDINGS CONCLUSION RECOMMENDATION
3.4.Technical Skills as to
Skills and Food and
Beverage Services had a
significant relationship as P-
value of (0.006412).
3.5. Technical Skills as to
Skills and Cookery had a
significant relationship as P-
value of (0.002834).
3.6. Technical Skills as to
Skills and Bread and Pastry
Production (BPP) had a
significant relationship as P-
value of (0.0000603)
5. Instructional video
material of for learners
taking national assessment
leads to the issuance of
national certificate is ready
for validation, evaluation
and implementation.
BTVTEd Department
should promote Technical
skills and competency in
selected FSM courses
stated for the
improvement of efficiency
of future learners taking
national assessment by
uploading in social media
platform (Facebook and
YouTube).
14. OBJECTIVES FINDINGS CONCLUSION RECOMMENDATION
3.7. Technical Skills as to
Attitude and Food and
Beverage Services had a
significant relationship as P-
value of (0.014974).
3.8. Technical Skills as to
Attitude and Cookery had a
significant relationship as P-
value of (0.038368).
3.9. Technical Skills as to
Attitude and Bread and
Pastry Production (BPP) had
a significant relationship as
P-value of (0.01562).
