DEVELOPMENT AND EVALUATION OF IMPROVISED OVEN FOR BREAD AND PASTRY COMPETENCIES

Abstract

Nowadays, it is necessary to develop an improvised oven to meet the Technology and Home Economics competencies for bread and pastry. This quantitative research aimed to improvise an oven and determined the level of evaluation of the students, teachers, and practitioners on the improvised oven in terms of design, satisfaction, cost-effectiveness, safety, durability, and functionality. The study identified 30 respondents using the stratified random sampling, and the project was evaluated using a 4-point Likert scale. Data were analyzed using mean, ANOVA or Analysis of Variance at 0.05 level of significance, and descriptive analysis was used to interpret the data. Results of the study showed that the requirements and specifications on the development of the improvised oven requires different materials, various features to enhance their design, satisfaction, cost-effectiveness, safety, durability, and functionality. Moreover, the improvised oven can be used as oven for bread and pastry as it was evaluated as “very much acceptable” along design, satisfaction, cost-effectiveness, safety, durability, and functionality by the learners, teachers, and practitioners. Results further show that there is a significant difference in the evaluation of the students, teachers, and practitioners on the improvised oven across the parameters. It is recommended to use the improvised oven as an instructional material of teachers in teaching bread and pastry production. KEYWORDS: alternative, bread and pastry competencies, development, improvisation, instructional materials